C/N Food Prep Staff - Prospective Elementary Campus (2026-2027)

REPORTS TO: Child Nutrition Manager                                DATE REVISED: Sept 18, 2015             

 

LENGTH OF WORK YEAR:  189 days                                 PAY GRADE:     Hourly                  

 

WAGE/HOUR STATUS:       Non-Exempt                             SALARY RANGE:    $15.25   Min       $19.32    Max
                                                           

 

 

 

PRIMARY PURPOSE: 

 

Preparation of a variety of menu items for each day’s operation following a high standard of quality, safety, cleanliness and efficiency and follow standardized recipes.

 

 

 

QUALIFICATIONS:

 

High School Graduate or GED preferred.

 

Six (6) months experience in volume food preparation and/or the ability to learn through on-the-job training.

 

Comprehension of proper sequence of activities required to perform the required job.

 

Capacity to perform work tasks and duties with minimal supervision.

 

Ability to follow safety procedures to perform the job accurately and safely.

 

Ability to perform a variety of different tasks without causing a loss of efficiency.

 

Ability to establish and maintain an effective working relationship with co-workers, managers, supervisors and administrative personnel.

 

Ability to perform the job in a professional, efficient, pro-active and safe manner and be dependable within the policies and procedures of the Department.

 

Capacity to interpret school policy and procedures in relation to the job position, safety and health.

 

Must possess and maintain current a food handler’s certificate from appropriate agency.

 

Willingness to accept any campus assigned to meet the needs of the program.

 

 

 

ESSENTIAL FUNCTIONS:

 

The job requires the individual to work inside and outside in an un-controlled environment. The physical demands of the job are:

 

Medium lifting and/or carrying objects (0 to 33% of the workday) with medium lifting and carrying objects (34 to 66% of the workday) or light lifting and/or carrying objects (67 to 99% of the workday). Standing and/or walking up to 2 ½ hours at a time during the workday. Reach from ground level to above the head (with one or both hands) up to 20 pounds of weight on occasions (0 to 33% of the workday).

 

Grasp or handle utensils, merchandise, equipment or other objects weighing up to 60 pounds.

 

Balance to work safely on a wet or slippery surface.

 

 

 

MAJOR RESPONSIBILITIES:

 

• Reports at assigned time and campus. 
• Keep kitchen in a clean and orderly condition. 
• Must follow standardized recipes provided by the manager for the preparation of food items. 
• Must follow Child Nutrition Dietitian instructions on preparation of any and all special diets. 
• Serves a wide variety of food items using the proper portion sizes in accordance with USDA regulations.
• Must follow menus and prepare proper amounts of food in a timely manner for service. 
• Must follow schedule provided by the manager and complete duties on time. 
• Must maintain a high standard of sanitation, personal hygiene, punctuality and daily attendance. 
• Operate and clean kitchen equipment efficiently such as: range, ovens, steam kettle, steam table, mixer, chopper, slicer, etc... 
• Report to manager any kitchen equipment that needs repair. 
• Work rapidly and efficiently in performing tasks.
• Store food supplies and leftovers and use them according to instructions. 
• Mix water, detergents, and/or chemicals to prepare cleaning solutions according to specifications. 
• Assist on the general cleaning and sanitation of the kitchen. 
• Provide own transportation for travel as assigned. 
• Cross-train to acquire the knowledge required in all areas of food preparation. 
• Perform duties in a safe manner to avoid injury to oneself and/or others. 
• Perform other related duties as assigned.

 

EQUIPMENT USED: 

 

• Food Service terminals, calculator, cash register, large and small equipment to include but not limited to: electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, tilting skillet, stoves, dishwashers and food and utility carts.

 

WORKING CONDITIONS:

 

Mental Demands/Physical demands/Environment Factors: 

 

• Continuous walking, standing, stooping, and/or climbing, moderate lifting and carrying, moderate exposure to hot and cold temperatures, exposure to cleaning chemicals, kneeling and climbing (ladder), working on slippery surfaces.

 

 

 

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