Montebello Unified School District
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Nutrition Services Assistant 1
at Montebello Unified School District
|Job Title:||Nutrition Services Assistant 1|
|Salary:||$12.88 - $16.93 Hourly|
|Location:||Montebello and Bell Gardens, California|
This is an Open Competitive recruitment to create an eligibility list for current and future vacancies. Successful candidates are expected to work between three (3) hours a day, five (5) days a week, and ten (10) months a year.
Under supervision, performs basic food preparation and food service duties in support of nutrition center activities, including setting up serving areas, assisting with routine food preparation, serving food, cashiering, washing dishes and cleaning and sanitizing the nutrition center; and performs related duties as assigned.
Nutrition Services Assistants I perform basic duties to assist in the daily activities of nutrition centers, performing routine food service and preparation and cleaning duties. Incumbents are responsible for ensuring nutrition centers are maintained in a clean and sanitary condition, setting up serving areas and measuring food portions to ensure each child receives a balanced, healthy meal.
The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.
1. Assists with food preparation by counting, weighing, measuring, cupping and scooping into serving size portions; prepares salads for individual salads and for salad bars; trays and warms food in the oven; makes gelatin or similar products by following simple recipes involving measuring and mixing steps; wraps baked goods, sandwiches and other foods.
2. Sets up and prepares serving areas; sets up and replenishes hot food areas and the salad bar; assembles plates, bowls, napkins and utensils; counts lunch plates; prepares trays and pans; sets up the teachers lounge.
3. Records the quantity of food used for each meal; counts and stocks the milk cooler; counts leftover food and beverages and stores them in the pantry or freezer; fills and wraps food containers; records and stores delivered goods; assists with inventory; records cooler and food temperatures to ensure compliance with state regulations.
4. Performs general cleaning duties to ensure nutrition centers and equipment are clean and sanitary; washes, dries and puts away center equipment, utensils and appliances; cleans and sanitizes work areas, carts and coolers; sweeps and mops the kitchen and pantry; cleans tables and the teachers lounge.
5. Prepares serving carts and other equipment for sale at specific sites outside of the nutrition center; takes out and sells from food and mobile carts; transports food on campus; returns food and equipment to the nutrition center; may assist with preparing meals and packed lunches for off-site school programs, such as Head Start, Community Day Schools, special education, the infant/toddlers programs, or the Summer Food Service programs.
6. Serves students, staff and faculty at service lines and mobile carts; performs cashiering duties, including collecting money, making change and monitors meal accountability at the computerized point-of-sale machine by ensuring students receive the USDA required meal components and portions, and that they are served one reimbursable breakfast and lunch.
1. May drive a school van to pick up and deliver food and supplies at various sites as needed; loads and unloads vans with food and supplies for transport to other sites.
2. May act as back-up for Nutrition Services Assistants II in the absence of those individuals.
1. Basic methods of food preparation and service.
2. Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities.
3. Basic kitchen utensils, equipment and appliances and methods of use.
4. Methods and practices of sanitary food-handling and kitchen safety.
5. Basic mathematics and cashiering skills.
6. Customer service practices.
1. Prepare and serve food effectively in a fast-paced environment.
2. Perform cashiering duties and accurately make change.
3. Learn to operate a computerized point-of-sale system, and standard kitchen equipment and utensils, including ovens, warmers, steamers and dish washing machines.
4. Learn methods and procedures for preparing, packaging and serving food in large quantities.
5. Learn meal patterns, portion sizes and nutrition requirements in accordance with federal, State and local laws and standards.
6. Monitor and keep record of food temperatures, quantity of food used and serving portions.
7. Keep accurate food counts and inventories.
8. Learn sanitation and safety practices related to the handling and serving of food in large quantities.
9. Communicate clearly and effectively orally.
10. Understand and follow oral and written instructions.
11. Use tact, discretion and courtesy in dealing with students and teachers.
12. Establish and maintain cooperative and effective working relationships with District staff, faculty, students and others encountered in the course of work.
Education, Training, and Experience:
1. A combination of paid or volunteer experience that provides preparation for work responsibilities requiring reliability and attention to detail.
2. Or some combination of education, training and experience that produces the requisite knowledge and ability.
Licenses; Certificates; Special Requirements:
A valid California driver's license and proof of current automobile insurance.
PHYSICAL AND MENTAL DEMANDS
1. Lifting, carrying and moving heavy shipments and equipment.
2. Working in an area with a wide range of temperatures.
3. Standing and walking on concrete and tile floors for long periods of time.
4. Works with knives, can openers or other sharp objects.
Persons with disabilities may be able to perform the essential duties of this class with reasonable accommodation. Reasonable accommodation will be evaluated on an individual basis and depend, in part, on the specific requirements for the job, the limitations related to disability and the ability of the hiring bureau to accommodate the limitation.
After the evaluation of minimum qualifications, examination parts for this recruitment may include, but are not limited to the following: scored supplemental questionnaire, written exam, performance exam, oral appraisal interview, physical ability test, oral presentation, project assignment, etc.
The Personnel Commission reserves the right to change, alter, cancel, add or modify examination parts, as well as weights and dates.