Nutrition Assistant I-II

KIPP METRO ATLANTA COLLABORATIVE INC•Atlanta, GA

51d•$37,500 - $46,875•Onsite

About The Position

The Nutrition Assistant I–II supports the daily preparation, service, sanitation, and operational functions of the KIPP Atlanta Schools Nutrition Program. This role ensures scholars receive safe, nutritious, and appealing meals while maintaining compliance with food safety standards, operational procedures, and customer service expectations. Nutrition Assistants serve as frontline members of the nutrition team and play a critical role in creating positive dining experiences for scholars. As team members progress from Level I to Level II, they demonstrate increased independence, technical skill, accountability, and operational ownership. Level I employees are developing foundational food service skills and operate under direct supervision. Level II employees independently perform assigned operational functions, manage production areas, operate point-of-sale systems, and consistently demonstrate mastery of nutrition program procedures.

Requirements

High School Diploma, GED, or equivalent preferred.
Ability to read and follow recipes, instructions, and safety procedures.
Ability to work collaboratively as part of a team.
Ability to maintain professionalism and customer-service excellence.
Ability to perform physical requirements of food service work, including standing, lifting, and working in varying temperatures.
Commitment to scholar wellness and operational excellence.
ServSafe Food Handler certification required within 30 days of employment.
Level I: No prior food service experience required.
Level I: Demonstrated willingness to learn and receive coaching.
Level II: Minimum one year of food service, hospitality, school nutrition, or related experience.
Level II: Demonstrated mastery of Level I responsibilities.
Level II: Ability to independently operate point-of-sale systems and assigned production areas.

Nice To Haves

Previous institutional food service experience.
School nutrition experience.
Experience operating commercial kitchen equipment.
Experience with nutrition management systems.
Bilingual communication skills.

Responsibilities

Prepare and serve breakfast, lunch, snacks, and other approved meal components according to standardized recipes and production plans.
Set up, stock, and maintain serving lines to ensure efficient meal service.
Ensure food quality, presentation, portion control, and service standards are maintained.
Support Offer Versus Serve (OVS) implementation and reimbursable meal requirements.
Deliver exceptional customer service to scholars, families, staff, and visitors.
Participate in menu feedback activities and scholar engagement efforts.
Support allergen awareness and safe food handling procedures.
Follow all food safety, sanitation, and workplace safety procedures.
Maintain temperature logs and food safety documentation.
Properly store, handle, prepare, and serve food products.
Clean and sanitize equipment, serving areas, storage areas, and workstations.
Report maintenance concerns, equipment issues, and safety hazards.
Participate in compliance activities and operational inspections.
Assist with receiving, stocking, and organizing deliveries.
Support inventory counts and product accountability processes.
Maintain required production and operational documentation.
Support efficient operation of the nutrition program.
Participate in professional development and required trainings.