Food Service Assistant I

 

Reports To: Food Service Supervisor

FLSA Status: Nonexempt

Work Schedule: Part-time school year

Pay Scale: According to Food Serv I - Hourly Pay Scale ($16.72 Base)

 

Job Summary:

The Food Service Assistant I supports the district’s child nutrition program by preparing, cooking, portioning, and serving meals to students and staff within assigned school buildings. This position plays a vital role in ensuring students receive safe, nutritious meals that meet state and federal requirements. The Food Service Assistant I works under the direction of the Food Service Supervisor and Food Service Manager/Kitchen Lead and follows all food safety, sanitation, and service procedures.

 

Essential Functions of the job:

Essential functions are the core responsibilities required to perform this role. These duties ensure the safe preparation and service of meals within district buildings. The Food Service Assistant I is also responsible for other duties as assigned to meet the operational needs of the district.

 

Food Preparation, Production, and Service:

• Prepare, cook, portion, and serve food items in accordance with district menus, recipes, and USDA Child Nutrition Program requirements. 
• Operate commercial kitchen equipment, including ovens, warmers, steam tables, mixers, slicers, and dishwashing equipment. 
• Follow proper food handling, storage, labeling, and temperature control procedures. 
• Assist with meal service to students and staff in an orderly, safe, and efficient manner. 

Sanitation, Safety, and Compliance:

• Maintain clean, sanitary, and organized kitchen, serving, and storage areas. 
• Wash and sanitize dishes, pans, utensils, trays, carts, and food service equipment. 
• Adhere to all health department regulations, district policies, and USDA food safety standards. 
• Follow safety procedures related to food preparation, equipment operation, and the service environment. 

Inventory and Operational Support: 

• Assist with inventory control, food rotation, and proper storage of food and supplies. 
• Report equipment malfunctions, safety concerns, or supply shortages to the Food Service Manager/Kitchen Lead or Food Service Supervisor. 
• Support district food service operations during special events, schedule changes, or staffing needs as assigned.

Other functions of the job include, but are not limited to the following:

• Maintain effective and professional working relationships with food service staff, administrators, and building personnel. 
• Communicate clearly and professionally with supervisors, coworkers, and building staff. 
• Attend required training, in-service sessions, and food safety courses. 
• Perform other related duties as assigned by the Food Service Supervisor or Kitchen Lead.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

 

Knowledge:

• Basic principles of food preparation, nutrition, and sanitation. 
• USDA Child Nutrition Program requirements and food safety standards. 
• Safe operation of commercial kitchen equipment. 
• Basic inventory and food storage procedures.

Skills:

• Food preparation and cooking skills in a commercial kitchen setting. 
• Ability to safely operate kitchen equipment. 
• Time management and organizational skills. 
• Basic computer skills. 
• Effective verbal communication. 
• Ability to follow written and oral instructions.

Abilities:

• Ability to work independently and as part of a team. 
• Ability to maintain cleanliness, safety, and organization. 
• Ability to lift, carry, push, and pull food containers and supplies. 
• Ability to adapt to changing schedules and work assignments. 

QUALIFICATIONS:

• Minimum of 18 years of age. 
• High school diploma or high school equivalency diploma required. 
• Previous experience in food service or food production preferred. 
• Food safety certification (e.g., ServSafe) preferred or willingness to obtain.
• Ability to complete required food safety and sanitation training. 
• Ability to perform duties with awareness of district and Board of Education policies.

Physical Requirements:

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.  

 

While performing the duties of this job, the employee is:

• Is frequently required to stand, sit, walk, bend, stoop, reach with hands and arms, talk, hear, and use hands and fingers to handle food, tools, and equipment. 
• Must occasionally lift and/or move up to 40–50 pounds. 
• Requires verbal communication for the effective exchange of information. 
• Requires vision abilities, including close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. 
• Works in warm kitchen environments and may be exposed to noise, steam, refrigeration, and other kitchen-related conditions.

WHO ARE WE? 

 

Why Hamilton?

 

APPLICATION PROCEDURES: 

Submit an application, cover letter and resume using the online application system. 

 

Deadline to apply:  The search committee will review applications until the position is filled.  

 

Any questions can be sent to John Arlt, Food Service Supervisor jarlt@hamiltonschools.us

 

EQUAL OPPORTUNITY EMPLOYER 

Hamilton Community Schools is an equal opportunity employer and will provide equal employment opportunities to all employees and applicants for employment without regard to race, religion, sex, national origin, age, color, height, weight, marital status, familial status, gender, sexual orientation, gender identity, disability or veteran status with applicable state and federal laws. 

DISTRIBUTION: Internal / External