Job Title:                             Lunchroom Aide

Department:                       Nutrition Services

Pay Grade:                          $11.00 per hour

FLSA Status:                       Non-Exempt

Reports to:                          Site Nutrition Services Supervisor

GENERAL PURPOSE

Responsible for providing support to the educational process with specific responsibilities for food service activities at an assigned location; working to assist in maintaining the cafeteria environment.

ESSENTIAL JOB FUNCTIONS

• Supervises students in the cafeteria during meals ensuring a safe and sanitary environment. Circulates among the tables during the mealtime being available to children who need help or resolve problems that arise.
• Informs administration of any serious infraction of discipline rules by students complying with established procedures.
• Observe students not eating lunch and call to the attention of the school nurse.
• Washes tables when students leave the cafeteria ensuring the cleanliness of tables and surrounding areas.
• Assists in establishing, implementing and supervising orderly disposal of food waste, return of trays; and dismissal from the cafeteria maintaining sanitary conditions.
• Assists with Nutrition Services functions when time allows supporting cafeteria operations and service delivery.
• Performs other related duties as assigned by the site Nutrition Services Supervisor ensuring the efficient and effective functioning of the work unit.
• Perform other related duties as required/assigned.

QUALIFICATIONS AND REQUIREMENTS

Education and Experience

• High School Diploma or its equivalent, required.
• Job related experience required.

Certificates, Licenses and Other Special Requirements

• Must pass a Pre-Placement Physical Capacities Test.
• Must have a Hepatitis A vaccination.
• Must pass a Criminal Background Clearance.

Knowledge, Skills, and Abilities

• Knowledge of basic math, including calculations using fractions, percentages, and/or ratios; read and follow instructions/recipes; and understand multi-step written and oral instructions.
• Knowledge based competencies required to satisfactorily perform the functions of the job include safety practices and procedures; quantify food preparation and handling; and sanitation practices.
• Skill to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions.
• Skill based competencies required to satisfactorily perform the functions of the job, including adhering to safety practices; and operating equipment found in a commercial kitchen.
• Ability to read technical information and compose a variety of documents.
• Ability to analyze situations to define issues and draw conclusions.
• Ability to work with a significant diversity of individuals and/or groups.
• Ability to analyze issues and create action plans.
• Ability to collaborate and communicate effectively.
• Ability to apply critical thinking/problem solving to improve work processes.
• Ability to adhere to safety practices; meet deadlines and schedules; work under time constraints; and communicate with diverse groups.

Working Conditions and Physical Requirements

• Work environment is primarily inside, where the noise and temperature levels are moderate.
• The work is medium work that requires exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
• Must possess the physical ability to perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
• Additionally, the following physical abilities are required: balancing, climbing, crawling, crouching, feeling, grasping, handling, hearing, kneeling, manual dexterity, mental acuity, reaching, repetitive motion, speaking, standing, stooping, talking, visual acuity, and walking.