2026-2027 Nutrition Services II - Sherwood High School
About The Position
Responsible for the day-to-day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability. This is the mid-level class within the Nutrition Services series. Employees within this class are distinguished from the Food Service I by the performance of the full range of duties as assigned, including the exercise of independent thinking, judgment, problem-solving, and decision-making. Employees at this level receive only occasional instruction or assistance as new or unusual situations arise, and are fully aware of the operating procedures and policies of the kitchen. This class is distinguished from the Kitchen Manager by the level of responsibility assumed and the complexity of duties assigned.
Requirements
- A minimum of a high school diploma or equivalent
- Minimum of two years of experience in food service
- Ability to lift 60 lbs
- Knowledge of methods of preparing, cooking, serving food and proper nutrition
- Knowledge of procedures involved in managing a school meal operation
- Knowledge of federal and state guidelines and requirements for a school meal program
- Knowledge of and ability to operate equipment found in school kitchens
- Ability to prepare food planned for the proper nutritional needs of students, and if needed, within the requirements of the National School Lunch and Breakfast Program
- Ability to keep accurate records
- Work well with and provide excellent customer service to students and staff
- Comprehend and follow written and oral instructions and complete work within established timelines
- Possess a valid Food Handlers’ Card
- Ability to perform basic technology skills
Responsibilities
- Assist with orders, check in and proper storage of food and supplies
- Assist in the development of ala carte and main line menu items
- Maintain accounting of meals (and beverages) produced, served and leftover following the USDA guidelines for portion control and record keeping
- Maintain clean, sanitized and orderly equipment, dishes and facility
- Assist in routine preparation duties and food serving
- Assist with inventory and inventory control standards
- Assume Kitchen Manager duties in his/her absence
- Assist in supervising Food Service I staff in the preparation and serving of food and cleaning of dishes and equipment
- Perform, assist and train others on cashiering duties, deposits and accounting of all received money
- Perform and able to train others on the full routine of computerized meal records program
- Work cooperatively with and assist the Nutrition Services Supervisor and/or Kitchen Manager in creating, implementing and evaluating program design and procedures
- Maintain professional competence through participation in in-service education activities, workshops and seminars
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
High school or GED
