Child Nutrition Specialist II - Keller Independent School District

Job Title:Specialist                                                             Wage/Hour Status:Non-Exempt

Job Role:  Child Nutrition IIFunding Source:Child Nutrition 

Department/School:Assigned Campus                                 Pay Grade:OS 2

Function:  Support Services - Operations

Reports to:Campus Child Nutrition ManagerHR Date Approved:November 2006

                                                                                              HR Date Revised:June 2024

SUMMARY:

Work under moderate supervision,preparesandservesappropriatequantitiesoffoodtomeetmenurequirements.Maintainshighstandardsofqualityinfoodproduction,sanitation,andsafetypractices.Performsdailycash reconciliation,point of salesoperation,foodinventoryandordering.

The essential functions,pursuant tothe Americans with Disabilities Act, may include the characteristic duties and responsibilities notedherein, however, this listrepresentsexamples only,andisnotacomprehensivelistingofallfunctionsandtasksperformedbypositionsfound in this job description.

• Model KISD core organizational beliefs and values; perform duties effectively and efficiently for the purpose of supporting and contributing to high student achievement.
• Provide program support and service delivery; communicate effectively within and across teams and participate in cross-functional work groups.
• Maintain a commitment to the District mission; model District expectations through personal leadership and actively support the efforts of others to achieve District goals.

MAJOR RESPONSIBILITIES AND DUTIES

Food Preparation and Serving

• Prepares/cook quality food according to a planned menu of tested, uniform recipes following the Hazard Analysis and Critical Control Point (HACCP) Principles for food safety.
• Serve food according to meal schedules, departmental policies, and procedures.
• Manage the storage and handling of food items and supplies safely and according to established procedures.
• Maintain a clean and organized storage area.
• Report inferior quality food received or service problems with vendors to supervisor immediately.

Safety and Sanitation

• Clean kitchen, service areas, dishes, and utensils.
• Keep garbage collection containers and areas neat and sanitary.
• Operate tools and equipment according to prescribed safety standards.
• Report to cafeteria manager any accident occurring in the kitchen or cafeteria premises.
• Perform major cleaning of refrigerators and storerooms as designated by manager.
• Follow established safety procedures and techniques to perform job duties, including lifting, climbing, etc.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.

Other

• Assist manager with receiving and inventory counting and controls.
• Assist manager with product ordering.
• Assist manager with monitoring and reviewing production records.
• Follow established policies and procedures for cash handling.
• Complete annual continuing education requirements.
• Promote teamwork and interaction with fellow staff members.

Policy and Law

• Maintain confidentiality.
• Utilize effective communication skills; ensure that all interactions are supportive, courteous, and respectful.
• Pursue Professional Development activities; ensure that Professional Development activities are aligned with District goals and initiatives.
• Comply with all policies, operating procedures, legal requirements, and verbal and written directives.
• Comply with the Professional Code of Ethics and Standard Practices for Texas Educators.
• Follow District safety protocols and emergency procedures.
• Perform other related duties as assigned.

QUALIFICATIONS:

Education/Certification:

• Completion of sufficient education or training to read, write, and follow directions.

Experience:

• One (1) year successful related work experience.

SPECIAL KNOWLEGDGE/SKILLS/ABILITIES:

• 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

 SUPERVISORY RESPONSIBILITES:

• None

MENTAL/PHYSICAL DEMANDS AND 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; cash register

Posture:

• Prolonged standing on concrete; frequent bending/stooping, pushing/pulling, and twisting

Motion:

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

Lifting:

• Frequent moderate lifting and carrying (over 30 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
• Work to be completed on-site from assigned site
• No remote work
• Occasional districtwide travel

Mental Demands:

• Work with frequent interruptions; maintain emotional control under stress work; prolonged or irregular hours