Part-Time Child Nutrition Workers

8 POSITIONS AVAILABLE

PRIMARY PURPOSE:

The Child Nutrition Program (CNP)Child NutritionWorkeris responsible forpreparingservingstoringand deliveringcafeteriamealsforall meal servicesthe districtparticipatesin throughtheTexas Department of Agriculture.

QUALIFICATIONS:

Education/Certification:

High School Diploma or GED preferred

Food Handlers Certificationapproved by the State of Texasrequired

ValidTexas drivers Class C licenserequired

Clear driving recordrequired

Special Knowledge/Skills:

Knowledge of methods materials equipment and appliances used in food preparationrequired

Ability to perform basic mathrequired

Knowledge of safety and sanitation guidelines with food preparationpreferred

Ability to follow detailed verbal and written instructions

Ability to lift bend pull push and twistrequired

Knowledge of general shippingand receiving procedures

Knowledge of accounting for inventory

Knowledge ofmaterial handling equipmentsuch as 2-wheel hand trucks hydraulic hand pallet trucks etc. ifPT worker in warehouse

Experience:

Experiencein institutional food service operations preferred

Warehouseshipping/receiving/delivery position preferred

Workdays:242 - 20 hours per week

Pay Date: Biweekly

MAJOR RESPONSIBILITIES AND DUTIES/ESSENTIAL FUNCTIONS:

1. Prepareserveand handle foodin accordance withUSDA guidelines and district policy.
2. Receiveinspectand store food supplies according to safety standards.
3. Follow all food safety protocolsincluding proper handwashing temperature controls and storing to prevent cross-contamination.
4. Demonstrateabilityto work with coworkerscooperatively andalwaysprovideexcellentcustomer service to students parents staff and administration.
5. Maintainaccuraterecords as requiredby localstateand federal regulationson food safety and inventory storage.
6. Adhere toproperdress code according to the departments policy.
7. Perform other duties assigned by immediate supervisor (primary evaluator)in accordance withfunding source guidelines.

SUPERVISORY RESPONSIBILITIES:

None.

EQUIPMENT USED:

Use large and small kitchen equipment including sharp cuttingtools;usefood gradecleaning solutions.

Computer barcode scanner calculatorcopierand other office machines 2-wheelhand trucks hydraulic hand pallet trucksstockscartsdelivery step vans 2 1/2- ton truck with Tommy lift and all mailroomequipment.

WORKING CONDITIONS:

Mental Demands:

Ability to communicate effectively(verbal or written);maintainemotional control under stress; ability to handle several projects at the same time with frequent interruptions;meeting delivery schedulesin a timely manner ability toplan and organize work within time constraints.

Physical Demands/Environmental Factors:

Occasional prolonged and irregular hours

Frequent heavy liftingor moving items weighing up to45-50pounds

Occasional lifting or moving items weighing up to 100 pounds

Exposure to temperature extremes (hotfrom cookingstoves andcoldfrom walk-in coolers and freezers)

Frequentstooping crouching kneeling and visual acuity

Frequent standing climbing stairs walking pulling pushing lifting reaching repetitive hand motions

Frequentmoving ortransportproductwithindistrict zone

Frequentcontact with electrical and mechanical kitchen equipment.