Child Nutrition Substitute Specialist - Keller Independent School District

Job Title:Sub Child NutritionWage/Hour Status:Non-Exempt

Job Role:  NoneFunding Source:Child Nutrition 

Department/School:Assigned Campus                           Pay Grade:OS 0.5

Function:  Support Services - Operations

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

                                                                                        HR Date Revised:June 2024

SUMMARY:

Work under moderate supervision, andassistthe ChildNutrition II Specialist,to prepare and serveappropriate quantitiesof food to meet menu requirements. Maintainhigh standardsof quality in food production, sanitation, and safety practices.

The essential functions, pursuant to the Americans with Disabilities Act, may include the characteristic duties and responsibilities noted herein, however, this list represents examples only, and is not a comprehensive listing of all functions and tasks performed by positions found 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

• Assist to prepare/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.

• Store and handle 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

• 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:

• None

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