26 - 27 Sub - Child Nutrition

```html

Job Title: Child Nutrition Substitute

Wage/Hour Status: Nonexempt

Reports to: Child Nutrition Manager

Pay Grade: Substitute Auxiliary Staff

Dept./School: Child Nutrition / Assigned Campus

Date Revised: 07/01/2022

PRIMARY PURPOSE

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

QUALIFICATIONS

Education/Certification:

• None specified

Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Knowledge of personal computer for cashiering preferred
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations
• Ability to work effectively as a member of a team
• Ability to interact professionally with students and campus staff

Experience:

• None required

MAJOR RESPONSIBILITIES AND DUTIES

Food Preparation and Service

1. Prepare food according to planned menus and standardized recipes.

2. Serve meals in accordance with established schedules, policies, and procedures.

3. Practice and promote portion control and proper use of leftovers.

4. Store and handle food items and supplies safely; maintain a clean and organized storage area.

Safety and Sanitation

1. Operate and clean tools and equipment according to prescribed safety standards.

2. Follow established procedures to maintain high standards of cleanliness, health, and safety.

3. Keep garbage collection containers and surrounding areas clean and sanitary.

4. Correct unsafe conditions in the work area and report any conditions that cannot be immediately resolved.

5. Maintain appropriate personal appearance and hygiene.

Other

1. Handle cashiering functions accurately and maintain appropriate records.

2. Assist with requisitioning, ordering, and stocking food and supplies.

3. Maintain daily food production records.

4. Promote teamwork and positive working relationships with fellow staff members.

SUPERVISORY RESPONSIBILITIES

None.

MENTAL DEMANDS / PHYSICAL DEMANDS / ENVIRONMENTAL FACTORS

Tools/Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, food and utility cart.

Posture: Continual standing and walking; frequent stooping, bending, kneeling, and climbing ladders.

Motion: Frequent pushing, pulling, grasping, and repetitive hand motions.

Lifting: Moderate lifting and carrying (up to 40 pounds).

Environment: Work in kitchen environment with exposure to heat, steam, cold storage areas, and cleaning chemicals.

Mental Demands: Maintain emotional control under stress.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

```