LOCATION: Hamilton Middle School
REPORTS TO: Food Service Supervisor
FLSA STATUS: Nonexempt
WORK SCHEDULE: Part-time school year
WEEKLY HOURS: 5.50 hours per day, Monday-Friday (school year)
SALARY RANGE: According to Food Serv II - Hourly Pay Scale ($18.20 Base)
SUMMARY:
The Food Service Assistant II supports the district’s child nutrition program by preparing, cooking, packaging, and transporting (if applicable) meals to school buildings across the district. Food Service Assistant II staff primarily serve as cooks and delivery drivers (if applicable), responsible for food production and distribution. This position plays a vital role in ensuring students receive safe, nutritious meals that meet state and federal requirements. The Food Service Assistant II works under the direction of the Food Service Supervisor and Food Service Manager/ Kitchen Lead and follows all food safety, sanitation, and transportation procedures.
ESSENTIAL FUNCTIONS:
Essential functions are the core responsibilities required to perform this role. These duties ensure the safe preparation and delivery of meals to district buildings. The Food Service Assistant II is also responsible for other duties as assigned to meet the operational needs of the district.
Food Preparation and Production:
- Prepare, cook, portion, and package 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.
Meal Delivery and Transportation (if applicable):
- Load, transport, and deliver prepared meals, food items, and supplies to designated district buildings.
- Safely operate district vehicles in accordance with transportation and safety guidelines.
- Maintain accurate delivery schedules and ensure timely delivery of meals.
- Assist with unloading, staging, and proper storage of delivered food items at receiving locations.
Sanitation, Safety, and Compliance:
- Maintain clean, sanitary, and organized kitchen, storage, and delivery areas.
- Wash and sanitize dishes, pans, utensils, 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 vehicle use.
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 or schedule changes 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 and coworkers.
- Attend required training, in-service sessions, and food safety courses.
- Perform other related duties as assigned by the Food Service Supervisor or Food Service Manager/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.
- Safe driving practices and delivery procedures.
Skills:
- Food preparation and cooking skills in a commercial kitchen setting.
- Ability to safely operate kitchen equipment and delivery vehicles.
- 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.
- Valid driver’s license and acceptable driving record required (if applicable).
- Previous experience in food service, food production, or delivery 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 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, refrigerated and freezer areas, and other kitchen-related environmental conditions and hazards; may also involve vehicle operation, as assigned.
