Child Nutrition Substitute Worker

Food Service Worker

$15.30 per hour with a variable hour schedule

High School diploma or G.E.D. preferred. Serv Safe Certificate is beneficial. This institution is an equal opportunity provider. INTERNAL APPLICANTS MUST ATTACH THEIR INTERNAL TRANSFER APPLICATION BY THE INTERNAL CLOSING DATE TO BE CONSIDERED FOR AN INTERVIEW. Internal closing date Friday March 13, 2026.

Position Summary:

Under the supervision of the cafeteria manager and the assistant cafeteria manager, assist with school meal preparation and service of meals while maintaining standards of quality in basic food preparation and food handling guidelines as specified by Child Nutrition Services.

Essential Functions:

• Prepare and serve school meals to students.
• Operate Point of Sale system and comply with cash control procedures.
• Operate food service equipment as necessary for meal preparation (standing mixers, electric slicer, steam-jacketed kettle, tilt-skillet, conventional and convection ovens, etc.)
• Prepare menu items according to standardized recipes; make recipe conversions for quantity food preparation.
• Assist in cleaning food service work area and in maintaining a safe and sanitary food service operation.
• Assist in performing functions related to food service operation, e.g., ordering of food items and supplies, inventory control (includes receiving and checking accuracy of deliveries), and ensuring that USDA, State and County Health Department regulations are maintained.
• Responsible for adherence to all cash control and inventory control procedures as maintained by Child Nutrition Services.
• Report potentially unsanitary or unsafe conditions or equipment to the supervisor.
• Assist manager if requested with day end reports and/or cash control procedures.
• Assist manager with assistant manager duties if the assistant is unavailable.
• Comply with department and District policies and procedures as specified in handbooks.
• Maintain personal appearance and hygiene according to department and District policies and procedures.
• Record production amounts on food production sheets as required by the Cafeteria Manager.
• Perform other duties as assigned.

Essential Skills and Abilities:

• Ability to safely bend, twist and lift up to 40 pounds of supplies and equipment.
• Ability to perform work duties in a safe manner.
• Ability to demonstrate safe work environment procedures and reinforce reasonable rules to reduce or eliminate job-related injuries.
• Ability to read, write and comprehend verbal and written instructions.
• Ability to handle all types of foods with a variety of ingredients.
• General knowledge of quantity food service operations.

Basic Requirements:

• High School diploma or GED preferred.
• Serv Safe certification preferred.
• Ability to work with others in a cooperative and productive manner.
• Physically able to stand for prolonged periods of time.
• Positive interest in children and school food service.
• Prior experience in quantity food service operation beneficial.
• Completed or be eligible to complete Hepatitis A shot sequence.

Equipment Used:

• All kitchen equipment such as but not limited to knives, utensils, ovens, combi ovens, steamer, stove, dish machine, slicer, food processor, blender, computer, printer, fax, phone.

Work Environment:

• Within assigned kitchen, temperatures can range in extremes in hot and cold.
• While performing duties of this job, the employee is regularly required to sit, talk, hear, walk, stand, lift, twist, bend and reach.