SCHOOL NUTRITION ASSISTANT - Floater

Young World Physical Education; King (NC); On-site; USD 25,000 - 30,000; Part time

Benefits offered by this job

Partial benefits

Job summary

Young World Physical Education in North Carolina is seeking a School Nutrition Assistant (Floater) to assist in ensuring students receive nutritious meals in a clean environment. This part-time role involves food preparation, customer service, and maintaining compliance with health standards.

Ideal candidates will have a high school diploma and some experience in food preparation. The position offers partial benefits and requires strong customer service skills and knowledge of food safety standards.

Qualifications

• 1–2 years of experience in institutional food preparation or childcare.
• Physically able to lift up to 50 pounds and stand for long periods.
• Strong ability to calculate recipe quantities and price changes.

Responsibilities

• Assist in overseeing kitchen operations and ensure food safety.
• Prepare and serve meals according to standardized recipes.
• Maintain cleanliness and organization in food storage.

Skills

Interpersonal skills

Customer service

Food safety standards knowledge

Ability to operate kitchen equipment

Education

High school diploma or GED

Tools

Commercial kitchen equipment

Job description

Starting Date: Aug 5, 2026

Position Type: Part‑time (4 hours a day, 26–27 school year)

Benefits: Partial benefits

Job Description

Under general supervision, the School Nutrition Assistant (Floater) assists the School Nutrition Manager in overseeing kitchen operations and ensuring that students receive nutritious and attractive meals in a clean and caring environment. Responsibilities include food preparation, service, record management, and maintaining National School Lunch Program (NSLP) compliance for free and reduced meals.

Specific Duties and Responsibilities

• Prepare, cook, and serve meals according to standardized recipes or special dietary instructions.
• Use batch cooking methods and replenish warming cabinets and serving lines during service periods.
• Ensure safe and sanitary practices across all phases of food service, meeting or exceeding health department and HACCP standards.
• Review menu and production records daily; order foods to match portion sizes, servings, and expected production capacity; suggest menu substitutions as needed.
• Unpack and transport canned, fresh, and frozen foods from storage to preparation areas; move breads, rolls, desserts, and other items to designated locations.
• Assist the manager with receiving, storing, handling, preparing, and serving food according to established standards.
• Check deliveries for invoice accuracy, report shortages, and monitor quality according to policies.
• Provide oversight of storage for all food and non‑food supplies, maintain cleanliness and organization, date stock, and conduct monthly physical inventory.
• Serve meals, answer questions about food and meal items, and provide excellent customer service.
• Prepare serving line with condiments and paper products, and keep it stocked and clean during service.
• Act as cashier or backup during breakfast or lunch periods, maintaining financial integrity and accurate student records.
• Collect and record advanced payments for lunches and breakfasts, and prepare money deposits or secure bank deposits as directed.
• Maintain accurate reports of daily and monthly financial, production, and activity records for student meal charges.
• Assist with screening free and reduced meal applications and maintaining accurate rosters.
• Enforce standards of cleanliness, health, and safety, support sanitation processes, and maintain proper sanitizer levels.
• Assist with wrapping, labeling, dating, and storing food after serving; record leftovers and maintain production records.
• Takes and records temperatures of foods and holding equipment (freezers, coolers, warming cabinets); complete assigned logs and reports.
• Observe workplace safety procedures and use personal protective equipment.
• Receive training on the time‑management system and demonstrate proper use daily.
• Serve as Person in Charge (PIC) when the manager is absent, responsible for overall food handling and representing the school to health inspectors.
• Establish and maintain positive relationships with students, staff, parents, and the broader community.
• Ensure compliance with food safety dress and hygiene practices.
• Attend workshops, classes, and lectures as directed to enhance food service knowledge.

Minimum Training and Experience

A high school diploma or GED is preferred. 1–2 years of experience in institutional food preparation or childcare, or an equivalent combination of training and experience, is required.

Minimum Qualifications

• Physically able to operate commercial kitchen equipment and lift up to 50 pounds.
• Must stand for hours, bend, twist, reach overhead, and perform other routine tasks.
• Ability to use a computer for ordering, record‑keeping, and time management.
• Strong interpersonal and customer‑service skills.
• Proficiency in reading, following recipes, and maintaining accurate food and financial records.
• Knowledge of food safety standards, TPHC, HACCP, and USDA meal patterns.
• Ability to calculate recipe quantities, price changes, and perform basic arithmetic.
• Good manual dexterity, coordination, and color discrimination for safe food handling.

Contact Information

• Matt Brown, School Nutrition Manager
• School Nutrition
• Phone: 336‑593‑1100
• Email: [e-mail]