School Nutrition Food Assistant (26-27 SY)

DIVISION:  School Nutrition

GRADE: NT02

DEPARTMENT:  Nutrition

WORK DAY:  181

REPORTS TO: School Nutrition Manager and/or School Nutrition Assistant Manager

FLSA STATUS: Non Exempt

JOB CLASS: 4100

GROUP: Classified

POSITION SUMMARY 

The role of the School Nutrition Food Assistant is crucial in providing high-quality, nutritious meals daily to both students and staff members. This position involves a range of responsibilities under the guidance of the School Nutrition Manager. Key tasks include preparing and serving food to students and school personnel, adhering to all local, state, and federal food safety and sanitation regulations, as well as USDA requirements. The assistant is also expected to deliver excellent customer service and maintain the cleanliness and safety of food service facilities. This role supports the health and well-being of the school community by ensuring meals are not only safe and nutritious but also enjoyable. The School Nutrition Food Assistant can be assigned to work 6.5 hours, 6.0 hours or 5.0 hours.

MINIMUM REQUIREMENTS

EDUCATION:

• High school diploma or GED equivalent

CERTIFICATION/LICENSE

• Valid Driver’s License
• Criminal Justice Fingerprint
• Background Clearance

WORK EXPERIENCE:

• Food service experience, preferable in a school setting.
• Demonstrated ability to communicate and receive information both in person and on the telephone.

KNOWLEDGE, SKILLS, & ABILITIES 

Skills-based Competencies 

Required to perform multiple tasks using existing skills. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to food safety practices; and operating equipment found in a commercial kitchen.

Knowledge-based Competencies

Required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: food safety practices and procedures; safe lifting procedures; food preparation and handling; adherence to CCSD’s Comprehensive Food Safety standard operating procedures; standardized recipes; and USDA meal pattern requirements.

Ability-based Competencies

Required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diverse group  of individuals; work with specific, job-related data; and utilize job related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate.  Specific ability based competencies required to satisfactorily perform the functions of the job include: providing excellent customer service working as part of a team; and working with interruptions.

ESSENTIAL DUTIES          

• Demonstrates prompt and regular attendance, adhering to CCSD health and hygiene policies at all times.
• Communicates effectively and professionally with customers, staff, and administrators, following both verbal and written instructions to maintain positive public relations.
• Actively promotes the school nutrition program (SNP), ensuring compliance with local food safety, sanitation rules, and USDA requirements.
• Versatile in performing all food service positions as needed, maintaining quality standards for meal presentation and service.
• Prepares and cooks food daily, managing demanding physical requirements, and ensuring meals meet quality expectations for flavor, texture, appearance, and temperature.
• Participates in mandatory meetings and training sessions, completing assignments on time to stay informed and compliant with operational standards.
• Maintains clean and organized workspaces, sanitizing utensils, equipment, and food preparation areas to uphold safety and sanitation standards.
• Serves healthy meals daily, monitoring students’ food choices and portioning food according to serving size requirements to support student learning and nutritional needs.
• Operates standard kitchen equipment efficiently and reports any malfunctions, also assisting with recycling, refuse disposal, order receiving, and stocking.
• Accurately records and maintains food and equipment temperature logs, meal production records, and inventory usage to ensure compliance with all regulatory and procedural guidelines.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit