Summer Student Cafeteria Worker

Position Type:

Child Nutrition/Child Nutrition Worker/Cook

Date Posted:

4/29/2024

Location:

Child Nutrition

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Copperas Cove ISD

JOB TITLE: STUDENT SUMMER CN WAGE/HOUR STATUS: 7.25/Hour

REPORTS TO: Cafeteria Manager SHIFT: 4 HOURS PER DAY

DEPT. /SCHOOL: Campus Assigned DATE REVISED: 04/19/2022

(Subject to be transferred to campus where needed)

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

• Cleans all areas of the kitchen.

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

• Serves food according to meal schedules, policies, procedures and National School Lunch Program guidelines

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

• Stamps, marks, or labels food.

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

• Performs cashier functions, as assigned.

• Follows established procedures to ensure standards of cleanliness, health and safety using department HACCP Procedures.

• Performs such other tasks as may be assigned by the Cafeteria Manager, Director of Child Nutrition and Warehouse Services, Coordinator of Child Nutrition and the Production Procurement Clerk.

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

• Performs and directs with a commitment to promote a quality CNP that meets the

nutritional needs of the customers served.

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

• Performs and directs appropriate and friendly communication skills with the customers served and staff

CUSTOMER CARE SKILLS:

• Provide professional communication with students, parents, community members, staff and other professionals at all times.

• Use proper phone etiquette at all times, speaking slowly and clearly. Take reliable messages, and route to the appropriate staff.

• 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.

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

• 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.

www.squaremeals.org

Administrators Reference Manual, Professional Standards 25.14

Requires Program/Job Specific Training:

Program Directors (Includes ALL CN Office Staff) 12 Hours

Managers (Includes all CN Managers/Assistant Manager and Point of Sale Clerk/ Cook) 10 Hours

CN Staff (Includes Cooks/Cashiers and Warehouse Staff) 6 Hours

All Professional Development/Standards must be completed between July 1, 2019 and June 30, 2020.

The continuing education/training and hiring professional standards for the National School Lunch and Breakfast Program are intended to provide a framework to:

• Ensure that the personnel who manager and/or operate these programs have adequate knowledge and training to perform their duties;

• Strengthen the ability of personnel to manager and/or operate the program effectively and efficiently; and

• Improve the quality of school meals, reduce errors and enhance program integrity.

All professional standards will be logged in to an USDA spreadsheet and updated periodically as classes are completed. All professional standard records template will be maintained according to all regulations with Child Nutrition Files for a duration of 5 years.

All professional standard courses will be documented and categorized according to USDA coding guidelines and are required to be job specific for the job duties assigned.

Copperas Cove ISD does not discriminate on the basis of 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) 547-1227, 408 S Main, Copperas Cove, TX 76522.