Food Services - 7 hour Technician

Jefferson Parish Schools•Harvey, LA

22h•Onsite

About The Position

Performs all necessary duties involved in the preparation and service of school meals and the sanitation of the job site. The Child Nutrition Technician works for seven and one-half hours per day including a half hour lunch break as scheduled by the Child Nutrition manager. A fifteen minute break is allowed within the seven hours of work if schedule permits. The Child Nutrition Technician works four hours and one half hours per day including a half hour lunch break as scheduled by the Child Nutrition Manager. A fifteen minute break is allowed within the four hours of work if schedule permits.

Requirements

Ability to communicate in English, to read written recipes, to write and to follow written and oral instructions.
Ability to follow written instructions and schedules, interpret recipes and necessary printed matter.
Pleasing appearance and ability to work well with others.
Ability to understand and interpret written and verbal instructions from the Manager, to complete simple math problems involving addition, subtraction and multiplication, to do simple date entry and exchange of currency, and to extend recipes and follow written instructions.
Ability to work compatibly in group settings, to share equipment and supplies and to respond positively to supervision and accept suggestions for improvement.

Responsibilities

Give and receive information.
Understand & interpret written & verbal instructions.
Determine when an independent decision can be made.
Follow policies and procedures.
Use and clean equipment.
Practice regular equipment maintenance.
Use standardized recipes.
Prepare meals using correct food preparation techniques.
Check food quality during preparation.
Create good feelings about school foodservice in students, faculty, administrators and others.
Store deliveries.
Remove garbage and trash from cafeteria.
Use safe working procedures, corrects and/or report unsafe working conditions.
Adhere to established personal hygiene techniques.
Use acceptable sanitation techniques in food handling.
Use established sanitation techniques for cleaning the facility.
Serve correct portions and reports amounts of foods used and leftover.
Maintain correct holding temperatures of food.
Utilize food merchandising techniques.
Other related duties as assigned by manager.