Part Time Nutrition Aide -Youth Residential

The Centers; Cleveland (OH); On-site; USD 17,000 - 22,000; Part time

Benefits offered by this job

Part-Time

Benefits eligible

Job summary

The Nutrition Aide at The Centers supports daily operations in the warming kitchen, helping prepare and serve meals that meet dietary needs of youths. This part-time role emphasizes safe food handling, a welcoming dining environment, and encouragement of healthy eating.

The position follows a two-week rotating schedule with weekday evenings and weekend coverage; candidates must be able to lift up to 30 pounds, stand for extended periods, and work both independently and as part of a team.

Qualifications

• High school diploma or GED is required.
• Basic knowledge of food safety and sanitation practices.
• Ability to follow written and oral instructions and work both independently and with others.
• Ability to lift up to 30 pounds and stand for extended periods.

Responsibilities

• Assist in the preparation and serving of meals with dietary guidelines.
• Ensure safe storage, preparation, and serving of food following health standards.
• Set tables and serve meals and beverages.
• Deliver and pick up meal trays in units.
• Support dietary needs and preferences for individual residents.
• Engage with residents during meals to promote healthy choices.
• Clean and sanitize tables and kitchen areas; maintain overall kitchen hygiene.
• Participate in training and meetings to enhance nutrition knowledge.

Skills

Communication

Attention to Detail

Teamwork & Collaboration

Independence

Education

High school diploma or GED

Job description

Job Summary

The Nutrition Aide will assist in the daily operations of the warming kitchen. This role is vital in supporting the preparation and serving of nutritious meals that meet the dietary needs of young residents. The Nutrition Aide will ensure a clean, safe, and welcoming environment, while promoting healthy eating habits among the youth. *This opportunity is Part-Time and benefits eligible, see schedule below.

Essential Job Duties & Responsibilities

• Assist in the preparation and serving of meals in accordance with established menus and dietary guidelines.
• Ensure all food is stored, prepared, and served safely, adhering to health and sanitation standards.
• Set tables and serve food and beverages according to procedures.
• Deliver and pick up meal trays in units.
• Support the implementation of special dietary needs and preferences for individual residents.
• Engage with residents during mealtimes, promoting positive dining experiences and encouraging healthy food choices.
• Collect soiled dishware, clean and sanitize tables, pick up debris from the floor; deliver soiled tableware to the dishwashing area.
• Perform cleaning duties, including washing dishes, sanitizing surfaces, and maintaining overall kitchen hygiene.

Other Job Duties & Responsibilities

• Participate in training and meetings to enhance knowledge of nutrition and food service
• Other duties as assigned

Supervisory

• This position does not supervise team members.

Core Competencies

• Communication: Expresses thoughts clearly, concisely, and effectively both verbally and in writing.
• Attention to Detail: processes information efficiently and consistently; maintains focus with working with detailed information; recognizes gaps in information and seeks clarification; monitors and reports discrepancies and concerns.
• Teamwork & Collaboration: Contributes to common goal, maintains open communication with team members, asks for help, when necessary, encourages involvement.
• Independence: Takes responsibility for own time and effectiveness. Alert to opportunities to contribute appropriately without being told.

Job Qualifications

• High school diploma or GED.
• Basic knowledge of food safety and sanitation practices.
• Must be able to follow written and oral instructions and work independently as well as cooperatively with other staff.
• Ability to lift up to 30 pounds and stand for extended periods.

Physical Demands/Work Environment

This job operates primarily in an institutional food service kitchen with noise and temperature variations. While performing the duties of this job, the employee regularly employee is frequently required to stand, walk, bend, climb, push, pull, stoop, twist, stretch, squat, reach and lift up to 30 lbs. regularly from floor to waist level without assistance. The employee is frequently required to operate kitchen equipment, with some exposure to hazards and/or physical risks which require basic safety precautions. Work outside of normal hours may be required depending on meal service schedules, some flexibility in hours may be required, including evenings, weekends, and holidays.

This job description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of The Centers. Since no position description can detail all the duties and responsibilities that may be required from time to time in the performance of a job, duties and responsibilities that may be inherent in a job, reasonably required for its performance, or required due to the changing nature of the job shall also be considered part of the jobholder's responsibility.

Schedule

*This position follows a two-week rotating schedule, alternating between weekday evening shifts and Saturday or Sunday coverage. Candidates must be available to work both schedules on an alternating weekly basis.

Week 1 – Schedule B (Saturday Coverage)

• Monday–Wednesday: 2:00 p.m. – 6:30 p.m.
• Thursday–Friday: Off
• Saturday: 6:30 a.m. – 6:30 p.m.
• Sunday: Off
• Total: 25.5 scheduled hours

Week 2 – Schedule C (Sunday Coverage)

• Monday–Wednesday: Off
• Thursday: 2:00 p.m. – 6:30 p.m.
• Friday: 11:00 a.m. – 6:30 p.m.
• Saturday: Off
• Sunday: 6:30 a.m. – 6:30 p.m.
• Total: 24 scheduled hours

The selected candidate will alternate between Schedule B and Schedule C each week, providing consistent coverage for weekday dinner service and weekend meal operations. This rotation allows employees to have alternating Saturdays and Sundays off while maintaining essential kitchen staffing coverage.

Average Weekly Hours: Approximately 24–26 scheduled hours per week, before unpaid breaks.