Child Nutrition Worker/Cook

Position Type:

Child Nutrition/Child Nutrition Worker/Cook

Date Posted:

8/10/2021

Location:

Child Nutrition

  Additional Information: Show/Hide

JOB TITLE: Child Nutrition Worker/Cook

WAGE/HOUR STATUS: Nonexempt

REPORTS TO: Cafeteria Manager

PAY GRADE: PG 1

DEPT./SCHOOL: Campus Assigned (Subject to be transferred to campus where neeeded)

PRIMARY PURPOSE:

Prepares appropriate safe quantities of food to meet menu requirements and maintains high standards of quality in food production, sanitation, and safety practices.

QUALIFICATIONS:

Education/Certification:

Less than a High School diploma

High School diploma or general education degree (GED)

Current Food Handler's Card obtained from the Copperas Cove Health Department, approved ANSI website or ServSafe Certificate.

Must obtain a Texas Health Card prior to employment. CCISD Child Nutrition.

All Child Nutrition Staff will be required to follow guidelines for specific job duties which are outlined in Healthy Hunger-Free Kids Act of 2010 Professional Standards for all School Nutrition personnel as required Federal Register, Volume 79, and Number 23. (Copy of guidelines attached to job description)

(Must obtain Coryell Country Health Card prior to employment. CCISD Child Nutrition will reimburse the fee for the health card after the 60 day time period from date of employment has passed.

Must be able to pass a basic math test and read a recipe.

All new employees not currently working in the Child Nutrition Field must attend the mandatory 3-hour new employee training at the CN Administration Office.

Special Knowledge/Skills:

Ability to read and comprehend instructions, short correspondence, and memos

Ability to write correspondence and effectively present information in one-on-one and small group situations to other employees of the organization

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form

Must be able to calculate recipe converstions using basic math skills

MAJOR RESPONSIBILITIES AND DUTIES:

1.Prepares quality food according to a planned menu of standardized recipes.

2.Stores and cares for food items and supplies; maintains a clean and organized storage area.

3.Cleans all areas of the kitchen.

4.Obtains food items from shelves, freezers, coolers, bins, tables, or containers.

5.Serves food according to meal schedules, policies, procedures and National School Lunch

Program guidelines.

6.Maintains garbage collection containers and areas in a neat and sanitary fashion.

7.Stamps, marks, or labels food.

8.Sets up displays, stocks shelves, coolers, counter bins, tables, freezers, containers, or trays.

9.Performs cashier functions, as assigned.

10. Follows established procedures to ensure standards of cleanliness, health and safety.

11. Performs such other tasks as may be assigned by the School Nutrition Director,

Cafeteria Manager, or Principal.

12. Performs and directs job related proficiency with the highest ethical integrity.

13. Performs and directs job related proficienty with the hgihest ethical integrity.

14. Performs and directs with an overall nature that is committed to the goals and visions of the

school district.

15. Performs and directs appropriate and friendly communication skills with the customoers served

and staff.

CUSTOMER CARE SKILLS:

1.Provide professional communication with students, parents, community members, staff and other

professionals at all times.

2.Use proper phone etiquette at all times, speaking slowly and clearly. Take reliable messages, and

route to the appropriate staff.

3.Ensure superior customer service care skills are used via eye contact, facial expressions, voice

inflections, body language, and an attitude of "going the extra mile" for others.

4.Ensure all request for information are dealt with in an appropriate timeframe.

5.Create and maintain a welcoming, service-oriented environment toward all internal and external

customers.

EQUIPMENT USED:

Use of large and small kitchen equipment to include electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwasher, and food utility carts

WORKING CONDITIONS:

Mental Demands:

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands/Environmental Factors:

The physical/environmental demands/factors described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, talk, or listen. The employee must occasionally lift/move up to 40 pounds without assistance. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

While performing the duties of the job, the employee is sometimes exposed to wet/humid conditions, moderate hot/cold temperatures, and moving kitchen equipment. The employee is occasionally exposed to toxic or caustic (burns and destroys organic tissues) chemicals and risk of electrical shock. The noise level in the work environment is usually moderate.

Copperas Cove ISD does not discriminate on the basis of age, race, color, national origin, sex, religion, disability, or age in its programs, activities or employment practices. For inquiries regarding the non-discrimination policies, contact:

Executive Director of Human Resources, (254) 547-4460, 408 S. Main Street, Copperas Cove, TX 76522.