General Nutrition Worker FTE

General Nutrition Worker FTE JobID: 1717

Position Type:

Nutrition Services/ General Nutrition Worker

Date Posted:

12/4/2023

Location:

Secondary Campus Cafeteria

Date Available:

Immediately

Closing Date:

Until filled

NORWALK COMMUNITY SCHOOL DISTRICTJob Title General Nutrition WorkerReports to Nutrition Director Position Purpose The general nutrition worker performs a variety of job functions essential to the successful operation of the cafeteria. The job functions include food production; sanitation; safety and security; customer service; cashiering; program regulations and accountability; equipment use and care; and professional excellence. The general nutrition worker works under the direction of the Head Cook for daily tasks and the supervision of the Production Kitchen Manager and in partnership with others in the school nutrition program while following federal, state and local guidelines. The local school nutrition program is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.Essential Performance Responsibilities

Standard Operating Procedures (SOP), Program Regulations and Accountability

Follow District’s SOP, Iowa Food Code and Federal regulations and reports any discrepancy to the Head Cook or Production Kitchen Manager

Food Production

Provides quality food production and service including timely and appropriate documentation

Prepares food following recipes

Cools, stores and rotates food following Food Code and SOP

Sanitation, Safety and Security

Maintains a safe facility, including but not limited to reporting unsafe activities, equipment or work space

Records required information, including but not limited to, cooking and holding temperatures

Clean and sanitize kitchen, serving and dining area, dishes, pots and pans, service carts, hoods, and other items as assigned.

Customer Service

Serves food, replenishes self-serve areas and responds to requests from customers

Follows guidance for accommodating food allergies

Utilizes Civil Rights behavioral guidelines

Cashiering

Ensures that all items are recorded in the POS system and that accurate prices are charged

Maintains confidentiality regarding student account information

Equipment Use and Care

Uses and cares for all equipment according to SOP and manufacturer’s instructions

Professional Excellence

Performs all duties and responsibilities in an ethical and professional manner

Communicates effectively with Kitchen Manager and other employees

Provides leadership as a team member of the school community

Completes annual Professional Standards training as required by the Healthy Hunger Free Kids Act and school district

Completes all safety trainings as required.

Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.Knowledge, Skills, and Abilities

Ability to follow directions and complete tasks in a timely manner

Demonstrates the ability to work effectively and respectfully with students, teachers, parents and coworkers

Knowledge of computers, ability to access electronic documents and complete required forms

Ability to use chemicals, equipment, tools and work processes in cleaning and preventative maintenance of department and equipment

Ability to read and comprehend labels, signs and written instructions

Ability to communicate clearly both verbally and in writing

Ability to work independently

Ability to establish positive relations with others

A past history of good attendance

Qualifications Profile

High school diploma or equivalent highly desired

Successful completion of ServSafe recommended

Minimum of 6 months in quantity food service desired

Physical Requirements

Occasional lifting, pushing, pulling or maneuvering materials weighing up to 45 pounds

Frequent reaching with hands and arms, occasionally above shoulder or head level

Constant standing or walking on potentially slippery or wet surfaces

Occasional squatting, stooping, bending and kneeling

Constant gripping with the use of hands and fingers

Hear and understand speech at normal room levels

Visual acuity

Drug, tobacco, and alcohol free at all times while working

Meet health requirements per state regulations for food handlers

Working Conditions

Work normally performed in school kitchen and cafeteria, typically assigned to a production kitchen

Demands of workload may be stressful with frequent peak rush periods and timeline requirements that must be met

Occasional exposure to temperature changes, fumes, dirt, dust, odors, noise, cleaning chemicals and emergency situations

Terms of Employment9-month work year. Wage and work year to be established by the Board. Employment subject to provisions of board policy, state and federal law.EvaluationPerformance will be evaluated annually by the Nutrition Director, or in accordance with provisions of the Board’s policy on evaluation of staff.FLSA StatusNon-Exempt.