School Nutrition Assistant (HCHS-7.5 hour/day) - Henry County Public Schools

QUALIFICATIONS:

Knowledge and Abilities:
1. Knowledge of:
Principles and methods of quantity school nutrition preparation,
serving and storage.
Sanitation and safety practices related to handling, cooking, baking
and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.

2. Ability to:
Prepare, cook, bake and serve a variety of foods in quantity at
an assigned school nutrition facility.
Prepare and serve food in accordance with health and sanitation
regulations.
Operate and maintain standard machines and equipment found in
school cafeterias and kitchens.
Prepare attractive, appetizing and nutritious meals for students
and staff.
Lift, bend, reach and stand.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Lift heavy objects.
Maintain routine records.
Meet schedules and time lines.
Establish and maintain cooperative and effective working
relationships with others.
Plan and organize work.
Observe health and safety regulations.
Train and provide work direction to others.
Make change accurately.
Read and write at a level required for successful job performance.

3. Education and Experience:
Any combination equivalent to: high school diploma, high school
certificate of completion, G.E.D. Certificate, or demonstrated progress
toward obtaining a G.E.D. as required by Kentucky law and one year
experience in cooking and baking food in large quantities.

4. Licenses and Other Requirements:
Must complete training course for certification of beginning
school nutrition personnel as prescribed in 702 KAR 6:045.

Recommended to obtain SNA certification

5. Be compliant with all HACCP regulations (see district HACCP plan).

6. Such additional qualifications as the Superintendent or Board may
find appropriate and acceptable.

REPORTS TO: School Nutrition Cafeteria Manager

SUPERVISES: N/A

BASIC FUNCTION: Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others.

REPRESENTATIVE PERFORMANCE RESPONSIBILITIES:

1. Prepares and bakes rolls, biscuits, breads, cakes, cookies, and other baked goods; prepares and combines necessary ingredients.

2. Prepares and cooks meat dishes, vegetables and other main dishes; prepares salads, sandwiches, fruit, soups, sauces and other foods.

3. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends recipes as needed; maintains food quality standards including appearance, and nutritional requirements.

4. Monitors temperatures of food to assure safety and quality standards are met; monitors water temperatures to assure proper temperature for sanitizing.

5. Serves food according to established guidelines and replenishes serving containers as needed; serves and sells lunch items to faculty.

6. Cleans cafeteria equipment, utensils and appliances and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators and storerooms as required.

7. Assists in storing unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored.

8. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required.

9. Trains and provides work direction to others.

10. Records amounts of food sold and monies collected as assigned; assists with inventory and maintains routine records as directed; prepares records of foods cooked and foods left over.

11. Prepares and bakes food for special events as needed; assists at banquets or special events as required.

12. Assists in other school nutrition areas as needed; collects money and makes correct change.

13. Responsibilities Specific to HCPS Assignment:
A. Checks food shipments in the school (in the absence of the
manager), signing invoices only after each order has been verified.
B. Assists the manager with the counting and recording of monthly
inventory of purchased and commodity foods.
C. Reports immediately to the manager any problem or accident
occurring in the kitchen or the cafeteria premises.
D. Confers with the School Nutrition Cafeteria Manager and, if
necessary, with the Director of School Nutrition regarding any
personnel problems.
E. Works at special functions when asked by the School Nutrition
Cafeteria Manager.
F. Attends state certification training and passes examination yearly.
G. Attendance at OVEC workshop is recommended.
H. Maintains required continuing education hours if have SNA
certification.
I. Required to wear tops provided by the program and either white,
blue, black, or khaki slacks, walking shorts, or skirts. Hair
restraints must be worn at all times.
J. Keeps and submits an accurate time sheet to the manager twice
monthly.
K. Becomes familiar with and develops practices that will result in
successful completion of the school nutrition program goals as
defined by the food service comprehensive study committee and
approved by the Board of Education.

11. Performs such other tasks as may be assigned by the School Nutrition Cafeteria Manager, the Director of School Nutrition, or the Superintendent.

TERMS OF EMPLOYMENT: Salary and work year to be established by the Superintendent and the Board.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Support Services Personnel.