Child Nutrition Specialist Substitute (Food Service)

Pay Grade: Classified Level 1 minimum Primary Purpose: Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation and safety practices. Qualifications:Education/Certification: High School diploma or GED Food Handler's Certification Special Knowledge/Skills: Ability to understand 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 basis arithmetic operations. Experience: None Major Responsibilities and Duties: Prepare quality food according to a planned menu of tested, standardized Serve food according to meal schedules, departmental/Federal policies, and Practice and promote portion control and proper use of Supervise storage and handling of food items and supplies. Maintain a clean and organized storage Operate tools and equipment according to prescribed safety Follow established procedures to meet high standards of cleanliness, health, and Keep garbage collection containers and areas neat and Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor Maintain personal appearance and Other: Handle and record cashier functions Help record food requisitions and orders necessary Maintain daily food preparation Promote teamwork and interaction with fellow staff members and school Understand Federal Child Nutrition Perform other duties as assigned. Supervisory Responsibilities: None Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, scales, sharp cutting tools, oven, dishwasher, and food and utility cart. POS Registers Working Conditions:Mental Demands/Physical Demands/Environmental Factors: Continual standing, walking, pushing and pulling; frequent stooping, bending, kneeling and climbing (ladder); moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.

Created: 2026-03-17