School Nutrition Assistant [April Start]

School Nutrition Assistant [April Start]

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Job Description

The School Nutrition Assistant (SNA) will support the preparation of all meals by applying basic principles of food production and providing positive customer service on the serving line. Assistants will be accountable for proper use and care of equipment, accurate food and meal counts and for all monies when serving as a cashier. All school nutrition assistants will be crossed trained to function in every kitchen position.

The SNA will report to the School Nutrition Manager and will be classified as Full-Time Non-exempt under the Fair Labor Standards Act (FLSA).

• Know and follow Federal Guidelines governing the National School Breakfast, Lunch and Snack Programs.
• Follow verbal and written work and cleaning schedules as assigned by the School Nutrition Manager.
• Learn and apply quantity food preparation and procedures.
• Read, Interpret and follow all standardized recipes.
• Follow all HACCP sanitation and safety procedures
• Properly use and care for all equipment in the School Nutrition program.
• Collect, prepare and properly label left over food for storage at the end of meal service.
• Cashier: accountable for all food leaving the serving line by accurately using computerized point of sale.
• Cashier: accountable for accurate exchange of monies and completing the cashier sheet at end of service.
• All SN assistants will wash dishes, utensils and kitchen equipment.
• All SN assistants will clean kitchen, bathroom, serving lines, dining and receiving areas including “dumpster pad”.
• Assist in any area of the School Nutrition program as requested by his/her Manager.
• Communicate joyfully, respectfully, and professionally with all students, parents’, visitors, school staff and vendors as well as School Nutrition employees.
• Comply with all KIPP ENC policies and specifically those of the School Nutrition Program.

Qualifications

• Passion for nutrition, health and student development
• High school diploma or equivalent. Food service and cashier experience preferred.
• Must have a valid NC driver’s license
• Must earn 6 hours continuing education credits per year as outlined by USDA
• Must have knowledge of kitchen measurements and recipe interpretation.
• Ability to work independently to complete tasks within assigned timeframe
• Ability to work in extreme heat and cold, stand for extended periods of time and lift 40 pounds

Ability to communicate professionally with individuals at all levels of the organization

Additional Information

All your information will be kept confidential according to EEO guidelines.