Nutrition Services Worker

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.

• Assist in quantity preparation packaging and serving of hot and cold menu items at an assigned school site or the central kitchen. E
• Assist in maintaining nutrition service facilities and equipment in a clean and sanitary condition; clean serving counters tables chairs and nutrition service equipment; wash trays pots pans utensils and serving equipment.E
• Participate in assembly line food preparation and packaging activities; wash cut measure and scoop food items; open cans and other food containers; assemble or mix ingredients and food items such as salads sandwiches and cakes as assigned; grease pans.E
• Package and wrap food items; remove food packs from assembly line and place on storage racks.E
• Assist with panning food and placing trays in ovens and warmers; take and record temperatures of food in accordance with established procedures as assigned; transport food on carts. E
• Participate in the set up of food items trays condiments and utensils at windows carts kiosks and counters; serve food to students and staff; perform cashiering duties; count money and make correct change; collect tickets. E
• Assist in assuring proper stock levels are maintained at serving windows and counters during meal service periods. E
• Operate a computerized point of sale system; monitor student input of Personal Identification Numbers (PINs); scan student identification cards; enter alternate meal selections as necessary. E
• Count leftover items as assigned; operate a garbage disposal to dispose of leftover items; dispose of trash. E
• Operate nutrition service equipment such as slicers strainers mixers warmers ovens and can openers. E
• Pull bulk food and supplies from freezers refrigerators and storage; assist with stocking and rotating food for freshness and temperature control; date food items as assigned.E
• Participate in site inventories as assigned; count milk and juice containers as assigned.
• Attend a variety of meetings and in-service trainings.
• Perform related duties as assigned.

Knowledge of:

Standard kitchen utensils and equipment.
General kitchen sanitation and safety practices.
Basic food preparation methods including washing cutting and assembling food items.
Basic math and cashiering skills.
Interpersonal skills using tact patience and courtesy.
Oral and written communication skills.
Basic record-keeping techniques.

Ability to:

Assist in maintaining nutrition service equipment and areas in a clean and sanitary condition.
Operate standard kitchen utensils and equipment.
Wash cut mix and assemble ingredients and food items.
Communicate effectively both orally and in writing.
Establish and maintain cooperative and effective working relationships with others.
Understand and follow oral and written instructions.
Maintain basic records.
Perform cashiering duties and make change accurately.
Meet schedules and time lines.
Learn methods and procedures for preparing packaging and serving food in large quantities.
Learn sanitation and safety practices related to the handling and serving of food in large quantities.
Learn proper methods of food rotation and storage.
Learn proper lifting techniques.
Learn to operate a computerized point of sale system.

Education and Training:

Completion of the eighth grade.

Experience:

Sufficient experience to demonstrate the knowledge and abilities listed above.

Any other combination of training and/or experience that could likely provide the desired skills knowledge or abilities may be considered.

Valid Food Handlers certificate is desirable.

Please note that substitute employees do not receive health and welfare benefits nor salary step advancements. Substitutes are paid at the flat hourly rate and work on an as-needed basis.

SELECTION PROCEDURE:
The examination process for this recruitment may be comprised of one or any combination of the following:a paper screening of the applicants training background and experience; evaluation of responses on a supplemental application; written examination(s); qualifications appraisal oral examination; performance examination; or technical oral examination scored on a job-related the most highly qualified candidates will be invited to continue in the examination process.Successful candidates who pass all parts of the examination process will be placed on the eligibility list in order of their relative merit as determined by these competitive examinations.

The eligibility list for this classification will remain in effect for a period of 6 months.

Nondiscrimination Statement: The Long Beach Unified School District prohibits unlawful discrimination harassment (including sexual harassment) intimidation or bullying targeted at any student or employee by anyone based on the student or employees actual or perceived race color ancestry nationality national origin immigration status ethnic group identification ethnicity age religion marital status pregnancy and related conditions parental status physical or mental disability medical condition sex sexual orientation gender gender identity gender expression or genetic information or association with a person or group with one or more of these actual or perceived characteristics.

For questions or complaints contact Equity Compliance Officer: Steve Rockenbach Director of Employee Relations1515 Hughes Way Long Beach CA 90815 and Title IX Coordinator: Kimberly Dalton Director of Human Resource Services 1515 Hughes Way Long Beach CA 90815 and 504 Coordinator: Jenny R. Acosta Program Administrator 2221 Argonne Ave LB 90815 .