Qualifications:
1. Minimum requirement is a high school diploma or GED.
2. Ability to read, write and follow instructions.
3. Ability to do simple mathematics.
4. Ability to lift, bend, stoop, walk, carry and reach over head.
Reports To:
Child Nutrition Program Manager
Supervises:
Required Knowledge, Skills and Abilities:
1. Ability to read and follow oral and written instructions.
2. Ability to do simple mathematics.
3. Ability to learn prescribed preparation methods of handling food supplies.
4. Ability to organize, file and retrieve information as needed.
5. Ability to complete production records.
6. Ability to work with both hands when assigned food preparation.
7. Read and interpret recipes and instructions.
8. Ability to use equipment timers and controls.
9. Ability to use ingredient scaling equipment.
10. Capable of working for six hours in a cold or hot and humid kitchen environment.
11. Capable of standing for long periods of time on quarry floors during food preparation using work surfaces that are 48" above the floor.
12. Capable of lifting moderately heavy cases of food from the floor level to storage shelves, located from one to five feet from the floor.
13. Capable of using floor cleaning equipment to sweep, mop and/or scrub as needed.
14. Ability to be a safe food handler, free of disease which may be transmitted by food.
15. Ability to follow and pass required sanitation standards and training.
16. Ability to empty 50 gallon trash receptacle into an eight yard dumpster.
17. Ability to use trash receptacle washer.
18. Ability to read chemical product sheets and follow required safety procedures while using and cleaning food preparation equipment.
19. Ability to transfer extremely hot food pans from food preparation equipment to serving area.
20. Ability to use food preparation equipment that dice, slice, cut, chip, fry, bake, steam, braise, broil, boil and puree using required manufacturer's safety recommendations.
21. Ability to use six-foot step ladder for weekly cleaning of kitchen ventilation system.
22. Ability to disassemble, clean and reassemble food preparation and cleaning equipment.
Job Goal:
To understand the goals and purposes of the National Child Nutrition Program and to serve the students attractive and nutritious meals in a clean, compatible and efficient manner.
Performance Responsibilities:
1. Performs assigned duties related to the preparation of school meals such as setting up, cooking, cleaning, washing, moping and maintaining inventory.
2. Becomes skilled in the use of all equipment normally used in work assignments.
3. Adheres to work schedules and work assignments.
4. Attends work on a regular basis and on time.
5. Reports work-related injuries as required.
6. Completes records as specified.
7. Adheres to dress code requirements.
8. Practices acceptable health habits and safe work habits which are in keeping with current health guidelines.
9. Participates in in-service training opportunities offered by the local school and school systems.
10. Maintains a positive, friendly attitude in all job relationships.
11. Assumes other reasonable and equitable job-related duties as assigned by the immediate supervisor.
12. Performs essential job duties with or without a reasonable accommodation.
13. Adheres to rules and regulations.
Terms Of Employment:
Salary and work year to be determined by the Board.
Evaluation:
Performance of this job will be evaluated annually in accordance with provisions of the Board's policy on Evaluation of Support Personnel.
Source: Tuscaloosa City Schools, Tuscaloosa, Alabama
Date: 2/3/78
Revised: 11/1/93
Revised: 8/1/97
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