Newton County School System

School Nutrition Assistant. School Nutrition Manager and School Principal. Under general supervision, performs manual labor serving meals and assisting in setup and cleanup tasks in a school cafeteria.. Reports to a Cafeteria Manager, Principal and Director of School Nutrition.. Frequent exposure to food allergens including but not limited to egg, dairy, soybeans, peanuts, tree nuts, fish, crustacean shellfish (shrimp) and wheat.

nutrition

Job Title School Nutrition Assistant Pay Grade 5 Supervisor School Nutrition Manager and School Principal Days/Months 186 days Department School Nutrition Classification Non-Exempt Position Summary Under general supervision, performs manual labor serving meals and assisting in setup and cleanup tasks in a school cafeteria. Work may involve serving meals or a la carte items at a serving line, and participating in various cleanup activities and all other operational elements of the School Nutrition Program. Employee also performs some routine tasks to assist in food preparation such as washing fresh fruit, opening canned fruits and juices, making salads and record keeping such as recording food temperatures and amounts of food prepared or leftover. Reports to a Cafeteria Manager, Principal and Director of School Nutrition. Essential Job Functions Food Preparation <ul><li>Serves food at serving line, as necessary, providing a la carte items as requested or meal plates; answers inquiries pertaining to food and meal eligibility.</li><li>Performs food preparation tasks such as washing fresh fruits and vegetables, assembling salads, assembling and wrapping sandwiches, panning and reheating food items</li><li>Understands and follows standardized recipes.</li><li>Meets and follows all food handling standards (temperatures, hand washing, gloves, hairnets, etc.) </li></ul>Food Service <ul><li>Follows proper portion control requirements.</li><li>Meets all serving schedule deadlines.</li><li>Assures that food is of good quality and attractively served.</li><li>Ensures that hot and cold foods are served at the appropriate temperature. </li></ul> Storage Areas <ul><li>Rotates stock using the FIFO method.</li><li>Dates all food and supply items on the date received with month, day and year.</li><li>Covers, labels and dates prepared and opened food. Dates include preparation, frozen and use by dates. Restocks all work areas at the end of each work day. </li></ul>Safety & Sanitation <ul><li>Cleans and sanitizes all equipment and work areas prior to the end of shift.</li><li>Utilizes and stores cleaning chemicals correctly.</li><li>Complies with all food safety program guidelines including food service health regulations and HACCP standards.</li><li>Records food, refrigerator and freezer and dry storage temperatures appropriately.</li><li>May perform various housekeeping duties in kitchen, such as sweeping and mopping floors, carrying out garbage to dumpster, cleaning kitchen restroom, etc.</li><li>Maintains proper sanitizer levels in all sanitizer sinks and containers. </li></ul>Customer Service, Teamwork, and Maintaining a Positive Work Environment <ul><li>Displays a positive, cooperative attitude to co-workers and customers.</li><li>Promotes effective working relationships and works as part of the team.</li><li>Notify manager of any situation, safety or otherwise, that may have a negative impact on customers or co-workers. </li></ul>Program Controls <ul><li>Utilizes resources, supplies and time effectively and efficiently.</li><li>Utilizes cash register and follows money-handling procedures. </li></ul>Professional Qualities <ul><li>Demonstrates prompt and regular attendance.</li><li>Participates in training, in-service and other learning opportunities.</li><li>Demonstrates ability to work in other areas (cross-trained)</li><li>Adheres to SNP approved dress code and personal hygiene standards.</li><li>Performs other duties as assigned.</li><li>Completes all job duties accurately following all local, state and federal regulations. </li></ul>Minimum Qualifications <ul><li>Education/Certification - High school diploma or GED preferred</li><li>Licenses - None</li><li>Experience: Previous foodservice experience preferred </li></ul>Essential Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. <ul><li>Must be physically able to operate a variety of commercial kitchen equipment including ovens, steamers, fryers, braising pan, and all types of kitchen utensils and tools pertaining to food service, etc. </li><li>Must be able to lift up to 50 pounds regularly, exert up to 25 pounds of force regularly, and 10 pounds of force constantly to move objects. </li><li>Must possess ability to acclimate to extreme temperatures ranging from extremely hot to sub-zero.</li><li>Must be able to stand and walk the majority of the day on hard surfaces such as cement or quarry tile.</li><li>Must be able to frequently bend, twist, lift, stoop and reach overhead to perform assigned tasks.</li><li>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 </li></ul>things. <ul><li>Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken 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.</li><li>Requires the ability to receive and understand instructions, assignments or directions from superiors. </li><li>Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customers’ needs.</li><li>Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and food production sheets, etc. </li><li>Requires the ability to speak to people with poise, voice control, self-control and confidence.</li><li>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 variables in or from standardized situations.</li><li>Must be able to communicate effectively and efficiently in standard English.</li><li>Requires the ability to correctly utilize mathematical formulas; to add and subtract; multiply and divide, to work with fractions, utilize decimals and percentages and to complete their time sheet </li><li>Requires the ability to inspect items for proper length, width and shape.</li><li>Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. </li><li>Requires the ability to use two hands simultaneously to pan food items</li><li>Requires the ability to handle a variety of items such as kitchen equipment. </li><li>Must have minimal levels of eye/hand/foot coordination.</li><li>Requires the ability to differentiate between colors and shades of color. </li><li>Must be adaptable to performing under stress and when confronted with emergency situations.</li><li>Must be courteous and respectful of coworkers and customers. </li></ul>Knowledge, Skills And Abilities <ul><li>Knowledge of food sanitation guidelines.</li><li>Knowledge of the ingredients of regularly served foods.</li><li>Knowledge of preparing and serving foods in a commercial food service operation.</li><li>Knowledge of how to operate and clean kitchen equipment</li><li>Ability to read and speak English</li><li>Ability to work as part of a team</li><li>Effective communication skills</li><li>Ability to establish and maintain effective working relationships as necessitated by work assignments</li><li>Neat and professional appearance</li><li>Professional and positive attitude and demeanor</li><li>Basic mathematical skills </li></ul>Working Conditions <ul><li>Frequent hand and arm contact with cleaning and sanitizing chemicals including aerosol oven cleaners and spray- on cleaning and sanitizing chemicals.</li><li>Frequent exposure to food allergens including but not limited to egg, dairy, soybeans, peanuts, tree nuts, fish, crustacean shellfish (shrimp) and wheat.</li><li>Frequent exposure to extreme temperatures ranging from extremely hot to sub-zero.</li><li>Frequent exposure to equipment that poses possible risk, loss or injury. </li></ul>Disclaimer This job description in not to be considered an exhaustive list of all responsibilities, duties, skills, efforts, requirements or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed as assigned.

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