Child Nutrition Worker

Position Type: Child Nutrition/Food Service WorkerDate Posted: 4/11/2026Location: District-WideDate Available: 2026-2027 School YearPrimary 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 and/or GEDTexas Food Handlers Certificate Special Knowledge/Skills:Ability to understand food preparation and safety instructionsWorking knowledge of kitchen equipment and food production proceduresAbility to operate large and small kitchen equipment and toolsAbility to perform basic arithmetic operationsAbility to read, write and speak English Experience:None Major Responsibilities and Duties:Food Preparation and ServingPrepare quality food according to a planned menu of tested, uniform recipes.Serve food according to meal schedules, departmental policies, and procedures.Practice and promote portion control and proper use of leftovers.Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area. Safety and SanitationOperate tools and equipment according to prescribed safety standards.Follow established procedures to meet high standards of cleanliness, health, and safety.Keep garbage collection containers and areas neat and sanitary.Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.Maintain personal appearance and hygiene.Follow established procedures to avoid food contamination. OtherHandle and record cashier functions accurately.Help record food requisitions and orders necessary supplies.Maintain daily food preparation records.Promote teamwork and interaction with fellow staff members.Maintain confidentiality.Participate in staff development, faculty meetings, and special events as needed.Maintain punctuality in all areas.Maintain a positive attitude.Provide a positive role model for students.All other duties as assigned by the supervisor. Supervisory Responsibilities:None Equipment Used:Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart. 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. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all.

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