School Nutrition Assistant (Part Time)

Park County School District 6; United States; On-site; USD 24,796 - 41,328; Part time

Benefits offered by this job

Benefit Eligible

Job summary

Park County School District 6 is seeking a School Nutrition Assistant (Part Time/3 hours per day) to support daily food service operations. You will prepare and serve meals, help maintain sanitary kitchen areas, and assist with inventory and cash handling as needed.

The role emphasizes safe food handling, accurate record keeping, and providing nutritious meals to students and staff. Training and compliance with health standards are required.

Qualifications

• Ability to follow safety and sanitation standards.
• Ability to maintain accurate records and reports.
• Knowledge of basic math used in serving meals.
• Familiarity with standard food service equipment and processes.

Responsibilities

• Attend trainings and workshops to stay informed on job functions.
• Maintain sanitary conditions in all food preparation and serving areas.
• Evaluate food quality for flavor, appearance, and temperature.
• Inspect items for quantity, quality, and health standards compliance.
• Inventory foods, condiments and supplies for menu needs.
• Keep accurate records of leftovers, balances, and receipts.
• Prepare and serve meals according to standard recipes and procedures.
• Receive and store food items following temperature guidelines.
• Report equipment or supply issues to Nutrition Director.
• Assist with cashiering and other duties as needed to cover staff.

Skills

Food service equipment

Record keeping

Basic math

Safety practices

Education

High school diploma or equivalent

Job description

Park County School District 6

School Nutrition Assistant (Part Time/3 hours per day)

Part Time Position

Salary - $17.70 - $30.20/hour

Benefit Eligible

Purpose Statement

The job of School Nutrition Assistant is done for the purpose 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.

This job reports to School Nutrition Director.

Essential Functions

• Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Cleans/sanitizes linens, utensils, equipment and the storage, food preparation, serving and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
• 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 accurate 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 providing documentation to meet State, Federal, and/or administrative requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• 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. time/temperature logs, 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 the Director (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. ready-to-eat food items, cold-held foods, hot-held foods, etc.) for the purpose of meeting mandated nutritional requirements 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 Nutrition Manager of needed items and repair and/or replacement.
• Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements

Skills, Knowledge and Abilities: SKILLS are required to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software applications; operating equipment used in industrial kitchens; operating standard office equipment and office technology.

KNOWLEDGE: is required to perform basic math, including calculations using fractions, percents, and/or ratios; 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: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planning and food purchasing; managing a high volume food preparation operation; job-related codes/laws/rules/regulations/policies; and methods of industrial cleaning.

ABILITY: is required to schedule activities and/or meetings; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using defined methods. Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize specific, job‑related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data may require independent interpretation; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: setting priorities; working around children; establishing and maintaining effective working relationships; working as part of a team; communicating with persons of diverse backgrounds; maintaining confidentiality; meeting deadlines and schedules; and organizing tasks.

Responsibilities: including working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. Utilization of some resources from other work units may be required to perform the job's functions. There is a continual opportunity to significantly impact the organization's services.

Work Environment: The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, and significant fine finger dexterity. Generally the job requires 0% sitting, 25% walking, and 75% standing. The job is performed under minimal temperature variations and under conditions with some exposure to risk of injury and/or illness.

Experience: Education: Equivalency

Job related experience is desired. High school diploma or equivalent.

Required Testing Certificates and Licenses

• Continuing Education / Training Clearances
• Food Handlers / SafeServ Certificate
• Blood borne Pathogens Training & Testing
• Diabetes Training & Testing
• Homeless Training & Testing
• Civil Rights Training & Testing
• Continuing Education (8 hours)
• Criminal Justice Fingerprint / Background Clearance