School Nutrition Assistant (4hr) / Super Snack (2hr) at Mill Creek Middle

Catawba County Schools•Newton, NC

4d•Onsite

About The Position

This role involves assisting the School Nutrition Manager in overseeing kitchen operations to ensure students are served nutritious meals in a clean and welcoming environment. The position requires participation in food preparation, serving, cleaning, cashiering, and sanitation tasks. It also involves maintaining compliance with the National School Lunch Program (NSLP), managing records, and utilizing computer software for ordering supplies. The Super Snack component requires working until 4:45 PM.

Requirements

High School Diploma or GED.
One to two years of experience in food preparation in an institutional setting or childcare preferred.
Ability to operate a variety of commercial kitchen equipment and tools.
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.
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.
Ability to deal with problems involving several concrete variables in or from 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.
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 when confronted with 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 needed for tasks.
General knowledge of food preparation, sanitation, 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 and use initiative to resolve problems.
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 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.
Ability to calculate 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.

Nice To Haves

One to two years of experience in the preparation of foods in an institutional setting or childcare.

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 are followed according to health department and HACCP standards.
Reviews menu and production records, orders food items, and suggests menu substitutions.
Unpacks, carries, and transports food items from storage to preparation and serving areas.
Assists manager in ordering correct quantities of food and ensures proper receiving, storing, handling, preparing, and serving.
Checks deliveries for invoice accuracy and reports shortages or unacceptable quality.
Oversights storage of food and non-food supplies, maintaining cleanliness and organization.
Serves meals, answers inquiries about food items, and provides customer service.
Prepares fresh ingredients, assembles salads, wraps, sandwiches, and bakes items.
Preps serving lines with condiments and paper products, ensuring cleanliness and stock.
Acts as cashier or backup during serving periods, maintaining financial integrity.
Collects and records payments, maintaining accurate student files.
Maintains accurate daily and monthly financial, production, and activity records.
Counts money at the end of meal service and prepares it for deposit.
Assists with maintaining accurate Free and Reduced meal rosters and screening applications.
Supports and assists in the sanitation process, maintaining proper sanitizer levels.
Sweeps, mops, performs high dusting, cleans floor drains, and manages garbage disposal.
Wipes or washes tables, chairs, or benches in the dining room.
Wraps, records, labels, dates, and stores food at the end of serving time.
Records leftovers and maintains 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 delivered food items.
Follows workplace safety procedures and uses safety and 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 and effective working relationships.
Ensures compliance with established food safety practices regarding proper 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.