Nutrition Service Worker - Hunter Jr. High

Starting pay: $19.63 per hour (rates shown are for the 2026-27 school year). Hours: 25 hrs/week, 5.00 hrs/day (Monday - Friday).

About the role

The Nutrition Service Worker supports school meal preparation and service in an assigned location. This is a highly physical role that requires frequent movement, lifting, and time spent on your feet.

Responsibilities

• Prepares, heats, and portions food using standardized recipes and instructions.
• Operates commercial kitchen equipment including but not limited to ovens, warmers, mixers, and slicers.
• Uses kitchen tools independently, safely, and responsibly, including utensils for cutting, chopping, slicing, or portioning food.
• Serves meals to students, staff, and faculty with attention to portion size, presentation, and nutrition guidelines.
• Follows food safety and hygiene practices, including daily temperature logs, proper storage, and handwashing.
• Maintains clean and sanitary food preparation, serving, eating, and dishwashing areas.
• Cleans floors, counters, equipment, and utensils throughout and after meal service.
• Assists with dishwashing using either the three-compartment sink or commercial dishwashing machine.
• Restocks salad bars, coolers, condiment stations, and other service areas as appropriate.
• Receives and puts away deliveries, rotates inventory, and pulls items for daily use.
• Supports site cleanliness, including wiping cafeteria tables during meal periods.
• May be responsible for cashiering, recording meal counts, or handling money.
• May be temporarily assigned to other school kitchens throughout the district as needed.
• Participates in team meetings and department-required training.
• Other duties as assigned.

Requirements

• High school diploma or GED.
• Current Utah-recognized Food Handler’s permit.
• Ability to work positively in a team-oriented and structured kitchen setting.
• Knowledge of safe handling of food, chemicals, and equipment.
• Ability to read and follow recipes and basic written instructions precisely.
• Basic math and reading comprehension for portioning, inventory, and cashiering tasks.
• Effective oral and written communication skills.
• Ability to adapt to changing needs, locations, and/or assignments.
• Ability to read and interpret safety instructions, recipes, and communications from the Nutrition Services department.
• Ability to complete duties while meeting deadlines and maintaining a calm, professional demeanor.
• Ability to independently and safely use commercial-grade kitchen equipment.

Working Environment

• Work takes place in a typical commercial kitchen which includes walk-in freezers and refrigeration rooms.
• Work takes place in a high-temperature environment which includes ovens, steamers, and warmers.
• May experience stress related to meeting regular and unanticipated deadlines.

Physical Requirements

• Frequently required to stand, walk, reach with hands and arms, stoop, kneel, twist, and crouch.
• Occasionally required to use hands to handle or feel and must occasionally climb or balance.
• Required to use hands to handle both hot and cold items.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
• Must frequently lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.
• Must be capable of reaching above the head while lifting 20 pounds.