Nutrition & Wellness Worker II - Pinnacle Peak Preparatory

Nutrition & Wellness Worker II

Location:

Pinnacle Peak Preparatory

9 months, 6.2 hours/day, 7:10am - 1:52pm

Grade 14, $15.94/hour

Non-Interim Position

Dates: 8/4/2026 - 5/26/2027

Purpose Statement

The job of Nutrition & Wellness Worker 2-Elementary & Middle School is done for the purpose of providing support to the food service activities at assigned location with specific responsibilities for directing food service personnel; producing food to meet the mandated nutritional needs of students; providing written support to convey information; and complying with mandated health standards and the National School Lunch and Breakfast Programs.

This job reports to Central Kitchen Manager

Essential Functions

Monitors, cleans and maintains all areas of the storage, food preparation and serving areas of the kitchen (e.g. utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions and compliance with health requirements.

Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste of food items.

Evaluates prepared food for flavor, appearance and temperature for the purpose of presenting items that will be accepted by students and/or staff.

Inspects food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.

Stocks, inventories and orders food and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements and maintaining an adequate inventory level.

Manages assigned site operations for the purpose of providing safe and efficient food services at the assigned site in compliance with mandated nutritional menu requirements and health standards.

Supervises, trains, evaluates N&W Substitutes with food preparation, serving and cleaning for the purpose of maintaining safe and sanitary conditions and compliance with health requirements and the National School Lunch and Breakfast Programs.

Attends department meetings, in-service trainings, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.

Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures.

Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements.

Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations.

Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding food items and/or food service policies and practices.

Screens free/reduced meal applications for the purpose of ensuring accuracy before submitting student applications to the Nutrition & Wellness Department.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements:

Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a potential need to 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; planning and managing projects; preparing and maintaining accurate records; operating standard food service equipment found in a commercial kitchen; using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; methods of quantity cooking.

ABILITY is required to schedule a number of activities; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work…