Elementary Cafeteria Staff 2026-2027

Job Title: Child Nutrition Worker

Exemption Status/Test: Nonexempt
Reports to: Cafeteria Manager
Dept./School: Child Nutrition

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:
Valid Civil Rights Certificate-Updated annually

Valid Food Handler 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

Experience:
None

Major Responsibilities and Duties:
Food Preparation and Serving
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.

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 work area and promptly report any conditions that are not immediately correctable to 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.

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 deep-fat fryer sharp cutting tools stove oven dishwasher and food/utility cart

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

Motion: Continual walking; frequent climbing (ladder) grasping/squeezing wrist flexion/extension reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (1544 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.

Required Experience:

Staff IC