School Nutrition-Various Positions

Our Nutrition Services Department is seeking responsible, dependable, and organized professionals to fill various positions such as Kitchen Assistants, Kitchen Leads, Cashiers, and Dish Room attendants. These positions are responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures, and recipes. Duties of these positions include ensuring portion control, monitoring of food temperatures, and making certain the appearance and quality of food items are consistent and per standard. Further duties include cashiering, cleaning, maintaining and sanitizing dishes, utensils, cooking equipment, dish room, receiving inventory and maintain/organize storage areas while cleaning throughout the shift to ensure a sanitary and clean work environment. Attend periodic team meetings and training as scheduled. Other duties as assigned by the Director of Nutrition Services. These are part-time positions from 15-30 hours per week. Start and end times may vary based on department needs. Roles and responsibilities vary by position.

Qualifications

Qualifications:

• High School Diploma or equivalent (GED)
• Valid WI Drivers License
• Must be able to lift, pull, push, and move heavy carts and boxes (30-50 pounds or more) without assist. Must be able to twist, bend, and turn with carts and boxes in hand

Key Skills and Abilities:

• Must demonstrate sound time management and organizational skills
• Must have excellent interpersonal communication skills
• Must be able to earn trust and confidence from their co-workers and be able to take personal accountability
• Must be able to work independently as well as within a team
• Must demonstrate strong convictions and support for the District's and School's mission, vision and goals
• Ability to work positively, effectively and ethically with students and staff
• Ability to perform duties with awareness of all district requirements and policies
• Must follow sanitation and safety guidelines when handling food and equipment
• Ability to execute menu plate specifications with consistency
• Ensure hot and cold food items are kept in compliance with department standards and meet all sanitation and safety requirements