Please contact the district or school with any questions regarding this position.
Job Title:  Child Nutrition Worker                                                  Exemption Status/Test:  Nonexempt

Reports to:  Food Services Director                                              Start Date: Immediate

Primary Purpose:
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.


  • None specified
Special Knowledge/Skills:
  • Ability to understand written and verbal food preparation and safety instructions
  • Working knowledge of kitchen equipment and food production procedures
  • Ability to operate large and small kitchen equipment and tools
  • Ability to perform basic math
  • None

Major Responsibilities and Duties

Food Preparation and Serving:

  • Prepare quality food according to a planned menu of tested and uniform recipes.
  • Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
  • Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation:

  • Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
  • Keep garbage collection containers and areas neat and sanitary.
  • Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
  • Maintain personal appearance and hygiene.


  • Handle and record cashier functions accurately.
  • Help record food requisitions and order necessary supplies.
  • Maintain daily food preparation records.
  • Promote teamwork and interaction with fellow staff members.
  • Complete annual continuing education requirements.
  • Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:

  • None

Mental Demands/Physical Demands/Environmental Factors

  • Tools/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

Submit application and any supporting documents to: 
Jennifer Green, Food Services Director
1102 Key Ave
Clifton, Texas 76634