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Human Resources - WCS Job Descriptions » Child Nutrition Assistant

Child Nutrition Assistant

NATURE OF WORK

An employee in this class performs semi-skilled work preparing and serving meals and other food in a school cafeteria.  The employee is expected to solve most problems independently.  Errors can result in spoiled food, illness among consumers and significantly wasted work hours.  Work involves various facets of the food preparation and serving process. 

 

 

DUTIES AND RESPONSIBILITIES

Prepares, cooks, and serves meals and prepares a la carte items for sale, preparing entrees, vegetables and other side dishes according to standardized recipes; prepares meals for special diets according to recipes or other instructions provides.

 

Cooks food using batch cooking methods and replenishes the serving line to maintain properly cooked food items during the serving period.

 

Peels, washes, and cleans fruits and vegetables for kitchen use; prepares salads, and performs similar tasks as assigned.

 

Unpacks and carries canned and fresh fruits, meats, and vegetables from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas, prepares juices, coffee, tea, etc, and carries them to specified areas, transfers food items from cooking utensils to serving lines.

 

Assists with wrapping and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced and served on food production forms.

 

Assists in cleaning kitchen area and equipment and utensils to ensure that sanitation codes are maintained; washes pots, pans and serving utensils by hand or by dishwashing machine, including adding detergent and sanitizing agent, and regulating temperature and water flow to thoroughly clean and sanitize pots, pans, cooking and serving utensils, and silverware.

 

May perform various housekeeping or janitorial duties in kitchen such as sweeping and mopping and in dining areas, such as wiping or washing tables, chairs or benches.

 

Performs other related work as required.

 

 

MINIMUM TRAINING AND EXPERIENCE

Graduation from high school.  Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation.

 

 

 

ESSENTIAL JOB FUNCTIONS

Must be physically able to operate a variety of machinery and equipment including ovens, steamers, fryers, braising pan, mops, and all types of kitchen utensils and tools pertaining to food service, etc.  Must be able to exert up to 25 pounds of force occasionally, and/or up to 5 pounds of force frequently and/or a negligible amount of force constantly to move objects. 

 

Requires the ability to read a variety of correspondence, menus, etc.  Requires the ability to prepare simple reports, logs, and lists.  Must be able to communicate effectively and efficiently in standard English.

 

Requires the ability to talk and hear.

 

 

 

KNOWLEDGE, SKILLS AND ABILITIES

General knowledge of food preparation and standards of sanitation and safety.

 

General knowledge of proper storage methods for various foods, supplies, and equipment.

 

General knowledge of how to operate and clean kitchen equipment.

 

Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.

 

Ability to read and follow standardized recipes and written instructions.

 

Ability to respond to inquiries regarding food content.

 

Ability to properly clean kitchen area, equipment and utensils.

 

Ability to establish and maintain effective working relationships as necessitated by work assignments.

 

Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.

 

REPORTS TO:     Cafeteria Manager

FSLA STATUS:    Non-Exempt

DISCLAIMER

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification.  It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees in this job.