2024-25 Nutrition & Wellness Technician - Nutrition and Wellness Dept

Nutrition & Wellness Technician

Location: Nutrition and Wellness Department

Non Interim

12 months, 8hrs/day (6:00am-2:30pm)

Grade 21, $19.08

Dates: 7/1/2024-6/30/2025

Purpose Statement 

The job of Nutrition & Wellness-Technician is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for directing activities and personnel at multiple sites to perform their functions in a safe and efficient manner; providing written support to convey information; and complying with mandated federal, state, and local guidelines in the areas of health, safety, and nutrition.

This job reports to Director of Nutrition & Wellness

Essential Functions

Assists in annual bid preparation, evaluation and award for the purpose of supporting departmental activities.

Procures and orders food, equipment and supplies for the purpose of maintaining operations within established nutritional and budget guidelines.

Executes and evaluates the free/reduced applications and verification process (e.g. send letter, collect data, approve, process, maintain records, submit reports, etc.) for the purpose of complying with federal guidelines for the National School Lunch and Breakfast programs.

Maintains  a variety of manual and electronic files and/or records (e.g. all free and reduced documentation, absence reports, purchase orders, participation reports, invoices, etc.) for the purpose of documenting activities and providing reference and audit trails.

Supervises assigned food service personnel (e.g. orients, trains, evaluates) for the purpose of maximizing the productivity of the work force, providing adequate coverage and ensuring adherence to health, safety and nutritional standards of food services operations.

Manages multiple site operations (e.g. staffing, inspecting, monitoring budgets, commodities, trouble shoots hardware and software issues, etc) for the purpose of providing efficient food services at the assigned site in compliance with established federal, state, and local guidelines in the areas of health, safety, and nutrition.

Participates in department meetings, in-service trainings, workshops, etc. (e.g. evaluator classes, Nutrition Academy, training site managers, Serv Safe Certification, etc.) for the purpose of conveying and/or gathering information required to perform job functions.

Performs functions of other nutritional services positions, as needed within site and at satellite sites for the purpose of ensuring adequate staff coverage within site operations.

Prepares a variety of documentation (e.g. cumulative meal counts, bi-weekly newsletters, reconciliation reports, time sheets, handbooks, power point presentations, etc) for the purpose of providing written support, compliance, and/or conveying information.

Processes monthly federal reimbursement claims for the purpose of receiving federal funding for the meals served in compliance with the National School Lunch and Breakfast programs.

Process payroll information (e.g. time sheets, leave requests, etc.) for the purpose of updating information and/or authorizing timely payments.

Other Functions

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

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple tasks with a 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; planning and managing projects; preparing and maintaining accurate records; operating standard office equipment; using pertinent software applications; conducting meetings.                                                                                                                                                                   

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; analyze situations to define issues and draw conclusions.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; sanitation practices; codes/laws/rules/regulations/policies; health standards; methods of instruction and training.

ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and use job-related equipment.  Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods.  Ability is also required to work with a significant diversity of individuals and/or groups; work with a variety of data; and utilize of job-related equipment.  Problem solving is required to analyze issues and create actions plans.  Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited to moderate.  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; meeting deadlines and schedules.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; directing other persons within a small work unit; utilization of some resources from other work units is often required to perform the job’s functions.  There is a continual opportunity to impact the organization’s services.

Work Environment

The usual and customary methods of performing the job’s functions require the following physical demands:  significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity.  Generally the job requires 70% sitting, 15% walking, and 15% standing.  The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness. Applicant must have the ability to lift 50 pounds.

Experience:   Job related experience is required.

Education:    Community college and/or vocational school degree with study in job-related area.                                             

Equivalency:   A.A. Degree or two (2) years experience in Institutional Food Service.                                        

Required Testing                                    Certificates and Licenses                  

Online Driver Training Certification             Serve Safe Certificate

                                                               Driver's License & Evidence of Insurability

Continuing Educ./Training                    

Maintains Certificate(s) and/or Licenses     

Clearances

Criminal Background Clearance