The eligibility list is being created to fill future vacancies as they occur. Positions are permanent 10 or 12 month positions. The hours can range from 3 to 8 hours per day and/or split shifts. Positions are located at school sites or the Central Kitchen.
Under close supervision, prepare, package and serve hot and cold menu items at an assigned school site or the central kitchen; maintain nutrition service facilities and equipment in a clean and sanitary condition; perform related duties as assigned.
Examples of Duties:
The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.
Note: At the end of some of the duty statements there is an italicized “E” which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.
- Prepare, package and serve hot and cold menu items at an assigned school site or the central kitchen; maintain food quality standards including appearance and menu requirements. E
- Maintain nutrition service facilities and equipment in a clean and sanitary condition; clean serving counters, tables, chairs and nutrition service equipment; wash trays, pots, pans, utensils and serving equipment. E
- Participate in assembly line food preparation and packaging activities; open cans and other food containers; wash, cut, measure, scoop, mix and assemble food items such as main entrees, sandwiches and salads; inspect food for portion and quality control. E
- Package and wrap food items; remove food packs from assembly line and place on storage racks and carts; prepare items for delivery. E
- Assist in determining appropriate quantity of food items for preparation, heating and serving; grease pans; pan food and place trays in ovens and warmers; take and record temperatures of food in accordance with established procedures; transport food on carts. E
- Set up food items, trays, condiments and utensils at windows, carts, kiosks and counters; serve food to students and staff; perform cashiering duties; count money and make correct change; collect tickets. E
- Assist in assuring proper stock levels are maintained at serving windows and counters during meal service periods. E
- Count daily cafeteria, cart or remote point of sale cash receipts as assigned by the position; prepare related records. E
- Prepare, display, and sell snack food items at a student store as assigned by the position; maintain inventory of items; maintain records of items sold and cash collections. E
- Operate a computerized point of sale system; monitor student input of Personal Identification Numbers (PIN’s); scan student identification cards; input alternate meal selections as necessary; input daily sales data as assigned. E
- Estimate and order food and supplies needed for operation as assigned by the position; communicate with outside vendors and Nutrition Center staff regarding orders. E
- Count leftover items; operate a garbage disposal to dispose of leftover items; dispose of trash. E
- Operate nutrition service equipment such as slicers, strainers, mixers, warmers, ovens and can openers. E
- Pull bulk food and supplies from freezers, refrigerators and storage; receive, stock and rotate food to assure freshness and temperature control; check expiration dates; date food items. E
- Participate in site inventories; count milk and juice containers. E
- Assist supervisor with providing training and work direction to Nutrition Services Workers and student workers. E
- Serve as the Supervisor or Senior Nutrition Services Worker in the absence of the Supervisor or Senior Nutrition Services Worker as assigned by the position. E
- Attend a variety of meetings and in-service trainings; drive a vehicle to sites to conduct work as assigned by the position. E
Methods and procedures for preparing and serving food in large quantities.
Standard kitchen utensils and equipment.
Sanitation and safety practices related to the handling and serving of food in large quantities.
Proper methods of storing equipment, materials and supplies.
Health and safety regulations.
Food preparation methods including washing, cutting and assembling food items.
Basic math and cashiering skills.
Interpersonal skills using tact, patience and courtesy.
Oral and written communication skills.
Proper methods of food rotation and storage.
Basic inventory methods.
Basic record-keeping techniques.
Basic principles and practices of training and providing work direction.
Proper lifting techniques.
Maintain nutrition service equipment and areas in a clean and sanitary condition.
Observe and follow health and safety regulations.
Operate standard kitchen utensils and equipment.
Operate a computerized point of sale system.
Wash, cut, mix and assemble ingredients and food items.
Communicate effectively both orally and in writing.
Establish and maintain cooperative and effective working relationships with others.
Understand and follow oral and written instructions.
Maintain a variety of records related to assigned activities.
Perform cashiering duties and make change accurately.
Meet schedules and time lines.
Train and provide work direction and guidance to others.
Education and Training:
Completion of the eighth grade.
Six months of food service experience or three months at the level of Nutrition Service Worker.
Any other combination of training and experience that could likely provide the desired
skills, knowledge or abilities may be considered.
Some positions in this classification may require a valid California Class C driver’s license and incumbents in these positions will be required to obtain, at his/her own expense, and submit his/her motor vehicle driving record at the time of appointment. The record must meet and be maintained at the District's safe driving record standard. Failure to meet this requirement will result in the disqualification and/or rejection of the eligible regardless of any other standing.
Long Beach Unified School District - 2 years ago