Redlands Unified School District
CHILD NUTRITION SERVICES WORKER III – ELEMENTARY KITCHEN
DEFINITION
Under general supervision, assume responsibility for the operation of an elementary school
serving kitchen; guide, monitor and correct the work of assigned kitchen staff; receive, pan, and
rethermalize food; perform routine food preparation related to salads, breads, sandwiches, fruits
and lunch entrées; setup the serving kitchen for food distribution; clean the serving kitchen and
utensils; and perform related work as required.
ESSENTIAL FUNCTIONS
Operate an elementary school cafeteria including training and monitoring the work of assigned
cafeteria workers and student helpers, if assigned; report employee performance problems to
the Child Nutrition Services Field Supervisor; provide meal estimates to the central kitchen, as
required; receive, inspect, store, and maintain inventory records of foodstuffs and supplies;
verify food and supplies on hand for menu and estimated serving counts; pan and rethermalize
food for serving; cut and slice fruits and vegetables; apply spreads to bread products; assemble
sandwiches, mix salads, cut food into serving sizes; package product and perform similar
routine food preparation tasks; set up food serving lines; ensure proper portion control; serve
food to students and staff; endeavor to make the cafeteria a friendly, hospitable place; maintain
the appropriate temperature of all hot/cold food stuffs during the entire serving operation; collect
and prepare monies for pickup; clean serving utensils and pans and prepare for return to the
central food production center; perform periodic physical inventory of supplies and foodstuffs
and reorder, as necessary, within established limits; ensure the thorough and sanitary cleaning
of the food serving kitchen; enforce safety standards; complete a variety of automated and
manual record keeping tasks involved with food serving kitchen operations and sales and meal
applications; learn and operate a computer automated point of sale system to perform a limited
number of repetitive operations; instruct assigned workers in the most routine and repetitive
functions; advise the supervisor of operational problems and equipment repair problems; test
new products, participate in marketing studies of food items and distribute program evaluation
materials; decorate the serving area of the kitchen with seasonal themes; attend meetings as
assigned.
EMPLOYMENT STANDARDS
KNOWLEDGE AND ABILITIES
Knowledge of:
Basic methods and techniques of preparing and serving foods in large quantities;
Basic kitchen sanitation and safety procedures;
Basic methods and procedures for requisitioning, receiving, and storing foodstuffs and supplies;
Basic arithmetic, record keeping, and money handling procedures utilizing electronic point of
sale equipment or mental processes;
Leadership techniques.
Ability to:
Communicate clearly with student population;
Learn and follow applicable policies, regulations, procedures, schedules and practices;
Operate equipment found in an elementary food serving kitchen;
Count money, make change and make accurate arithmetic calculations;
Train and monitor the activities and work performed by assigned staff;
Redlands Unified School District
Child Nutrition Services Worker III – Elementary Kitchen
Page 2
Ability to (continued):
Maintain accurate and complete records;
Learn and operate a computerized point of sale system;
Analyze situations carefully and adopt effective courses of action;
Communicate effectively, both orally and in writing;
Establish and maintain cooperative working relationships with those contacted in the course of
work;
Relate effectively with racially and ethnically diverse staff, students, and community.
EDUCATION AND EXPERIENCE
Education:
Equivalent to the completion of the twelfth grade, supplemented by training or course work in
nutrition, quantity food preparation, or related areas.
Experience:
One year of experience as a cafeteria worker in institutional food service, or the equivalent.
REQUIRED LICENSES AND/OR CERTIFICATES
Must posses and maintain a valid Servesafe certificate (or equivalent); Level I certification by
the School Nutrition Service Association within twelve months of initial employment in this
classification.
PHYSICAL REQUIREMENTS AND WORKING CONDITIONS
Strength:
Moderately heavy work – pushing/pulling, lifting and/or carrying of objects weighing up to 50
pounds; physical dexterity in limbs and digits to operate hand and power driven kitchen
appliances and equipment. Ability to bend, stoop, grasp, push, and reach.
Working Conditions:
May be necessary to stand for prolonged periods on concrete floors and to work in areas where
there are extremes in temperature. Regular exposure to knives, slicers, and cleaning agents.
Pre-placement Physical: Class I
06/06
CJD/cnswiii-ek