Child Nutrition Program Substitute; Pool

Position: Child Nutrition Program Substitute (Pool) (2025-2026 School Year)
Position Type:

Child Nutrition/CNP Substitute

Date Posted:

11/13/2025

Location:

Dept - Child Nutrition Program

Closing Date:

Until Position is Filled

 Additional Information:
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Job Title:

Child Nutrition Program Substitute Exemption Status:
Non-Exempt

Reports to:

Cafeteria Manager Pay Grade: 02 Works with:
Students/District Personnel Days: 187 Days Dept. / School:
Child Nutrition Program

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

Prerequisites:

* High school diploma or GED (preferred)

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

Experience:

* Prior experience in CNP or institutional food service operations (preferred).

Major

Responsibilities and Duties:

* Prepare quality food according to a planned menu of tested and uniform recipes.

* Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.

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

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

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

* Maintain personal appearance and hygiene.

* Handle and record cashier functions accurately.

* Maintain daily food preparation records.

* Promote teamwork and interaction with fellow staff members.

* Complete annual continuing education requirements.

* Other duties as assigned by supervisor.

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used:
Standard large and small kitchen equipment and tools including but not limited to pressure steamer, combi-oven, sharp cutting tools, braiser, convention oven, food processor, utility carts and mobile racks, institutional sinks and walk in cooler and freezers.

Posture:
Prolonged standing; frequent kneeling/squatting, bending/stooping, 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