Nutrition Service Worker - Jefferson Jr High

Job Summary

The Nutrition Service Worker supports school meal preparation and service in an assigned location. This includes preparing, heating, and portioning food, operating kitchen equipment, ensuring food safety and cleanliness, and assisting with daily kitchen functions.

Essential Functions

• 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.
• 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.

  Non-Essential Functions

  Other duties as assigned.

  Required Knowledge and Skills

  • 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.

    Required Education and Qualifications

    • Requires a high school diploma or equivalent.
    • Requires a current Utah recognized Food Handler's permit.
    • No prior experience required.

    Assigned Decision Making

    Empowered to work within specific guidelines established by kitchen supervisor. Empowered to make suggestions for improvement, but must follow established procedures until changes are approved.

    Interactions With Others

    Interacts positively with students, staff, manager, coordinator, administrators, and other district personnel.

    Supervisory Responsibility

    Not applicable.

    Budget Responsibility

    Not applicable.

    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

    • Frequent standing, walking, reaching with hands and arms, stooping, kneeling, twisting, and crouching.
    • Occasional climbing or balancing.
    • Frequent lifting and/or moving up to 20 pounds, and occasionally lifting and/or moving up to 50 pounds.
    • Must be capable of reaching above the head while lifting 20 pounds.