Aldo Leopold Secondary Food Service Worker

The Green Bay Public School District is looking for a Secondary Food Service Worker to join the Food Service team at Aldo Leopold Community School (K-8) starting with the 2026-27 school year. The positions will work following the student calendar year. The schedule will be Monday-Friday, 9:00 a.m. - 2:00 p.m. (5.0 hours/day). Your scheduled days of the week/hours are subject to change based upon the educational, staffing, and safety needs of the District.

New employees will be expected to complete New Employee Orientation the week of August 10, 2026 (specific date TBD). The first scheduled day of work will be Monday, August 17, 2026 with various training dates scheduled throughout the first two weeks. School begins Monday, August 31, 2026.

Essential Functions:

• Follows the Core Values of the Green Bay Area Public School District as driver of our words and actions.

• Excellence: Students and educators analyze, pursue learning, research, think creatively and work independently and/or collaboratively while applying their knowledge, abilities and skills with depth and critical thinking to both familiar and unfamiliar situations.

• Engagement: Active and enthusiastic involvement in and out of the classroom

• Equity: Systems and procedures we use to place students into nurturing and rigorous settings where students' cultural approaches are honored and students are empowered to fully use their capacities. Equity enhances the quality and accessibility of opportunities

• Integrity: Demonstrating fairness in judgment and action

• Responsibility: Fulfilling obligations in a dependable manner and accepting consequences

• Demonstrates exemplary, responsive service and treats all in a respectful manner.

• Works harmoniously with all staff members.

• Promotes efforts on diversity, establishes best practices and utilizes skills to remove barriers for students of diverse backgrounds.

• Creates a favorable professional impact on students, parents, community, and other employees.

• Maintains confidentiality in verbal, written, and electronic communication.

• Refers confidential information to the appropriate person.

• Follows safe practices and adheres to safety standards.

• Works on receiving product, inventory control, kitchen equipment, food serving lines, and packaging.

• Understands and applies math and computer skills with the ability to understand and apply basic computer skills.

• Follows and demonstrates verbal and written communication skills.

• Adheres to the components and regulations of the USDA National School Lunch Programs and USDA School Breakfast program and other Federal or State school nutrition programs.

• Follows standardized recipes, menu planning, production records, and procurement practices.

• Recommends changes in program operation to assure compliance with Federal and State requirements.

• Maintains quality standards of personal hygiene and cleanliness.

• Models professional and personal behavior that fosters and maintains a positive school culture for all stakeholders.

Specific Responsibilities:

• Maintains stations inventory of all food, supplies and equipment, while assisting in the ordering, receiving, menu date labeling and storage of all products practicing First In First Out (FIFO) rotation.
• Problem solves as needed through daily communications with appropriate personnel.
• Secures all food, supplies and equipment in the school kitchen at the end of each day by completing any food processes, temperature charts and cleaning.
• Attends educational or informational meetings related to food service as requested. required.
• Sets up, maintains and breaks down stations
• Provides customer services to cafeteria customers in a friendly and efficient manner.
• Follows Food Safety Practices including Personal Protective Equipment (PPE) outlined in Standard Operating Procedures (SOP) in Hazard Analysis Critical Control Point (HACCP) plan.
• Cross train and rotate in all positions as directed by Kitchen Lead and / or Department Leadership.
• Performs other duties as assigned or as judgment and necessity dictates.

Working Conditions:

• Work involves frequent disruptions of daily schedule with flexibility to adjust to continuously changing situations.
• Work involves frequent deadlines under pressure to complete assigned tasks in a timely manner.
• Work involves occasional to frequent walking, standing, sitting; climbing or balancing, stooping, kneeling or crouching. Must be able to multitask and walk at frequent, fast, ten (10) second bursts.
• Must be able to hear and understand the spoken voice when working.
• Work requires frequently lifting, pushing, pulling or moving objects up to 30 pounds.
• Work requires repetitive movements, mainly with upper extremities.
• Work requires specific vision abilities including close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus
• Ability to work within frequent temperature fluctuations within the work environment including going from below freezing to excessive heat.
• Will be subjected to a variety of smells and frequent loud noises.

Safety and Sanitation: Maintain proper food handling, heating, cooling and storage techniques to ensure efficient operations and eliminate waste and spoilage. To comply and maintain the sanitary standards as stated in the Wisconsin Administrative Code of the Department of Health and Social Services Chapter HSS 196. Notify immediate supervisor of signs of food mishandling, spoilage or any improper food handling practice.