Nutrition Services Worker

3-4 Hour Per Day Nutrition Services Worker I

Bethel School District 52 Nutrition Services - Eugene, Oregon Open in Google Maps

This job is also posted in BETHEL SD 52

Job : 5874630

Final date to receive applications: Posted until filled

Posted: Aug 06, 2026 7:00 AM (UTC)

Starting Date: Sep 8, 2026

Bethel Schools are committed to creating safe, caring, mutually respectful environments where all students are honored and valued for their diverse cultural backgrounds, strengths, and abilities in every instructional practice and school activity to support academic achievement and student success.

Nature of Work

A Nutrition Services Worker performs food preparation, meal service, cashiering, dishwashing, stocking, cleaning, and related food service duties for the Bethel School District. The position works as part of the kitchen team to prepare and serve safe, high-quality school meals while creating a welcoming environment for students. Work includes preparing and serving meals that meet USDA, Oregon Department of Education, district, and Nutrition Services policies, procedures, and food safety standards.

Employees work in all areas of food preparation, serving, cashiering, dishwashing, stocking, cleaning, and other kitchen work areas based on daily operational needs.

Examples of Work

These duties are illustrative only. Other duties may be assigned.

• Prepares menu items using standardized recipes, production sheet, and established food safety procedures.
• Prepares, cuts, portions, and assembles ingredients for meal service.
• Measures and portions food accurately to meet a meal pattern and serving requirement.
• Sets up serving lines and replenishes food stations, utensils, and supplies for meal service.
• Serves meals accurately, courteously, and efficiently while maintaining required portion sizes and food quality.
• Operates point-of-service equipment and completes recordkeeping as assigned.
• Stores, labels, dates, and rotates food and supplies using established food safety procedures.
• Receives and stocks food and supplies in designated storage areas, coolers, and freezers.
• Operates commercial food preparation, serving, and dishwashing equipment safely and properly.
• Cleans and sanitizes food preparation areas, serving lines, equipment, storage areas, and other assigned kitchen spaces. Completes assigned production paperwork, meal counts, temperature logs, and other routine documentation accurately.
• Communicates respectfully and professionally with students, staff, coworkers, and supervisors.

Supervision

Work is performed under the day-to-day coordination of the Nutrition Services coordinator and the general supervision of the Nutrition Services Director. Work is evaluated through observation of work quality, food safety and sanitation practices, customer service, teamwork, dependability, and adherence to department procedures.

Selection Factors

• Demonstrates knowledge of basic food preparation, meal service, and sanitation practices.
• Applies food safety, sanitation, and safe work practices in a commercial kitchen.
• Follows oral and written instructions, standardized recipes, production sheets, and established work procedures.
• Operates commercial food preparation, serving, point-of-service, and dishwashing equipment safely.
• Uses basic math to measure ingredients, portion food, complete meal counts, and perform point-of-service duties.

• Ability to organize work, adapt to changing priorities, and complete assignments efficiently.
• Ability to communicate effectively and work cooperatively with students, staff, coworkers, and supervisors.
• Ability to maintain regular, predictable, and prompt attendance.

Physical Requirements

• Ability to frequently lift and carry food supplies and equipment weighing up to 30 pounds.
• Ability to frequently push and pull carts, racks, food containers, and kitchen equipment.
• Ability to stand and walk independently for extended periods throughout the workday. (up to 6-8 hours per day)
• Ability to bend, stoop, reach, twist, grasp, and perform repetitive hand and arm movements.
• Ability to work safely in hot, cold, wet, and noisy commercial kitchen environments.

Minimum Qualifications

High school diploma or the equivalent. Any combination of experience and training that demonstrates possession of the requisite abilities. Any satisfactory equivalent combination of experience and training which ensures the ability to perform the work may be substituted for the required experience.

Upon offer of employment, applicants must obtain a…