CLASS TITLE: NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor, participate and assist in quantity preparation of foods at the central kitchen or assigned school site; serve food to students and staff according to established procedures; assist in maintaining food service facilities in a clean and sanitary condition. DISTINGUISHING CHARACTERISTICS: Nutrition Services Assistant II incumbents work at an assigned school site or the central kitchen and are assigned longer shifts. The Nutrition Services Assistant I classification is the entry-level position in the series. Incumbents perform basic and routine food service activities at the central kitchen or assigned school site. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Participate and assist in quantity preparation of foods at the central kitchen or assigned school site. Heat, portion and serve food to students and staff according to established procedures; cut, wash, peel and assemble food items; fill carts with condiments and food items; set up packaged foods, fruit, milk and dessert items; count milk and juice containers; put food into warmers and assure proper temperature of foods according to established guidelines. Participate in assembly line food packaging activities as assigned at the central kitchen; operate an assembly line belt; participate in the cooking of pizzas, hamburgers and other hot items; place food items on plates or trays; assemble food for packaging and transportation to schools; assure proper count of food items; inspect food for portion and quality control. Assist in maintaining food service facilities in a clean and sanitary condition; operate dishwashers; wash trays, plates, counter tops, utensils, and other serving equipment; sweep and mop floors; discard trash. Perform routine cashiering duties; count money and make correct change. Maintain routine records related to assigned activities. OTHER DUTIES: Oversee an area in a secondary school such as snack bar, carts or front line as assigned by the position; provide work direction and guidance to staff and students in assigned area. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Methods and procedures for preparing and serving food in large quantities. Sanitation practices related to the handling and serving of food. Basic food preparation methods including washing, cutting and assembling food items. Basic math and cashiering skills. Basic kitchen utensils and equipment. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Oral and written communication skills. ABILITY TO: Participate and assist in quantity preparation and serving of foods at an assigned central kitchen or other site. Perform routine cashiering duties. Assure that food items are prepared, served and stored properly. Participate in assembly line food packaging activities as assigned. Maintain nutrition service equipment and areas in clean and sanitary condition. Understand and follow oral and written directions. Add, subtract, multiply and divide quickly and accurately. Establish and maintain effective and cooperative working relationships with others. Operate a variety of standard kitchen utensils and equipment. Meet schedules and time lines. Identify reimbursable meals. EDUCATION AND EXPERIENCE: Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above and one year experience in the preparation and serving of food in large quantities. WORKING CONDITIONS: ENVIRONMENT: Kitchen and cafeteria/indoor environment. Subject to heat from ovens and cold from refrigerators or freezers. PHYSICAL DEMANDS: Standing for extended periods of time. Lifting, carrying, pushing or pulling moderately heavy food trays, carts and supplies. Dexterity of hands and fingers to operate nutrition service equipment. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking to exchange information. Seeing to monitor food quality and quantity and count money. HAZARDS: Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects.