Overall Purpose

The job of School Nutrition Food Assistant is done for the purpose/s of providing high quality and nutritious school meals to students and staff members daily.   The school nutrition food assistant is responsible for completing specific tasks as assigned by the school nutrition manager.  These tasks include but are not limited to: preparing and serving food items to students and/or school personnel; complying with local state and federal food safety and sanitation regulations as well as USDA mandated requirements; providing excellent customer service; and maintaining food service facilities in a safe and sanitary condition.

Direct Supervisor

School Nutrition Manager and/or School Nutrition Assistant Manager

Essential Functions

• Demonstrates prompt and regular attendance.
• Follows CCSD employee health and hygiene policies at all times.
• Communicates effectively and professionally with customers, staff and administrators and works with them in a tactful, considerate, and cooperative manner.
• Follows instructions both verbal and written.
• Promotes the school nutrition program (SNP) and fosters good public relations.
• Implements and follows local food safety and sanitation rules and regulations.
• Performs functions of all food service positions, as needed for the purpose of ensuring adequate staff coverage within assigned site and smooth daily operations.
• Demonstrates willingness to work as a team while juggling demanding physical requirements involved in preparing/cooking food for meal service daily.
• Completes work assignments and requirements on time and in compliance with recipes/instructions/expectations for the purpose of providing meals daily that meet customer’s quality expectations for flavor, texture, appearance, and temperature.
• Attends and actively participates in mandatory meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Cleans and sanitizes utensils and equipment, for the purpose of maintaining safe and clean workspaces. 
• Cleans and keeps organized storage areas, food preparation areas, and serving areas for the purpose of maintaining safe and clean workspaces.
• Maintains a sanitary work environment for the purpose of complying with food, safety, and sanitation standards.
• Serves students and staff healthy meals on a daily basis for the purpose of supporting student learning.
• Maintains quality standards for the presentation and service of food for the purpose of serving meals to students and staff in a safe and efficient manner.
• Monitors students' food choices for the purpose of ensuring compliance with USDA requirements.
• Portions and serves food in compliance with serving size requirements and restocks the holding units and serving line if necessary during meal service for the purpose of meeting mandated nutritional requirements of students.
• Reports equipment malfunctions for the purpose of notifying supervisor of need for repair and/or replacement.
• Operates a variety of standard kitchen equipment, such as meat slicer, mixer, food processor, oven, steam, tilting skillet, dish machine as required for the purpose of providing high quality food and efficient work procedures.
• Assists with recycling and emptying refuse as needed in the kitchen.
• Assists with receiving orders and stocking food and supplies by following proper methods of storage for the purpose of maintaining an organized and efficient workspace.
• Records and maintains accurate and complete food temperature logs, storage temperature logs, equipment temperature logs (e.g. milk box and dish machine) and leftover food labels for the purpose of demonstrating the proper handling of food throughout meal service.
• Records and maintains accurate and complete meal production records including meal sales information as directed by the School Nutrition Manager.
• Records prepared menu items, quantities of ingredients used, and leftovers on daily work production records for the purpose of providing documentation and illustration compliance with USDA regulations.
• Stores food using proper safety and sanitation procedures.

Marginal Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Competencies 

• Skills-based Competencies 

Required to perform multiple tasks using existing skills. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to food safety practices; and operating equipment found in a commercial kitchen.

• Knowledge-based Competencies

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: food safety practices and procedures; safe lifting procedures; food preparation and handling; adherence to CCSD’s Comprehensive Food Safety standard operating procedures sanitation practices; standardized recipes; and USDA meal pattern requirements.

• Ability-based Competencies

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: providing excellent customer service working as part of a team; and working with interruptions.

Requirements

High school diploma or GED equivalent

Demonstrated ability to communicate and receive information both in person and on the telephone

Physical Requirements

The usual and customary methods of performing the job's functions require the following physical demands: standing on a hard floor surface for 6-7 hours per day, lifting (up to 50 pounds), carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. This job requires exposure to changes in room temperatures.

Generally, the job requires 5% sitting, 20% walking, and 75% standing.  

Continuing Education/Training

Annual USDA professional standards

Annual in-service training

Clearances

Criminal Justice Fingerprint

Background Clearance

Fair Labor Standards Act

Non-Exempt