Nutrition Services Assistant I

Nutrition Services Assistant I

Job Purpose Statement/s:

The job of Nutrition Services Assistant I is done for the purpose/s of preparing and distributing food items for consumption by students and school personnel and maintaining facilities in a sanitary condition.

Essential Job Functions:

* Cleans utensils equipment and the storage food preparation and serving areas for the purpose of maintaining sanitary conditions.

* Collects payments for the purpose of completing meal/snack transactions.

* Inspects received items of food and/or supplies and equipment for the purpose of ensuring specifications quantity and quality of orders and/or complying with mandated health requirements.

* Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.

* Responds to inquiries of students staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.

* Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

* Stocks food condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Other Job Functions:

* Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

* Prepares documentation for the purpose of providing written support and/or conveying information.

Job Requirements - Qualifications:

* Experience Required: District will provide training. However prior satisfactory job performance or evaluation is preferred.

* Skills Knowledge and/or Abilities Required:

Skills to perform basic arithmetic calculations operate and care for institutional kitchen equipment and work closely with other people.

Knowledge of modern methods of food preparation health codes and sanitation principles.

Abilities to stand/walk for prolonged periods understand and carry out oral and written instructions. Significant physical abilities include lifting/carrying/pushing/pulling balancing stooping reaching/handling/fingering talking/hearing conversations and other sounds (potential hazards) and visual acuity/depth perception/visual accommodation.

* Education Required: High School diploma or equivalent.

* Licenses Certifications Bonding and/or Testing Required: Criminal Justice Fingerprint Clearance TB Clearance Valid Drivers License and passage of Oakley Union Elementary School Districts test.

SUMMARY OF PHYSICAL DEMANDS RATINGS

The following analysis entails an evaluation of the Physical Demands factors of the job as it exists. This method provides a basis for permitting modification to fit the capabilities and needs of workers with disabilities.

Rating Symbol Key:

NP Not Present - Does not exist

O Occasionally - Up to 1/3 of the time

F Frequently - From 1/3 to 2/3 of the time

C Constantly - 2/3 or more of the time

1. STRENGTH:

A. Standing 45%

Walking 45%

Sitting 10%

B. Lifting F 45 lbs

Carrying F 45 lbs

Pushing F 45 lbs

Pulling F 45 lbs

2. CLIMBING: O

BALANCING: C

3. STOOPING: F

KNEELING: O

CROUCHING: O

CRAWLING: NP

4. REACHING: C

HANDLING: C

FINGERING: F

FEELING: O

5. TALKING:

Ordinary C

Other C

HEARING:

Conversations C

Other Sounds F

6. SEEING:

Acuity Near C

Acuity Far O

Depth Perception F

Accommodation F

Color Vision O

Field of Vision

7. PHYSICAL DEMANDS RATING SUMMARY: Heavy Work: (2) (3) (4) (5) (6)

(DOL Physical Demand Categories 1 to 6 are very significant to the customary performance of the job if contained in parenthesis)

8. PHYSICAL DEMAND COMMENTS: Examples of lifting/carrying/pushing/pulling are sack of flour case of soft drinks trays carts hand truck balancing is wet slippery floors stooping is low rack oven reaching/handling/fingering are dishes spoons food cash hearing normal conversation and other sounds visual acuity serving preparing food.

SUMMARY OF ENVIRONMENTAL CONDITIONS RATINGS

The following analysis represents evaluation of the surroundings in which the job is performed. Environmental Conditions must by definition be specific and related to the job.

Key to Environmental Factors Rating:

NP Not Present in the Job Environment

S Seldom - Under 5% of Work Day

O Occasionally - Up to 1/3 Time

F Frequently - From 1/3 to 2/3 Time

C Constantly - 2/3 or More Time.

1. ENVIRONMENT:

Inside 80% Outside 20%

Inside/Outside work site location Primary activity of job performed inside

2. EXTREME COLD: O

Extreme Cold Walk in freezer/coolers

3. EXTREME HEAT: F

Extreme Heat Stoves ovens fryers

4. WET/HUMID: C

Wet and/or Humid Conditions Washing

dishes/pans/hands

5. NOISE: 80 decibels

VIBRATION: O

Noise Normal working conditions kitchen

Vibration Mixers

6. HAZARDS:

Mechanical F

Explosives NP

Electrical F

Radiant Energy F

Burns F

Other Hazard/s F

Mechanical Hazards Mixers slicers oven doors and knives

Electrical Hazards Electrical appliances

Burn Hazards Ovens steam tables and hot pans

Other Hazardous Conditions Wet surfaces

(slipping)

7. ATMOSPHERIC CONDITIONS:

Fumes F

Mists F

Odors F

Gases NP

Dusts O

Poor Ventilation O

Other Atmospheric Hazards NP

Fume Exposure Solvents and ovens

Mists Boiling water and dish water

Odor Exposure Oven cleaners bleach and cleaners

Dust Exposure Flour and pollen

Poor Ventilation Conditions A problem if window is closed or fan is off

8. PROTECTIVE CLOTHING - DEVICES: Latex/plastic/mesh gloves hair nets back braces aprons.

9. E. C. SUMMARY: Inside Work (2) (3) (4) (5) (6) (7) Numbers encircled by () indicate significant involvement of factors enumerated and rated abo
Requirements / Qualifications