2026/27 Leverett Elementary Child Nutrition Tech

Perform assigned food service duties as directed by the Food Service Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Read and check recipes and work and cleaning schedules for planned menu(s) and recipe(s) and tasks.
2. Assist with inventory for ingredients needed for the menu.
3. Work with team members to receive and store foods received on delivery trucks.
4. Remove food item(s) from freezer to cooler for appropriate thawing.
5. Refrigerate items needing such action.
6. Forecast portions or check recipes for the number to be prepared.
7. Use forecast of portions to be prepared {adjust for current lunch count}.
8. Pull ingredients needed for preparation.
9. Weigh, measure, and record pounds and volumes of foods used in preparation {procedures for recording may vary by location}.
10. Turn on any equipment needed for preparation {oven, steamer-may vary by location}.
11. Prepare food according to district recipe based on lunch count. Monitor all dishes for quality, flavor, crediting, and appearance.
12. Plan and prepare food and recipes in advance for future use, when needed.
13. Follow proper food safety and sanitation protocol in all tasks.
14. Check and document temperatures of all TCS (time and temperature control for safety) foods.
15. Clean up workspace and equipment; leave the work area in order.
16. Take dirty equipment to the dish room to wash equipment used in the preparation, which may vary by location.
17. Assist with return of equipment to appropriate work station, may vary by location.
18. Keep a check on supplies, and notify the manager of any items needing to be ordered.
19. Help where needed, including in the dish room.
20. Set up serving stations at the designated time.
21. Garnish, merchandise; portion as directed by district recipes or manager. Use correct serving utensil (size and designated use).
22. Must learn meal pattern requirements.
23. Serve or rotate jobs as assigned by the manager.
24. Record amount of food remaining after serving and/or portions served out may vary by location.
25. Label and store properly {may vary by location}.
26. May be required to cross-train to fill in for other positions.
27. Wear appropriate attire for customer service and food safety.
28. Attend required professional development training.
29. Protect student information during verbal and written communication and daily tasks.