Child Nutrition Apprentice

Child Nutrition Services Apprentice

School Cafeteria Apprentice (Work-Based Learning Program)

Department: Child Nutrition Services (CNS)
Location: School Cafeteria (Assigned School)
Reports To: Cafeteria Manager / Child Nutrition Supervisor
Program Partner: Vance-Granville Community College (VGCC)

Position Summary

The Child Nutrition Services Apprentice is a participant in a work-based learning program designed to prepare individuals for a career in school nutrition. Apprentices receive paid, hands-on training in a school cafeteria while completing coursework through Vance-Granville Community College. Under the supervision of the Cafeteria Manager, apprentices learn all aspects of school food service operations, including food preparation, customer service, food safety, nutrition standards, inventory management, and financial accountability.

Essential Duties and Responsibilities

Food Preparation and Service

• Assist with preparing and serving nutritious breakfasts and lunches that meet USDA Child Nutrition Program requirements.
• Follow standardized recipes and portion control guidelines.
• Prepare fresh fruits, vegetables, sandwiches, salads, and other menu items.
• Set up serving lines and replenish food throughout meal service.
• Provide courteous and professional customer service to students, faculty, and visitors.

Food Safety and Sanitation

• Follow all local, state, and federal food safety regulations.
• Maintain proper food temperatures during preparation, holding, and service.
• Clean and sanitize workstations, equipment, utensils, and dining areas.
• Practice proper handwashing and personal hygiene procedures.
• Participate in daily and weekly cleaning schedules.

Cashier and Point-of-Sale Operations

• Learn to operate the point-of-sale (POS) system.
• Accurately record meals and maintain confidentiality of student meal accounts.
• Assist students with meal selections and answer basic questions.

Inventory and Receiving

• Assist with receiving food and supply deliveries.
• Rotate stock using First-In, First-Out (FIFO) procedures.
• Help maintain inventory records.
• Report damaged or missing products to the Cafeteria Manager.

Equipment Operation

• Safely operate commercial kitchen equipment including:
• Learn proper equipment cleaning and maintenance procedures.

Professional Development

• Attend and successfully complete required coursework through Vance-Granville Community College.
• Participate in district training sessions and professional development activities.
• Demonstrate continuous improvement in technical and customer service skills.
• Apply classroom learning to daily work responsibilities.

Teamwork

• Work cooperatively with cafeteria staff.
• Demonstrate professionalism, reliability, and a positive attitude.
• Assist in other kitchen duties as assigned by the Cafeteria Manager.

Qualifications

Minimum Requirements

• High school diploma or GED (or enrolled in an approved completion program).
• Enrollment in or acceptance into the Vance-Granville Community College Child Nutrition Apprenticeship Program.
• Ability to read and follow written and verbal instructions.
• Ability to perform basic mathematical calculations.
• Strong communication and interpersonal skills.
• Willingness to learn and work as part of a team.

Preferred Qualifications

• Previous food service or customer service experience.
• ServSafe Food Handler certification (or willingness to obtain).

Physical Requirements

• Stand and walk for extended periods.
• Lift and carry up to 40 pounds.
• Bend, stoop, reach, and climb as necessary.
• Work in hot, cold, and humid kitchen environments.
• Perform repetitive motions involving hands and arms.

Work Schedule

• School-year schedule following the district calendar.
• Approximately 20–30 hours per week (or as determined by the apprenticeship agreement).
• Time allotted for required coursework at Vance-Granville Community College.
• Occasional participation in training sessions outside normal work hours.

Learning Outcomes

Upon successful completion of the apprenticeship, participants will be able to:

• Prepare and serve meals that comply with USDA Child Nutrition Program regulations.
• Demonstrate safe food handling and sanitation practices.
• Operate commercial food service equipment safely and efficiently.
• Manage inventory and assist with purchasing procedures.
• Utilize school nutrition technology, including point-of-sale systems.
• Deliver excellent customer service.
• Understand school nutrition regulations, financial accountability, and operational best practices.
• Be prepared for full-time employment as a Child Nutrition Services employee or advancement into supervisory training opportunities.

Benefits of the Apprenticeship

• Earn while you learn through paid on-the-job training.
• Receive classroom instruction through Vance-Granville Community College.
• Gain nationally recognized workforce skills in school nutrition.
• Develop a pathway to full-time employment and career advancement within Child Nutrition Services.
• Build valuable experience in food service, customer service, and public education.