General Nutrition Worker

Reports to: Nutrition Director

About the Role

The general nutrition worker performs a variety of job functions essential to the successful operation of the cafeteria, including food production, sanitation, safety and security, customer service, cashiering, program regulations and accountability, equipment use and care, and professional excellence. This role works under the direction of the Head Cook and the supervision of the Production Kitchen Manager, following federal, state, and local guidelines to support healthy food habits while maintaining program integrity and customer satisfaction.

Responsibilities

• Standard Operating Procedures (SOP), Program Regulations, and Accountability
  • Follow District's SOP, Iowa Food Code, and Federal regulations; report any discrepancies to the Head Cook or Production Kitchen Manager.
• Food Production
  • Provide quality food production and service, including timely and appropriate documentation.
  • Prepare food following recipes.
  • Cool, store, and rotate food following Food Code and SOP.
• Sanitation, Safety, and Security
  • Maintain a safe facility, including reporting unsafe activities, equipment, or workspace.
  • Record required information, such as cooking and holding temperatures.
  • Clean and sanitize kitchen, serving and dining areas, dishes, pots and pans, service carts, hoods, and other assigned items.
• Customer Service
  • Serve food, replenish self-serve areas, and respond to customer requests.
  • Follow guidance for accommodating food allergies.
  • Utilize Civil Rights behavioral guidelines.
• Cashiering
  • Ensure all items are recorded in the POS system and accurate prices are charged.
  • Maintain confidentiality regarding student account information.
• Equipment Use and Care
  • Use and care for all equipment according to SOP and manufacturer's instructions.
• Professional Excellence
  • Perform all duties and responsibilities in an ethical and professional manner.
  • Communicate effectively with the Kitchen Manager and other employees.
  • Provide leadership as a team member of the school community.
  • Complete annual Professional Standards training as required by the Healthy Hunger Free Kids Act and the school district.
  • Complete all safety trainings as required.

Requirements

• High school diploma or equivalent (highly desired).
• Successful completion of ServSafe (recommended).
• Minimum of 6 months in quantity food service (desired).

Skills and Abilities

• Ability to follow directions and complete tasks in a timely manner.
• Ability to work effectively and respectfully with students, teachers, parents, and coworkers.
• Knowledge of computers, ability to access electronic documents, and complete required forms.
• Ability to use chemicals, equipment, tools, and work processes in cleaning and preventative maintenance.
• Ability to read and comprehend labels, signs, and written instructions.
• Ability to communicate clearly both verbally and in writing.
• Ability to work independently.
• Ability to establish positive relations with others.
• A past history of good attendance.

Physical Requirements

• Occasional lifting, pushing, pulling, or maneuvering materials weighing up to 45 pounds.
• Frequent reaching with hands and arms, occasionally above shoulder or head level.
• Constant standing or walking on potentially slippery or wet surfaces.
• Occasional squatting, stooping, bending, and kneeling.
• Constant gripping with the use of hands and fingers.
• Ability to hear and understand speech at normal room levels.
• Visual acuity.
• Drug, tobacco, and alcohol-free at all times while working.
• Meet health requirements per state regulations for food handlers.

Working Conditions

• Work normally performed in a school kitchen and cafeteria, typically assigned to a production kitchen.
• Demands of workload may be stressful with frequent peak rush periods and timeline requirements that must be met.
• Occasional exposure to temperature changes, fumes, dirt, dust, odors, noise, cleaning chemicals, and emergency situations.

Schedule

9-month work year. Wage and work year to be established by the Board.