REDONDO BEACH UNIFIED SCHOOL DISTRCLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT I
BASIC FUNCTION:
Under the direction of an assigned supervisor or lead, assist in quantity preparation and serving of foods at an assigned school site; assist in maintaining food service facilities, equipment and utensils in a clean and sanitary condition.
DISTINGUISHING CHARACTERISTICS:
The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch.
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Assist in the preparation and service of food; prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods.
Assist in maintaining food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment.
Clean serving counters, tables, chairs, food containers and food service machines and equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils.
Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary.
Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received.
Operate standard food service equipment such as slicers and warmers
Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition.
Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Basic food preparation including washing, cutting and assembling food items and ingredients.
Basic kitchen utensils and equipment.
Interpersonal skills using tact, patience and courtesy.
Proper lifting techniques.
Basic math and cashiering skills.
Oral and written communication skills.
ABILITY TO:
Provide timely service of foods for students and staff at an assigned school site.
Assist in maintaining food service facilities, equipment and utensils in a clean and sanitary condition.
Learn methods and procedures for preparing and serving food in large quantities.
Learn sanitation practices related to the handling and serving of food.
Wash, cut, slice, grate, mix and assemble food items and ingredients.
Communicate effectively both orally and in writing.
Work cooperatively with others.
Understand and follow oral and written directions.
Learn to operate a POS system and make change accurately.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above.
LICENSES AND OTHER REQUIREMENTS:
Valid ServSafe Certificate.
WORKING CONDITIONS:
ENVIRONMENT:
Food service environment.
Subject to heat from ovens.
PHYSICAL DEMANDS:
Standing for extended periods of time.
Hearing and speaking to exchange information.
Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
Dexterity of hands and fingers to operate food service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Seeing to monitor food quality and quantity.
HAZARDS:
Heat from ovens.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Exposure to cleaning chemicals
