NORTH LITTLE ROCK SCHOOL DISTRICT

Child Nutrition Assistant

Department: Child Nutrition

Job Status: Part-Time or Full-Time

FLSA Status: Non-Exempt

Reports To: Cafeteria Manager, Director of Child Nutrition & Child Nutrition Coordinator

Grade/Level: Pre-K-12

Amount of Travel Required: None

Work Schedule: 3-8 hours

Positions Supervised: None

Position Summary:

The Child Nutrition Assistant is a vital member of our school cafeteria team. This role encompasses food preparation, cooking, and various cafeteria-related responsibilities. The Child Nutrition Assistant is responsible for ensuring that students receive nutritious and delicious meals in a safe and welcoming environment. This position plays a crucial role in promoting healthy eating habits and contributing to the overall well-being of students. The ideal candidate will exhibit strong teamwork, food safety knowledge, and a commitment to providing high-quality meals to our school community.

Essential Functions

Food Preparation:

Prepare and portion food items following standardized recipes and guidelines.
Ensure that food is cooked, stored, and served at the appropriate temperatures.
Maintain a high standard of food quality, freshness, and taste.

Cooking:

Operate kitchen equipment safely and efficiently.
Prepare a variety of hot and cold dishes, including entrees, side dishes, and desserts.
Follow dietary restrictions and special meal plans as necessary.

Cafeteria Operations:

Assist with cafeteria setup, including arranging serving stations and maintaining a clean and organized environment.
Serve meals to students and staff in a friendly and efficient manner.
Monitor food inventory and report shortages or spoilage to supervisors.

Safety and Sanitation:

Follow all health and safety regulations, including proper food handling and storage procedures.
Maintain a clean and sanitary workspace, including cleaning equipment and utensils regularly.
Report any maintenance or safety issues to the appropriate personnel.

Customer Service:

Provide excellent customer service to students, staff, and visitors.
Address any questions or concerns regarding food options and dietary information.
Ensure a welcoming and pleasant dining experience for all.
Other duties assigned by the Director and Nutrition Coordinator

POSITION QUALIFICATIONS

Competency Statement(s)

Accountability: Takes responsibility for actions and decisions.
Customer-focused: Prioritizes customer needs while following procedures.
Punctuality: Consistently arrives on time.
Diversity Inclusivity: Effectively collaborates with diverse groups.
Energetic: Works at a sustained pace, delivering quality work.
Friendliness: Maintains a cheerful demeanor.
Honesty/Integrity: Truthful and credible in the workplace.
Loyalty: Demonstrates loyalty to the employer.
Organized: Follows systematic methods in tasks.
Positive Attitude: Maintains optimism and a team-first approach.
Problem Solver: Proactively addresses work-related challenges.
Reliability: Dependable and trustworthy.
Responsibility: Accountable for one's conduct.
Safety Awareness: Identifies and corrects safety issues.
Judgment: Makes sound decisions based on available information.
Team Building: Persuades groups to work toward common goals

Skills & Abilities:

Education: High School Graduate or General Education Degree (GED) preferred.

Experience: Prior experience in child nutrition is highly preferred.

Computer Skills: Proficiency in operating a computer and using a cash register system is required.

Certificates & Licenses: Must have the ability to attend in-service classes as needed to stay current with industry standards and best practices.

Other Requirements: Full-time employees are required to obtain 10 hours of Child Nutrition training annually and must successfully pass FBI/DHS background checks as part of the hiring process.

Probation Period: New employees will undergo a 45-day probationary period. This timeframe is designed to assess readiness for the position and allow us to evaluate job performance. During this period, you will receive an employee handbook, relevant documentation, training, and performance feedback as part of your onboarding process.

References: References should be available upon request.

PHYSICAL DEMANDS

Physical Demands

Lift/Carry

Stand	F (Frequently)
Walk	F (Frequently)
Sit	O (Occasionally)
Handling / Fingering	F (Frequently)
Reach Outward	F (Frequently)
Reach Above Shoulder	O (Occasionally)
Climb	O (Occasionally)
Crawl	O (Occasionally)
Squat or Kneel	F (Frequently)
Bend	F (Frequently)

10 lbs or less	F (Frequently)
11-20 lbs	F (Frequently)
21-50 lbs	O (Occasionally)
51-100 lbs	O (Occasionally)
Over 100 lbs	N (Not Applicable)

Push/Pull

12 lbs or less	F (Frequently)
13-25 lbs	F (Frequently)
26-40 lbs	O (Occasionally)
41-100 lbs	N (Not Applicable)

N (Not Applicable)	Activity does not apply to this occupation.
O (Occasionally)	Occupation requires this activity up to 33% of the time (0 - 2.5+ hrs/day)
F (Frequently)	Occupation requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day)
C (Constantly)	Occupation requires this activity more than 66% of the time (5.5+ hrs/day)

Other Physical Requirements

Vision (Near, Color, Peripheral, Depth Perception)

Sense of Sound (Ability to converse with coworkers, students, and staff)

Sense of Smell

Sense of Taste

Sense of Touch

Ability to wear Personal Protective Equipment (PPE) (hairnet, serving gloves, slip-resistant footwear, aprons, safety glasses)

WORK ENVIRONMENT

The work environment for this position is predominantly situated in a school kitchen, characterized by conditions such as elevated temperatures generated by hot ovens, steamers, and dishwashers, which may result in occasional discomfort. Additionally, noise levels can be relatively high, stemming from both students and the operation of kitchen equipment. It's essential to acknowledge the potential for injuries related to the use of kitchen equipment, emphasizing the requirement for strict adherence to safety protocols, comprehensive training, and the consistent use of appropriate protective gear. These measures are in place to ensure the safety and well-being of all staff members working in this dynamic kitchen environment.