School Nutrition Assistant; Part Time

Overview

Park County School District 6 is hiring for the School Nutrition Assistant (Part Time).

Position:
School Nutrition Assistant (Part Time) | Salary: $16.90 - $28.90/hour | Benefit Eligible | Part Time

Purpose Statement:
The job of School Nutrition Assistant is done for the purpose of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.

Reports to:

School Nutrition Director.

• Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Cleans/sanitizes linens, utensils, equipment and the storage, food preparation, serving and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
• Evaluates prepared food for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and staff.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains accurate records and reports (e.g. counting and recording the amount of leftovers, number of opened cans, student lunch balances, collection and reconciliation of money, informing students of their lunch balances, etc.) for the purpose of providing documentation to meet State, Federal, and/or administrative requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Monitors kitchen and cafeteria areas (e.g. time/temperature logs, employee safety, working procedures, etc.) for the purpose of ensuring a safe and sanitary working environment.
• Oversees the preparation, cooking and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• Performs functions of other nutritional service positions as requested by the Director (e.g. cashiering, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. ready-to-eat food items, cold-held foods, hot-held foods, etc.) for the purpose of meeting mandated nutritional requirements and projected meal requirements.
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Reports needed supplies and equipment malfunctions for the purpose of notifying Nutrition Manager of needed items and repair and/or replacement.
• Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Minimum Qualifications

SKILLS are required to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software applications; operating equipment used in industrial kitchens;

operating standard office equipment and office technology.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planning and food purchasing; managing a high volume food preparation operation;

job-related codes/laws/rules/regulations/policies; and methods of industrial cleaning.

ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using defined methods. Ability is also required to work with a diversity of individuals; work…