Food Service Kitchen Assistant

Bartholomew Consolidated School Corporation; United States; On-site; USD 24,000 - 25,000; Part time

Job summary

FS Kitchen Assistant at Taylorsville Elementary School assists in food preparation and service for students and staff, maintaining a safe kitchen per HACCP guidelines.

Responsibilities include record-keeping, stock management, and ensuring quality customer service while maintaining confidentiality and working under supervision. Position may require after-hours duties and additional tasks per supervisor.

Qualifications

• Job related experience preferred
• Computer experience preferred
• Professional development 4-6 hours per year (HACCP/Civil Rights/SNA)

Responsibilities

• Prepares/serves food items that meet mandated nutrition requirements and projected meal requirements.
• Accurately records paperwork as assigned.
• Cleans kitchen and equipment following food sanitation guidelines.
• Stocks supplies for the purpose of maintaining adequate quantities and freshness.
• Operates within defined budget and meal regulations.
• Follows HACCP regulations for the purpose of providing a safe and efficient food service.
• Creates a positive environment for the purpose of providing quality customer service and retention of food service staff.
• Cashier positions will manage cash and balance out cash drawers accurately at the end of each work day.
• Assists other personnel as may be required for the purpose of supporting them in the completion of their tasks.
• May be assigned additional duties at the discretion of the food service manager or Director
• After hours duties may be required on occasion.

Skills

Basic math

Diversity collaboration

Confidentiality

Cooperative relations

Report written/oral

Follow instructions

Time management

Work under supervision

Tools

POS system

Job description

• Position Type: Food Service/ Cafeteria Assistant
• Date Posted: 9/28/2026
• Location: Taylorsville Elementary School

PURPOSE STATEMENT:

The job of FS Kitchen Assistant requires preparing & serving food for students, staff, and maintaining facilities in a safe, sanitary condition.

ESSENTIAL JOB FUNCTIONS:

• Prepares/serves food items that meet mandated nutrition requirements and projected meal requirements.
• Accurately records paperwork as assigned.
• Cleans kitchen and equipment following food sanitation guidelines.
• Stocks supplies for the purpose of maintaining adequate quantities and freshness.
• Operates within defined budget and meal regulations.
• Follows HACCP regulations for the purpose of providing a safe and efficient food service.
• Creates a positive environment for the purpose of providing quality customer service and retention of food service staff.
• Cashier positions will manage cash and balance out cash drawers accurately at the end of each work day.
• Assists other personnel as may be required for the purpose of supporting them in the completion of their tasks.
• May be assigned additional duties at the discretion of the food service manager or Director
• After hours duties may be required on occasion.

Note:

The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.

EQUIPMENT:

Standard commercial kitchen equipment such as dish machines; commercial ovens; steamers etc. Use of point of sale computer system

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to perform basic math skills.
• Ability to work with a diverse group of individuals
• Ability to maintain confidentiality of information regarding students, employees and others.
• Ability to establish and maintain cooperative working relationships with students, staff, and others contacted in the course of work.
• Ability to report orally or in writing to supervisor as required
• Ability to carry out instructions furnished in written or oral form
• Ability occasionally upgrade skills in order to meet changing job conditions
• Ability to work within time constrains and meet deadlines/schedules
• Able to work under direct supervision

PHYSICAL AND MENTAL DEMANDS, WORK HAZARDS:

• Works in commercial kitchen setting
• Job requires significant lifting, carrying, pushing, pulling, some climbing. Frequent stooping, kneeling, crouching and or crawling. Significant finger dexterity
• 0% sitting; 25% walking; 75% standing
• This job is performed under some temperature extremes

QUALIFICATIONS:

• Job related experience desired; computer experience desired
• Continuing education requirements: 4-6 hours Professional Development/year
• HACCP Training yearly; Civil Rights Training yearly; SNA membership recommended

TERMS OF EMPLOYMENT

• Less than 12 months
• Non-benefit eligible
• 5.5 hours per day 7:45 a.m.-1:45 p.m.
• Other conditions and stipulations as listed in the Classified Staff Handbook
• Grade 6 on Classified Staff Salary Matrix, Starting hourly rate placement: $17.07-18.47
• An additional $1 per hour will be paid through referendum funds

Hiring Manager: Nancy Millspaugh - [e-mail]