NUTRITION SERVICES ASSISTANT II         

 

JOB SUMMARY

 

Personnel in this position are assigned to a school cafeteria and perform their duties under the direct supervision of the cafeteria manager; may assist in the receiving, storing, preparing, selling, and serving of foods in a school cafeteria in accordance with prescribed menus, established procedures, and safe food-handling practices; maintain food service facilities and equipment in a clean, sanitary, and orderly condition; knowledge of and competency in performing the duties assigned to the cafeteria manager and willing and available to function in their absence; and do other related work as may be necessary.

 

ESSENTIAL FUNCTIONS

 

▪Assist in the planning, receiving, storing, preparing, selling, and serving of hot and cold food items in accordance with prescribed menus and established procedures;

 

▪Ensure the distribution of safe food by practicing established safe food-handling techniques and procedures;

 

▪Follow department’s standard operating procedures;

 

▪Perform cashiering duties to include operating point-of-sale terminals, collecting money, making correct change, keeping records and determining daily sales;

 

▪Operate a variety of equipment, utensils and machines used in school cafeterias including, but not limited to, commercial ovens, rethermalization units, food warmers, microwave ovens and steamers;

 

▪Wash dishes, utensils, pots and pans; 

 

▪Clean, rinse and sanitize counter tops and kitchen equipment; 

 

▪Periodically sweep and mop floors and clean hoods and filters;

 

▪Follow safe and sanitary procedures and practices;

 

▪Perform simple maintenance;

 

▪Report unsafe, unsanitary conditions or malfunctioning equipment to supervisor;

 

▪Implement portion control and assist in monitoring student meals to ensure USDA compliance for a reimbursable meal;

 

▪Comply with the District’s code of ethics;

 

▪Operate point-of-sale terminals and/or computer;

 

▪Supervise student workers;

 

▪Accurately complete and submit menu production work sheets on a daily basis;

 

▪Assure proper cleanliness and maintenance of equipment and small wares;

 

▪Knowledge of Cafeteria Manager’s responsibilities;

 

▪Assume the duties of the cafeteria manager during absences;

 

▪Perform the main food preparation functions.

EMPLOYMENT STANDARDS

 

KNOWLEDGE OF:

 

▪Principles and methods of quantity food preparation, distribution, and storage;

 

▪Institutional kitchen equipment and utensils;

 

▪Safe food-handling practices and procedures in accordance with HACCP guidelines;

 

▪Basic arithmetic, measures and record keeping;

 

▪Work simplification methodology;

 

▪Computers and programs.

 

ABILITY TO:

 

▪Operate a variety of cafeteria and kitchen equipment, utensils, measuring devices and machines;

 

▪Read and follow recipes;

 

▪Count money, make change and operate or learn to operate a computerized cash register;

 

▪Perform simple mathematical calculations, count money and make change with speed and accuracy;

 

▪Complete assignments within the allotted time with minimal supervision;

 

▪Independently perform assigned responsibilities on own initiative without close supervision;

 

▪Understand and use work simplification methods to maximize production;

 

▪Exhibit manual dexterity including the simultaneous use of both hands and arms.

 

▪Work in a wide range of temperatures;

 

▪Remain focused on tasks and maintain work pace;

 

▪Accept new ideas and changes enthusiastically;

 

▪Understand and follow written and oral instructions, including recipes, procedures and correspondence;

 

▪Follow directions and prescribed work practices;

 

▪Keep and maintain records;

 

▪Establish and maintain cooperative and effective working relationships with others;

 

▪Be flexible to changing work schedules and patterns;

 

▪Maintain good personal hygiene;

 

▪Adhere to established dress code and district appearance standards;

 

▪Support district standards and operating procedures;

 

▪Be punctual and maintain a good attendance record;

 

▪Support team members;

 

▪Maintain Serv Safe certification;

 

▪Follow detailed instruction as outlined on the menu production worksheets;

 

EDUCATION

 

High school diploma or general education degree (GED) and possession of the knowledge and abilities listed above.

 

EXPERIENCE

 

One to three months related experience and/or training; school food service experience preferred.

 

REQUIRED LICENSES AND/OR CERTIFICATES

 

Current County of Riverside food workers certificate; Serv Safe certificate must be obtained within 3 months. Valid California Driver’s License.

 

PHYSICAL DEMANDS AND WORKING CONDITIONS

 

The physical requirements indicated below are examples of the physical aspects that this position must perform in carrying out the essential functions listed above.

 

Physical Demands: Stand, bend, & twist (up to continuously); reach, push, pull, look downward (frequently); walk, stoop, kneel (occasionally); squat, climb, operate foot controls (infrequently); lift/carry up to 55 pounds (frequently); grasp/manipulate food items/equipment (frequently); use seeing, hearing (continuously) and speaking (occasionally).

 

Working Conditions: Work indoors & outdoors, may travel to alternate sites. Exposure to:  cold/heat from freezers, refrigerators and ovens/warmers, cooking noises and odors, electrically/mechanically/gas operated equipment, cleaning fluids, including but not limited to bleach and detergents; student noise and behaviors.

 

Reasonable accommodations may be made to enable a person with a disability to perform the essential functions of the job.

 

EMPLOYMENT STATUS

 

Classified Bargaining unit position

 

 

Revised April 12, 2007