School Nutrition Assistant for 2026-2027 School Year

Hickory City Schools•Hickory, NC

21h•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 assistant is responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with record management and reporting. This role also involves assisting with the development of kitchen staff, promoting good community relations, and may function as a cook, cashier, server, or helper. Key duties include assisting in maintaining National School Lunch Program (NSLP) compliance for Free and Reduced meals at the point of sale, keeping accurate records, and performing routine tasks such as food preparation, serving, cleaning, food temperature checks, cashiering, and sanitation. The employee must be able to use a computer for ordering food and supplies and reports to the School Nutrition Manager.

Requirements

High School Diploma or GED preferred.
1 to 2 years of experience in the preparation of foods in an institutional setting or childcare.
Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.
Ability to operate a variety of commercial equipment including 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, 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 to people 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 while following standardized recipes.
Ability to add and subtract; multiply and 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 pan food items and 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 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 and return supplies to proper storage.
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.
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

May function as cook, cashier, server or helper.
May be assigned to check in deliveries.
May serve as the Person in Charge (PIC) in the event that the manager is not in the facility.
May also assist with wiping or washing tables, chairs, or benches in dining room.

Responsibilities

Prepares, cooks, and serves meals according to specified standardized recipes, including special diets.
Uses batch cooking methods and replenishes serving lines to maintain properly cooked food items.
Ensures safe and sanitary practices are followed in all phases of TPHC procedures to meet or exceed health department and HACCP standards.
Reviews menu and production records daily; orders food items to meet production needs.
Suggests menu substitutions and coordinates work schedules to meet serving schedules.
Unpacks, carries, and transports 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 of food.
Checks deliveries for invoice accuracy and reports shortages.
Monitors and reports receipt of items of unacceptable quality or condition.
Oversees storage of all food and non-food supplies, maintaining cleanliness and organization of storage areas.
Counts monthly physical inventory.
Serves meals or supplemental menu items, answers inquiries, and provides excellent customer service.
Prepares fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, and preps items for future service.
Preps the serving line with condiments and paper products, ensuring cleanliness and stock throughout the serving period.
Acts as cashier or back-up during breakfast or lunch serving periods, maintaining financial integrity.
Collects and records payments for meals, maintaining accurate student files.
Maintains accurate reports of daily and monthly financial, production, and activity records for student meal charges.
Counts money at the end of meal service, prepares money and checks for deposit, and follows established policies.
Assists manager with preparation of deposit and may deliver or secure bank deposits in the manager’s absence.
Assists in maintaining accurate Free and Reduced meal rosters and screening applications.
Assists students, parents, teachers, and staff with questions concerning the meal program.
Enforces standards of cleanliness, health, and safety.
Supports and assists in the sanitation process, maintaining proper sanitizer levels.
Performs sweeping, mopping, high dusting, cleaning floor drains, and carrying out garbage.
May assist with wiping or washing tables, chairs, or benches in the dining room.
Wraps, records, labels, dates, and puts away food at the end of serving time; records leftovers.
Maintains accurate records of foods used, produced, and served on the food production record.
Takes and records temperatures of foods and food holding equipment.
Completes assigned reports including temperature logs, production records, and cashier’s cash summary.
Assists with dating and putting away delivery of food items weighing 50 pounds or less.
May be assigned to check in deliveries.
Follows workplace safety procedures, including the use of safety and personal protective equipment.
Receives training on and demonstrates knowledge of the proper use 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 with students, staff, and the public.
Ensures compliance with established food safety practices regarding proper dress and hygiene.
Attends workshops, classes, and lectures to enhance and maintain knowledge of food services.
Answers questions regarding ingredients, food allergies, meal components, and pricing of a la carte items.