Child Nutrition Assistant- Substitute (540002)

Young World Physical Education; United States; On-site; USD 20,664; Part time

Job summary

A food service department is seeking a part-time Child Nutrition Assistant to help ensure students receive nutritious meals. Candidates should have experience in food preparation and the ability to follow established health and safety standards. Responsibilities include cooking, serving, and maintaining kitchen compliance. This role requires effective communication with staff and students. Applicants should possess a high school diploma or GED, with preferred experience in food service or childcare.

Qualifications

• 1–2 years of experience in institutional food preparation or childcare.
• Ability to operate kitchen equipment and lift up to 50 lbs.
• Ability to follow written work schedules and standardized recipes.

Responsibilities

• Assist the Child Nutrition Manager with kitchen operations.
• Prepare and serve meals following standardized recipes.
• Ensure compliance with health standards and HACCP regulations.

Skills

Pleasant communication

Food preparation

Sanitation practices

Independent judgment

Education

High School Diploma or GED

Tools

Commercial kitchen equipment

Job description

Child Nutrition Assistant‑Substitute (540002)

Lenoir County Public Schools Child Nutrition Department – Kinston, North Carolina.

Job Details

Job ID: 4057914

Application Deadline: Posted until filled

Re-Posted: Feb 21, 2023 5:00 AM (UTC)

Starting Date: Immediately

Job Description

Pay Grade: 52 ($15.00 per hour) (Position #540002)

Substitute Child Nutrition Assistant – on an as‑needed basis. Hours will vary. Under general supervision, assist the Child Nutrition Manager with kitchen operations to ensure students receive nutritious, attractive meals in a clean and caring environment. Responsibilities include organizing, training, food production and service activities, as well as record management and reporting functions. The role may require working as a cook, cashier, server or helper and ensuring compliance with National School Lunch Program (NSLP) regulations, USDA requirements, and HACCP standards.

Specific Duties and Responsibilities

• Prepare, cook, and serve meals according to standardized recipes and special diet instructions.

• Use batch cooking methods, replenish warming cabinets, and maintain proper food temperatures throughout service.

• Ensure safe and sanitary practices, meeting health department and HACCP standards.

• Review menu and production records daily, order food items, and suggest menu substitutions as needed.

• Assist with food receiving, storage, and inventory, checking deliveries for accuracy and quality.

• Maintain cleanliness and organization of food storage areas, including labeling, dating, and inventory counts.

• Serve meals, answer inquiries, and provide excellent customer service to students, parents, teachers, and staff.

• Prepare fresh produce, salads, sandwiches, baked goods, and other items for service.

• Set up condiments and paper products on serving lines and monitor cleanliness throughout service.

• Act as cashier or backup during breakfast or lunch periods, maintaining financial integrity and accurate records.

• Record and deposit financial summaries, count money, and manage banking procedures when required.

• Assist with the preparation and maintenance of Free and Reduced meal rosters and screening applications.

• Enforce cleanliness, health, and safety standards, support sanitation, and maintain proper sanitizer levels.

• Perform end‑of‑service wrapping, labeling, and recording of leftovers and food usage.

• Take and record temperatures of foods and holding equipment, completing temperature logs and related reports.

• Follow workplace safety procedures, use personal protective equipment, and demonstrate knowledge of the time management system.

• Serve as Person in Charge (PIC) when the manager is absent, ensuring safe production, service, and overall food handling.

• Maintain positive relationships with students, staff, and the public, and adhere to food safety practices regarding proper dress and hygiene.

• Attend training workshops or classes to maintain food service knowledge.

Additional Job Functions

May function as cook, cashier, server or helper. Should be prepared to answer questions about ingredients, allergies, meal eligibility, and pricing of a la carte items.

Perform other related work as required.

Minimum Training and Experience

High School Diploma or GED preferred; 1–2 years of experience in institutional food preparation or childcare; or equivalent combination of training and experience.

Minimum Qualifications or Standards Required to Perform Essential Job Functions

Physical ability to operate commercial kitchen equipment, lift up to 50 lbs, stand for hours, and perform tasks requiring flexibility and strength.

Data conception, interpersonal communication, language ability, and analytical skills as outlined in the original description.

Knowledge, Skills, and Abilities

• Pleasant, positive communication with students, staff, parents, and coworkers.

• Ability to read, understand, and follow written work schedules and standardized recipes.

• Ability to set priorities, allocate time, and manage tasks to meet deadlines.

• General knowledge of food preparation, sanitation, TPHC, HACCP, and storage practices.

• Ability to clean, sanitize kitchen areas, equipment, and utensils, and to calculate recipe extensions and monetary transactions.

• Ability to use a computerized time management system and maintain accurate records.

• Ability to exercise independent judgment, initiative, and problem‑solving skills to improve cafeteria operations.

• Ability to establish and maintain effective working relationships as required.

Job Requirements

Position Type: Part‑Time

Job Category: Support Staff > Food Service

Contact Information

• Danelle Smith, Child Nutrition Director
• Child Nutrition Department
• Phone: 252‑527‑1109
• Email: [e-mail]