P/T NUTRITION SERVICES ASSISTANT (4hr) 2026-2027

POSITION:                       FOOD SERVICE ASSISTANT  (Cook)

Position Guide:                 Non – Certified Personnel

                                         Part – Time 5 or more                   

                                         Bargaining Unit Position    

                                         Non – Exempt    9 Months

Function:                             Under the supervision of the Unit Supervisor and /or Assistant Unit Supervisor, the Food Service Assistant must be efficient in preparation of high quality meals for District #86 students and staff and affiliated organizations. This will include preparation and cooking of meals, packing meals for transport, serving meals to junior high school students and staff, cashier duty, dishwashing, sweeping, mopping and catering as required.

 The information contained in this job description is in compliance with the                      Americans with Disabilities Act and is not an exhaustive list of the duties                              performed for this position.  Additional duties performed by the individual                            holding this position may be assigned.

Reports to:                        

Food Service Unit Supervisor

Food Service Assistant Unit Supervisor

Food Service Coordinator

Food Service Director.

School Principal

Position Qualifications:                

1. High School Diploma or GED program.
2. Must have a minimum of one year production experience in a high volume institutional or commercial food service operation.
3. Demonstrated knowledge and understanding of high volume Institutional food service recipes and production methods.
4. Understanding of and ability to properly operate all appropriate kitchen equipment.
5. Fluent in Reading, Writing and Speaking English.
6. Must either hold a current Will County sanitation certificate or be able to obtain such, within one year of employment.
7. Must be able to physically perform all duties associated with position.
8. Must be able to work efficiently and cooperatively with a wide variety of people.

  Performance Responsibilities:

1. Performs duties involved in the safe preparation and handling of food, cleaning and sanitizing of equipment and facilities.
2. Practices safety precaution measures in all phases of food service operation.
3. Exhibits knowledge of operating all equipment, work techniques and methods of performing duties.
4. Exhibits willingness to work in any situation.
5. Preparation and cooking of all pertinent food products required for:
6. Junior High Students
7. Elementary Students
8. District Faculty
9. Contract Accounts
10. Prepare meals for individual service and pack in insulated food transporters for delivery to elementary schools.
11. Preparation and service of catered events within district.
12. Follow all recipe and production procedures as instructed to insure the highest quality product.
13. Follow all mandated procedures to insure safe handling of food products.
14. Serve meals to junior high students, faculty and staff in school cafeteria.
15. Assume cashier duties as assigned, following procedures for proper distribution of Type A meals, insuring proper accounting of various meal categories.
16. Maintain proper sanitary conditions in production and serving areas as instructed.
17. Any cleaning as directed to include, dishwashing, equipment cleaning, sweeping and wet mopping as necessary, Heavy lifting, bending and prolonged periods of standing are required.
18. Must be able to work in extreme conditions and able to withstand temperature fluctuations.
19. Must be able to work cohesively and communicate effectively under stressful conditions.
20. Maintain positive customer relations with students, faculty and staff.
21. All other duties as assigned by the Unit Supervisor / Assistant Unit Supervisor, Director and / or Food Service Coordinator.

PHYSICAL DEMANDS:                    

Exposed to heat from ovens, burners and steam trays; exposed to cutting and slicing equipment and machines with moving parts; required to stand for prolonged periods; required to move heavy supplies and full                 pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing; may need to take precautions to avoid exposure to cleaners and fumes; potentially exposed to ordinary infectious diseases carried by students.

WORK ENVIRONMENT:                

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.

Employee will have frequent interruptions; required to meet inflexible deadlines; requires concentration and attention to detail.

 ACKNOWLEDGMENT:   I have received a copy of this job description.  It has been discussed with me and I have freely chosen to comply with the performance and behavior/conduct expectations contained herein.