Cafeteria - Swiss

School Nutrition Kitchen Staff

TITLE School Nutrition Kitchen Staff

• 1. High school diploma or equivalent preferred;
• 2. Must be able to read and write, to use simple arithmetic and to interpret and adjust recipes;
• 3. An initial physical examination is required; and
• 4. Meets health and physical requirements throughout the employment period.

JOB GOAL To cheerfully prepare and serve tasty, attractive food in an efficient, clean manner and to know and follow all health and safety rules required by federal, state, and the Board of Education policies and administrative procedures.

School Nutrition - Manager (school-level) and subsequently the School Nutrition Supervisor (system-level)

• 1.Attend in-service training, workshops, etc. for the purpose of gathering information required to perform job functions;
• 2.Clean linens, utensils, equipment, and storage, food preparation and serving areas for the purpose ofmaintaining required sanitary conditions;
• 3.Evaluate prepared food for flavor, appearance, and temperature for the purpose of providing items thatwill be accepted by students and staff;
• 4.Inspect food items and/or supplies for the purpose of verifying quantity, quality and specifications oforders and/or complying with mandated health standards;
• 5.Inventory food, condiments, and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements;
• 6.Assist in the accurate completion of a monthly physical inventory, daily production records, and in the preparation of other records as deemed necessary for the efficient operation of the program and auditing purposes;
• 7.Maintain equipment, storage, food preparation and serving areas in a sanitary condition for the purposeof employing with current health standards;
• 8.Report immediately to the manager any problem or accident occurring in the kitchen or the cafeteria areas;
• 9.Maintain records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc.) for the purpose of keeping an accurate record of food used and student accounts;
• 10.Merchandise food and beverage items for the purpose of serving them to students and staff in an efficient manner;
• 11.Monitor kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety,working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment;
• 12.Oversee the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• School Nutrition Kitchen Staff
• 13.Perform functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations;
• 14.Prepare food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements;
• 15.Receive food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements;
• 16.Receive, date and put away new stock on shelves ensuring that FIFO and all safe handling procedures areused;
• 17.Report needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager ofneeded items and repair and/or…