JOB This video is being provided to give you a clear understanding of the nature of the position of Food and Nutrition Assistant I and its requirements. Please take the time to watch the video.*
Current Vacancies:
Black Mountain Middle, Design 39, Meadowbrook Middle, Mt. Carmel High, Oak Valley Middle, Poway High, Rancho Bernardo High, Twin Peaks Middle, Del Norte High, and West View High
**Please note that the current and anticipated vacancies for this position are 3 - 3.75 hours per day, 9.5 months per year and do not include benefits**
**Please note Food and Nutrition Assistant I positions are located at High School and Middle School sites ONLY**
Applications will be screened and those candidates whose backgrounds best match the requirements of the position will be invited to participate in a competitive examination process which may include any combination of the following: Multiple-choice question test or a technical/ oral appraisal interview. Examination procedures are subject to change as deemed necessary by the Director- Personnel Commission.Candidates who pass all of the examination processes are ranked on an eligibility list according to their score(s). Selection for the position will be made from among the top three (3) ranks of candidates. BASIC FUNCTION:
Under the direction of an assigned supervisor, assist in quantity preparation, packaging and serving of foods at an assigned school site; assist in maintaining nutrition centers, equipment and utensils in a clean, safe and sanitary condition; assist in the set up of serving areas; and perform cashiering and recordkeeping duties.
DISTINGUISHING CHARACTERISTICS:
The Food Service Assistant I classification is responsible for performing basic and routine food and nutrition preparation service, cleaning, cashiering, and related duties at central production and secondary school nutrition centers. Incumbents in the Food Service Assistant II classification perform more complex food preparation and service duties at elementary schools or perform record keeping and cash management duties at central production centers. The Food and Nutrition Assistant III classification is the advanced level in this series and performs large quantity food production at a central production center for distribution to satellite nutrition centers. EXAMPLE OF DUTIES Assist in the preparation, packaging and service of food; assemble various recipe and menu items; package and wrap food items according to established procedures and portion control standards; set out prepared foods. E
Clean serving counter tables, food containers and other food and nutrition equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils; set up serving lines and carts for food service. E
Assist in maintaining food and nutrition facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors; empty waste receptacles; and wash pots, pans, plates, utensils and other serving equipment. E
Prepare salads, beverages, sandwiches and other entrees, meal components, and side dishes for sale and distribution; open cans; wash, cut, slice, grate and assemble food items as assigned; replenish containers as necessary. E
Perform cashiering duties to include operating point-of-sale terminals, collecting money, making correct change, and determining daily sales. E
Stock condiments, food items and paper goods; assist in the ordering, receiving, storing, rotation and inventory of food and supplies. E
Operate a variety of nutrition center equipment and appliances; report faulty equipment and facility repair needs as necessary; lift moderately heavy objects according to safety regulations. E
Store unused food and supplies; refrigerate or freeze usable leftover foods; dispose of unusable leftovers and garbage; use established procedures for handling foods to be stored. E
Monitor temperatures of food to assure that safety and quality standards are met. E
Maintain routine records related to work performed. E
Attend a variety of meetings and in-service training as assigned.
Train student workers as assigned.
Perform related duties as assigned. SUPPLEMENTAL INFORMATION KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Basic food preparation methods including washing, cutting and assembling food items.
Standard kitchen utensils and equipment.
General kitchen sanitation and safety practices.
Proper lifting techniques.
Basic math and cashiering skills.
Interpersonal skills using tact, patience and courtesy.
Oral and written communication skills.
Basic record-keeping techniques.
ABILITY TO:
Prepare, produce, heat, package and serve a variety of foods in large quantities.
Complete assignments within the allotted time with minimal supervision.
Maintain standards of cleanliness, sanitation, and personal hygiene.
Operate standard kitchen equipment safely and efficiently.
Learn to operate a Point of Sale (POS) terminal.
Perform cashiering duties, count money, and make change with speed and accuracy.
Wash, cut, slice, grate, mix and assemble food items and ingredients.
Read, write, and communicate at a level required for successful job performance.
Understand and follow verbal and written directions.
Perform basic record-keeping techniques.
Establish and maintain cooperative and effective working relationships with others.
Follow directions and prescribed work practices.
LICENSES AND OTHER REQUIREMENTS:Valid Food Handler's Card issued by an authorized agency within 10 days of hire. WORKING CONDITIONS:
ENVIRONMENT:
Food service environment.
Subject to heat from ovens and cold from refrigerators and freezers.
Occasionally exposed to outside weather conditions.
PHYSICAL DEMANDS:
Standing and walking for extended periods of time.
Hearing sound to warn of potential danger and follow verbal direction.
Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
Dexterity of hands and fingers to operate a computer keyboard and food service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Seeing to read a variety of material, count money, and monitor food quality and quantity.
Smelling to distinguish odors and detect spoiled food.
Speaking to communicate by telephone and face-to-face conversations.
Lift up to 50 pounds.
HAZARDS:
Heat from ovens.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Exposure to cleaning chemicals and fumes.
In accordance with Personnel Commission Rules and Regulations of Classified Service # 70.200.1, new employees to Poway Unified School District will be placed at Step 1 of the official salary range designated for the position. Any variances in initial placement are addressed in, and shall be carried out in agreement with, this rule.
The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability.
For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406
