Nutrition Service Worker - Frost Elementary

Position:
Nutrition Service Worker – Frost Elementary ()

Location:

Bates Food Service Center

Date Posted: 5/29/2026 |

Date Available:

8/12/2026 | Closing Date: 6/12/2026

Hours per week: 25 (5 hours/day, Monday‑Friday)

Starting pay: $19.53 per hour (based on 2025‑26 school year rates)

High School Diploma or GED required.

The Nutrition Service Worker supports school meal preparation and service in an assigned location, operating kitchen equipment, ensuring food safety and cleanliness, and assisting with the day‑to‑day functions of a school kitchen. This is a highly physical role that requires frequent movement, lifting, and extended time on your feet.

• Prepares, heats, and portions food using standardized recipes and instructions.
• Operates commercial kitchen equipment including ovens, warmers, mixers, and slicers.
• Uses kitchen tools independently, safely, and responsibly.
• 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.
• 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.

• 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.

• High school diploma or equivalent.
• Current Utah‑recognized Food Handler's permit.

• Not applicable.

• 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.

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

• Not applicable.

• Not applicable.
• 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.

• Speak and/or hear.
• Stand, walk, reach with hands and arms; stoop, kneel, twist, and crouch.
• Handle hands to feel; occasionally climb or balance.
• Handle both hot and cold items.
• Vision: close, distance, color, peripheral, depth perception.
• Lift and/or move up to 20 pounds frequently and occasionally up to 50 pounds.
• Reach above the head while lifting 20 pounds.

Note:

The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.