School Nutrition Assistant (4 hr)/ Custodian (2 hr) at St Stephens Elementary

Catawba County Schools•Newton, NC

10h•Onsite

About The Position

This role combines the responsibilities of a School Nutrition Assistant (4 hours) and a Custodian (2 hours) at St. Stephens Elementary. The School Nutrition Assistant assists the manager in kitchen operations, ensuring nutritious meals are served in a clean environment, and is involved in food production, training, and compliance with food service regulations. The Custodian performs general maintenance and cleaning of school facilities, including sweeping, mopping, cleaning restrooms, emptying trash, and light groundskeeping. The School Nutrition Assistant role involves preparing and serving meals, adhering to food safety standards (TPHC, HACCP), managing inventory, cashiering, maintaining financial records, and assisting with Free and Reduced meal applications. The Custodian role includes performing minor maintenance, cleaning various surfaces, maintaining restrooms, emptying trash, policing grounds, and ensuring building security. Both roles require adherence to safety procedures, effective communication, and the ability to work cooperatively with others. The School Nutrition Assistant role may involve serving as the Person in Charge (PIC) in the manager's absence.

Requirements

High School Diploma or GED.
One to two years of experience in the preparation of foods in an institutional setting or childcare preferred.
Two years of experience in custodial work or any equivalent combination of training and experience.
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, 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, reach overhead to perform assigned tasks.
Ability to operate vacuum cleaners, carpet shampooers, buffers, brooms, mops, small hand tools.
Ability to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Ability to perform work involving physical strength for extended periods of time.
Ability to compare and/or judge the readily observable, functional, structural or composite characteristics of 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 to serve customer needs.
Ability to read and understand a variety of correspondence, menus, recipes, work schedules and production sheets.
Ability to prepare simple reports, logs, and lists.
Ability to speak to people with poise, voice control, self-control and confidence.
Ability to read simple forms.
Ability to prepare time sheets and supply requisitions using prescribed format.
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; multiply and divide; to work with fractions, utilize decimals and percentages, and 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 pan food items and otherwise increase work speed.
Ability to coordinate hands and eyes rapidly and accurately in using custodial equipment.
Ability to handle a variety of items such as kitchen and/or custodial 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 when confronted with emergency situations.
Courteous and respectful of coworkers and customers.
Ability to talk and hear.
Valid NC driver’s license and school bus driver’s license (if applicable).
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
Ability to establish and maintain effective working relationships.
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.
Ability to recognize meal components for meal eligibility.
Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to 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 correct change for a monetary transaction.
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.
General knowledge of the standard methods, materials and equipment employed in custodial work.
General knowledge of safety precautions and warning signals regarding school building equipment.
General understanding of the proper procedures for handling hazardous wastes and hazardous substances.
Some knowledge of cleaning procedures and the use of cleaning materials.
Ability to follow a written schedule.
Ability to follow instructions.
Ability to perform medium to heavy physical work.
Ability to exercise independent judgment and initiative in completing assignments.

Nice To Haves

Experience in the preparation of foods in an institutional setting or childcare.
Job may require driving to different schools to complete job assignments.

Responsibilities

Assisting the manager in oversight of kitchen operations to ensure students are served nutritious and attractive meals.
Organizing, training, food production, and all other food service activities.
Assisting with development of kitchen staff and promoting good community relations.
Functioning as cook, cashier, server or helper on a rotation basis.
Assisting in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals.
Keeping accurate records of food service activities and financial transactions.
Performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks, cashiering, and sanitation tasks.
Submitting food and non-food orders, payroll, attendance, production sheets, inventory, and maintenance requests.
Working with a computer using current software to order foods and supplies.
Preparing, cooking, and serving meals according to specified standardized recipes, including special diets.
Using batch cooking methods and replenishing serving lines.
Assuring safe and sanitary practices in all phases of TPHC procedures and meeting health department and HACCP standards.
Reviewing menu and production records daily and ordering food items.
Suggesting menu substitutions and coordinating work schedules.
Unpacking, carrying, and transporting food items.
Assisting manager in ordering correct quantity of foods and ensuring proper receiving, storing, handling, preparing, and serving of food.
Checking deliveries for invoice accuracy and reporting shortages.
Monitoring and reporting receipt of items of unacceptable quality or condition.
Providing oversight of storage for all food and non-food supplies.
Serving meals or supplemental menu items and answering inquiries.
Preparing fresh fruits and vegetables, assembling salads, wraps, sandwiches, and baking items.
Prepping the serving line with appropriate condiments and paper products.
Acting as cashier or back up during serving periods.
Maintaining financial integrity for purchased meals and other foods.
Collecting and recording advanced payments for lunches and breakfasts.
Maintaining accurate reports of daily and monthly financial, production, and activity records.
Counting money at end of meal service and preparing money and checks for deposit.
Assisting manager with preparation of deposit and delivering or securing bank deposit.
Assisting in maintenance of accurate Free and Reduced meal rosters and screening applications.
Assisting students, parents, teachers and school staff with questions concerning the meal program.
Enforcing standards of cleanliness, health, and safety.
Supporting and assisting in the sanitation process while maintaining proper sanitizer levels.
Sweeping and mopping, cleaning walls, high dusting, floor drains, and loading dock.
Carrying out bags of garbage and placing in dumpster.
Assisting with wrapping, recording, labeling, dating and putting away food at end of serving time.
Recording leftovers and maintaining accurate records of foods used, produced, and served.
Taking and recording temperatures of foods and food holding equipment.
Completing assigned reports including temperature logs, production records and cashier’s cash summary.
Assisting with dating and putting away delivery of food items.
Following workplace safety procedures including the use of safety and personal protective equipment.
Receiving training on the time management system and demonstrating knowledge of its proper use.
Serving as the Person in Charge (PIC) in the event that the manager is not in the facility.
Establishing and maintaining positive and effective working relationships.
Ensuring compliance with established food safety practices regarding proper dress and hygiene.
Attending workshops, classes, lectures, etc., as directed.
Performing other related work as required.
Performing minor or routine maintenance on appliances and equipment.
Sweeping, mopping, vacuuming, shampooing, stripping, waxing and buffing floor surfaces.
Cleaning restroom areas and replenishing supplies.
Cleaning windows, walls, woodwork, blinds and light fixtures.
Dusting and cleaning desks and other furniture.
Emptying trash receptacles and depositing recyclable material in proper containers.
Inspecting heating system and patrolling buildings to inspect for safety or maintenance problems.
Sweeping sidewalks and walkways outside of buildings.
Policing grounds, picking up debris.
Shoveling snow and/or applying de-icing compounds to walkways and driveways.
Disinfecting high touched and widespread areas.
Opening and/or securing buildings at start and end of work day.
Turning on and off lights at start and end of day.
Adjusting heating or air conditioning as appropriate.
Arranging furniture for meetings or other events.
Lifting and/or moving furniture, equipment and supplies.
Working at special school events as required.
Performing other related functions as directed by the supervisor.