Substitute Child Nutrition Worker

Perry Township School District; Indianapolis (IN); On-site; USD 18,000 - 25,000; Part time

Job summary

Perry Township School District is seeking a Substitute Child Nutrition Worker to support daily meals at the Perry Township Education Center. Responsibilities include food prep, serving, cashiering, cleaning and maintaining records in accordance with school nutrition guidelines.

You will follow standardized recipes, operate food service equipment, assist with receiving deliveries, and help ensure HACCP and sanitation requirements are met.

Qualifications

• Follow detailed written and oral instructions.
• Culinary knowledge and basic sanitation skills.
• Ability to read and follow standardized recipes.
• Proficient in time management and multitasking.
• Strong communication with students and staff.
• Confidential information handling.

Responsibilities

• Prepare or assist in food preparation for students and staff per recipes and portions.
• Serve meals and components in accordance with guidelines.
• Restock and replenish food items for serving lines as needed.
• Label, store or discard excess food per HACCP standards and procedures.
• Operate and clean standard food service equipment and maintain sanitary conditions.

Job description

• Position Type:
  Child Nutrition Services/ SUB CHILD NUTRITION
  
• Date Posted:
  9/21/2026
  
• Location:
  Perry Township Education Center
  

Substitute Child Nutrition Worker

Position Purpose

Perform assigned job responsibilities in the kitchen, including food preparation, serving, cashiering, cleaning and record keeping. In addition, perform assigned tasks with a positive and productive attitude that creates a safe environment for both students and staff.

Essential Functions

• Prepares or assists in the preparation of food for students and staff. Preparation includes assembling various food items and ingredients for recipes, heating foods to proper temperatures, and packaging and serving food items according to established procedures and portion control standards
• Follows standardized recipes with no deviation
• Serves meals or meal components to students in accordance with federal guidelines
• Supplies and replenishes food items for the serving line(s) as needed
• Labels and stores or disposes of excess food properly in accordance with HACCP standards
• Operates and cleans standard food service equipment such as warmers, microwaves, ovens, combis, steamers, dish machines, coolers, racks and carts
• Cleans and sanitizes smallwares, including hand washing of pots and pans and operating dish machine
• Assists in the receiving and storing of food deliveries
• Correctly completes necessary paperwork, including but not limited to the perpetual inventory, HACCP records, production records
• Adheres to all sanitation regulations
• Follow procedures and instructions as assigned
• Fills in where needed to ensure efficient operations
• Complies with work schedule and follows call-in procedures
• Performs all other duties as assigned by supervisor

Equipment

N/A

Travel Requirement

Travel to school district buildings and professional meetings as required

Pay Rate

$15.75 per hour

Work Schedule

As needed; less than 20 hours per week

Knowledge, Skills and Abilities

• Ability to understand and follow detailed written and oral instructions
• General knowledge of basic culinary and sanitation skills
• Ability to read and follow standardized recipes, including weights and measurements
• Ability to learn prescribed food preparation methods and school nutrition operations
• Ability to prepare food with reasonable speed and accuracy
• General knowledge of the use and care of food preparation equipment
• Ability to prioritize tasks and manage time effectively in a fast-paced environment
• Ability to communicate effectively and tactfully with students and school staff
• Ability to establish and maintain effective working relationships with a wide diversity of associates, students and school staff
• Ability to remain flexible and open to changes in regulations, duties, policies, procedures, etc.
• Ability to maintain confidential information
• Ability to maintain Professional Standards continuing education by attending conferences and workshops when requested
• Basic proficiency in English is required for safety and communication of work instructions

Physical and Mental Demands, Work Hazards

Seldom = Less than 25% Occasional = 26 to 50% Often = 51 to 75% Very Frequent = Greater than 75%

Physical Requirement

Percentage of Time

Ability to stand for extended periods of time. Very Frequent

Ability to lift 25 pounds. Often

Ability to carry 25 pounds. Often

Ability to work at a desk, conference table or in meetings of various configurations. Seldom

Ability to see for the purpose of reading laws andcodes, rules and policies and other printed matter. Very Frequent

Ability to communicate so others will be able to clearly understand a normal conversation. Very Frequent

Ability to operate job-related equipment. Very Frequent