Child Nutrition - Helper

Child Nutrition Helper

Under the general direction of the Director of Child Nutrition and the daily guidance of the Child Nutrition Manager, this role performs a variety of duties to assist in the set up and serving of food, cleaning, and sanitation of the child nutrition operation. This associate is expected to learn, train, and backup other areas and assignments within the kitchen with increased experience and as delegated by the Child Nutrition Manager.

Essential Functions:

• Fosters a collaborative team environment by providing active support to all employees to meet scheduled production and service demands.
• Promotes positive interactions and communication with students, teachers, staff, parents, and community members to uphold the program's reputation.
• Instructs and monitors kitchen personnel in proper lifting techniques and the safe, efficient operation and sanitation of all kitchen equipment.
• Maintains the highest standards of safety, food security, and cleanliness within the kitchen and cafeteria areas at all times.
• Prepares and oversees meal production according to planned menus, tested uniform recipes, and established dietary guidelines.
• Implements budgetary and inventory controls to minimize food waste and maintain efficient stock levels.
• Ensures all served food meets premium quality standards regarding flavor, temperature, and visual appearance.
• Facilitates efficient and timely meal service to ensure a smooth transition for students and staff during lunch periods.
• Rotates through all kitchen positions periodically to maintain operational proficiency and suggest process improvements.
• Maintains accurate and detailed records for all food served, ordered, and inventoried in accordance with district and state requirements.
• Communicates quality control issues, safety concerns, or accidents promptly to the Manager and Director of Child Nutrition.
• Obtains and maintains all required professional credentials, including School Nutrition Association (SNA) certification and the Minnesota Department of Health Food Manager license.
• Collaborates on marketing and promotional initiatives to increase program participation among students, staff, and families.
• Participates in mandated staff meetings, professional development, and training workshops to meet in-service requirements.

Qualifications:

• High School Diploma/GED
• At least 18 years of age
• One (1) year of experience in food service or school nutrition programs is preferred
• Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation.
• Successful completion and certification of job specific training by the end of one-year probationary period.
• Must renew annually.

Physical/Mental Requirements:

The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This position is fast-paced and physically active, requiring the ability to stand and walk for extended periods, as well as frequently bend, twist, stoop, kneel, reach, and lift or carry up to 40 pounds. Manual dexterity and repetitive hand, wrist, and arm movements are required for daily food preparation and serving tasks. The role requires maintaining focus, composure, and speed under strict time constraints during peak meal service periods. The employee must be able to comprehend and follow instructions and maintain a high degree of situational awareness to prevent workplace accidents. Potential hazards and risks can be minimized through departmental procedures, training and risk management techniques employed by the School District.

Working Environment:

Work is performed primarily indoors within a busy school kitchen, cafeteria, and storage setting. The environment involves daily exposure to high heat, steam, and humidity from cooking equipment, as well as temporary exposure to cold when entering walk-in freezers and refrigerators. Employees routinely work around potential kitchen hazards, including hot surfaces, sharp utensils, machinery, wet or slippery floors, and standard commercial cleaning chemicals. The noise level in the work environment is typically moderate to loud due to operating commercial kitchen equipment and student activity during service times. This position requires regular interaction with students, faculty, and co-workers in a dynamic, team-oriented setting.