POSITION START DATE:  8/26/2026

 

HOURS:  6 hrs/day - .75 FTE 

 

TITLE:  Nutrition Services II — Elementary, Middle and High School

        

REPORTS TO:    Nutrition Services Supervisor and Nutrition Services Kitchen Manager when Applicable

 

PURPOSE 

Responsible for day to day performance of tasks required to provide Nutrition Services programs to a school population. Provide assistance in schools to plan, prepare and serve nutritious meals to students and staff in a sanitary, efficient and friendly environment.  Assist in maintaining accurate accountability. 

 

This is the mid-level class within the Nutrition Services series.  Employees within this class are distinguished from the Food Service I by the performance of the full range of duties as assigned, including the exercise of independent thinking, judgment, problem-solving, and decision-making.  Employees at this level receive only occasional instruction or assistance as new or unusual situations arise, and are fully aware of the operating procedures and policies of the kitchen.  This class is distinguished from the Kitchen Manager by the level of responsibility assumed and the complexity of duties assigned.

 

SUPERVISION RECEIVED AND EXERCISED 

Receives supervision from Nutrition Services Supervisor and the Kitchen Manager when applicable.  Exercises no supervision.

 

QUALIFICATIONS 

To perform successfully in this position, 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.   

• A minimum of a high school diploma or equivalent
• Minimum of two years of experience in food service
• Ability to lift 60 lbs
• Knowledge of methods of preparing, cooking, serving food and proper nutrition
• Knowledge of procedures involved in managing a school meal operation
• Knowledge of federal and state guidelines and requirements for a school meal program
• Knowledge of and ability to operate equipment found in school kitchens
• Ability to prepare food planned for the proper nutritional needs of students, and if needed, within the requirements of the National School Lunch and Breakfast Program
• Ability to keep accurate records
• Work well with and provide excellent customer service to students and staff
• Comprehend and follow written and oral instructions and complete work within established timelines
• Possess a valid Food Handlers’ Card
• Ability to perform basic technology skills 

ESSENTIAL RESPONSIBILITIES

• Assist with orders, check in and proper storage of food and supplies
• Assist in the development of ala carte and main line menu items
• Maintain accounting of meals (and beverages) produced, served and leftover following the USDA guidelines for portion control and record keeping
• Maintain clean, sanitized and orderly equipment, dishes and facility
• Assist in routine preparation duties and food serving
• Assist with inventory and inventory control standards
• Assume Kitchen Manager duties in his/her absence
• Assist in supervising Food Service I staff in the preparation and serving of food and cleaning of dishes and equipment
• Perform, assist and train others on cashiering duties, deposits and accounting of all received money
• Perform and able to train others on the full routine of computerized meal records program
• Work cooperatively with and assist the Nutrition Services Supervisor and/or Kitchen Manager in creating, implementing and evaluating program design and procedures
• Maintain professional competence through participation in in-service education activities, workshops and seminars 

This job description is not intended to be and should not be construed as an inclusive list of all of the responsibilities, skills or working conditions associated with the position.  While it is intended to accurately reflect the position’s activities and requirements, the administration reserves the right to modify, add or remove duties as necessary that still reflect the essential functions of the department.

 

WORKPLACE EXPECTATIONS 

• Work effectively with and respond to people from diverse cultures or backgrounds
• Demonstrate professionalism and appropriate judgment in behavior, speech, and dress in a neat, clean and appropriate manner for the assignment and work setting
• Abide by Washington County Health Department/ Food Safety Dress and Regulations
• Have regular and punctual attendance
• Confer regularly with immediate supervisor and work under direction of the Nutrition Services Supervisor and/or Kitchen Manager
• Follow all district policies, work procedures and reasonable requests by proper authority
• Maintain the integrity of confidential information relating to a student, family, colleague or district patron 

EVALUATION 

Performance of this job will be evaluated in accordance with the provisions of the Collective Bargaining Agreement between Sherwood School District 88J and Oregon School Employees Association Chapter #103.

 

ADA REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES 

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. 

• The employee is regularly required to talk or hear
• The employee is frequently required to stand, walk, sit, use hands to finger, handle, feel, slice, stir, and reach with hands and arms, climb up and down step stool, bend under  tables, twist from the waist, and stoop, kneel, crouch, or crawl
• The employee must frequently lift and/or move up to 60 pounds
• Specific vision abilities required by this job including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus
• This position entails sitting/standing at a workstation 2-3 hours a day 

 

AN EQUAL OPPORTUNITY EMPLOYER 

Sherwood School District is an Equal Opportunity Employer and does not discriminate on the basis of race, color, religion, gender, national origin, disability, parental or marital status, age, or genetic information. Reasonable accommodations for the application and interview process will be provided upon request and as required in accordance with the Americans with Disabilities Act of 1990 (ADA) and the ADA Amendments Act of 2008 (ADAAA). Disabled persons may contact Human Resources at (503) 825-5000 for additional information or assistance.  Speech/Hearing impaired persons may contact the District for assistance through the Oregon Relay at (800) 735-2900.