Child Nutrition Assistant II

Under the general direction of the Director of Child Nutrition the Child Nutrition-Assistant II provides support to the educational process at assigned food service location/s with specific responsibilities for preparing and serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition. The incumbents in this classification provide the school community with safely and reliably prepared and served food items at breakfast and lunch which directly supports student learning and achievement. The incumbents in this classification provide the school community with safely and reliably prepared and served food items at breakfast and lunch which directly supports student learning and achievement.

The following alphabetical list of functions duties and tasks is typical for this classification. Incumbents may not perform all of the listed duties and/or may be required to perform other closely related or department-specific functions duties and tasks from those set forth below to address business needs and changing business practices.

• Assists in food preparation for special events at assigned location as requested.
• Cleans utensils equipment and storage food preparation and serving areas to maintain required sanitary conditions.
• Enters food orders into Food Service Inventory software.
• Inspects food items and/or supplies for the purpose of verifying quantity quality and specifications of orders and/or complying with mandated health standards.
• Inventories food condiments and supplies to ensure timely reorder and availability of items for meeting projected menu requirements.
• Maintains equipment storage food preparation and serving areas in a sanitary condition in compliance with current health and safety standards.
• Maintains files and records (e.g. temperature logs transport records) to provide written documentation and support and/or conveying information.
• May opens site kitchen to prepare set up and serve breakfast meal.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Operates a variety of kitchen/cafeteria equipment such as stoves and ovens for the purposes of cooking heating or warming prepackage food items.
• Operates kitchen machinery (e.g. pre-pack machine slicers) for the purpose of preparing packaging and/or transporting meals.
• Performs functions of other nutritional services positions when requested by supervisor to ensure adequate staff coverage within the sites nutritional services operations.
• Prepares food and beverage items to meeting mandated nutritional and projected meal requirements.
• Prepares standardized documents (e.g. transport records inventory sheets) to communicate information to others.
• Provides work direction and coordination to assigned Child Nutrition Assistant I.
• Reports equipment malfunctions notifying supervisor of need for repair and/or replacement.
• Serves and assists in preparation of institutional quantities of food items from established menus.
• Serves food items according to specified quantities and portions.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Travels to assigned school site for the purpose of arranging preparing and serving meals to students and other school personnel.
• Performs other related duties as assigned for ensuring the efficient and effective functioning of the work unit and the District including various mandatory District trainings.

KNOWLEDGE SKILLS AND ABILITIES

(At time of application)

Knowledge of:

• Safety and food sanitation practices and procedures (e.g. washing and cutting vegetables and meat assembling items for packaging and controlling food temperature during storage shipping and serving)
• Quantity food preparation and handling
• Institutional quantity food preparation methods procedures and services
• Food serving methods and procedures such as heating and wrapping food items
• Basic food handling techniques including storage and proper temperature control
• Setting up and selling food items
• Inventory record keeping and ordering practices
• Standard kitchen equipment utensils and weights and measures
• Basic mathematics (add subtract divide decimals fractions for making change counting a drawer measuring proportions of food items taking inventory and ordering supplies)

Skills and Abilities to:

• Adhere to safety practices
• Operate equipment found in a commercial kitchen
• Skilled at computerized data entry for food service-related data and transactions
• Work as part of a team
• Work at a fast pace with interruptions
• Communication with persons of diverse backgrounds
• Patience and flexible; ability to follow oral and written instructions
• Prepare set-up and serve food to students according to established procedures
• Accurately handle and account for money received and make change
• Safely and efficiently operate standard kitchen equipment appliances and utensils
• Follow applicable health and sanitation requirements
• Work effectively under time constraints
• Communicate effectively with students co-workers and others of diverse background
• Understand be sensitive to and respect the diverse academic socio-economic ethics religious and cultural backgrounds disabilities and sexual orientation of students parents teachers administrators and staff
• Establish and maintain effective interpersonal relationships and effectively communicate using tact patience and courtesy in a manner that reflects positively on the District.

RESPONSIBILITY:

Responsibilities include working under general supervision using standardized procedures; leading guiding and/or coordinating others.

(Must be performed with or without reasonable accommodations)

• Performing duties in a commercial kitchen and food serving environment subject to heat from ovens cold from walk-in refrigerators and freezers
• Lifting carrying pushing and pulling heavy objects up to 52 pounds
• Standing and walking for extended periods of time
• Dexterity of hands and fingers to operate kitchen equipment
• Carrying pushing or pulling food trays carts materials and supplies
• Kneeling crouching and or stooping to retrieve items on lower shelves or to wipe spills
• Reaching overhead above the shoulders and horizontally
• Seeing to assure proper quantities of food
• Hearing of sufficient clarity to receive verbal instructions and food orders and carry them out accurately
• Bending at the waist
• Exposure to very hot foods equipment and metal objects
• Exposure to sharp knives and slicers
• Exposure to cleaning and sanitizing agents

(At time of application and in addition to the Knowledge Skills and Abilities listed above.)

EDUCATION REQUIRED:

High School diploma or equivalent.

EXPERIENCE REQUIRED:

Two (2) years of work experience in school food services; experience with menu planning and basic nutrition preferred.

LICENSE(S) REQUIRED:

• None

CERTIFICATIONS AND TESTING REQUIRED:

• Pass the Districts applicable proficiency exam for the job class with a satisfactory score
• Possession of or ability and qualifications to obtain Food Safety Certification within twelve (12) months of appointment and failure to do so could result in release
• After offer of employment obtain:
  • Criminal Justice and FBI Fingerprint Clearance
  • Negative TB test result plus periodic post-employment retest as required (currently every four years)
  • Pre-employment physical exam D through Districts provider at Districts expense

SALARY SCHEDULE:
Classified Salary Range: 14
Work Calendar: 205 Days
Work Hours: 6:00 am - 2:30 pm (8 hours/day)
Department: Child Nutrition Department

*Materials Required*:
1. Completed application
2.Proof of High School Diploma or Equivalency (copy of official transcript OR copy of diploma is acceptable)

*PC RULES 5.2.1.2 -5.2.1.2 - In-house employees will have first consideration for the position. If sufficient candidates are not available to complete the three ranks the Personnel Commission will move to include outside candidates.

The examination process will include screening to ensure applications are complete and meet all minimum qualifications. No additional information will be accepted from applicants once the application has been submitted.Only the most qualified applicants who pass the minimum qualifications review will be invited to the examination process.