Job description

Printed Name of Employee: ________________________________________________________________

Whitehouse ISD School Nutrition Worker

Job Title: School Nutrition Worker Exemption Status/Test: Nonexempt

Reports to: Cafeteria Manager Pay Grade: MT1

Dept./School: Assigned Campus Date Revised: 05/24/2021

Funding Source: School Nutrition Fund: 240

Purpose of Grant: To provide nutrition services to students Days Worked: 180

Primary Purpose:

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Education/Certification:

Food Handlers Certification

Special Knowledge/Skills:

Ability to understand written and verbal 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 math and writing techniques.

Experience: None

Major Responsibilities and Duties:

Food Preparation and Serving

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. Prepare all meal components in the correct quantity and ensure that all menu items are ready to meet scheduled mealtimes.

4. Keep an accurate record of the amount of food prepared/leftovers and reports it to management.

5. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

6. Set up food attractively on steam tables for service and replenishes food as needed. Communicates with fellow staff when appropriate for replenishing food.

Printed Name of Employee: ________________________________________________________________

Whitehouse ISD School Nutrition Worker

Safety and Sanitation

7. Accurately document food production and temperatures on HACCP logs.

8. Calibrate thermometers and documents on HACCP thermometer calibration logs.

9. Utilizes foods left over in the refrigerator and freezer according to Manager's decision and in a timely manner.

10. Maintain knowledge of hot and cold food preparation.

11. Maintains equipment, utensils, and work area in a high degree of cleanliness. Utilize “clean as you go” techniques.

12. Assist with receiving and storing products upon arrival. Date all products upon arrival. Rotate stock utilizing the first in – first out (FIFO) method.

13. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety.

14. Keep garbage collection containers and areas neat and sanitary.

15. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.

16. Maintain knowledge of appropriate equipment to use in preparation of menu items.

17. Notify kitchen management of equipment in need of repair.

Other

18. Show high initiative and self-motivation.

19. Maintain knowledge of employee handbook and follow all procedures outlined in the handbook, including but not limited to cell phone use, attendance, uniform, and behavior in the kitchen.

20. Follows dress code by, keeping uniform clean/neat, properly restraining hair, following policies on appropriate jewelry, following policies on nails and nail length, and maintaining good personal hygiene habits.

21. Do not utilize equipment, technology, or time at work for personal needs. This includes, but is not limited cell phone use and personal phone calls, etc.

Printed Name of Employee: ________________________________________________________________

Whitehouse ISD School Nutrition Worker

22. Maintain positive and cooperative working relationships with colleagues and others in the conduct of district business and demonstrates teamwork in daily activities. Reliable; sets example for other kitchen employees.

23. Makes efficient use of time; demonstrates initiative, enthusiasm, and the ability to learn.

24. Is prompt, timely, and thorough in completing assignments and attending to details accurately and efficiently.

25. Demonstrate regular and prompt attendance and work assigned schedule, meet attendance standards, and comply with the notification procedures for absences.

26. Maintain confidentiality in the conduct of district business and when dealing with the free/reduce meal program and personnel issues.

27. Verify time punches weekly and send changes in writing or via email to School Nutrition Secretary if incorrect. Submit time as required.

28. Demonstrates knowledge of job duties and can perform tasks independently.

29. Complies with district policies, as well as state and federal laws and regulations.

30. Attend and participate in required Whitehouse ISD in-service and staff development training.

31. Maintain current Food Handler’s license through an ANSI accredited affiliate that meets the requirement for local jurisdictions in Texas.

32. Complete professional standards requirements.

33. Work with frequent interruptions; maintain emotional control under stress.

34. Be willing to work and assist any campus location when department is short of staff.

35. Perform other functions assigned by the administration, school nutrition department and/or management.

Supervisory Responsibilities:

None.

Mental Demands/Physical Demands/Environmental Factors:

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

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

Printed Name of Employee: ________________________________________________________________

Whitehouse ISD School Nutrition Worker

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.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Employee: Date

Supervisor: Date

Job Type: Full-time

Pay: From $11.25 per hour

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Shift:

• Day shift

Weekly day range:

• Monday to Friday

Ability to commute/relocate:

• Whitehouse, TX: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Basic math: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)

Work Location: In person

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