Kitchen Assistant

2025-26 School Year

Location: Morton Middle

6.0 scheduled hours per day; 8 a.m. to 2:30 p.m., Work August through May when students are in session.

• OPS Nutrition Services Video
• Annual uniform allowance and complimentary shift meals
• Hourly, Full-time position with benefits, paid bi-weekly

Reports To: Executive Director, Nutrition Services

Position Purpose: Primary responsibilities include assisting with the preparation and the service of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, assist with the dish machine and manual dishwashing, and providing superior customer service.

Knowledge, Skills, and Abilities:

• High School diploma or equivalent required.
• Must demonstrate excellent attendance and work record.
• Previous food service and preparation experience preferred.
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• Knowledge of safe food handling.
• Skill in customer relations and service recovery.
• Practical working knowledge of food safety practices and procedures.
• Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.
• The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community.
• Excellent organizational skills demonstrated and the ability to handle multiple projects with strong attention to detail.
• Knowledge of OPS’s mission, purpose, goals, and the role of every employee in achieving each of them.
• Assist with the cleanliness and sanitation of all large and small equipment, serving utensils, and all areas of the kitchen.
• Assist with the completion of daily tasks in a timely manner.
  
  Willingness to travel to other schools when requested.

Essential Performance Responsibilities:

• Assist with the preparation, service, and storage of food.
• Assist with the completion of required reports.
• Works with and understanding a diverse student population.
• Serves as a positive role model.
• Ability to recognize a “reimbursable” meal.
• Supports service excellence initiatives with proactive efforts in service.
• Follows approved cafeteria menu preparation and service protocols within approved timeline.
• Train in all areas within the kitchen to cross cover as needed.
• Promotes customer service by providing appealing food and excellent customer service.
• Participates in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food.
• Must follow and maintain required food safety, cleaning and sanitation procedures.
• Follow Hazard Analysis and Critical Control Points (HACCP) procedures.
• Must practice good personal hygiene habits.
• Demonstrate proficiency of the English language to read and communicate with others.
• Demonstrate proficiency of basic math skills (add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals).
• Ability to efficiently follow cash procedures and use computer program for recording student meals.
• Ability to operate the food service equipment in a safe manner.
• Ability to follow oral and written instructions.
• Ability to receive and process verbal information as well as respond to nonverbal sounds.
• Successful completion of Douglas County Food Handler’s Certification, scoring 80% or above, before attending Kitchen Assistant Training.
• Successful completion of Kitchen Assistant Training.
• Ability to maintain current Douglas County Food Handler’s Certification.

Additional Duties:
Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.

Equipment:

This position may require the ability to use a variety of office equipment including a computer, and automated record keeping software.

This position may require the ability to use commercial kitchen equipment such as: ovens, steamers, hot holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS’s guidelines for equipment…