As needed
Child Nutrition Manager
AUX1
District-wide
December 2022
Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
None specified
Ability to understand food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic arithmetic operations
None
Prepare food that looks and tastes good. Samples food before putting it on the line.
Has a good knowledge of measurements and use of scales.
Follows recipes and catches recipe errors.
Promotes and maintains high standards of sanitation.
Follows work schedule without being told.
Completes work in the allotted time with little supervision and uses time effectively. Helps others when done with tasks early.
Treats all customers with respect and promotes the Superintendent's core values: excellence, teamwork, professionalism, problem-solving, and a positive attitude.
Co-operates with other employees. Flexible, helpful, and communicates well with co-workers.
Wears clean and acceptable uniform and shoes.
Follows Child Nutrition dress code policy as outlined in employee handbook and dresses appropriately.
Keep work area clean, neat, and sanitized.
Assists manager to assure that food, supplies and equipment are adequate for efficient operation.
Receives and stores food and supplies in accordance with guidelines.
Stores food according to HAACP procedures.
Assists manager with completion of daily records and reports. Complete daily HAACP reports.
Provides excellent customer service for all staff and students.
Helps establish a pleasant and positive image in the cafeteria. Maintains professional conduct at all times with all persons including vendors and other school staff.
Observes safety practices without being reminded. Follows proper SFS and HAACP procedures.
Accepts responsibility for other duties when assigned.
Co-operates and is respectful at all times with the Manager.
Employee arrives and leaves at scheduled times.
Employee has a good attendance record.
Large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart.
Continual standing, walking, pushing, and pulling
Frequent stooping, bending, kneeling, and climbing (ladder)
Moderate lifting and carrying
Moderate exposure to extreme hot and cold temperatures