Nutrition & Wellness Worker ; Floater - Nutrition & Wellness Dept. (reposted

Position: 2025-26 Nutrition & Wellness Worker I (Floater) - Nutrition & Wellness Dept. (reposted)

• Location:
  
  Nutrition & Wellness Department (works at various schools, as needed)
• Dates: 8/4/2025 - 5/21/2026
• Work schedule:
  
  9 months, 8 hours/day (6:00am - 2:30pm)
• Grade: 11, $14.99/hour
• Employment type:
  
  Non-Interim Position

The job of Nutrition & Wellness Worker I is done for the purpose/s of providing support to the food service personnel at assigned location with specific responsibilities for food service activities at an assigned school location; food preparation activities and complying with the National School Lunch Program and mandated health requirements.

Kitchen Manager.

• Cleans equipment, storage areas, food serving lines (e.g. pans, utensils, equipment, refrigerators) for the purpose of maintaining safe and sanitary conditions.
• May assist with inspections of food and supply deliveries for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health requirements.
• Supports management and other substitute personnel, student workers, and/or volunteers for the purpose of assisting them in the daily operations of the kitchen.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements.
• Stocks food and supplies for the purpose of maintaining adequate quantities and security of items.
• Reconciles transactions (e.g. meal counts, monies collected, etc.) for the purpose of maintaining account balances in compliance with established policies and procedures.
• Maintains a variety of manual and/or electronic files and records (e.g. production reports, temperature logs, time sheets, etc.) for the purpose of providing up to date information and/or historical reference in accordance with established administrative guidelines and legal requirements.
• Knowledge of web based programs and other software related to the N&W Department for the purpose of maintaining daily operations.

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

• Experience:
  
  Job related experience is desired
• Education:
  
  High school diploma or equivalent desired but not required
• Equivalency:
  Not required
• Certificates and Licenses:
  Food Handler’s Card
• Continuing Educ./Training:
  Maintains Food Handler’s Card
• Clearances:
  Criminal Background Clearance
• FLSA Status:
  Non Exempt

SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen. KNOWLEDGE is required to perform basic math; understand written procedures, write routine documents; speak clearly;

and understand multi-step written and oral instructions. ABILITY is required to use job related equipment; consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances and operate equipment using a variety of standardized methods. Ability is also required to work with a diversity of individuals and/or groups; work with specific job-related data;

and utilize job-related equipment. Problem solving with data requires interpretation and following of prescribed guidelines; and communication with kitchen manager. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; working with detailed information/data; maintaining a good rapport with students, employees, and community.

Responsibilities include:

working under direct supervision following standardized practices and/or methods; providing information and/or advising others. There is a continual opportunity to impact the organization’s services.

The usual and customary methods of performing the job’s functions…