Part-Time School Nutrition Program Worker- Fort Defiance Area Schools

Food Service Program; Verona (VA); On-site; USD 18,000 - 26,000; Part time

Job summary

Augusta County Public Schools Food Service Program is seeking a Part-Time School Nutrition Program Worker for Fort Defiance Area Schools in Verona, VA. The role supports food service activities, preparing and serving meals and maintaining sanitary facilities to ensure safe, nutritious meals for students and staff.

The position is nonexempt, 15-27.5 hours per week, with a wage of $16 per hour, reporting to the School Nutrition Manager/Supervisor and requiring good moral character.

Qualifications

• Completion of high school or equivalent.
• Experience with food service desirable.
• Good moral character required.

Responsibilities

• Prepare and serve food to students and staff.
• Maintain sanitary food service areas and equipment.
• Inspect food items for quality and quantity.
• Keep records of leftovers and lunch balances.

Skills

Safety practices

Quality cooking

Commercial kitchen equipment

Education

High school diploma or equivalent

Job description

Augusta County Public Schools Food Service Program- 18 Government Center Lane Verona, VA 24482 - Verona, Virginia Open in Google Maps

Part-Time School Nutrition Program Worker- Fort Defiance Area Schools

Augusta County Public Schools Food Service Program- 18 Government Center Lane Verona, VA 24482 - Verona, Virginia Open in Google Maps

Job Details

Job ID: 5970235

Application Deadline: Posted until filled

Posted: Oct 23, 2026 4:00 AM (UTC)

Starting Date: To Be Determined

Job Description

2026-2027 School Year

Part-Time School Nutrition Program Worker-Fort Defiance Area Schools

Reports To: School Nutrition Manager/School Nutrition Supervisor

FLSA Status: Nonexempt

Part-Time Non-Contracted, 15-27.5 hours/week: $16/hour

SUMMARY

The job of School Nutrition Worker was established for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.

ESSENTIAL DUTIES AND 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
• Works under direct supervision using standardized procedures.

KNOWLEDGE, SKILLS, AND ABILITIES

SKILLS are required to perform single tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety and sanitation practices and procedures; and quantity food preparation and handling.

ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and 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; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: 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; and working with interruptions.

EDUCATION AND EXPERIENCE Candidate must possess any combination of education and experience equivalent to completion of high school. Experience with food service preparation is desirable.

SPECIAL REQUIREMENTS Candidate must possess good moral character.

PHYSICAL DEMANDS/REQUIREMENTS The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. The employee must frequently lift and/or move thirty (30) to fifty (50) pounds. Generally the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

EVALUATION Performance on this job will be evaluated in accordance with school board policy and administrative regulations on evaluation of classified personnel.

Position Type: Full-Time

Job Requirements

• Citizenship, residency or work visa required

Contact Information

• Mr. Shawn Baska , Supervisor of School Nutrition Programs
• Phone: [phone]
• Email: [e-mail]