School Nutrition Assistant- 5 Hrs

Haywood County Schools•Canton, NC

11d•Onsite

About The Position

Under general supervision, this role is responsible for assisting the School Nutrition Manager in overseeing kitchen operations to ensure students are served nutritious and attractive meals in a clean and caring atmosphere. The position involves organizing, training, food production, food service activities, and assisting with record management and reporting. The assistant will also help develop kitchen staff, promote good community relations, and may function as a cook, cashier, server, or helper. Key responsibilities include maintaining National School Lunch Program (NSLP) compliance for Free and Reduced meals, keeping accurate records, and performing routine tasks such as food preparation, serving, cleaning, temperature checks, cashiering, and sanitation. The role requires the ability to use a computer for ordering and record-keeping. Reports to the School Nutrition Manager.

Requirements

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 in English.
Ability to set priorities and allocate time to meet deadlines.
Ability to select and organize materials needed for tasks and return supplies to proper storage.
General knowledge of food preparation, sanitation, and safety standards.
General knowledge of TPHC and HACCP procedures.
General knowledge of proper storage methods for food, 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 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 patterns, 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.
Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and kitchen utensils.
Must be able 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.
Must be able to stand for hours.
Must be able to bend, twist, lift, stoop, and reach overhead.
Ability to compare and/or judge 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.
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 and deal with problems.
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, decimals, and percentages.
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 in emergency situations.
Courteous and respectful of coworkers and customers.
Ability to talk and hear.

Nice To Haves

High School Diploma or GED preferred.

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 in all phases of TPHC procedures to meet or exceed health department and HACCP standards.
Reviews menu and production records daily, orders food items, and suggests menu substitutions as necessary.
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.
Checks deliveries for invoice accuracy and reports shortages or unacceptable quality.
Oversees storage of food and non-food supplies, maintaining cleanliness and organization of storage areas.
Serves meals, answers inquiries about food and meal items, and provides excellent customer service.
Prepares fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, and bakes cookies.
Preps the serving line with condiments and paper products, ensuring it remains clean and stocked.
Acts as cashier or backup during breakfast or lunch serving periods, maintaining financial integrity.
Collects and records payments for meals, maintaining accurate student files and financial records.
Counts money at the end of meal service, prepares money and checks for deposit, and follows established procedures.
Assists manager with deposit preparation and securing bank deposits.
Maintains accurate Free and Reduced meal rosters and screens applications.
Assists students, parents, teachers, and staff with questions concerning the meal program.
Enforces standards of cleanliness, health, and safety, including proper sanitizer levels.
Performs sweeping, mopping, high dusting, and garbage removal.
Wraps, records, labels, dates, and stores leftover food, maintaining accurate records of food 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 food deliveries, and may check in deliveries.
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 with students, staff, and the public.
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 of a la carte items.
Performs other related work as required.