School Nutrition Worker; CES Job Charlotte Tennessee USA,Restaurant/Food Service

Job Description: School Nutrition Worker

Reports To: Cafeteria Manger

Dept/School: Assigned Campus(es)

Employment: 200 Days

Calendar: 200 Days / 10 months

Salary Grade: Grade 8 (classified scale)

Date Revised: 4/24/2026

Qualifications: 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.

Knowledge, Skills & Abilities: The Cafeteria Monitor is responsible for maintaining a safe, orderly, and positive environment for students during meal service periods. The ideal candidate will possess a calm demeanor, strong communication skills, and a genuine interest in students' well-being and safety.

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

Performance Responsibilities and Essential Functions Food Preparation and Serving

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

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

Store and handle food items and supplies safely and in accordance with established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

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

Keep garbage collection containers and areas neat and sanitary.

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

Maintain personal appearance and hygiene.

Other

Handle and record cashier functions accurately.

Help record food requisitions and order necessary supplies.

Maintain daily food preparation records.

Promote teamwork and interaction with fellow staff members.

Complete annual continuing education requirements.

Follow district safety protocols and emergency procedures.

Mental Demands/Physical Demands/Environmental Factors:
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/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 a 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

Notes:

The duties outlined are normal for this position. The omission of specific statements of the duties does not exclude them from the classification if the work is similar, related, or is a logical assignment for this classification.

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.