Nutrition Assistant jobs at Washington School District - 165 jobs

School Nutrition/School Nutrition Assistant Date Available: TBDChatham County Schools Nutrition Services is currently hiring Dual Role School Nutrition Assistants.The ideal candidate is customer-focused, works well in a team, and enjoys a fast-paced work environment. Retention and Recruitment Initiative: New personnel hired between Oct. 11 and Dec. 13, 2021 will receive $1,500 signing bonus. To receive the signing bonus, an employee must commit to staying with Chatham County School for two years. This posting is for: 1.) A 30 hr/week, 10-month position for Dual Role School Nutrition Assistant/Bus Driver to work during the traditional school year. Job Type: (30 hours per week) Permanent Full time Typical duties of a School Nutrition Assistant includes: - Food preparation (entrees, vegetables, salads, side dishes, and a-la-carte items) - Accurate documentation of food counts - Cleaning and sanitation of kitchen and cafeteria - Putting away deliveries and lifting/moving objects up to 50 lbs - Collecting cash payments and completing point-of-sale transactions - Effective communication - Friendly interaction with students, faculty, school staff, and co-workers - Participating in regular job training **In addition to typical duties, School Nutrition Services staff must adhere to all Chatham County Schools COVID policies and procedures, which currently include but are not limited to: wearing a cloth face covering at all times while on Chatham County Schools property, adhering to social distancing, and completing a health screening before reporting to work each day. Depending on how meals are served at your school this school year, you may be walking throughout the schools to serve meals in areas other than the cafeteria, or may be serving meals outside via curbside service. Qualifications: - Must be 18 years old - High school diploma or equivalent - Excellent customer service skills - Ability to read and write in English and perform basic mathematical calculations - Ability to read and follow recipes and work in a time-efficient manner - Physically able to lift, carry, push, pull or otherwise move objects up to 50 lbs - Must be able to spend the majority of the work day standing and/or walking - Critical thinking and problem solving - Food service and money handling experience preferred but not required - Well-qualified applicants will be considered for manager positions, if available Benefits include: - Opportunities for advancement such as a School Nutrition Manager. - A convenient schedule; work while your child is in school. - Full training provided. Applicant Must: - Provide a minimum of two supervisory references on your application.

Chatham County Schools Nutrition Services is currently hiring Dual Role School Nutrition Assistants. The ideal candidate is customer-focused, works well in a team, and enjoys a fast-paced work environment. Retention and Recruitment Initiative: New pe Bus Driver, Nutrition, Assistant, School, Driver, Education

CHILD NUTRITION ASSISTANT (Part-time) East Alexander Middle School General Statement of Job An employee in this class performs semi-skilled work preparing and serving meals and other food in a school cafeteria. The employee is expected to solve most problems independently. Work involves various facets of the food preparation and serving process. Required qualifications Graduation from high school preferred. Must have adequate abilities to read, write, and make mathematic calculations for food preparation. Essential duties and responsibilities Participate in annual training in Safety and Sanitation, as well as Recognizing Reimbursable Meals. Prepares, cooks, and serves meals and prepares a la carte items for sale. Prepares entrees, vegetables, and other side dishes according to standardized recipes. Washes and prepares vegetables and fruit as well as salads. Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages. Sets up serving line and replenishes the serving line to maintain properly cooked food items during the serving period. Checks in deliveries, puts them in storage, and assists with inventory. Unpacks and carries canned and fresh fruits, meats, and vegetables from storage to the food preparation area. Assists with wrapping and putting away food at end of serving time. Assists in cleaning kitchen area and equipment and utensils to ensure that sanitation codes are maintained. Cleans oven and steamer in kitchen. Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities. Cleans service line, coolers, freezers, dock areas and any area as instructed. Washes pots, pans, and serving utensils by hand or by dishwashing machine, including adding detergent and sanitizing agent, and regulating temperature and water flow to thoroughly clean and sanitize. May perform various housekeeping or janitorial duties in kitchen such as sweeping and mopping and in dining areas, such as wiping or washing tables, chairs or benches. Takes out trash and washes trash cans. Additional duties Performs other related work as required. Essential knowledge and abilities General knowledge of food preparation and standards of sanitation and safety. General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen equipment. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. Ability to read and follow standardized recipes and written instructions Ability to properly clean kitchen area, equipment, and utensils. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Must be able to stand for six continuous hours and stoop, squat, kneel and/or bend. Ability to read a variety of correspondence, menus, recipes, etc. Must be able to communicate effectively and efficiently in standard English. Must be able to exert 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 move objects. The knowledge and abilities described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Job Title: School Nutrition Substitute Assistant Qualifications: High School diploma or GED Reports to: Cafeteria Manager Purpose of Position: Under the direction of the Director of School Nutrition Services, prepares and provides food items for general consumption by students and school personnel and maintains necessary reports and records, and performs related work as required. Responsibilities, Duties, & Expectations: Assists the manager is storing and inventorying food and supplies in the cafeteria. Prepares daily food portions according to the approved menu using standardized recipes. Uses food and supplies appropriately - for school purposes and functions. Prepares cafeteria counter and serving area in a timely manner. Serves students and staff from cafeteria counter. Provides a friendly atmosphere for students, faculty, and guests by showing politeness and good manners while dealing with others. Assists in recording all foods (and their temperatures) used to prepare daily meals. Reads menus, work schedules, and recipes ahead of time and makes preparations for upcoming meals. Keeps all equipment and working areas clean and sanitary, following proper procedures. Helps keep storage area clean and in order. Works well under pressure and time constraints. Completes job in time allotted. Makes sure that all eating utensils, trays, pots, pans, and serving vessels are clean, sanitized and stored properly. Has the ability to be a safe food handler, free of diseases that may be transmitted by food. Has the ability to transfer extremely hot and heavy food pans from food preparation equipment to serving area. Capable of standing for long periods of time in a cold or hot and humid kitchen environment during food preparation. Assists with the daily cleaning of counters, tables, food equipment, floors and walls, and furnishings in the kitchen and dining area. Serves as cashier as directed by manager. Collect monies for school meals as needed. Generate reports as needed or requested. Follow meal accountability procedures. Maintains a neat, clean appearance with appropriate dress and following uniform policy. Attends in-service and professional development training as deemed necessary. Demonstrates a high degree of professionalism and ethics, working cooperatively with the Board, the Superintendent, administrators, certificated and non-certificated personnel, parents, and students. Demonstrates proficiency in written and oral communication. Attends all meetings as required by the Superintendent. Performs other duties as assigned by the supervisor Physical Ability: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for long periods of time; walk; use hands to finger, handle, or feel objects, tools, or controls; talk or hear; and taste or smell. The ability to be a safe food handler, free of diseases that may be transmitted by food is an absolute necessity. The employee is occasionally required to reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl and be able to transfer extremely hot and heavy food pans from food preparation equipment to serving area. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The selected candidate must be able to perform the duties of a rigorous work schedule which includes lifting, loading, and unloading, and pass a physical examination and drug screen certifying this ability. Working Conditions and Environment: School Nutrition employees may be exposed to extreme hot/humid and cold temperatures, either while cooking or storing and retrieving items from the freezer. This job requires lifting, pushing, pulling moderately heavy and/or bulky items. Exposure to loud noises. Extended periods of standing. Evaluation and Measurement of Performance: Performance of this job will be evaluated in accordance with provisions of the Board's policy on evaluation of Support Services Personnel. Terms of Employment: Ten, eleven, or twelve-month year. Hourly salary and work schedule to be established by administration.

Currituck County Middle School Title: School Nutrition Assistant Reports To: Principal and School Nutrition Director Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination. Color Discrimination: Requires the ability to differentiate between colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers. Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. KNOWLEDGE, SKILLS, AND ABILITIES Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to read, understand and follow written work schedules written in English language. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places. General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures. General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen equipment. General knowledge of the importance of using standardized recipes and ability to follow them. Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation. Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies. Ability to properly clean and sanitize kitchen area, equipment, and utensils. Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction. Ability to complete basic records such as temperature logs and production sheets. Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely. Ability to follow established policies and procedures. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

Currituck County High School Title: School Nutrition Assistant Reports To: Principal and School Nutrition Director Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination. Color Discrimination: Requires the ability to differentiate between colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers. Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. KNOWLEDGE, SKILLS, AND ABILITIES Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to read, understand and follow written work schedules written in English language. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places. General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures. General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen equipment. General knowledge of the importance of using standardized recipes and ability to follow them. Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation. Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies. Ability to properly clean and sanitize kitchen area, equipment, and utensils. Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction. Ability to complete basic records such as temperature logs and production sheets. Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely. Ability to follow established policies and procedures. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

School Nutrition Assistant Reports to: Cafeteria Manager and School Nutrition Program Director Contract: 180 Days Salary Scale: School Nutrition Assistant FLSA Status: Non-Exempt Revised: 6/2021 PRIMARY FUNCTION: To work under the general supervision of the school nutrition program manager in performing a variety of duties in the kitchen and service areas. QUALIFICATIONS: Prefer some knowledge and experience in quantity food preparation and use of large kitchen equipment. Have the interest and ability to learn and work in all areas of the school meal program. Have the ability to work cooperatively with students and staff. Experience working with individuals from diverse racial, ethnic, and socioeconomic backgrounds, etc. preferred . Ability to engage a diverse student population (racial, ethnic, and socioeconomic) in order to foster supportive relationships. ESSENTIAL FUNCTIONS: Consistently display a neat and clean appearance through appropriate apparel and personal hygiene as outlined in the Standard Operating Procedures. Use and follow posted schedules, verbal instruction, and standardized recipes. Prepare and serve all food according to instruction, health department regulations, and HACCP requirements. Clean all areas of kitchen according to health department regulations. Store all food according to health department regulations and HACCP requirements. Follow all instructions when using kitchen equipment. Cooperate with other employees, school staff, and students. Attend educational and in-service programs and meetings as requested by the cafeteria manager and/or director. Assist manager with promotional activities to encourage proper nutrition and participation in the school meal program. Travels to all city schools as needed as requested by the cafeteria manager and/or school nutrition program director. Perform other duties as assigned by the cafeteria manager and school nutrition program director. PHYSICAL DEMANDS / WORK ENVIRONMENT: Light work, lifting up to 50 pounds occasionally, and/or up to 10 pounds frequently. Stand, walk, use hands, reach with hands and arms, stoop, kneel, or crouch. Exposure to cleaning chemicals. Regular travel throughout the school and effectively interact with students, staff, and community members. Vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work, and observing general surroundings and activities; and subject to inside and outside environmental conditions. Regular contact with staff members is required. Not substantially exposed to adverse environmental conditions. EVALUATION: Performance will be evaluated in accordance with school board policy and administrative regulations on the evaluation of licensed personnel. The above is intended to describe the essential functions of and requirements for the performance of this position. It is not to be construed as an exhaustive statement of the duties, responsibilities and requirements of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and meet the demands of this position.

School Nutrition/School Nutrition Assistant Date Available: 01/16/2026 Closing Date: 01/29/2026 Hours per Day: 3 hours Months of Employment: 10 Position Type: Continuing Level of Benefits: None Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II

School Nutrition/School Nutrition Assistant Date Available: 01/30/2026 Closing Date: 02/05/2026 Hours per Day: 6 hours Months of Employment: 10 Position Type: Continuing Level of Benefits: Full benefits Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II

School Nutrition/School Nutrition Assistant Date Available: 01/26/2026 Closing Date: 02/11/2026 Hours per Day: 4 hours Months of Employment: 10 Position Type: Continuing Level of Benefits: Partial Benefits Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II

School Nutrition/School Nutrition Assistant Date Available: 01/16/2026 Closing Date: 01/29/2026 Hours per Day: 4 hours Months of Employment: 10 Position Type: Continuing Level of Benefits: Partial Benefits Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II

GENERAL STATEMENT OF JOB Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, food service activities, and assisting the School Nutrition Manager with all record management and reporting functions. Will assist with development of kitchen staff and promotes good community relations among school clientele and broader community as directed by the manager. May function as cook, cashier, server or helper. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. Assists students, parents, teachers and school staff with questions concerning meal program. Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. Must follow workplace safety procedures including the use of safety and personal protective equipment. Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. Ensure compliance with established food safety practices regarding proper dress and hygiene. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE A High School Diploma or GED preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination. Color Discrimination: Requires the ability to differentiate between colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers. Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. KNOWLEDGE, SKILLS, AND ABILITIES Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to read, understand and follow written work schedules written in English language. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places. General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures. General knowledge of proper storage methods for various foods, supplies, and equipment. General knowledge of how to operate and clean kitchen equipment. General knowledge of the importance of using standardized recipes and ability to follow them. Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation. Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies. Ability to properly clean and sanitize kitchen area, equipment, and utensils. Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction. Ability to complete basic records such as temperature logs and production sheets. Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely. Ability to follow established policies and procedures. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

TERM OF EMPLOYMENT: Non-Exempt Position; Part time; Hours and location may vary; less than 19.5hr/wk QUALIFICATIONS: Good health and cleanliness necessary. Ability to work cooperatively with others and be friendly toward students is essential. Some computer skills required. DUTIES: Employee will work in all areas: food preparation, customer service, computer cash register, dish room, clean-up, etc. Duties will be assigned by the manager. BENEFITS: Benefits Available depending on hours worked. APPLICATION DEADLINE: Applications are open until filled. **The Jackson County School System is an equal opportunity employer and does not discriminate against any person in hiring, tenure, or promotion on the basis of sex, race, color, religion, national origin, age or handicaps in any of its education or employment programs or activities. Assignments are made in accordance with the needs of the school system and are subject to change.**

JOB TITLE: School Nutrition Assistant/Super Snack FLSA STATUS: Non-Exempt BENEFITS STATUS: Part-Time, 5.5 Hours/Day SALARY RANGE (HOURLY): $15.00 - $17.41 BASED ON EXPERIENCE GENERAL STATEMENT OF JOB SN Assistant Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Responsible for organizing, training, food production, and all other food service activities. Will assist with development of kitchen staff and promotes good community relations among school staff, parents, and operation departments. Should function as cook, cashier, server or helper on a rotation basis. Assists in maintaining National School Lunch Program (NSLP) compliance of Free and Reduced meals at the point of sale, as well as keeping accurate records of the same in accordance with local, state and federal rules and regulations and USDA requirements. Duties include but not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Submit all food and non-food orders, payroll, attendance, production sheets, inventory, maintenance and equipment requests correctly and timely. Employee must have ability to work a computer using current software to order all foods and supplies according to established specifications and procedures when needed. Reports to the School Nutrition Manager. Super Snack Must work until 4:30 PM. SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS SN Assistant * Prepares, cooks, and serves meals according to specified standardized recipes; prepares meals for special diets according to recipes or other instructions provided. * Uses batch cooking methods and replenishes the warming cabinets and/or serving line(s) to maintain properly cooked food items during the serving period. * Assure that safe and sanitary practices in all phases of the TPHC procedures ae followed by all personnel to meet or exceed established health department and Hazard Analysis and Critical Control Points (HACCP) standards. * Reviews menu and production records daily; Order food items to meet portion sizes, servings per unit or size, and expected production capacity per recipe. Suggests menu substitutions as necessary, and coordinates work schedule to meet serving schedule. * Unpacks and carries canned and fresh fruits and vegetables, and frozen processed meats from storage to the food preparation area; transports breads, rolls, desserts, and other items to specified areas; transfers food items from cooking equipment to serving lines. * Assists manager in ordering correct quantity of foods, ensure receiving, storing, handling, preparing, and serving of food are performed according to established standards. * Check deliveries for invoice accuracy and report shortages. Monitor and report receipt of items of unacceptable quality or condition by following policies. * Provide oversight of storage for all food and non-food supplies to ensure compliance with recommended storage requirements, maintaining the cleanliness and organization of food storage areas, dating and putting up delivery stock, and counting monthly physical inventory. * May serve meals or supplemental menu items, answer inquiries pertaining to food and meal items and provide excellent customer service. * Prepare fresh fruits and vegetables, assembles salads, wraps sandwiches, pans food items, bakes cookies, assembles items for meal service at future times and/or locations such as prepping breakfast items for next-day service. * Preps the serving line with appropriate condiments and paper products, monitors to ensure cleanliness and stocked throughout serving period. * May open canned items, prepare condiment trays, fill drink cups, place milk in coolers, place ice cream in open freezers or replenish any other items as needed. * Acts as cashier or back up during breakfast or lunch serving period. Maintains financial integrity for purchased meals and other foods in cafeteria through, kiosk or other remote sites to support data integrity. * Collects and records advanced payments for lunches and breakfasts, recording amount paid in accordance with established procedures to maintain accurate student files. * Responsible for maintaining accurate reports of daily and monthly financial, production, and activity records for student meal charges. Counts money at end of meal service and prepares money and checks for deposit, rolls loose coins, follows established policies and procedures. * May assist manager with preparation of deposit and may deliver or secure bank deposit in manager's absence. * Assists in maintenance of accurate Free and Reduced meal rosters and in screening Free and Reduced applications according to established procedures and policies as directed by manager. * Assists students, parents, teachers and school staff with questions concerning meal program. * Enforce standards of cleanliness, health, and safety collection. Supports and assists in the sanitation process while maintaining proper sanitizer levels in all sinks and containers and of all cafeteria utensils pots, pans, and serving utensils. Sweeping and mopping, walls, high dusting, floor drains, loading dock; carrying out bags of garbage and placing in dumpster. May also assist with wiping or washing tables, chairs, or benches in dining room. * Assists with wrapping, recording, labeling, dating and putting away food at end of serving time; records leftovers in addition to maintaining accurate records of foods used, produced, and served on food production record. * Takes and records temperatures of foods and food holding equipment including but not limited to freezers, coolers and warming cabinets. Completes assigned reports including temperature logs, production records and cashier's cash summary. * Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space. May be assigned to check in deliveries. * Must follow workplace safety procedures including the use of safety and personal protective equipment. * Receives training on the time management system and required to demonstrate knowledge of the proper use of the system on a daily basis. * May serve as the Person in Charge (PIC) in the event that the manager is not in the facility. The purpose of the PIC is to be the lead person responsible for the safe production, service and overall handling of all matters related to food. The PIC will be the point person in the event that the Health Department or other public entities visit the school for the purpose of inspections. * Establishes and maintains positive and effective working relationships with a broad diversity of students, staff, and the public. * Ensure compliance with established food safety practices regarding proper dress and hygiene. * Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. * Hours may fluctuate year to year or as the manager sees fit to maintain a fluid operation. ADDITIONAL JOB FUNCTIONS May function as cook, cashier, server or helper. Should be prepared to answer questions regarding ingredients that address food allergies or meal components eligibility, food items as they count toward a reimbursable meal and/or pricing of a la carte items. Performs other related work as required. MINIMUM TRAINING AND EXPERIENCE SN Assistant A High School Diploma or GED; 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare preferred. MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS Physical Requirements: Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks. Data Conception: Requires the ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs. Language Ability: Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc. Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence. Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Verbal Aptitude: Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English. Numerical Aptitude: Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract; multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly. Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width, and shape. Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed. Manual Dexterity: Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye/hand/foot coordination. Color Discrimination: Requires the ability to differentiate between colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Must be courteous and respectful of coworkers and customers. Physical Communication: Requires the ability to talk and hear. (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately. KNOWLEDGE, SKILLS, AND ABILITIES * Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. * Ability to establish and maintain effective working relationships as necessitated by work assignments. * Ability to read, understand and follow written work schedules written in English language. * Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. * Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places. * General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures. * General knowledge of proper storage methods for various foods, supplies, and equipment. * General knowledge of how to operate and clean kitchen equipment. * General knowledge of the importance of using standardized recipes and ability to follow them. * Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation. * Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility. Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies. * Ability to properly clean and sanitize kitchen area, equipment, and utensils. * Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction. * Ability to complete basic records such as temperature logs and production sheets. * Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely. * Ability to follow established policies and procedures. * Ability to establish and maintain effective working relationships as necessitated by work assignments. * Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. DISCLAIMER The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.

Martin County Schools is currently accepting applications for a full-time School Nutrition (Cafeteria) Assistant for Williamston Primary School. (Start Date: As soon as possible.) See the job description below for more information. The employee will be required to obtain and maintain a license to drive a school bus and to drive when needed to "efficiently and effectively operate the school transportation system." (Board Policy 4701) DEPARTMENT: School Nutrition GRADE: 52 FLSA: Non-exempt REPORTS TO: School Nutrition Manager/Principal SUPERVISES: None TERMS OF EMPLOYMENT: 10-months QUALIFICATIONS: High School Diploma or Equivalent Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority Knowledge of food safety and preparation, preferred Current and valid driver's license. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. This list is meant to be representative, not exhaustive. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The employee is required to follow Board of Education policies and procedures and to comply with the instructions and/or directives from his/her supervisor(s). Maintains a working relationship with other employees and staff Politely and respectfully serves students, staff, parents, and others Accepts responsibility for multiple tasks without supervision Follows a work schedule, plans ahead, and helps others on the school nutrition team Washes and prepares vegetables for cooking Cleans oven, tilt skillet or other heating equipment in kitchen Takes out trash and washes trash cans Collects meal money from students and records (either manually or by using the computer system) the number of students eating Prepares, cooks and serves meals, salads and a la-carte items, preparing entrees, vegetables and other side dishes according to standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Checks in groceries, puts them in storage, takes inventory and dates the food in stock. Cleans refrigerator, milk box, freezer, holding cabinets. Cleans service line Cleans kitchen area and equipment and utensils to ensure that sanitation codes are maintained; washes pots, pans, and serving utensils by hand or by dishwashing machine, including adding detergent and sanitizing agent, and regulating temperature and water flow to thoroughly clean and sanitize pots and pans, serving and cooking utensils and silverware. May perform various housekeeping duties in kitchen, such as sweeping and mopping floors; and in dining area such as wiping or washing tables, chairs or benches; carrying out garbage to dumpster, cleaning kitchen restroom, etc. Washes and cuts up chicken, pork, beef, and turkey for preparation Prepares bread, biscuits, cornbread, etc., from recipe Records temperatures on the production sheet of foods cooked and being held to serve. Records the amount of food actually prepared. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. Drives a school bus when needed to efficiently and effectively operate the school transportation system. Performs other duties and responsibilities as assigned by supervisor. PHYSICAL AND COGNITIVE REQUIREMENTS: The major physical and cognitive requirements listed below are applicable to the School Nutrition Assistant job classification within Martin County Schools. Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally and up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects. Must be able to: Stand for up to six continuous hours Stoop, squat, kneel and/or bend in a manner that allows the palms to touch the floor (as in cleaning of baseboards, equipment, etc.) Bend from a standing position in a manner that allows the palms to touch the knees (as in washing of pots and pans in deep sinks and cleaning milk boxes) Bend from the waist in a standing position with arms outstretched for an extended period of time (as in service of food) Twist, turn, and/or stretch from side to side that allows the shoulders to be perpendicular to the hips (as in mopping, sweeping, stocking shelves, removing food from ovens, etc.) Lift, carry, and/or support 30 pounds from shoulder level to above the head (as in placing food in ovens, freezers, stockroom shelves, etc.) Perform duties requiring motions with hands and wrists (as in slicing, dicing, washing, counting money, writing, scrubbing, scraping, etc.) Stock, wash, prepare, serve, and handle all types of foods (be aware that some food allergies can be worsened by exposure to menu items containing those foods) Work with caustic and non-caustic chemicals (be aware that skin allergies and sensitivities can be worsened by exposure to some cleaning chemicals; be aware that some breathing difficulties, such as asthma or emphysema, can be worsened by exposure to cleaning chemicals; rubber gloves and plastic serving gloves are available) Work in very hot, humid environment (no air conditioning) Maintain high standards of personal cleanliness (bathe daily and use deodorant, wear clean and pressed uniform and apron, wear clean and polished shoes, wear hairnet) Learn food preparation, serving, and clean-up procedures and Learn sound sanitation principles Understand and follow oral and written directions Read and follow recipes and adjust amounts needed Learn foods, equipment and techniques used in food preparation, service, and cleanup Read, write, and utilize basic math skills (multiplication, division, fractions, and decimals) Use or learn basic computer skills The work environment characteristics described here are representative of those an employee 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 employee regularly works indoors. The noise level in the work environment is usually moderate. The work is performed in the school kitchen/cafeteria.

has a 3 month learning/proficency period. Description: As a school nutrition assistant, you will have the opportunity to enjoy working in an active and exciting school cafeteria team setting serving children and faculty Monday thru Friday throughout the school year. Be prepared for major fun in this role! Job Summary: This position requires you to be active. You must be able to lift up to 50 pounds on occasion and will be on your feet for a good part of the shift. You are responsible for keeping the kitchen and dining area up to health department regulations and will be required to sweep, mop and/or take out trash as needed. Nature of Work: Become part of the team that is changing and improving the way school cafeterias operate. Serving good, wholesome, nutritious food to Union County School students, faculty and parents. Qualifications: Must love children! And, you must be responsible and dependable in adherence to the work schedule. It is an expectation of this job for you to know what quality food and service looks like and to deliver it in a polite, fun and engaging manner. Working Conditions: UCPS School Nutrition Services has openings in Elementary, Middle and High School Cafeterias. A fast paced, lively and welcoming atmosphere with a focus on safety, quality and service. Application Procedure: Apply Online and get ready for your next career adventure! No phone calls please. Selection Procedure: All qualified applicants will be contacted for an interview. Internal applicants MUST know how to CASHIER and must have scored 3.0 or higher on last evaluation. External applicants MUST PROFICIENTLY CASHIER WITHIN 30 DAYS OF BEING HIRED.

School Nutrition/School Nutrition Assistant Date Available: 01/30/2026 Additional Information: Show/Hide Hours per Day: 6 hours Months of Employment: 10 Continuing Level of Benefits: Full benefits Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II

Hours per Day: 6 hours Months of Employment: 10 Continuing Level of Benefits: Full benefits Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II

Hours per Day: 3 hours Months of Employment: 10 Continuing Level of Benefits: None Pay Range: $18.60 - $23.94 (Salary range includes the 10.77 percent local supplement and is based on state service) Minimum Degree Level: High school or equivalent preferred Additional Position Comments: Job Description: School Nutrition Assistant II