Production Staff - Nutrition Services

Young World Physical Education; Lincoln (NE); On-site; USD 22,041 - 23,419; Full time

Job summary

Young World Physical Education in Lincoln, Nebraska, seeks a Full-Time Nutrition Services Production Staff‑Baker/Cook to support food service activities. The role involves preparing baked items, serving food, and maintaining sanitary conditions.

This position requires solid food service experience and the ability to lift heavy items. Key tasks include serving food to students and ensuring compliance with health standards.

Applications are encouraged through the provided contact information.

Qualifications

• Experience in food service is desired.
• Ability to lift 50 lb boxes is required.

Responsibilities

• Prepare a full range of food and bakery products.
• Serve food efficiently to students and staff.
• Maintain sanitary conditions in all work areas.

Skills

Basic math for recipe conversions

Large‑volume food preparation

Adherence to safety practices

Operation of commercial kitchen equipment

Job description

Job Description

2026-27 School Year

Positions available: 6 hours/day & 7 hours/day

Purpose Statement

The Nutrition Services Production Staff‑Baker/Cook position provides support to food service activities at assigned locations, preparing baked items and other cooked foods. Responsibilities include serving food to students and school personnel and maintaining safe and sanitary food service facilities.

This job reports to the Site Manager.

Essential Functions

• Apply basic math to expand or shrink recipes for adjusting portion sizes for school meals and catered events.
• Arrange serving areas, food bars, and condiment stations to ensure their availability to students and staff.
• Assist in maintaining supplies: accept deliveries, check packing slips, store incoming food, and keep inventories to ensure availability of food items and supplies.
• Organize storeroom, refrigerators, and freezers to maintain a neat and orderly work environment.
• Assist with cashier duties as assigned, ensuring charges are appropriately collected and records are accurately maintained.
• Attend unit meetings, in‑service training, and workshops to gather information needed to perform job functions.
• Clean utensils, equipment, storage, food preparation, and serving areas to maintain required sanitary conditions.
• Maintain worksheets and records, entering amounts of food prepared, used, and temperature, to meet mandated HACCP requirements.
• Make routine decisions in the absence of the Manager to ensure effective and efficient functioning of the work unit.
• Perform functions of other nutritional services positions as requested by supervisor to ensure adequate staff coverage within site operations.
• Prepare a full range of food and bakery products using standardized recipes to meet mandated nutritional and projected meal requirements.
• Prepare food in advance and during the serving period to ensure the availability of needed items.
• Serve one or more items of food to efficiently distribute food to students and staff.
• Store, date, and label leftover food to maintain accurate inventories and comply with District guidelines.

Other Functions

• Perform other related duties as assigned to ensure efficient and effective functioning of the work unit.

Skills, Knowledge, and Abilities

Skills: Basic math for recipe conversions; large‑volume food preparation; adherence to safety practices; operation of commercial kitchen equipment.

Knowledge: Basic math calculations (fractions, percents, ratios); reading and following instructions; understanding multi‑step written and oral instructions; safety practices and procedures; quantification of food preparation and handling; sanitation practices.

Abilities: Schedule activities; collate data; use job‑related equipment; work collaboratively with others; handle interruptions; multi‑task; problem‑solve with data and equipment within prescribed guidelines; work with a diversity of individuals.

Responsibilities

Work under direct supervision using standardized procedures, provide information and/or advise others, and operate within a defined budget. There is a continual opportunity to impact the organization’s services.

Physical Demands

Significant lifting, carrying, pushing, and/or pulling; climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; fine finger dexterity. Job requires approximately 50% walking, 50% standing, and no sitting. Work performed under temperature extremes and conditions with exposure to risk of injury and/or illness. Ability to lift 50‑lb boxes is required.

Job Requirements: Minimum Qualifications

Food Service Experience Desired.

• Citizenship, residency, or work visa required.

Job Details

Position Type: Full‑Time

Salary: $16.37 per hour

Job Categories: Support Staff > Food Service

Contact Information

• Missy Hanner, Asst. Director of Operations, Nutrition Services
• Phone: [phone]
• Email: [e-mail]