School Nutrition Program Worker Stump Elementary

School Nutrition Program Worker- Stump Elementary

2026-2027 School Year

Reports To: School Nutrition Manager/School Nutrition Supervisor
FLSA Status: Nonexempt

Salary Scale: SNP Scale

SUMMARY

The job of School Nutrition Worker was established for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Attends in-service training workshops etc. for the purpose of gathering information required to perform job functions.
• Cleans linens utensils equipment and storage food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Evaluates prepared food for flavor appearance and temperature for the purpose of providing items that will be accepted by students and staff.
• Inspects food items and/or supplies for the purpose of verifying quantity quality and specifications of orders and/or complying with mandated health standards.
• Inventories food condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment storage food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Maintains records and reports (e.g. counting and recording the amount of leftovers number of opened cans student lunch balances collection and reconciliation of money informing students of their lunch balances etc. ) for the purpose of keeping an accurate record of food used and student accounts.
• Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Monitors kitchen and cafeteria areas (e.g. proper charging procedures for items taken employee safety working procedures etc.) for the purpose of ensuring a safe and sanitary working environment.
• Oversees the preparation cooking and serving of food (e.g. regular food items special diets students with allergies etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• Performs functions of other nutritional service positions as requested by manager (e.g. cashiering etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.
• Prepares food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items deli sandwiches baked goods etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Reports needed supplies and equipment malfunctions for the purpose of notifying manager of needed items and repair and/or replacement
• Works under direct supervision using standardized procedures.

KNOWLEDGE SKILLS AND ABILITIES

SKILLS are required to perform single tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety and sanitation practices and procedures; and quantity food preparation and handling.

ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team; speaking and/or signaling people to convey or exchange information; handle a variety of items kitchen and office equipment; and working with interruptions.

EDUCATION AND EXPERIENCE
Candidate must possess any combination of education and experience equivalent to completion of high school. Experience with food service preparation is desirable.

SPECIAL REQUIREMENTS
Candidate must possess good moral character.

PHYSICAL DEMANDS/REQUIREMENTS
The usual and customary methods of performing the jobs functions require the following physical demands: significant lifting carrying pushing and/or pulling; some climbing and balancing; frequent stooping kneeling crouching and/or crawling; and significant fine finger dexterity. The employee must frequently lift and/or move thirty (30) to fifty (50) pounds. Generally the job requires 5% sitting 50% walking and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

EVALUATION
Performance on this job will be evaluated in accordance with school board policy and administrative regulations on evaluation of classified personnel.

Required Experience:

IC