Nutrition Services Assistant I #11-26

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 Regular and Substitute Nutrition Services Assistant I openings. Positions range between 2.5 and 3.75 hours per day and can be assigned to school sites or at the Central Kitchen.

Under direction of an assigned supervisor, assist in the 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. The Nutrition Services Assistant II classification performs more complex food service preparation and service activities and is typically assigned to the central kitchen or an assigned satellite kitchen. The Nutrition Services Assistant III classification is the advanced level in this series. Incumbents perform skilled functions in preparing, cooking, baking and packaging of large quantities and varieties of food at an assigned nutrition service location.

Assist in the preparation, cooking, baking and service of food; prepare breads, dressings, vegetables and assemble various ingredients as assigned; package, wrap and reheat food items according to established procedures and portion control standards. Heat, fry, portion and serve food to students and staff according to established procedures. Prepare salads and sandwiches; open cans; set up faculty and staff salad bar; replenish containers as necessary. Clean serving counters, tables, food containers, and other nutrition service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils; arrange serving areas. Sweep and mop floors to assure a safe and sanitary work environment. Operate dishwashers and wash trays, pots, pans, plates, utensils, and other serving equipment. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with periodic inventories as assigned. Performs routine cashiering duties; count money and make correct change; prepare notifications on status of prepaid lunch accounts; account for transactions utilizing assigned software; lock and unlock serving areas as required. Set up speed lines and carts for food service. Operate a variety of nutrition service equipment including an electric slicer, mixer, oven, steamer and grill. Plan and estimate ordering quantities for food and supplies; assist in the ordering, receiving, storing, rotation and inventory of food and supplies; load and unload food service containers on and off delivery vehicles as assigned. Assist in setting up special events and catering affairs. Assist in the supervision of student behavior. Perform related duties as assigned.

Knowledge of basic kitchen utensils and equipment. Basic math and cashiering skills. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Learn methods and procedures for preparing and serving food in large quantities. Learn sanitation practices related to the handling and serving of food. Perform duties in a safe and sanitary manner. Establish and maintain cooperative and effective working relationships with others. Maintain nutrition service equipment and areas in clean and sanitary condition. Understand and follow oral and written directions. 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. 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.