Primary Purpose:
The Child Nutrition Specialist actively assists and supports the Child Nutrition Department to maintain high quality standards in food production, sanitation, safety practices, and necessary compliance with regulated food service programs.
Qualifications:
Education/Certification:
- High school diploma or GED
- ServSafe and/or Food Handlers license preferred or must be obtained within a time set forth by Director of Child Nutrition
Special Knowledge/Skills:
- Knowledge of methods, materials, equipment, and appliances used in food preparation
- Knowledge of food handler safety
- Ability to manage personnel
- Effective organizational, communication, and interpersonal skills
Experience:
- Previous experience in school setting preferred
Major Responsibilities and Duties:
School Food-Service Management
1. Corrects unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
2. Maintains personal appearance and hygiene.
3. Coordinates and assist with summer Seamless Summer Option and CACFP
4. Trains and supports training of personnel as necessary to support IL Texas food service program.
5. Fills in for foodservice staff on campus when necessary.
6. Assist in food preparation and serving when necessary.
7. Ensure safety and sanitation requirements are being met.
8. Complete assignments in a timely, economic and efficient manner.
Safety and Sanitation
1. Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations.
2. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
3. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
4. Follow established procedures for locking, checking, and safeguarding facilities.
Inventory and Equipment
1. Conduct regular physical equipment and supplies inventory.
Policy, Reports, and Law
1. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records.
2. Review and submit accurate time and attendance records for payroll reporting purposes.
3. Complete annual continuing education requirements.
Additional Duties: Any and all other duties assigned by immediate supervisor.
Supervisory Responsibilities: Monitor the work and issue work assignments to campus food service workers.
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 (15–44 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.
