Substitute Child Nutrition Worker

Position Type:
Child Nutrition Services/SUB CHILD NUTRITION

Date Posted:
1/29/2026

Location:
Perry Township Education Center
Substitute Child Nutrition Worker

Position Purpose

Perform assigned job responsibilities in the kitchen, including food preparation, serving, cashiering, cleaning and record keeping. In addition, perform assigned tasks with a positive and productive attitude that creates a safe environment for both students and staff.

Essential Functions

• Prepares or assists in the preparation of food for students and staff. Preparation includes assembling various food items and ingredients for recipes, heating foods to proper temperatures, and packaging and serving food items according to established procedures and portion control standards
• Follows standardized recipes with no deviation
• Serves meals or meal components to students in accordance with federal guidelines
• Supplies and replenishes food items for the serving line(s) as needed
• Labels and stores or disposes of excess food properly in accordance with HACCP standards
• Operates and cleans standard food service equipment such as warmers, microwaves, ovens, combis, steamers, dish machines, coolers, racks and carts
• Cleans and sanitizes smallwares, including hand washing of pots and pans and operating dish machine
• Assists in the receiving and storing of food deliveries
• Correctly completes necessary paperwork, including but not limited to the perpetual inventory, HACCP records, production records
• Adheres to all sanitation regulations
• Follow procedures and instructions as assigned
• Fills in where needed to ensure efficient operations
• Complies with work schedule and follows call-in procedures
• Performs all other duties as assigned by supervisor

Equipment
N/A

Travel Requirement
Travel to school district buildings and professional meetings as required

Pay Rate
$15.75 per hour

Work Schedule
As needed; less than 20 hours per week

Knowledge, Skills and Abilities

• Ability to understand and follow detailed written and oral instructions
• General knowledge of basic culinary and sanitation skills
• Ability to read and follow standardized recipes, including weights and measurements
• Ability to learn prescribed food preparation methods and school nutrition operations
• Ability to prepare food with reasonable speed and accuracy
• General knowledge of the use and care of food preparation equipment
• Ability to prioritize tasks and manage time effectively in a fast-paced environment
• Ability to communicate effectively and tactfully with students and school staff
• Ability to establish and maintain effective working relationships with a wide diversity of associates, students and school staff
• Ability to remain flexible and open to changes in regulations, duties, policies, procedures, etc.
• Ability to maintain confidential information
• Ability to maintain Professional Standards continuing education by attending conferences and workshops when requested
• Basic proficiency in English is required for safety and communication of work instructions

Physical and Mental Demands, Work Hazards

Seldom = Less than 25% Occasional = 26 to 50% Often = 51 to 75% Very Frequent = Greater than 75%

Physical Requirement

Percentage of Time

Ability to stand for extended periods of time.

Very Frequent

Ability to lift 25 pounds.

Often

Ability to carry 25 pounds.

Often

Ability to work at a desk, conference table or in meetings of various configurations.

Seldom

Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter.

Very Frequent

Ability to communicate so others will be able to clearly understand a normal conversation.

Very Frequent

Ability to operate job-related equipment.

Very Frequent

Ability to reach in all directions.

Very Frequent

License/ Registration/ Certification

• N/A

Education

• Ability to read and write

Experience

• Previous experience is preferred

FLSA Status: Non-Exempt