Position: School Nutrition Assistant Reports to: Cafeteria Manager Terms of Employment: Full-Time (6 hours/day),Part-Time (2 5 hours/day) Pay Grade: 04D-09D Pay Range: $15.00/hour - $16.59/hour FLSA Status: Non-exempt Nature of Work 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. Errors can result in spoiled food, illness among consumers and significantly wasted work hours. Work involves various facets of the food preparation and serving process.

Education and Experience

• Graduation from high school.
• Sufficient education to read at level of written materials and make arithmetic calculations with considerable experience in quantity food preparation.

Certification and Licensure Requirements (if applicable):

• Possession of a valid TB test and health examination issued by the local county board of health or recognized medical authority

Essential Functions/Typical Tasks

• Maintains a positive working relationship with other employees and staff
• Politely, respectfully, and efficiently serves students, staff, parents, and others
• Accepts responsibility for multiple tasks without supervision
• Follows a work schedule, a sanitation (HACCP) schedule, plans ahead, and helps others on the child nutrition team
• Completes production records as instructed on a daily basis
• Takes and records temperatures of food items as instructed
• Cleans oven, steamer, tilt skillet or other heating equipment in kitchen
• Cleans refrigerator, milk box, freezer, holding cabinets, and all equipment and facilities including restrooms
• Cleans service line, coolers, freezers, dock areas and any area as instructed
• Sets up, runs, breaks down, properly cleans, and de-limes dishwasher
• Cleans windows, walls, tables, and chairs in dining room
• Takes out trash and washes trash cans
• Rings student meals into POS and collects and records meal money from students and adults; accurately executes all cash handling procedures
• Checks in deliveries, puts them in storage, assists with inventory, and dates the food in stock; uses foods according to FIFO rules
• Prepares meals by following recipes does not deviate from recipes
• Prepares bread, biscuits, cookies, etc., by following recipes
• Washes and prepares vegetables and fruit as well as salads and garden bars
• Prepares and sets up any additional foods as assigned including snacks, condiments, and beverages; sets up serving line accurately
• Attends all in service training and workshops; maintains USDA mandated professional standards; follows all policies and procedures for Craven County Schools and the SNS department.
• Performs other duties and responsibilities as assigned by the PIC, manager, supervisor, director, principal, or administrative staff

Knowledge, Skills, 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 respond to inquiries regarding food content.
• 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.

Physical/Cognitive Requirements

The major physical and cognitive requirements listed below are applicable to the Cafeteria Assistant/Temporary/Substitute job classification within he School Nutrition Department of Craven 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 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.)