Primary Purpose

Prepare and serve nutritional meals for students and staff following USDA and TDA guidelines. Follow all rules and regulations in order to maintain a safe and sanitary workplace.

Qualifications

Education/Experience:

High School Diploma or equivalent

Ability to read, write, and comprehend instructions, required

Food Handler’s Certification, required

Kitchen 101, required

Special Knowledge/Skills:

Ability to coordinate and produce work in the allotted time

Ability to communicate and get along with co-workers, students and staff members at each school

Meet physical requirements

Strong customer service skills

Major Responsibilities and Duties

Demonstrates knowledge of the TDA and USDA guidelines in regard to National School Lunch and Breakfast Program
Prepares and services food according to established procedures and methods
Ensures that the finished product is of the highest quality possible
Demonstrates a good personal appearance and cleanliness in work habits
Follows safety and HACCP program in respective kitchen, following the county, state, and federal health department regulations
Adhere to department’s Guidelines for a Great Workplace
Applies the rules of safety and sanitation to ensure care in food handling, safety in work and reduction of accidents
Prepares daily HACCP reports from GCISD HACCP Manual
Utilizes standardized recipes and procedures
Performs all cleanup duties as assigned by the manager
Responsible for the proper use and care of equipment
Demonstrates willingness to work where needed and assists others until assigned jobs are completed
Follow job descriptions as assigned by the manager
Attends staff development as required by the district
Attends workshops, and conferences whenever possible in order to keep abreast of new techniques and operations
Must be at work at assigned time and work assigned work hours
Must have regular and consistent attendance
Performs all other duties as assigned by Cafeteria Manager or Nutrition Services Supervisory staff

Working Conditions

Equipment Used

Computer, telephone, calculator, industrial mixer, meat slicer, convection ovens, microwaves, steamers, dish machines, steam kettles, knives of various sizes, all other large size utensils, mop, broom and cleaning chemicals.

Mental/Physical Demands:

Lifting (up to 50#), bending, reaching, stand/walking

Maintain emotional control under stress

Work with frequent interruptions

Environmental Factors:

Indoor working conditions (95%)

Occasional outdoor exposure to sun, heat, and cold

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Note: Nutrition Specialist positions are assigned to a primary campus location; Floaters will be assigned to work at various campuses throughout the district; Substitute Food Service workers will be assigned to work at various campus locations as needed, based on staffing demands.