NUTRITION SERVICES WORKER I

Walnut Valley Unified School District; California (MO); On-site; USD 16,000 - 24,000; Part time

Job summary

Walnut Valley Unified School District is seeking a part-time School Nutrition worker for the 2026–2027 year. The role involves assisting in food preparation, serving meals, handling cashier duties, and maintaining sanitary kitchen spaces at assigned school sites.

Hours are 3.5 per day, Monday through Friday, with a 9.5-month schedule. Education requirement is a high school diploma and completion of district training hours for School Nutrition Staff per USDA standards.

Qualifications

• Operate a variety of food service equipment.
• Make simple arithmetical calculations and maintain simple records.
• Collect money and make change accurately.
• Work quickly and efficiently.

Responsibilities

• Assist in the preparation, heating, serving and selling of food at an assigned school site; assemble ingredients and restock items as needed.
• Assist in preparing foods (sandwiches, salads, fruits, vegetables).
• Maintain clean and sanitary kitchen facilities and equipment; clean and store kitchen items.

Skills

Operate food service equipment

Cash handling

Efficiency

Basic arithmetic

Education

High school diploma

Job description

APPLICANTS MUST PROVIDE ALL REQUIRED DOCUMENTS WITH A COMPLETED APPLICATION TO BE CONSIDERED

* INCOMPLETE APPLICATION PACKETS WILL NOT BE CONSIDERED

(Refer to the Job Experience and Education below for details)

We have several part‑time openings for 9.5-month employees, Monday through Friday at various school sites for the 2026 – 2027 school year. The work hours vary by site/assignment 3.5 hours per day.

BASIC FUNCTION

Under the direction of an assigned supervisor, assists in the preparation, setting up, serving and selling of food at an assigned school site; maintains food service facilities and equipment in a neat, clean, safe and sanitary condition.

ESSENTIAL JOB FUNCTIONS

• Assists in the preparation, heating, setting up, serving and selling of food at an assigned school site; assembles various ingredients as assigned; serves meals and snacks on serving lines; sets out prepared foods and restocks items as needed
• Assists in the preparation of food, involving such activities as preparing sandwiches, mixing salads, grating cheese, and preparing fruits and vegetables
• Assists in maintaining food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other equipment; cleans and stores kitchen equipment
• Washes trays, plates, utensils, pots, pans and other serving equipment as assigned; follows sanitary & safety requirements according to established procedures
• Performs basic cashiering duties, including counting cash receipts, making correct change, and maintaining simple records; operates a Point-of-Sale (POS) system as assigned
• Packages and wraps food items according to established procedures and predetermined portion control standards; counts left over items
• Assist in the receipt, storage and rotation of food items and supplies in storage areas as assigned
• Communicates with students and staff to exchange information
• Maintains routine records and logs related to assigned activities
• Operates standard food service equipment such as slicers, ovens, grills, can openers, food carts, refrigerators and warmers as assigned
• Performs related duties as assigned

JOB REQUIREMENTS – QUALIFICATIONS

Skills, Knowledge and/or Abilities Required:

Skill to:

• Operate a variety of food service equipment
• Collect money and make change accurately
• Work quickly and efficiently
• Make simple arithmetical calculations and maintain simple records

Knowledge of:

• Basic methods of preparing and serving foods in large quantities
• Basic food service utensils and equipment

Ability to:

• Provide timely service of foods for students and staff at an assigned school site
• Learn methods and procedures for preparing and serving food in large quantities
• Learn sanitation practices related to the handling and serving of food items and ingredients
• Wash, cut, slice, grate, mix and assemble food items and ingredients
• Communicate effectively both orally and in writing
• Understand and carry out oral and written directions
• Establish and maintain positive and effective working relationships
• Work courteously and tactfully with co‑workers, public and students
• Promote team building and a positive work environment
• Receive constructive criticism and modify work appropriately
• Maintain high level of professionalism in keeping the needs of customers a top priority
• Operate a cash register and make change accurately

EXPERIENCE AND EDUCATION REQUIREMENT

Experience: Sufficient training and experience to demonstrate the knowledge and abilities listed above.

Education: Equivalent to graduation from high school.

LICENSES AND/OR CERTIFICATE REQUIREMENTS

• Required to adhere to the annual minimum required training hours for School Nutrition Staff per the USDA Guide to Professional Standards for School Nutritional Programs. This training is provided by the District.

WORK ENVIRONMENT

Kitchen and cafeteria environment. Work is performed both indoors and outdoors where significant health and safety considerations exist from physical labor and the handling of sharp objects and equipment. Incumbents are subject to hot conditions resulting from ovens and other cooking equipment; also subject to extremely cold conditions when working in walk‑in coolers and freezers. Incumbents may use and are exposed to a variety of cleaning chemicals.

Employees in this classification primarily work inside, occasionally in heat over 90 degrees with cold below 55 degrees, in direct contact with public, students, and other District staff, with exposure to dust and minor contagious illnesses (cold, flu, etc.), with a high volume of work and tight deadlines, continuous interruptions, changing priorities, and without direct supervision. Protective equipment required: gloves and hairnet.

PHYSICAL DEMANDS

The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.

• Will be expected to perform heavy work, which involves lifting no more than 100 pounds at a time with frequent lifting or carrying of objects weighing up to 50 pounds. If someone can do heavy work, we determine that he or she can also do medium, light and sedentary work. (Per the Code of Federal Regulations – Section 404.1567 “Physical Exertion Requirements”)
• Perceiving the nature of sound, visual acuity (near and far) and depth perception
• Manual dexterity to operate equipment, to operate food service equipment
• Walking and standing for extended periods of time
• Bending at the waist, kneeling and crouching
• Reaching overhead and above shoulders

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job

VETERAN PREFERENCE (for entry‑level positions only)

Veterans who have been honorably discharged after 30 days or more of service during time of war or national emergency will receive an additional 5 points which will be added to the passing score. Disabled veterans receive 10 points. A copy of a DD‑214 must be presented no later than the first part of the examination process.

PRIOR TO EMPLOYMENT THE FOLLOWING MUST BE COMPLETED:

Per Board Policy 4112.4/4212.4/4312.4, the cost of pre‑employment examinations shall be paid by the applicant.

Fingerprinting:

Employees will be charged for processing their fingerprints at the time they are hired. The fingerprints are used to complete a confidential background investigation. All candidates with a record of convictions must indicate such on the confidential data form, which is attached to the job application. A record of conviction will not automatically disqualify an applicant from employment, but failure to list all convictions may result in disqualification or dismissal.

Physical Examination:

Newly hired employees must pass a qualifying Medical examination given by a District‑appointed physician, which includes testing for illegal controlled substances.

Tuberculosis Exam:

Newly hired employees must submit a Mantoux Skin screening and certificate of completion within the past 60 days that indicates freedom from active tuberculosis.

Immigration Reform and Control Act Of 1986:

An Eligibility Verification Form (I‑9) will be required along with the supporting documents listed on the I‑9 form.

We are an equal opportunity and non‑discriminatory employer as mandated by Section 504 of the Office of Civil Rights.