2026-27 Nutrition & Wellness School Nutrition Specialist Intern

Essential Functions

• Maintains all areas of the storage, food preparation, food serving lines for the purpose of maintaining safe and sanitary conditions.
• Cleans and maintains all areas of the storage, food preparation, food serving lines for the purpose of maintaining safe and sanitary conditions.
• May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements.
• Stocks food and supplies for the purpose of maintaining adequate quantities and security of items.
• Supervises kitchen staff and satellite kitchen staff for the purpose of maximizing the productivity of the work force, providing adequate coverage and ensuring compliance with health, safety, and nutritional standards in the operations.
• Serves as a liaison between management and students for the purpose of resolving problems and performing their functions in a safe and efficient manner.
• Participates in department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.
• Performs functions of other nutritional services positions, as needed within site and at satellite sites for the purpose of ensuring adequate staff coverage within site operations.
• Prepares a variety of documentation for the purpose of providing written support, compliance, and/or conveying information.
• Processes free/reduced applications for the purpose of complying with federal guidelines for the National School Lunch and Breakfast programs.

Other Functions

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

Job Requirements

• Minimum Qualifications: Skills, Knowledge And Abilities
• Skills: Adhering to safety practices; operating equipment found in a commercial kitchen; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment; using pertinent software applications; web based programs.
• Knowledge: Safety practices and procedures; quantifying food preparation and handling; sanitation practices; codes/laws/rules/policies; health standards; methods of instruction and training.
• Ability: Scheduling activities, meetings, and/or events; gathering, collating, and/or classifying data; using job-related equipment.
• Responsibilities: Working under direct and/or limited supervision following standardized practices and/or methods; directing, providing information, and/or advising others.
• Education: Bachelor degree or higher in Nutrition, Food Service Management, or related field prior to internship start date.
• Experience: Job related experience is desired.