A Nutrition or Dietetic Technician assists nutritionists in running food service and nutrition education programs. May help plan meals or educate and counsel clients.
School Nutrition Temporary This position is posted to create a pool of candidates for future positions that may become available.
JOB SUMMARY
Performs duties involved in the preparation and serving of a variety of food and in the cleaning of equipment and facilities. Employee must be capable of performing any and all of the listed duties, individually or independently which may vary based upon their work location/assignment and available staffing. Additional Work Days/Hours Based on the assignment, the following additional work days and/or hours may be required as needed: Ability to work flexible schedules Emergencies Extended hours
ESSENTIAL DUTIES/RESPONSIBILITIES
Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program and all AACPS policies and procedures and division standard operating procedures. Prepares or assists in the preparation of a variety of foods. Assures that standardized recipes, portion controls and procedures are followed at all times. Operates all kitchen equipment as instructed. Arranges serving lines with foods, beverages, serving utensils and other items. Replenishes all items during meal service. Serves food to students and adults, maintaining correct portioning and high food quality standards. Plates meals only as customer is served. Participates in approved cleaning and safety practices to insure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR. Stores food and supplies in accordance with instructions and assists in taking inventory. Performs cashier duties, accounts for all meals served, and completes necessary records, as assigned. Records information accurately, as assigned. Maintains daily food and milk inventories. Attends in-service meetings. Completes all mandatory AACPS trainings and division monthly trainings. Performs all work responsibilities utilizing appropriate safety practices. Performs other related duties as assigned within the same classification or lower.
MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education High School Diploma or Equivalency Certificate preferred. Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Experience Less than one (1) year food services experience preferred. Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position. Knowledge, Skills, Abilities and Other Characteristics Demonstrates sound decision making and problem solving techniques. Ability to maintain harmonious relations with other employees, students, school staff, and volunteers. Ability to learn prescribed food preparation methods and school cafeteria operations. Ability to complete all tasks despite frequent interruptions, and with limited supervision. Ability to accept changes in responsibilities and incorporate new goals into the kitchen operation. Possess good written and verbal communication skills. Ability to follow written and verbal directions. Demonstrated ability to effectively work and communicate with diverse populations. Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred). Satisfactory score on any test required. Licenses and Certifications Employee must retain active licenses, certifications, and enrollment as a condition of employment. Hold or be eligible for ServSafe Food Handler Certificate issued by National Restaurant Association preferred. Driving Requirements
N/A LEADERSHIP ROLE N/A PHYSICAL DEMANDS/WORKING CONDITIONS
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Physical Demands Standing:
over 2/3 percent of the time
Walking:
over 2/3 percent of the time Using hands to handle or feel: between 1/3 and 2/3 percent of the time Pinching (fine motor skills): under 1/3 percent of the time Wrist deviation: between 1/3 and 2/3 percent of the time
Keyboarding:
under 1/3 percent of the time
Pushing:
between 1/3 and 2/3 percent of the time
Pulling:
between 1/3 and 2/3 percent of the time Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time Climbing (Ascend/Descend): under 1/3 percent of the time
Balancing:
over 2/3 percent of the time
Stooping:
under 1/3 percent of the time
Kneeling:
under 1/3 percent of the time
Crouching:
under 1/3 percent of the time
Bending:
between 1/3 and 2/3 percent of the time
Twisting:
over 2/3 percent of the time
Squatting:
under 1/3 percent of the time
Talking:
over 2/3 percent of the time
Hearing:
over 2/3 percent of the time
Tasting:
under 1/3 percent of the time
Smelling:
over 2/3 percent of the time
Repetitive Motions:
over 2/3 percent of the time
Eye/Hand/Foot Coordination:
over 2/3 percent of the time As required by the duties and responsibilities of the position. Vision The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job. No special vision requirements Work Environment Location Office, school or similar indoor environment: over 2/3 percent of the time Outdoor environment: under 1/3 percent of the time
Temperature Change:
over 2/3 percent of the time Exposure Outdoor weather conditions: under 1/3 percent of the time Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time Risk of electrical shock: under 1/3 percent of the time Risk of radiation: over 2/3 percent of the time
Noise Level Loud:
over 2/3 percent of the time Weight & Force Lifting and carrying requirements Up to 35 pounds: over 2/3 percent of the time Travel Requirements
