General Nutrition Worker (Part time- 5.5 hours/ day)

Position Purpose

The general nutrition worker performs a variety of job functions essential to the successful operation of the cafeteria. The job functions include food production; sanitation; safety and security; customer service; cashiering; program regulations and accountability; equipment use and care; and professional excellence. The general nutrition worker works under the direction of the Head Cook for daily tasks and the supervision of the Production Kitchen Manager and in partnership with others in the school nutrition program while following federal, state and local guidelines. The local school nutrition program is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

Essential Performance Responsibilities

Standard Operating Procedures (SOP), Program Regulations and Accountability

• Follow District's SOP, Iowa Food Code and Federal regulations and report any discrepancy 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 work space.
• Record required information, including cooking and holding temperatures.
• Clean and sanitize kitchen, serving and dining area, dishes, pots and pans, service carts, hoods, and other items as assigned.

Customer Service

• Serve food, replenish self‑serve areas and respond to requests from customers.
• Follow guidance for accommodating food allergies.
• Utilize Civil Rights behavioral guidelines.

Cashiering

• Ensure that all items are recorded in the POS system and that 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 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 school district.
• Complete all safety trainings as required.

Knowledge, Skills, and Abilities

• Ability to follow directions and complete tasks in a timely manner.
• Demonstrates the 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 of department and equipment.
• 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.

Qualifications

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

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.
• 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 is 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.

Terms of Employment

9‑month work year. Wage and work year to be established by the Board. Employment subject to provisions of board policy, state and federal law.

Evaluation

Performance will be evaluated annually by the Nutrition Director, or in accordance with provisions of the Board's policy on evaluation of staff.

FLSA Status

Non‑Exempt.