Student Nutrition Aide II - Potential Opening

Salary: Based on Experience Length of Assignment: 178 Days

Qualifications: Must complete TASN Safety and Sanitation or other approved classes every three years. Minimum Education/Certification: Ability to understand instructions for food preparation and safety procedures. Must attend training as required to comply with USDA Professional Standards Special Knowledge/Skills: Able to follow instructions and perform all duties in the school district kitchen with a congenial attitude. Maintain current food handler's certification appropriate to the work location. Ability to read English at a remedial level.

Minimum Experience: None required. Primary Purpose: To serve the students attractive, safe, and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness.

Major Responsibilities and Duties: Able to read and follow instructions. Cooperates with the supervisor, the manager, and other workers. Works at assigned duties, determined by the manager. Is held responsible for specific jobs and is directly responsible to the manager for instructions. Follows standardized recipes and strives to produce a quality product. Is acquainted with different methods of food preparation or is willing to learn. Plans and organizes work in advance according to menu items and production records. Enjoys working with and is courteous to children. Meets emergencies with poise and self-confidence. Possesses the amount of speed necessary to safely and efficiently produce quality products according to written work schedules. Prepares and serves food for catering events when requested. Helps co-workers when needed until all work is finished in order to have a smooth-running operation. Strives for cleanliness and tidiness and maintains good housekeeping practices. Is punctual and dependable. Assists in serving students and staff from the serving lines. Assists in maintaining the storeroom, walk-in cooler, freezer and garbage collection area in a neat and sanitary fashion. Follows appropriate sanitation guidelines when preparing food, serving food, and cleaning utensils. Removes used dishes and assists in the cleaning of counters, tables, and furnishings in the dining area. Performs all other duties as assigned by the Manager, Supervisor, or Director of Student Nutrition Programs. Accepts constructive criticism. Equipment Used: Uses large and small kitchen equipment including electric slicer, mixer, pressure steamer, deep-fat fryer, buffalo chopper, ovens, dishwasher, food, and utility carts. Working Conditions and Physical Demands: Stands walks, pushes, and pulls; lifts and carries; some stooping, bending and kneeling. Able to lift weights of up to 25 pounds unassisted, on a routine basis; able to lift weights of 25 to 50 pounds, assisted. Environment: Moderate exposure to extreme hot and/or cold temperatures; moderate exposure to noise levels and some exposure to chemicals.