Nutrition Assistant

Assistant Manager Nutrition Services

District 70's Mission: To Educate Each Student to Achieve His or Her Full Academic Potential We see D70 as a place where all children and adults are valued, similarities and differences are addressed, individuals are respected, and all children are treated as our most valuable resource and best hope for the future. We see a safe and trusting environment where children and adults are actively engaged in lifelong learning. We see a partnership with our schools and communities that flexibly responds to the educational needs of all learners in an ever-changing world. Pueblo County School District 70 is located in beautiful Pueblo, Colorado, where the Fountain and Arkansas Rivers converge and the eastern foothills of the Rocky Mountains meet the Great Plains. Established in 1950 through the consolidation of 35 smaller districts, District 70 is one of Colorado's largest geographical school districts. With a commitment to excellence, we educate a diverse student body of more than 10,000 from Pueblo County and surrounding areas. Join us on a journey of academic excellence and community spirit.

Job Title: Food Service Nutrition Assistant

Location: Liberty Point Elementary School

Work Year: 155 Days, 4 hours per day

Salary Range: $16.95-$47.09 hourly ($16.95-$25.25 hourly for external candidates based on experience and education)

FLSA Classification: Non-Exempt

Job Summary: The overall objective is to operate a smooth and productive Nutritional Service Department, which serves the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and warmth.

Essential Functions:

Responsible to and works under the direction of the Nutrition Services Manager (NSM). Assumes all responsibilities of the (NSM) in the absence of the (NSM). Assists (NSM) to maintain accurate records for all lunchroom operations, including preparation of daily deposits and end of day responsibilities. Assists (NSM) with pre-approval of free and reduced applications and updating free and reduced lists/records throughout the year. Assists (NSM) to plan job responsibilities and work schedules. Duties include supervising and working with all employees in the kitchen making sure they understand their assignments. Assists (NSM) with production records, daily preparation and checking of the completed meal for quality and quantities of foods. Checks menus, production records, orders food and supplies as delegated by the (NSM). Assists in receiving deliveries, approving and sending all invoices to the office of the Nutrition Services Supervisor as delegated by the (NSM). Maintains sanitary conditions and orderliness in the kitchen and storeroom at all times, including proper storage of foods in all areas and locations. Serves food following the Offer vs. Serve Guidelines. Assists in training new personnel and improves the basic skills of all employees. Instructs and teaches employees in the operation of equipment, job duties, and follows up to see if the worker is doing the job correctly. Responsible for the use of correct serving utensils as per the production control guide. Confers with the (NSM) on any personnel problems. Performs such other tasks and assumes such other responsibilities as the Principal or Nutrition Services Supervisor may from time to time assign.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education Required High School Diploma or GED Preferred Associates or Bachelors Degree Work Experience 2 years or more experience in quantity cooking and food preparation and one year on the job training as an assistant manager unless experience and job would warrant assignment. Skills, Knowledge, Equipment & Other Demonstrated aptitude for the successful performance of the tasks listed. Employee must have the ability to communicate with students, parents, school staff, and inspire teamwork in the workplace. Demonstrated leadership ability in supervision of employees and conflict resolution skills are required. Employee must have knowledge and understanding of the National School Food Service Program and interest in furthering knowledge in school nutrition service. Employee must have knowledge of computing food quantities, costs, monthly reports and the ability to organize and operate a kitchen efficiently. Operating knowledge/experience with computer software and basic office equipment.

Physical Demands/Working Conditions:

Physical Demands: Carrying, Climbing Stairs, Crouching, Grasping, Grip, Handling, Kneeling, Reaching (Abduction), Reaching (Adduction), Lifting (Above Shoulder), Lifting (Floor to Waist), Lifting (Waist to Shoulder), Reaching (Forward), Vision (Far), Reaching (Waist to Shoulder), Reaching (Above Shoulder), Reading, Repetitive Motions, Sitting, Standing, Wrist Deviation (Wrist Extension), Reaching (Floor to Waist), Vision (Near), Walking, Wrist Deviation (Pronation), Wrist Deviation (Radial Deviation), Wrist Deviation (Supination), Wrist Deviation (Ulnar Deviation), Stooping, Wrist Deviation (Wrist Flexion) Working Environment: Extreme cold, Extreme heat, Humidity, Wet, Noise, Hazards, Temperature Change, Atmospheric Conditions, Vibration, Other Valid Driver's License Required: No

Functional Competencies:

Analytical Thinking, Communication Skills, Company Knowledge, Functional Knowledge, Influence, Job Impact, Leadership Skills