Child Nutrition Substitute - Amarillo Independent School District

PRIMARY PURPOSE

Effect the efficient operation of food service routines and practices associated with a busy food service operation. Serve as a substitute for Chid Nutrition staff att eh campus level.

QUALIFICATIONS:

Minimum Education/Certification:

High school diploma or GED – preferred

Minimum Education/Other Requirements

A pre-employment physical examination is required at applicant’s expense

Special Knowledge and Skills

Must be able to work as a team member

Knowledge and use of commercial food service equipment

Follow written and/or oral directions and to exercise good judgment

Read and understand ingredient and chemical labels, warnings, written and verbal food preparation, safety instructions and product information

Basic math skills and be able to correctly measure recipe ingredients

PROTECTIVE EQUIPMENT REQUIRED OR RECOMMEDED:

Sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads, arm protectors, nuisance masks, aprons, hair restraints. 

 Work Conditions:

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

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling,and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Regular attendance is an essential function

MAJOR RESPONSIBILITIES AND DUTIES:

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store, handle and dispose food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
4. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
5. Use basic arithmetic to convert recipes to quantities needed for food service.
6. Set up food on serving lines and/or steam tables and serve meals or meal components.
7. Store or dispose of excess food properly.
8. Wash, sanitize, and store dishes, tableware, and kitchen utensils; scrub counters, tables, and chairs; mop floors; and dispose of wastes properly.
9. Keep garbage collection containers and areas neat and sanitary.
10. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
11. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness in work habits.
12. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get along with customers, clients, co-workers, and supervisors.
13. May be required to work at various school kitchens as needed on a daily basis.
14. Be able to adapt to working in different schools.
15. Show a positive attitude, interest, and enthusiasm in the position.
16. Promote teamwork and interaction with fellow staff members.
17. Complete annual continuing education requirements.
18. Follow district safety protocols and emergency procedures.
19. Abide by State and Federal laws, District policies, campus expectations and Texas Educator Code of Ethics.
20. Perform such other tasks & assume such other responsibilities as may be assigned.

Minimum Experience

3 months successful experience in commercial/institutional food preparation is helpful but not required.