Nutrition Service Employee – 3.50 hours/day

Required Qualifications:

• SNA classes in progress – Level I within 1 year of hire.
• Understand and follow oral and written directions.
• Understanding of sanitation and safety practices related to handling and serving food.
• Ability to use standard kitchen equipment, utensils and measurements.
• Basic food preparation including washing, cutting and assembling food items and ingredients.
• Regular attendance.

Physical Requirements:       

• Continuously stand, reach with one or both hands, lift up to 15 pounds; frequently twist, lift up to 40 pounds, push and pull up to 15 pounds; occasionally crouch, kneel, stoop, lift up to 50 pounds.

Job Responsibilities: 

• Assemble food supplies, measure ingredients and assist with preparation of meals according to specifications from the Cook Manager, Head Satelite Cook or Assistant Cook Manager.
• Assist with preparation of food for shipping to other locations.
• Clean all food service equipment and preparation and service areas; wash dishes, pots, pans and utensils used in preparation and service of meal.
• Set up serving line and gather carts, trays, napkins and utensils; place items in proper location for customers.
• Assist with preparation of sandwiches, desserts, salads and other items.
• Serve food to customers.
• In his/her absence, assume duties of Head Satellite Cook.
• Attend workshops, in-services, conferences or organizational meetings for continued professional growth and training.
• Other duties as assigned.