Food and Nutrition Planning & Production Associate SY 2026-27

Food Service Planning & Production Associate

Pay Starting at $20.50

Schedule: 184 days MondayFriday when school is in session, scheduled end time between 3:30-6:00pm (shift to be determined by Foo & Nutrition) (Except when Training is scheduled)

Immediate Supervisor: Kitchen Manager

Summary: Cooks, prepares, presents, and serves food items. Ensures that food is prepared in a manner, which is nutritious, safe, properly flavored and in compliance with District, USDA, and accrediting agency standards for quality.

Qualifications:

• Knowledge of the National School Lunch Program Nutritional Guidelines and Accountability requirements.
• Knowledge of Health Department safety and sanitation regulations.
• Knowledge and Basic skills of quantity food production, general computer skills with the ability to operate the POS and follow cash handling procedures.
• Operate and maintain kitchen equipment.

Primary Functions: Preparation of large quantities of food items according to specified quantities from established menus for meal service.

Duties:

• Ensures preparation of all required hot & cold menu items
• Batch cooks all hot items for the highest quality product at each meal period.
• Assists with meal service.
• Wears all proper PPE's, uniform and maintains a professional appearance at all times.
• Follows recipes, records production records and keeps inventories.
• Maintains a clean and safe work environment by cleaning and sanitizing work surfaces and kitchen equipment as needed throughout the day.
• Attends workshops and training sessions as required.
• Maintains accurate production records daily.
• Operates the computerized POS system.
• Operates kitchen/cafeteria equipment.
• Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with district and government regulations.
• Assists in maintaining the organization of dry goods, refrigerated frozen products.
• Assist in proper labeling, dating and rotation of product in dry storage, coolers and freezers.
• Perform other duties as assigned that support the overall objective of serving meals while maintaining the pace of the kitchen with a sense of urgency.

Physical Demands: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand for extended periods of time; use hands to finger, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to walk and talk or hear. The employee is occasionally required to stoop, kneel, or crouch. The employee must regularly lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus.

Language Skills: Ability to read, understand and speak Basic English to perform essential functions of the job. Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets. Ability to effectively present information in one-on-one and small group situations.

Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

Work Environment: The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. The employee is occasionally exposed to wet and/or humid conditions and extreme cold. The noise level in the work environment is usually moderate. The employee frequently has hands in hot soapy water and/or cleaning and sanitizing chemicals.

South Bend Community School Corporation