CN Food Preparation Specialist (2025-2026 School Year)

180 DAYS PER YEAR

MIN: $15.08/HRLY

MID: $17.38/HRLY


JOB TITLE/DEPARTMENT: Food Preparation Specialist

Child Nutrition Department


REPORTS TO: Child Nutrition Manager

Area Supervisor

Child Nutrition Director


WAGE/HOUR STATUS: Non exempt


PAY GRADE: C1


PRIMARY PURPOSE


The primary purpose of the Food Preparation Specialist is to prepare and serve high quality, safe food to students and staff with excellent customer service. Maintain high standards of quality in food production, sanitation, and safety practices.
All employees of SISD are expected to act with integrity, support organizational goals, communicate in a clear and respectful manner, championing the needs of our students and drive continuous improvement.


QUALIFICATIONS:


Required:

  • Certified by the Child Nutrition Department in safety and sanitation

Preferred:

  • 1 year Food Service experience

SPECIAL KNOWLEDGE/SKILLS:

  • Understand/perform basic math operations
  • Understand verbal and written instructions in English
  • Able to communicate in English


MAJOR RESPONSIBILITIES AND DUTIES:


Preparation of Food and Service Area

  • Follow standardized recipes accurately
  • Follow all established safety and sanitation procedures
  • Prepare a variety of food including: main entrees, vegetables, salads, sandwiches and bread/desserts
  • Perform a variety of functions which may include: baking, frying, serving line set-up, providing backup to serving lines, cashiering, and cleanup
  • Customer service during meal times
  • Serve menu items controlling portions to planned amounts
  • Display a positive attitude using appropriate language and facial expressions
  • Encourage students to develop good nutritional habits
  • Ability to identify reimbursable meals
  • Ability to operate a cash register and make change


Type of Equipment Used:


Large and small kitchen equipment and tools include, but is not limited to, the following: electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwasher, and food and utility carts


Personal Protective Equipment:


Safety equipment includes, but is not limited to, the following: rubber gloves, oven mitts and gloves, cutting gloves, goggles, cloth apron, vinyl apron, plastic serving gloves, back support belt or any other safety equipment required by the Child Nutrition Department


Physical Demands:

  • Required use of chemical cleaning supplies daily
  • Work well alone or with others
  • Continual walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures
  • Must have corrected 20/20 vision, good depth perception, and the ability to distinguish between colors
  • Must be able to lift 25 pounds
  • Must be able to operate institutional food service equipment
  • Must be able to bend at the knees and waist
  • Must be able to carry 18” x 26” x 2” pans unassisted
  • Must be able to move easily from one area in the Spring ISD kitchen to another
  • Must be able to stand or walk for long periods of time
  • Must be able to twist at the waist and use two arms and hands in a sweeping motion
  • Must be able to reach over your head
  • Must be able to work in a variable environment, which includes high humidity and hot and cold temperatures


WORKING CONDITIONS:

  • Required use of chemical cleaning supplies daily
  • Work well alone or with others
  • Continual walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures
  • Must have corrected 20/20 vision, good depth perception, and the ability to distinguish between colors
  • Must be able to lift 25 pounds
  • Must be able to operate institutional food service equipment
  • Must be able to bend at the knees and waist
  • Must be able to carry 18” x 26” x 2” pans unassisted
  • Must be able to move easily from one area in the Spring ISD kitchen to another
  • Must be able to stand or walk for long periods of time
  • Must be able to twist at the waist and use two arms and hands in a sweeping motion
  • Must be able to reach over your head
  • Must be able to work in a variable environment, which includes high humidity and hot and cold temperatures


The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Back to blog

Common Interview Questions And Answers

1. HOW DO YOU PLAN YOUR DAY?

This is what this question poses: When do you focus and start working seriously? What are the hours you work optimally? Are you a night owl? A morning bird? Remote teams can be made up of people working on different shifts and around the world, so you won't necessarily be stuck in the 9-5 schedule if it's not for you...

2. HOW DO YOU USE THE DIFFERENT COMMUNICATION TOOLS IN DIFFERENT SITUATIONS?

When you're working on a remote team, there's no way to chat in the hallway between meetings or catch up on the latest project during an office carpool. Therefore, virtual communication will be absolutely essential to get your work done...

3. WHAT IS "WORKING REMOTE" REALLY FOR YOU?

Many people want to work remotely because of the flexibility it allows. You can work anywhere and at any time of the day...

4. WHAT DO YOU NEED IN YOUR PHYSICAL WORKSPACE TO SUCCEED IN YOUR WORK?

With this question, companies are looking to see what equipment they may need to provide you with and to verify how aware you are of what remote working could mean for you physically and logistically...

5. HOW DO YOU PROCESS INFORMATION?

Several years ago, I was working in a team to plan a big event. My supervisor made us all work as a team before the big day. One of our activities has been to find out how each of us processes information...

6. HOW DO YOU MANAGE THE CALENDAR AND THE PROGRAM? WHICH APPLICATIONS / SYSTEM DO YOU USE?

Or you may receive even more specific questions, such as: What's on your calendar? Do you plan blocks of time to do certain types of work? Do you have an open calendar that everyone can see?...

7. HOW DO YOU ORGANIZE FILES, LINKS, AND TABS ON YOUR COMPUTER?

Just like your schedule, how you track files and other information is very important. After all, everything is digital!...

8. HOW TO PRIORITIZE WORK?

The day I watched Marie Forleo's film separating the important from the urgent, my life changed. Not all remote jobs start fast, but most of them are...

9. HOW DO YOU PREPARE FOR A MEETING AND PREPARE A MEETING? WHAT DO YOU SEE HAPPENING DURING THE MEETING?

Just as communication is essential when working remotely, so is organization. Because you won't have those opportunities in the elevator or a casual conversation in the lunchroom, you should take advantage of the little time you have in a video or phone conference...

10. HOW DO YOU USE TECHNOLOGY ON A DAILY BASIS, IN YOUR WORK AND FOR YOUR PLEASURE?

This is a great question because it shows your comfort level with technology, which is very important for a remote worker because you will be working with technology over time...