School Nutrition Asst 4.5 hrs/day

pstrongThank you for your interest in ournbsp;School Nutrition Assistant position/strong/p pstrongnbsp;/strong/p pstrongJob Summary:/strongbr /The School Nutrition Assistant is a vital and supportive member of the PCSD team, working collaboratively with educators, support staff, and administration to achieve the shared goal of ensuring all students receive the education they need to succeed both today and tomorrow. This role is performed within a school environment, overseen by thenbsp;School Nutrition Manager where teamwork and dedication to student success are paramount./p pnbsp;/p pAll staff are expected to fully adhere to the ethical standards set forth by the Georgia Professional Standards Commission, continuously demonstrating a strong understanding of the tasks and responsibilities their roles require. Moreover, they must embody the core belief that every action we take is driven by a commitment to the best interests of our students./p pnbsp;/p pbr /br //p table tbody tr td width="296" pstrongPosition Title:nbsp;/strongSchool Nutrition Assistant/p /td td width="325" p style="text-align: left;"strongSalary Schedule/strong: PCSD Classified/p /td /tr tr td width="296" p style="text-align: left;"strongDepartment:nbsp;/strongSchool Nutrition Department/p /td td width="325" pstrongJob Code: nbsp;/strong641000/p /td /tr tr td width="296" pstrongReports To:nbsp;/strongSchool Nutrition Program Manager/p /td td width="325" pstrongWork Schedule:nbsp;/strong181 days per year/hours may vary as assigned by Director of School Nutrition/p /td /tr tr td width="296" pstrongGrade/Level:nbsp;nbsp;/strongA-1A/p /td td width="325" pstrongFLSA:nbsp;/strongNon-Exempt/p /td /tr tr td colspan="2" width="621" pstrongPrimary Function:nbsp;/strongnbsp; Assists in the preparation of various foods for cooking and serving through use of standardized recipes.nbsp;nbsp; Ability to read, write and communicate effectively in English.nbsp; Possess basic math skills (addition, subtraction, multiplication, division, fractions, and percentages) to measure, count, calculate recipes time, etc./p /td /tr /tbody /table pnbsp;/p pstrong style="font-size: 10pt;"nbsp;/strong/p table tbody tr td width="294" pspan style="font-size: 12pt;"strongWorking Conditions:/strong/span/p /td td width="325" pspan style="font-size: 12pt;"strongPhysical Demands:/strong/span/p /td /tr tr td width="294" pFood Service Environment/p /td td width="325" pDexterity of hands and fingers to operate nutrition service equipment/p /td /tr tr td width="294" pWork extended periods in temperatures ranging from sub-zero to extremely hot./p /td td width="325" pHearing and speaking to exchange information, seeing to monitor food quality and quantity./p /td /tr tr td width="294" pExposure to very hot foods, equipment, and metal objects; operate equipment that poses risk, loss, or injury./p /td td width="325" pAbility to repetitively lift items weighing up to 50 lbs./p /td /tr tr td width="294" pWorking around knives, slicers, or other sharp objects/p /td td width="325" pWalk and stand on cement floor for extended periods of time/p /td /tr tr td width="294" pExposure to cleaning chemicals in solution, aerosol, and powder/granular forms.nbsp; Exposure to all types of foods./p /td td width="325" pLifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials and supplies as assigned by position/p /td /tr tr td width="294" pnbsp;/p /td td width="325" pReaching overhead, above shoulders and horizontally/p /td /tr tr td width="294" pnbsp;/p /td td width="325" pBending at waist, kneeling, or crouching, stoop, climb ladder/p /td /tr /tbody /table pnbsp;/p pnbsp;/p pstrongQualifications:/strong/p table tbody tr td width="619" pMinimum of high school diploma or GED, preferred/p /td /tr tr td width="619" p90 Hours Substitute Training/p /td /tr tr td width="619" p30 Hours State Required Orientation for New Employee Course (ONE). On-going training/professional standards requirements./p /td /tr /tbody /table pspan style="font-size: 8pt;"strongemThe Board of Education and the Superintendent may accept alternatives to some of the above requirements./em/strong/span/p pstrongbr /Essential Functions:/strong/p table width="635" tbody tr td width="24" pnbsp;/p /td td width="611" pAssists in the preparation of various foods for cooking and serving through use of standardized recipes./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pFollows recipes to ensure the cost, nutrients, yield and customer satisfaction goals of menus are met./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pUses proper portion control measures to meet meal pattern and recipe guidelines./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pImplements state and local health codes as they relate to food service/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pOrganized and productive.nbsp; Meets work quality and quantity expectations.nbsp; Accomplishes tasks accurately and timely./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pCleans equipment and small wares, stores items securely and properly/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pSweeps and cleans kitchen floors/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pServes on the serving line; meets serving schedule deadlines./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pCorrectly utilizes and safely operates all food service equipment./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pPractices good personal hygiene and sanitation standards; follows dress code and represents department in professional manner./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pReports faulty equipment to Food Service Manager/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pAssists with checking in, dating, and recording temperatures of foods/supplies./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pAssists with the unloading and storage of all foods and supplies/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pMeets USDA's Professional Standards training requirements.nbsp;nbsp; Participates in and attends all assigned in-service/training programs annually./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pPerforms necessary average lifting to 50 pounds/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pParticipates in program promotions/marketing activities and provides excellent customer service./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pRecognizes and appropriately records a reimbursable meal for all types of service./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pServes as cashier if trained and assigned/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pImplements the district procedure in handling all unusual collection procedures such as non-revenue meals, second meals and meal charges./p /td /tr tr td width="24" pnbsp;/p /td td width="611" pEnsures adherence to good safety procedures/p /td /tr tr td width="24" pnbsp;/p /td td width="611" pOther duties as assigned by the Superintendent of designee/p /td /tr /tbody /table pnbsp;/p ul lispan style="font-size: 8pt;"Applicants will be selected for interview.nbsp; Please do not contact local schools.nbsp;/span/li lispan style="font-size: 8pt;"It is the policy of the Paulding County School District not to discriminate on the basis of race, color, sex, religion, national origin, age, or disability in any employment practice, educational program, or any other program, activity, or service.nbsp;/span/li lispan style="font-size: 8pt;"Vacancies posted for a minimum of ten (10) calendar days.nbsp; Emergency vacancies posted for a minimum of five (5) calendar days.nbsp;/span/li lispan style="font-size: 8pt;"The Paulding County School District uses the E-Verify system to verify eligibility for employment in the United States./span/li /ul