Job Description / Essential Elements:
OCEANSIDE UNIFIED SCHOOL DISTRICT CLASS SPECIFICATION
NUTRITION SERVICES ASSISTANT
Under general supervision, to produce, distribute and serve a variety of foods in quantity, to maintain food service areas, facilities and equipment in a clean and sanitary condition; to operate cash register and a computer terminal; and to provide customer service to students, school staff, and other customers.
ESSENTIAL JOB FUNCTIONS
1. Performs production of foods and beverages, such as main dishes, side dishes, salads, sandwiches and snacks per the established student/staff/catering menus and recipes.
2. Reads production sheets and rosters, maintains and records required food temperatures per safety and sanitation standards, and records leftovers.
3. Moves bulk quantities of food or ingredients and supplies to and from various locations including storage areas and vending carts.
4. Sets up, sells and serves food items, drinks and meals to students and staff from cafeteria and other serving stations, including vending carts.
5. Ensures meals served meet National School Lunch Program guidelines and district guidelines.
6. Operates a cash register and computer terminal, collects money and prepayments, makes change, and counts totals. Follows standards and procedures regarding cash reporting.
7. Cleans utensils, equipment, food service areas, and facilities to ensure cleanliness and sanitation.
8. Operates a variety of kitchen equipment.
OTHER JOB FUNCTIONS
1. Performs other duties as related to the position.
2. May be asked to periodically work at other sites.
Training and Experience
The knowledge, skills, and abilities required for this classification would typically be acquired through graduation from high school or possession of a high school equivalency certificate; experience in the serving and production of foods is desirable; or any combination of training, education, and experience that would provide the required knowledge and abilities.
Basic methods, materials, procedures and equipment used in the production, serving and storage of food in quantity.
Basic food serving utensils and equipment.
Standard safety and sanitation practices and procedures used in the preparation production, serving and storage of food.
Basic math and cashiering skills.
Read production sheets and rosters.
Maintain and record required food temperatures.
Produce a wide variety of food in large quantities.
Lift and transport quantities of food or ingredients.
Stand for sustained periods of time.
Work effectively during rush conditions.
Make change quickly and accurately.
Operate a Point of Sale (POS) and computer terminal.
Establish and maintain cooperative working relationships with others.
Understand and follow oral and written instructions.
Cafeteria environment, subject to noise from equipment operation; exposure to extreme heat and/or cold (freezers).
Refer to specific job analysis for detailed physical demands of this position.
Possession of a current Food Handler’s card.
Director of Child Nutrition