Nutrition Program Assistant Jobs in Suwanee, GA (NOW HIRING)

The Nutrition Assistant I–II supports the daily preparation, service, sanitation, and operational functions of the KIPP Atlanta Schools Nutrition Program. This role ensures scholars receive safe, nutritious, and appealing meals while maintaining compliance with food safety standards, operational procedures, and customer service expectations.

Nutrition Assistants serve as frontline members of the nutrition team and play a critical role in creating positive dining experiences for scholars. As team members progress from Level I to Level II, they demonstrate increased independence, technical skill, accountability, and operational ownership.

Level I employees are developing foundational food service skills and operate under direct supervision. Level II employees independently perform assigned operational functions, manage production areas, operate point-of-sale systems, and consistently demonstrate mastery of nutrition program procedures.

Job Responsibilities:

• Prepare and serve breakfast, lunch, snacks, and other approved meal components according to standardized recipes and production plans.
• Set up, stock, and maintain serving lines to ensure efficient meal service.
• Ensure food quality, presentation, portion control, and service standards are maintained.
• Support Offer Versus Serve (OVS) implementation and reimbursable meal requirements.
• Deliver exceptional customer service to scholars, families, staff, and visitors.
• Participate in menu feedback activities and scholar engagement efforts.
• Support allergen awareness and safe food handling procedures.

Level Distinctions

• Level I: Performs meal preparation and service activities under direct supervision. Learns nutrition program procedures and food production workflows. Supports serving lines and food preparation assignments.
• Level II: Independently manages assigned production or service areas. Operates point-of-sale systems and accurately identifies reimbursable meals. Demonstrates mastery of production procedures and service expectations. Supports workflow coordination and assists newer team members when needed.

Food Safety, Sanitation & Operational Compliance 30%

• Follow all food safety, sanitation, and workplace safety procedures.
• Maintain temperature logs and food safety documentation.
• Properly store, handle, prepare, and serve food products.
• Clean and sanitize equipment, serving areas, storage areas, and workstations.
• Report maintenance concerns, equipment issues, and safety hazards.
• Participate in compliance activities and operational inspections.

Level Distinctions

• Level I: Follows food safety procedures with guidance and supervision. Completes assigned cleaning and sanitation tasks.
• Level II: Independently maintains food safety documentation and logs. Consistently monitors compliance and reports concerns proactively. Demonstrates strong operational reliability and accountability.

Inventory Support, Documentation & Team Contribution 20%

• Assist with receiving, stocking, and organizing deliveries.
• Support inventory counts and product accountability processes.
• Maintain required production and operational documentation.
• Support efficient operation of the nutrition program.
• Participate in professional development and required trainings.

Level Distinctions

• Level I: Assists with inventory and documentation under supervision.
• Level II: Independently completes required records and documentation. Identifies inventory discrepancies and communicates concerns to leadership. Supports operational accuracy and accountability.

Candidate Qualifications:

• High School Diploma, GED, or equivalent preferred.
• Ability to read and follow recipes, instructions, and safety procedures.
• Ability to work collaboratively as part of a team.
• Ability to maintain professionalism and customer-service excellence.
• Ability to perform physical requirements of food service work, including standing, lifting, and working in varying temperatures.
• Commitment to scholar wellness and operational excellence.
• ServSafe Food Handler certification required within 30 days of employment.

Level-Specific Requirements

• Level I: No prior food service experience required. Demonstrated willingness to learn and receive coaching.
• Level II: Minimum one year of food service, hospitality, school nutrition, or related experience. Demonstrated mastery of Level I responsibilities. Ability to independently operate point-of-sale systems and assigned production areas.

• Preferred: Previous institutional food service experience. School nutrition experience. Experience operating commercial kitchen equipment. Experience with nutrition management systems. Bilingual communication skills.