Position: Food and Nutrition Technician               

 

Department: Food and Nutrition Services

 

Wage/Hour Status: Non-Exempt

 

Immediate Supervisor(s): FNS Manager     

 

Pay Grade: FNS 2 (Click here to view the DISD Compensation Manual)

      

Department: Food and Nutrition Services       

 

Days Employed: 7 hours per day, extra as needed

 

 

POSITION SUMMARY:

• Responsible for preparing quality foods, setting up serving lines, cleaning and sanitizing
• Excellent communication skills and a pleasant disposition with all customers

  

QUALIFICATIONS:

 

Education/Certification:

 

• High School diploma or TEA certified GED (desired)
• Six (6) hours of Professional Standards Training yearly per USDA requirements
• Hold a current ServSafe Managers Certification or State-Approved Food Handlers Card
• One (1) year of experience in school foodservice or other experience approved by the Director with a high school diploma
• Four (4) years of experience in school foodservice or other experience approved by the Director if no high school diploma
• The option of TASN and/or DISD certified at Level II
• Pass basic skills assessment

 

Special Knowledge/Skills:

 

• Basic knowledge of "Systems Design" Point of Sale, Primero, and Email
• Must be able to read and follow instructions on recipes, production sheets, etc.
• Knowledgeable and able to prepare high-quality foods
• Able to use kitchen equipment safely and properly
• Ability to receive and verbally communicate with customers, parents, and staff
• Basic math skills
• Must be able to read and write in English

 

MAJOR RESPONSIBILITIES:

These statements are intended to describe the major purpose and responsibilities assigned to this job and are not intended to represent an exhaustive list of all responsibilities, duties, and skills required.

• Read, understands, and provides accurate information for completion of the production sheet
• Prepare high-quality food in quantities needed in the allotted time
• Serve the foods using the correct serving utensil per tech sheet to the customers
• Ability to communicate well with customers and staff
• Cashier using the point of sale method of "System Design."
• Cleaning of the kitchen including the serving lines, dish room, walk-in freezers or coolers, equipment & floors
• Able to set up serving lines appropriately to meet the demands of the menu
• Ability and willingness to work all jobs assigned by the Manager
• Ability to multi-task
• Understanding and practice of Safety guidelines in the workplace
• Adhere to state sanitation regulations in preparing and serving foods

 

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: The demands described here are representative of those that must be met by an employee to perform the essential functions of this job successfully.

 

• Ability to lift 40 pounds from minimum height of 8" to knuckle height (FNS recommends getting another employee's assistance when lifting anything over 25 pounds).
• Ability to carry up to 25 pounds for a short distance of approximately 10 feet
• Sustained standing tolerance up to seven hours a day
• Repetitive forward-reaching, bending, and stooping
• Manual dexterity and fine motor skills
• Hearing and vision

This job is performed 100% indoors, and the energy management personnel thermostatically control the temperature.  Isolated areas are subject to some high temperatures due to the use of ovens, stoves, and dishwashing equipment.  Isolated areas are subject to cold temperatures, specifically in walk-in-freezer.  Noise levels are increased with the operation of dishwashing equipment, vent-a-hood fans, and the use of the mixer.  Noise levels are not extreme, and hearing protection is not required.  Exposure to vibration occurs while using knives, meat slicer, mixer, rolling pin as well as the "manual" kneading of dough for baking.  Recessed overhead fluorescent fixtures provide lighting with a "glare" screen, and the walking surface is level concrete covered by quarry tile or other surface and tile in the serving and eating areas.  Leather, rubber-soled shoes with non-skid soles are the required shoes.  Hairnets or other approved headwear are worn as a sanitary measure at all times by the kitchen staff.   

 

The information contained in this job description is for compliance with the American Disability Act and is not an exhaustive list of duties performed for this position.  The individual currently holding this position performs additional functions & extra duties as assigned.

 

EVALUATIONS:

• Performance of this position will be evaluated annually