All applications must be submitted online.
Eligibility list is being created to fill permanent future vacancies as they occur. Positions in the classification are 10 months and are normally 6 -8 hours per day.
Under general supervision, plan, organize and participate in the preparation and serving of hot and cold menu items to students and staff at an elementary or small specialized school site; maintain the kitchen and serving area in a safe, clean and orderly condition; order, receive and store food and supplies; train and evaluate the performance of assigned staff; 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.
- Plan, organize and participate in the preparation and serving of hot and cold menu items to students and staff at an elementary or small specialized school site; maintain food quality standards including appearance and menu requirements. E
- Train and evaluate the performance of assigned staff; assign and review the work of staff; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; train and supervise student workers. E
- Open and close site kitchen facilities; set up and turn on and off equipment; lock and secure facilities after daily activities are completed. E
- Maintain nutrition service facilities and equipment in a clean and sanitary condition; assure compliance with sanitation and safety procedures and regulations. E
- Assure daily menu and special order items are prepared in a timely manner; prepare and heat main dishes, meats, pasta, vegetables and other items; follow recipes and menus; prepare baked goods; assemble or mix ingredients and food items such as salads, fruit and sandwiches. E
- Determine appropriate quantity of food items for preparation, heating and serving; make menu substitutions as necessary in accordance with established procedures; pan food and place trays in ovens and warmers; take and record temperatures of food in accordance with established procedures; inspect food for portion and quality control. E
- Oversee and participate in the set up service line food items, trays, condiments and utensils; serve food to students and staff; assure mandated meal components are served to each student; assure proper stock levels are maintained at serving counter during meal service periods. E
- Perform cashiering duties; collect and account for money received; prepare bank deposits; secure daily monies collected in safe. E
- Distribute free and reduced lunch eligibility applications; collect and review applications for completeness and accuracy; obtain necessary information from parents and guardians; approve applications in accordance with established guidelines; submit completed applications to Nutrition Services for review and input into mainframe computer system. E
- Operate a computerized point of sale system; input monies into student pre-paid accounts; check student eligibility status; review credit availability reports and prepare notifications on status of pre-paid accounts; input and transmit daily meal counts and related sales data; backup daily sales data. E
- Complete a variety of records and reports related to assigned activities such as daily production records, daily cash and sales reports, transaction journal summaries, pre-payment summaries, non-pricing tally sheets, edit checks, special diet orders and food orders. E
- Estimate sales and food needed for service; order meals, special orders and other menu items; receive and count shipments for accuracy; contact vendors and Nutrition Center regarding shortages, damaged goods or other discrepancies. E
- Date, store and rotate food and supplies; take and record freezer and refrigerator temperatures; conduct periodic and daily inventories. E
- Communicate with administrators, personnel, parents and vendors to coordinate activities, resolve issues and conflicts and exchange information. E
- Compile payroll for assigned staff and assure completion and submission of time sheets; monitor absences and vacation hour balances; assure confidentiality of payroll information. E
- Operate and make minor adjustments to nutrition service equipment such as slicers, strainers, mixers, warmers, ovens and can openers; arrange for major repairs as necessary. E
- Attend a variety of meetings and in-service trainings; may drive a personal vehicle to conduct work and attend meetings.
Methods for preparing and serving food in large quantities.
Standard kitchen utensils and equipment.
Principles and practices of training and supervision.
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.
Laws, codes, rules and regulations related to assigned activities.
Operation of a computerized point of sale system.
Math and cashiering skills.
Interpersonal skills using tact, patience and courtesy.
Oral and written communication skills.
Proper methods of food rotation and storage.
Inventory methods and practices.
Record-keeping and report preparation techniques.
Proper lifting techniques.
Plan, organize and participate in the preparation and serving of hot and cold menu items to students and staff.
Prepare, heat and serve food in accordance with health and sanitation regulations.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.
Train, supervise and evaluate the performance of assigned staff.
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.
Communicate effectively both orally and in writing.
Establish and maintain cooperative and effective working relationships with others.
Interpret, apply and explain applicable laws, codes, rules and regulations.
Maintain a variety of records and prepare reports.
Complete work with many interruptions.
Determine appropriate action within clearly defined guidelines.
Work independently with little direction.
Add, subtract, multiply and divide quickly and accurately.
Plan and organize work.
Education and Training:
Graduation from high school or equivalent. Completion of, or enrollment in, the Long Beach Unified School District Nutrition Services Supervisory class is desirable.
Two years of quantity food preparation and service experience including one year in lead capacity or one year as a Senior Nutrition Services Worker. Supervisory experience is desirable.
Any other combination of training and experience that could likely provide the desired skills, knowledge or abilities may be considered.
Incumbents must obtain a valid Food Handler’s certificate issued by an authorized agency within completion of probationary period and maintain certification throughout employment in this classification.
Some positions in this classification may require possession of a valid California Class C driver's license and the use of a personal automobile.