Child Nutrition Assistant Substitute

Yancey County Schools•Burnsville, NC

1d•Onsite

About The Position

Under general supervision, this role is responsible for assisting the manager in overseeing kitchen operations to ensure students are served nutritious and attractive meals in a clean and caring atmosphere. The position involves organizing, training, food production, food service activities, and assisting the School Nutrition Manager with record management and reporting. It also includes assisting with the development of kitchen staff and promoting good community relations. Duties may include functioning as a cook, cashier, server, or helper, and ensuring compliance with the National School Lunch Program (NSLP) for Free and Reduced meals, including accurate record-keeping according to local, state, federal, and USDA regulations. Specific tasks include food preparation, serving, cleaning, temperature checks, cashiering, and sanitation. The role requires timely submission of orders, payroll, attendance, production sheets, inventory, and maintenance requests. Proficiency in using computer software for ordering is necessary. The position reports to the School Nutrition Manager.

Requirements

High School Diploma or GED preferred.
1 to 2 years of experience in food preparation in an institutional setting or childcare, or an equivalent combination of training and experience.
Ability to operate a variety of commercial kitchen equipment, ovens, steamers, combi ovens, braising pans, and kitchen utensils.
Ability to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.
Ability to stand for hours.
Ability to bend, twist, lift, stoop, and reach overhead.
Ability to compare and/or judge data, people, or things.
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 serve customer needs.
Ability to read and understand correspondence, menus, recipes, work schedules, and production sheets.
Ability to prepare simple reports, logs, and lists.
Ability to speak with poise, voice control, self-control, and confidence.
Ability to apply common sense understanding to carry out instructions and deal with problems in standardized situations.
Ability to record and deliver information, explain procedures, and follow oral and written instructions.
Ability to communicate effectively and efficiently in standard English.
Ability to correctly utilize mathematical formulas, add, subtract, multiply, divide, work with fractions, utilize decimals and percentages.
Ability to complete time sheets correctly.
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 increase work speed.
Ability to handle a variety of items such as kitchen equipment.
Minimal levels of eye/hand/foot coordination.
Ability to differentiate between colors and shades of color.
Ability to deal with people beyond giving and receiving instructions.
Adaptability to performing under stress and in emergency situations.
Courteous and respectful of coworkers and customers.
Ability to talk and hear.
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
Ability to establish and maintain effective working relationships.
Ability to set priorities and allocate time to meet deadlines.
Ability to select and organize materials and return supplies to proper storage.
General knowledge of food preparation, sanitation, safety, TPHC, and HACCP procedures.
General knowledge of proper storage methods for food, supplies, and equipment.
General knowledge of operating and cleaning kitchen equipment.
General knowledge of using standardized recipes and ability to follow them.
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements.
Ability to recognize meal components for meal eligibility.
Ability to learn USDA meal pattern and respond to inquiries regarding food content, meal pattern, and food allergies.
Ability to properly clean and sanitize kitchen area, equipment, and utensils.
Ability to calculate recipe extensions, foods needed and used, and calculate correct change.
Ability to complete basic records such as temperature logs and production sheets.
Ability to record time worked using a computerized time management system.
Ability to use a computer quickly and precisely.
Ability to follow established policies and procedures.

Nice To Haves

May function as cook, cashier, server or helper.
Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items.

Responsibilities

Prepares, cooks, and serves meals according to specified standardized recipes, including special diets.
Uses batch cooking methods and replenishes serving lines to maintain food temperature and availability.
Ensures safe and sanitary practices in all phases of TPHC procedures and HACCP standards.
Reviews menu and production records daily, orders food items, and suggests menu substitutions.
Unpacks, transports, and transfers food items from storage to preparation and serving areas.
Assists manager in ordering correct quantities of food, ensuring proper receiving, storing, handling, preparing, and serving.
Checks deliveries for invoice accuracy and reports shortages or unacceptable quality.
Oversees storage of food and non-food supplies, maintaining cleanliness, organization, and inventory.
Serves meals, answers inquiries, and provides excellent customer service.
Prepares fresh fruits, vegetables, salads, sandwiches, and other food items for meal service.
Preps and stocks serving lines with condiments and paper products, ensuring cleanliness and stock levels.
Acts as cashier or back-up during meal service periods, maintaining financial integrity and accurate student files.
Collects and records payments, prepares money and checks for deposit, and counts money at the end of service.
Assists with maintaining accurate Free and Reduced meal rosters and screening applications.
Assists students, parents, teachers, and staff with meal program questions.
Enforces standards of cleanliness, health, and safety, including proper sanitizer levels.
Performs sanitation tasks such as sweeping, mopping, high dusting, and waste disposal.
Wraps, records, labels, dates, and stores leftovers, maintaining accurate records of foods used, produced, and served.
Takes and records temperatures of foods and food holding equipment.
Completes assigned reports, including temperature logs, production records, and cashier summaries.
Assists with dating and storing food deliveries, and may check in deliveries.
Follows workplace safety procedures and uses personal protective equipment.
Receives training on and demonstrates knowledge of the time management system.
May serve as the Person in Charge (PIC) in the manager's absence, responsible for safe food production, service, and handling.
Establishes and maintains positive working relationships with students, staff, and the public.
Ensures compliance with established food safety practices regarding dress and hygiene.
Attends workshops and classes to enhance knowledge of food services.
May function as cook, cashier, server, or helper.
Answers questions regarding ingredients, food allergies, meal components, and pricing.
Performs other related work as required.