The Nutrition Assistant assists the Nutrition Coordinator in providing food service activities with specific responsibilities to meet the nutritional needs of Club members: inventory management, following a menu of healthy food options, preparing and serving food items to members, basics of accurate record keeping of food distribution, and maintaining food service facilities in a safe and sanitary condition.

Leadership

• Prepares menu items for snack, lunch & dinner for the purpose of meeting dietary requirements and providing safe, nutritious, and appealing meals
• Assists with inspecting food items and/or supplies for the purpose of verifying quantity, quality and specifications or orders and/or complying with mandated health standards
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements
• Maintains awareness of any necessary special diet or food preparation regimens for the purpose of ensuring the health & safety of Club members
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards
• Monitors kitchen and dining room areas for the purpose of ensuring a safe and sanitary working environment
• Prepares food & beverage items for the purpose of meeting mandated nutritional and projected meal requirements
• Attends meetings, in service training, workshops, etc. for the purpose of gathering information required to perform job functions
• Assures all required documentation and reporting is completed accurately and timely

Strategic Planning

1. Collects selected menus from Nutrition Coordinator timely and completely.

Partnership Development

1. Works with the nutrition department team to ensure all needs are met for club members

ADDITIONAL RESPONSIBILITIES:

           1.  Perform other related duties as requested by supervisor

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CERTIFICATES, LICESNSES & CLEARANCES:

                       1) Successfully meets Club background check requirements

                       2) CPR/First Aid

                       4) TB Test

Skills

The BGCT team member must demonstrate the following skills:

                       1) Meet the nutritional guidelines & expectations set forth by the USDA

2) Safety practices & procedures, quantity food preparation & handling & sanitation practices

3) Â Perform multiple tasks using existing skills

                       4) Operate commercial grade kitchen equipment

                       5) Quantity cooking & handling

                       6) Analytical and problem solving skills

                       7) Decision making skills

                       8) Effective verbal and listening communication skills

                       9) Stress management skills

                       10) Time management skills

                       11) Record keeping

Personal Attributes

The BGCT team member must demonstrate the following personal attributes

                       1) Be honest & trustworthy

                       2) Be respectful

                       3) possess cultural awareness & sensitivity

                       4) Be flexible

                       5) Demonstrate sound work ethics in accordance with standards identified in the BGCT Code of Ethics

Working Conditions

Physical demands: moderately strenuous job. Significant lifting, carrying, pushing, and/or pulling, some climbing and balancing; frequent stopping, kneeling, crouching; and significant finger dexterity Generally the job requires 20% sitting, 60% walking and 20% standing.

Environmental Conditions: the job is performed under temperature extremes and under conditions with some exposure to risk of injury and/or illness

Sensory Demands: requires concentration & focus in loud environments

Mental demands: must maintain order & discipline in high stress situations