School Nutrition Assistant- Endy 5 hours

Stanly County Schools•Albemarle, NC

1d•Onsite

About The Position

The School Nutrition Assistant works under the supervision of the School Nutrition Manager and Assistant Manager. The role involves preparing food using standardized recipes and specified quantities, making simple adjustments as needed, and referring problems to the Manager or Assistant Manager. The position is 5 hours per day, 10 months per year, and is classified as NC04. The assistant also supports food service operations by serving as a cashier, preparing and portioning food, serving meals, receiving and storing inventory, monitoring supply and equipment needs, and cleaning kitchen and serving areas. The work is performed in a school kitchen and cafeteria and involves standing, repetitive motions, exposure to noise and varying temperatures, and occasional work near mechanical parts or exposure to specified workplace hazards.

Requirements

High school diploma or equivalent.
Skill in simple math for recipe and time calculations.
Skill in using kitchen utensils and equipment.
Ability to measure and record temperatures.
Ability to operate a cash register.
Ability to measure ingredients for recipes.
Ability to read and understand written instructions for recipes and equipment use.
Ability to establish and maintain positive working relationships.
Ability to communicate positively with school staff, students, parents, and visitors.
Ability to work in a standing position and in a fast-paced environment, with exposure to frequent noise, heat, cold, and repetitive motions.
Ability to lift up to 50 pounds.
Some knowledge of food preparation and serving practices.
General knowledge of USDA rules and regulations.
Ability to perform physical activities including standing, walking, sitting, speaking or hearing, handling objects, climbing or balancing, stooping, kneeling, crouching or crawling, reaching, tasting or smelling, pushing or pulling, lifting, and repetitive motions.
Ability to meet standard vision requirements, communicate orally, hear detailed information, visually inspect small defects or parts, and use measuring devices.
May be required to wear specialized personal protective equipment.

Responsibilities

Serve as a cashier.
Read and follow recipes; weigh, measure, and mix ingredients.
Calculate the time needed to complete work on schedule.
Portion food into servings and serve it on the serving line.
Place food in the proper locations on the serving line and refill pans as needed.
Receive inventory and place it in appropriate storage, including the freezer, cooler, and stock room.
Notify the manager when equipment repairs are needed.
Record material and supply needs.
Clean utensils, equipment, serving lines, floors, and food preparation tables.
Wash dishes, pans, and utensils using a commercial dish machine.
Follow the HACCP plan for food safety and sanitation.
Make simple food-preparation adjustments as needed and refer problems to the Manager or Assistant Manager.