School Nutrition Assistant
About the Employer
School Nutrition Assistant
Job Summary
Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the school nutrition manager with all record management and reporting functions.
Key Responsibilities
Prepares, cooks, and serves meals according to specified standardized recipes; Assures that safe and sanitary practices in all phases of the TPHC procedures are followed by all personnel to meet or exceed established health department and HACCP standards. Reviews menu and production records daily; orders food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; Assists manager in ordering correct quantity of foods, ensures receiving, storing, handling, preparing, and serving of food are performed according to established standards.Essential Job Functions
Physical Requirements
Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service; Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.Data Conception
Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.Interpersonal Communication
Requires the ability to speak and/or signal people to convey or exchange information; Requires the ability to receive instructions, assignments or directions from superiors; Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.Language Ability
Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc.; Requires the ability to prepare simple reports, logs, and lists; Requires the ability to speak to people with poise, voice control, self-control and confidence.Intelligence
Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral or diagrammatic form; To deal with problems involving several concrete variables in or from standardized situations.Verbal Aptitude
Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions; Must be able to communicate effectively and efficiently in standard English.Numerical Aptitude
Requires the ability to correctly utilize mathematical formulas while following standardized recipes; To add and subtract; multiply and divide; To work with fractions, utilize decimals and percentages, and to complete their time sheet correctly.Form/ Spatial Aptitude
Requires the ability to inspect items for proper length, width, and shape.Motor Coordination
Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment; Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.Manual Dexterity
Requires the ability to handle a variety of items such as kitchen equipment; Must have minimal levels of eye/hand/foot coordination.Color Discrimination
Requires the ability to differentiate between colors and shades of color.Interpersonal Temperament
Requires the ability to deal with people beyond giving and receiving instructions; Must be adaptable to performing under stress and when confronted with emergency situations; Must be courteous and respectful of coworkers and customers.Physical Communication
Requires the ability to talk and hear (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear). Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere; Store and take prescribed medication appropriately.Knowledge, Skills, and Abilities
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers; Ability to establish and maintain effective working relationships as necessitated by work assignments; Ability to read, understand and follow written work schedules written in English language; Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner; Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.Disclaimer
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.
Minimum Training and Experience
A high school diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.
Minimum Qualifications or Standards Required to Perform Essential Job Functions
Physical requirements: must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service;Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.
Data conception: requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.
Interpersonal communication: requires the ability to speak and/or signal people to convey or exchange information;
Requires the ability to receive instructions, assignments or directions from superiors;Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.
Language ability: requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc.;
Requires the ability to prepare simple reports, logs, and lists;Requires the ability to speak to people with poise, voice control, self-control and confidence.
Intelligence: requires the ability to apply common sense understanding to carry out instructions furnished in written, oral or diagrammatic form;
To deal with problems involving several concrete variables in or from standardized situations.
Verbal aptitude: requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions;
Must be able to communicate effectively and efficiently in standard English.
Numerical aptitude: requires the ability to correctly utilize mathematical formulas while following standardized recipes;
To add and subtract; multiply and divide;To work with fractions, utilize decimals and percentages, and to complete their time sheet correctly.
Form/spatial aptitude: requires the ability to inspect items for proper length, width, and shape.
Motor coordination: requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment;
Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.
Manual dexterity: requires the ability to handle a variety of items such as kitchen equipment;
Must have minimal levels of eye/hand/foot coordination.
Color discrimination: requires the ability to differentiate between colors and shades of color.
Interpersonal temperament: requires the ability to deal with people beyond giving and receiving instructions;
Must be adaptable to performing under stress and when confronted with emergency situations;Must be courteous and respectful of coworkers and customers.
Physical communication: requires the ability to talk and hear (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).
Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere; Store and take prescribed medication appropriately.Knowledge, Skills, and Abilities
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers; Ability to establish and maintain effective working relationships as necessitated by work assignments; Ability to read, understand and follow written work schedules written in English language; Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner; Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.Disclaimer
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.