1. Prepare, cook, and serve food in accordance with accepted institutional and HACCP procedures. 2. Follow daily production schedules, including preparing recipes as written. 3. Clean all utensils and equipment used, dispose of garbage and mop assigned floor areas. 4. Utilize left-over food as directed by the manager and store all food items properly. 5. Utilize and maintain equipment as trained. 6. Follow approved instructions for chemical use in the operation of the program. 7. Adhere to Federal, State, and Local policies, procedures, and regulations. 8. Adhere to Classified Employees Work Rules and School Nutrition Personnel and Uniform Standards. 9. Demonstrate ability to improve job-related skills and take pride in serving students. 10. Maintain confidentiality of all information concerning students and staff. 11. Complete all required training including, but not limited to, annual local training and 30 hour Orientation for Nutrition Employees. 12. Perform other duties and responsibilities as assigned by appropriate administrator. Qualifications: 1. High school diploma or state-approved High School Equivalency (HSE), preferred. 2. Exceptional integrity, commitment to confidentiality, excellent character, and strong professional reputation. 3. Ability to abide by the Georgia Professional Standards Code of Ethics for Educators. 4. Must be regularly, predictably, and reliably at work. 5. Ability to be at the physical worksite. 6. Must be able to properly and consistently supervise students, particularly during emergency situations. 7. Ability to work in conditions with extreme cold or heat. 8. Must perform tasks involving prolonged periods of standing, walking, and sitting. Some kneeling required. 9. Must perform routine physical activities such as bending and lifting/pushing/pulling up to 50 pounds. 10. Vision, hearing, written, and verbal communications are essential factors in performing required tasks.

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