Qualifications

• High school diploma or GED or higher
• Valid TB test and health examination issued by the local county board of health of health or recognized medical authority
• Basic computer and cashiering skills
• Lead Child Nutrition Assistants must be ServSafe or Safe Plate certified

Supervises:

None

Essential Job Functions:

• Maintains a working relationship with other employees and staff
• Politely and respectfully serves students, staff, parents and others
• Accepts responsibility for multiple tasks without supervision
• Follows a work schedule, plans ahead, and helps others on the child nutrition team
• Washes and prepares vegetables for cooking
• Cleans kitchen equipment
• Collects meal money from students and records (either manually or by using the computer system) the lunch number of the student eating
• Prepares chef salads
• Checks in groceries, puts them in storage, takes inventory and dates the food in stock
• Cleans refrigerator, milk box, freezer, holding cabinets
• Cleans service line
• Washes dishes manually or runs dishwasher
• Maintains daily production record of food
• Ability to follow approved standardized recipes
• Assumes and performs all other duties and responsibilities as may be assigned to the position by law, by the Child Nutrition Manager, by the Child Nutrition Supervisor, by the Child Nutrition Director, by the Superintendent, and by rules and regulations of the Department of Public Instruction, the State Board of Education, and the USDA Food and Nutrition Service

Physical and Cognitive Requirements:

The major physical and cognitive requirements listed below are applicable to the Child Nutrition Assistant job classification within the Hoke County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally, up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

Must be able to:

• Stand for six continuous hours
• Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of equipment, etc.)
• Bend from a standing position in a manner that allows the palms to touch the knees (as in washing pots and pans in deep sinks)
• Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food)
• Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.)
• Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.)
• Perform duties requiring non-repetitive motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.)
• Stock, wash, prepare, serve and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods)
• Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema , can be worsened by exposure to cleaning chemicals; rubber gloves and plastic serving gloves are available)
• Work in very hot, humid environment (no air conditioning)
• Maintain high standards of personal cleanliness
• Learn food preparation, serving and clean-up procedures
• Learn sound sanitation principles
• Understand and follow oral and written directions
• Read and follow recipes and adjust amounts as needed
• Learn foods, equipment and techniques used in food preparation, service and clean-up
• Read, write and utilize basic math skills (multiplication, division, fractions and decimals)
• Use or learn basic computer skills
• Obtain ServSafe certification or related sanitation certification

DISCLAIMER: The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of the position. All employees may have other duties assigned at any time.