SCHOOL NUTRITION ASSISTANT
On-siteClyde, North Carolina, United States
Job Summary
Prepares, cooks, and serves meals using standardized recipes while managing kitchen operations and assisting the manager with food production, inventory, and record management. Ensures compliance with National School Lunch Program regulations, HACCP standards, and health department safety protocols through daily temperature checks, sanitation monitoring, and accurate reporting. Performs cashier duties, handles advanced payments, and maintains financial integrity by counting money and preparing deposits. Coordinates work schedules, orders food supplies, and screens Free and Reduced meal applications. May function as the Person in Charge during absences, overseeing safe production and service while addressing student inquiries and managing diverse staff and customer interactions.
Required Qualifications
- High School Diploma or GED
- 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare
- Ability to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service
- Ability to lift up to 50 pounds on occasion
- Ability to exert up to 25 pounds of force regularly
- Ability to exert 10 pounds of force constantly
- Ability to stand for hours
- Ability to bend, twist, lift, stoop, reach overhead to perform assigned tasks
- Ability to speak and/or signal people to convey or exchange information
- Ability to receive instructions, assignments or directions from superiors
- Ability to work cooperatively with coworkers to complete group tasks and to serve customer needs
- Ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets
- Ability to prepare simple reports, logs, and lists
- Ability to speak to people with poise, voice control, self-control and confidence
- Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form
- Ability to deal with problems involving several concrete variables in or from standardized situations
- Ability to record and deliver information, to explain procedures, and to follow oral and written instructions
- Ability to communicate effectively and efficiently in standard English
- Ability to correctly utilize mathematical formulas while following standardized recipes
- Ability to add and subtract
- Ability to multiply and divide
- Ability to work with fractions, utilize decimals and percentages
- Ability to inspect items for proper length, width, and shape
- Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment
- Ability to use two hands simultaneously to pan food items and otherwise increase work speed
- Ability to handle a variety of items such as kitchen equipment
- Ability to differentiate between colors and shades of color
- Ability to talk and hear
- Ability to express or exchange ideas by means of spoken words
- Ability to perceive nature of sounds by ear
- Ability to wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere
- Ability to store and take prescribed medication appropriately
- Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers
- Ability to establish and maintain effective working relationships as necessitated by work assignments
- Ability to read, understand and follow written work schedules written in English language
- Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner
- Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places
- General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures
- General knowledge of proper storage methods for various foods, supplies, and equipment
- General knowledge of how to operate and clean kitchen equipment
- General knowledge of the importance of using standardized recipes and ability to follow them
- Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation
- Ability to read and follow standardized recipes and written instructions
Desired Qualifications
- A High School Diploma or GED preferred
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