Substitute Nutritional Assistant - 2025-2026 School Year

Nutritional Assistant

Waconia Public Schools is looking for candidates dedicated to providing students with the opportunity to explore their passions and create their success! A fast-growing school district located near the banks of Lake Waconia and approximately 25 miles west of Minneapolis, Waconia Public Schools serves 4,000 students and their families from the communities of Waconia, Victoria, Minnetrista, Saint Bonifacius, and New Germany. School District facilities include an educational services and enrichment center, area learning center, three elementary schools (K-5), one middle school (6-8), and one high school (9-12). Join our Cafe #110 team and help us serve student meals!

Position Description

Under the guidance of the Head Cook, the Nutritional Assistant is responsible for performing a variety of duties involved in the preparation, set-up and operation of food/serving lines to provide healthy, wholesome and meals to students in accordance with local, state and federal food production and sanitation standards, guidelines and requirements. Positions assigned to this classification are trained on the job, are cross trained and may rotate through various food stations, assignments and functions within school nutrition operations, as determined by the Head Cook.

• Assists in the preparation of food items need to supply food lines.
• Assists in the set up of the serving line(s) and serving of menu items.
• Pans, portions, arranges and heats/cools menu items.
• Prepares, assembles sets up alternative/ala carte products.
• Cuts, dices, and slices fruits, vegetables and other food items.
• Prepares salads and sets out condiments.
• Prepares and assembles bread and milk choices.
• Assists in the serving and portioning of food to children.
• Serves and portions food items during meal times.
• Follows proper sanitary procedures in the handling, preparation, heating and serving of food items.
• Monitors quantities and serving lines to assure operations run smoothly.
• Assists in the running of computer "point-of-sale" programs.
• Monitors student selections during meal period to assure proper selections and meals meet proper standards and guidelines.
• Scans lunch cards to charge student accounts for meal items.
• Monitors student balances and notifies students of low balances.
• Processes money received and prepares daily deposits.
• Assists is washing food trays, spoons and forks. Runs dishwasher to maintain supply of clean dishes serving line materials.
• Performs other duties of a comparable level or type, as required.
• Attends training sessions, seminars, district health and/or safety meetings.
• Performs other duties during evenings and on weekends as needed.
• Attends work regularly and punctually.

Minimum education required to perform adequately in position could reasonably be attained only by completing the following: less than high school diploma. High school diploma or GED. 1 year college 2 years college 3 years college 4 years college 1st year graduate level 2nd year graduate level Doctorate level pertaining to food handling, sanitation and food production. Knowledge concerning the operation of food equipment and dishwashers.

Skilled in communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction. Learning, using and operating of point of sale programs/computers. Cleaning and sanitation of food areas, dispensers and equipment. Storing of food items and rotating of food items. Preparing, slicing, and setting up of food items and materials for ala carte, main and alternative lines. Setting up, serving and portioning of food items. Applying and following sanitation procedures and operations in accordance with food service operational procedures and rules. Operating dishwashers, food dispensers and other kitchen equipment. Customer relation skills in dealing appropriately with and interacting with children and staff.

The essential duties of the work are performed under potential risks for inhalation of various physical hazards or fumes, chemical burns and skin absorption. Heat generated by stoves, ovens, steam tables and equipment can pose the risk for burns and create warm working conditions. Potential for injury from slippery and wet floors. Tools used in the kitchen provide the potential for injury and cuts. Repetitive motions of hands can lead to injury. Potential hazards and risks can be minimized through departmental procedures, training and risk management techniques employed by the school district personnel.

Physical requirements associated with the position can be best summarized as follows: Medium Work. Exerting up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or up to 10 pounds of force constantly to lift, carry, push, pull or otherwise move objects in the performance of the job.