FLSA JOB CLASSIFICATION: Non-Exempt

REPORTS TO: School Nutrition Manager and School Nutrition Director

QUALIFICATIONS:

1. Must communicate effectively, handling all situations professionally and respectfully.

2. Must exhibit ability to work well with others.

3. Must be reliable and cooperative.

4. Must be receptive to suggestion for change and improvements.

5. Must exhibit good habits of cleanliness,personal hygiene, and personal presentation. 6. Must be able to follow written and verbal instructions.

PHYSICAL REQUIREMENTS:

1. Able to stand/walk for 6-8 hours a day.

2. Able to lift 40 pounds.

3. Able to work in extreme temperatures (hot kitchen, walk-in freezer/cooler).

4. Able to work with various chemicals.

JOB OBJECTIVES:

1. Work on an as needed basis.

2. Must not work more than 5 hours per day unless pre-approved by the School Nutrition Director.

3. Must complete 20 days of work before they are eligible for a regular School Nutrition Assistant position, pending Board approval.

4. Follows menus and recipes as planned by Central Office.

5. Uses correct portion sizes.

6. Utilitizes commodity items before using purchased items.

7. Follows production and cleaning schedules.

8. Prepares food according to planned menu and recipes.

9. Uses ingredients and supplies appropriately.

10. Follows proper methods of food handling.

11. Ensures sanitary conditions are maintained in cafeteria.

12. Ensures that all food served to students is within date and at the correct temperatures.

13. Uses all kitchen equipment in safe, proper, and efficient manner, following training.

14. Creates and fosters a positive atmosphere in the cafeteria.

15. Evaluates food quality before serving to students to ensure only best quality products are served.

16. Ensures all students are met with excellent customer service.

17. Maintains full lines throughout service.

18. Completes portions of records as assigned.

19. Records include but are not limited to production records, cash handling records, meal accountability records, HACCP records, etc.

20. Conveys positive information about the school nutrition program to students and staff.

21. Supports and assists with promotions.

22. Attends training as assigned to meet and exceed USDA Professional Standards training requirements annually.

23. Ensures all local, state, and federal requirements are met.

24. Collects and counts all funds for meals and all other cash income.

25. Follows proper procedures to prevent overt identification of students who qualify for free and reduced price meals.

26. Performs other duties as assigned.

27. Performs duties in reasonable timeframes.

28. Maintains student confidentiality

29. Adheres to the Code of Ethics for Educators.