Child Nutrition Worker (FT & PT) Pool - 2026-27 School Year

Reports to: Child Nutrition Manager

Wage/Hour Status: Nonexempt

Dept./School: Child Nutrition

Pay Family: Auxiliary

PC Assignment: Child Nutrition Worker

Pay Grade: 01

PC Assignment Code: 82101

Minimum Salary: $15.55 per hour

Insight: None

Duty Days: 176 days per school year

Primary Purpose:

Prepares and serves appropriate quantities of food to meet menu requirements. Maintains high standards of quality in food production, sanitation and safety practices.

Qualifications:

Education and Certification

None specified

Experience

None required

Knowledge and Skills

Basic knowledge of kitchen equipment and food production procedures

Ability to understand written and verbal food preparation and safety instructions

Ability to operate large and small kitchen equipment and tools

Ability to perform basic arithmetic operations

Key Responsibilities:

Food Preparation and Service

Prepare quality food according to a planned menu of tested and uniform recipes.

Serve food according to meal schedules, departmental policies, and procedures, practicing and promoting portion control and proper use of leftovers.

Food Safety and Storage

Store and handle food items and supplies safely and according to established procedures.

Maintain a clean and organized storage area.

Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high cleanliness, health, and safety standards.

Keep garbage collection containers and areas neat and sanitary.

Workplace Safety and Cleanliness

Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.

Maintain personal appearance and hygiene.

Cashier and Administrative Functions

Handle and record cashier functions accurately.

Help record food requisitions and order necessary supplies.

Maintain daily food preparation records.

Teamwork and Professional Development

Promote teamwork and interaction with fellow staff members.

Complete annual continuing education requirements.

Additional Responsibilities:

Follow district safety protocols and emergency procedures.

Participate in professional development, department meetings, and special events as assigned.

Perform other duties as assigned to support the mission and goals of the department.

Supervisory Responsibilities:

None

Mental Demands/Physical Demands/Environmental Factors:

Tools and Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.