GENERAL DESCRIPTION

Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment. Assist in maintaining accurate accountability.

QUALIFICATIONS

To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• A minimum of a high school diploma or equivalent
• Minimum of two years of experience in food service
• Ability to lift 40 lbs
• Knowledge of methods of preparing, cooking, serving food and proper nutrition
• Knowledge of procedures involved in managing a school meal operation preferred
• Knowledge of federal and state guidelines and requirements for a school meal program preferred
• Knowledge of and ability to operate equipment found in school kitchens
• Ability to prepare food planned for the proper nutritional needs of students within the requirements of the National School Lunch and Breakfast Program preferred
• Ability to keep accurate records
• Work well with and provide excellent customer service to students and staff
• Comprehend and follow written and oral instructions and complete work within established timelines
• Possess a valid Food Handlers’ Card
• Ability to perform basic technology skills

ESSENTIAL FUNCTIONS: Performs some or all of the following tasks. Other duties may be assigned.

• Assist with orders, check in and proper storage of food and supplies
• Maintain accounting of meals (and beverages) produced, served and leftover following the USDA and ODE CNP guidelines for portion control and record keeping
• Maintain clean, sanitized and orderly equipment, dishes and facility
• Assist in routine preparation duties and food serving
• Assist with inventory and inventory control standards
• Assume Food Service Coordinator duties in his/her absence
• Work cooperatively with and assist the Food Service Specialist and/or Food Service Coordinator in creating, implementing and evaluating program design and procedures
• Maintain professional competence through participation in educational activities, workshops and seminars.

ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The employee is regularly required to talk or hear
• The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under tables, twist from the waist, and stoop, kneel, crouch, or crawl
• The employee must frequently lift and/or move up to 60 pounds
• Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus

Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time, as it deems advisable.
The Nestucca Valley School District is an equal opportunity employer and provides services to the public on an equal opportunity basis and does not discriminate in employment or the provision of public services on the basis of race, color, religion, sex, national origin, age, disability, political affiliation or belief, citizenship or marital status. Auxiliary aids and services are available upon request to individuals with disabilities or individuals with limited proficiency in English. Contact the District Office for assistance at 503.392.3194 x408.
Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990. Individuals with disabilities may contact the Human Resources Officer at 503-392-3194 x408 for additional information or assistance. Speech/Hearing impaired persons may contact the district for assistance through the Oregon telecommunications Relay Service at 1-800-735-2900.
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To perform successfully in this position, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability preferred. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• A minimum of a high school diploma or equivalent
• Minimum of two years of experience in food service
• Ability to lift 40 lbs
• Knowledge of methods of preparing, cooking, serving food and proper nutrition
• Knowledge of procedures involved in managing a school meal operation preferred
• Knowledge of federal and state guidelines and requirements for a school meal program preferred
• Knowledge of and ability to operate equipment found in school kitchens
• Ability to prepare food planned for the proper nutritional needs of students within the requirements of the National School Lunch and Breakfast Program preferred
• Ability to keep accurate records
• Work well with and provide excellent customer service to students and staff
• Comprehend and follow written and oral instructions and complete work within established timelines
• Possess a valid Food Handlers’ Card
• Ability to perform basic technology skill

ESSENTIAL FUNCTIONS: Performs some or all of the following tasks. Other duties may be assigned.

• Assist with orders, check in and proper storage of food and supplies
• Maintain accounting of meals (and beverages) produced, served and leftover following the USDA and ODE CNP guidelines for portion control and record keeping
• Maintain clean, sanitized and orderly equipment, dishes and facility
• Assist in routine preparation duties and food serving
• Assist with inventory and inventory control standards
• Assume Food Service Coordinator duties in his/her absence
• Work cooperatively with and assist the Food Service Specialist and/or Food Service Coordinator in creating, implementing and evaluating program design and procedures
• Maintain professional competence through participation in educational activities, workshops and seminars