Learn, identify and serve a reimbursable meal as defined by the USDA child nutrition program as a unit to each student.
Learn to competently and safely operate and clean commercial kitchen equipment, such as mixers, grinders, slicers, dishwashers and ovens; fills containers and dispensers; set up serving equipment, containers and carts with dishes, utensils, and food. Cleans tables, counters, serving trays, washes dishes, pots and pans; maintains sanitary and safe work environment.
Learn to receive and stock groceries and supplies; performs a variety of food preparation activities, such as washing, chopping, grating, slicing, baking and frying food. Trained to portion control servings, measure / mix ingredients and follow recipes. Learn food presentation techniques and food temperature danger zones.
Train to prepare, set-up and serve breakfast, lunch and a la carte. Operate cash registers or computerized point of sale units. May collect money and reconciliation of daily sales. Works collaboratively with kitchen site team, administrators, teachers and student workers.
May assist with food preparation for a variety of special functions such as banquets, barbecues, or field trips.
Gain knowledge of USDA, Washoe County District Health Dept., Washoe County School District Nutrition Services regulations, policies, and practices as trained to do so. Must be able to bend, lift weight above shoulders, stand for extended periods and ability to work on your feet up to eight (8) hours. Must be able to lift and carry up to 40 pounds, following WCSD and Nutrition Services safety standards.