26-27 Kitchen Associate

Job Description

Job Description

About Inwood Academy for Leadership

Inwood Academy for Leadership Charter School is a tuition-free public charter school that began as an idea among community members who longed to see more educational choices offered to the children of Washington Heights and Inwood.

All staff must be willing to commit to our mission: Inwood Academy for Leadership Charter School will empower students in Inwood and Washington Heights to become agents for change through community-focused leadership, character development and college preparedness. Our staff regard our student leaders as burgeoning assets to their community and help them develop the tools they need to be successful in college and beyond. IAL is committed to providing a well-rounded educational experience for all students we serve. We are looking for candidates who are hardworking, flexible, and innovative as well as able to embody the IAL traits of leadership in their daily work (honesty, integrity, responsibility, caring and restraint).

Summary of Position

The Operations Kitchen Support team member works closely with the Kitchen Manager to provide the highest level of meal service in an efficient, courteous, and professional manner. This person helps create a calm, positive, and welcoming dining experience for students while keeping meal service safe, organized, accurate, and on time.

The Kitchen Support team member follows all rules, procedures, documentation requirements, and policies of the Child Nutrition Program, including applicable USDA, New York City, health, sanitation, food-safety, and personal-hygiene standards.

Report to: Operations Manager and Director of Operations

How the Role Is Designed for Success

• Clear routines: The work follows a dependable daily rhythm—prepare, serve, document, clean, reset.

• Visible priorities: Food safety, student service, accurate meal counts, and cleanliness guide every decision.

• Team communication: The Kitchen Manager provides daily direction, and team members raise supply, safety, or service concerns early.

• Focused ownership: Each task has a clear completion point so the team can see what is done and what still needs attention.

• Growth through practice: Required training, feedback, and repetition help team members build confidence and skill.

Essential Duties and Responsibilities

Meal Preparation and Service

• Help prepare the kitchen and assemble the breakfast, lunch, and snack service lines for a smooth and efficient flow.

• Assist with the preparation, setup, portioning, and distribution of school meals in accordance with program guidelines.

• Cashier during meal service and complete accurate point-of-service transactions and meal counts.

• Provide prompt, courteous, age-appropriate, and professional service to students and staff.

• Support an orderly line and welcoming meal experience, responding calmly and respectfully during high-volume service periods.

• Receive, log, organize, and properly store school meals, food deliveries, and kitchen supplies.

Child Nutrition Program Compliance

• Follow all Child Nutrition Program rules, policies, menus, portion requirements, meal-pattern requirements, and approved procedures.

• Maintain accurate meal counts, service records, receiving logs, temperature logs, inventory records, and other required documentation.

• Follow safe food-handling, allergen-awareness, sanitation, health, and personal-hygiene practices throughout the workday.

• Attend and complete all annual USDA and other required Child Nutrition Program training.

• Immediately report food-safety concerns, damaged products, missing deliveries, inaccurate counts, equipment problems, or potential compliance issues to the Kitchen Manager.

Cleaning, Sanitation, and Organization

• Clean and sanitize the kitchen, serving line, dining areas, work surfaces, and equipment before, during, and after meal service.

• Wash and properly store dishes, utensils, trays, pans, and food-service equipment.

• Remove trash and recycling according to school, health department, and building procedures.

• Keep storage, refrigeration, and work areas clean, labeled, orderly, and ready for use.

• Complete the end-of-service reset so the kitchen is prepared for the next meal or school day.

Inventory and Team Support

• Help track food, paper goods, cleaning products, and kitchen supplies; alert the Kitchen Manager before items run low.

• Work collaboratively with kitchen and school operations staff to keep meals on schedule.

• Assist with special events, schedule changes, emergency meal-service needs, and other approved food-service activities.

• Perform other duties as assigned, including tasks that support the essential functions and compliance requirements of the Child Nutrition Program.

Typical Day-to-Day Rhythm

Phase

What You Will Do

Open and prepare

Arrive on time; review the day’s menu and direction; check deliveries, temperatures, supplies, equipment, and service areas.

Set up service

Prepare and assemble the meal line; confirm portions, cashiering tools, meal-count systems, and student flow.

Serve and cashier

Welcome students; serve approved portions; complete accurate transactions and counts; communicate concerns promptly.

Clean and document

Clean and sanitize all assigned areas; wash equipment; complete required logs, counts, and records.

Reset and communicate

Restock and organize; remove waste; identify low supplies or problems; leave the kitchen ready for the next service.

Role Clarity and Escalation

• Own directly: Assigned meal-service setup, cashiering, serving, cleaning, sanitation, documentation, inventory checks, and end-of-day reset.

• Coordinate with the Kitchen Manager: Daily assignments, menus, service adjustments, substitutions, inventory needs, special events, and workflow changes.

• Escalate immediately: Food-safety concerns, allergic reactions, injuries, refrigeration or equipment failures, missing or unsafe food, count discrepancies, student emergencies, or any direction that may conflict with program requirements.

• Do not independently change: Menus, approved portions, meal-pattern requirements, food substitutions, program records, or compliance procedures without authorization.

What Success Looks Like

• Students and staff experience service that is welcoming, respectful, calm, and on time.

• Meal counts, cashiering transactions, logs, and program records are complete and accurate.

• Food is received, stored, prepared, portioned, and served according to approved safety and program standards.

• Kitchen, serving, dining, and storage areas remain clean, organized, and inspection-ready.

• Supplies and operational concerns are communicated early enough for the team to respond.

• The team member is dependable, punctual, prepared, and able to remain focused during busy service periods.

Required Qualifications and Competencies

• Current NYC Food Server Certification.

• Excellent communication, interpersonal, and customer-service skills.

• Basic math skills and the ability to complete meal counts and cashiering accurately.

• Strong organization, attention to detail, time management, and problem-solving skills.

• Ability to manage multiple tasks while maintaining food safety, service quality, and accuracy.

• Ability to work independently with minimal supervision and collaboratively as part of a team.

• Ability to remain focused, follow established procedures, accept feedback, and adjust to changing school needs.

• Dependability, punctuality, professionalism, initiative, and a strong work ethic.

• Ability to comply with all applicable sanitation, health, food-safety, and personal-hygiene standards.

Preferred Qualifications

• High school diploma or equivalent.

• Previous experience in school nutrition, food service, hospitality, a school environment, or kitchen support.

• Knowledge of basic food-safety and sanitation practices.

• Bilingual proficiency in English and Spanish; written Spanish proficiency is a plus.

Physical and Work Requirements

• Ability to lift and carry at least 20 pounds.

• Ability to stand and walk for extended periods.

• Ability to bend, reach, carry, wash, clean, and perform repetitive food-service tasks.

• Ability to work safely in a kitchen environment that may include heat, cold storage, water, cleaning products, and periods of fast-paced activity.

• Ability to wear required personal protective equipment and follow dress, hygiene, and safety expectations.

Compensation and Benefits

IAL offers a competitive compensation package that includes medical, dental, and vision insurance; a 403(b) retirement plan with a 5% employer match; and opportunities for professional learning and development. Final compensation and eligibility are based on the terms of the employment offer and applicable benefit plans.

As an equal opportunity employer, we hire and promote without consideration to race, religion, creed, color, national origin, age, gender, sexual orientation, marital status, veteran status or disability.

Working hours are Monday - Friday 6:30am-2:30pm.