School Nutrition Program Worker - Riverheads Area Schools

Augusta County Public Schools•Verona, VA

19h•Onsite

About The Position

School Nutrition Program Workers are responsible for supporting food service activities within Riverheads Area Schools. This role involves preparing and serving food items to students and school personnel, and maintaining a safe and sanitary food service environment. The position requires adherence to standardized recipes and procedures, inventory management, and record-keeping related to food usage and student accounts. Workers may also perform cashiering duties and assist with merchandising food and beverage items.

Requirements

Adhering to safety practices
Quality cooking
Operating equipment such as telephones
Operating equipment found in a commercial kitchen
Basic math skills
Read and follow instructions
Understand multi-step written and oral instructions
Knowledge of safety and sanitation practices and procedures
Knowledge of quantity food preparation and handling
Ability to schedule activities
Ability to collate data
Ability to use job-related equipment
Flexibility to work with others
Flexibility to work with data utilizing specific, defined processes
Flexibility to operate equipment using standardized methods
Ability to work with a diversity of individuals
Ability to work with specific, job-related data
Ability to utilize job-related equipment
Some problem solving may be required to identify issues and select action plans
Problem solving with data requires following prescribed guidelines
Problem solving with equipment is limited to moderate
Working as part of a team
Speaking and/or signaling people to convey or exchange information
Handle a variety of items, kitchen and office equipment
Working with interruptions
Any combination of education and experience equivalent to completion of high school
Good moral character

Nice To Haves

Experience with food service preparation is desirable

Responsibilities

Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
Cleans linens, utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by students and staff.
Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
Maintains records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc. ) for the purpose of keeping an accurate record of food used and student accounts.
Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
Monitors kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment.
Oversees the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
Performs functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.
Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
Reports needed supplies and equipment malfunctions for the purpose of notifying manager of needed items and repair and/or replacement.