School Nutrition Assistant- Endy (6 hours/day) Interim

Stanly County Schools•Albemarle, NC

15h•Onsite

About The Position

The School Nutrition Assistant works under the supervision of the School Nutrition Manager and Assistant Manager. The Assistant prepares food using standardized recipes and specified quantities, making simple adjustments as needed and referring problems to the Manager or Assistant Manager. This is an interim position at Endy for 6 hours per day, with an end date to be determined. Benefits will be offered if the employee serves in the position for 6 or more months.

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 standing and in a fast-paced environment, with exposure to frequent noise, heat, cold, and repetitive motions.
Ability to lift up to 50 pounds.
Regular exertion of up to 10 pounds of force, frequent exertion of up to 25 pounds, and occasional exertion of up to 50 pounds.
Some knowledge of food preparation and serving practices.
General knowledge of USDA rules and regulations.
Ability to perform frequent 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.
Work requires standard vision, vocal communication, hearing, visual inspection of small defects or parts, and use of measuring devices.
May occasionally work near moving mechanical parts and may be exposed to electrical shock, bloodborne pathogens, wet or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat or cold; specialized personal protective equipment may be required.

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 put it in the proper storage areas, including the freezer, cooler, and stock room.
Notify the Manager of equipment repairs 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.