Nutrition Services Assistant

Nutrition Services Assistant I

This recruitment is open and promotional, meaning all are welcome to apply and current employees in permanent positions are eligible to receive seniority credit and promotional placement once passing all exams. There are several Nutrition Services Assistant I openings. Positions range between 2.5 and 3.75 hours per day, 5 days per week, 10 months per year, and can be assigned to school sites or at the Central Kitchen.

Job function is to assist in quantity preparation and serving of foods at an assigned site; assist in maintaining nutrition service facilities in a clean and sanitary condition. The Nutrition Services Assistant I classification is the entry-level class in this series. Incumbents perform basic and routine nutrition service activities at an assigned site. Minimum qualifications include any combination equivalent to sufficient training and experience to demonstrate the knowledge and abilities listed above.

Examination procedures include a supplemental questions and a written examination, each weighted at 50%. The virtual written and oral examinations will be held throughout the recruitment. You will be contacted via email regarding your ability to participate in the examination phase of this recruitment.

Representative duties include assisting in the preparation, cooking, baking and service of food; preparing salads and sandwiches; opening cans; setting up faculty and staff salad bar; replenishing containers as necessary. Cleaning serving counters, tables, food containers, and other nutrition service equipment; preparing food and beverages for sale; counting and setting-up plates, trays and utensils; arranging serving areas. Sweeping and mopping floors to assure a safe and sanitary work environment.

Operating dishwashers and washing trays, pots, pans, plates, utensils, and other serving equipment. Stocking condiments, food items and paper goods; assisting in the storage and rotation of supplies in storage areas; assisting with periodic inventories as assigned. Performing routine cashiering duties; counting money and making correct change; preparing notifications on status of prepaid lunch accounts; accounting for transactions utilizing assigned software;

locking and unlocking serving areas as required. Setting up speed lines and carts for food service. Operating a variety of nutrition service equipment including an electric slicer, mixer, oven, steamer and grill. Planning and estimating ordering quantities for food and supplies; assisting in the ordering, receiving, storing, rotation and inventory of food and supplies; loading and unloading food service containers on and off delivery vehicles as assigned.

Assisting in setting up special events and catering affairs. Assisting in the supervision of student behavior. Perform related duties as assigned.

Knowledge and abilities include basic kitchen utensils and equipment, basic math and cashiering skills, interpersonal skills using tact, patience and courtesy, proper lifting techniques, learning methods and procedures for preparing and serving food in large quantities, learning sanitation practices related to the handling and serving of food, performing duties in a safe and sanitary manner, establishing and maintaining cooperative and effective working relationships with others, maintaining nutrition service equipment and areas in clean and sanitary condition, understanding and following oral and written directions.

Working conditions include an indoor kitchen environment, subject to heat from ovens, standing for extended periods of time, lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies, dexterity of hands and fingers to operate nutrition service equipment, reaching overhead, above shoulders and horizontally, bending at the waist, kneeling or crouching, hearing and speaking to exchange information, seeing to monitor food quality and quantity.

Hazards include 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.