The Vacancy, Basic Function, Minimum Qualifications
THE VACANCY:
This recruitment is open and promotional, meaning all are welcome to apply and current employees in permanent positions are eligible to receive seniority credit and promotional placement once passing all exams.
Nutrition Services Assistant II positions range between 5.5 to 7.0 hours per day and can be assigned to school sites or to the Central Kitchen.
The current vacancy is at Davis Elementary working 6.75 hours per day, 10 months per year.
Please apply online at www.governmentjobs.com/careers/nmusd.
JOB FUNCTION:
Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned elementary school or Nutrition Center; maintain the kitchen and nutrition service areas in a safe, clean and orderly condition; perform cashiering duties and prepare daily cash and sales reports.
DISTINGUISHING CHARACTERISTICS:
Incumbents in the Nutrition Services Assistant II classification perform more complex food service preparation and service activities and are typically assigned to the central kitchen or an assigned satellite kitchen. The Nutrition Services Assistant III classification is the advanced level in this series. Incumbents perform skilled functions in preparing, cooking, baking and packaging of large quantities and varieties of food at an assigned nutrition service location. The Nutrition Services Assistant I classification is the entry-level class in this series. Incumbents perform basic and routine nutrition service activities at an assigned site.
MINIMUM QUALIFICATIONS:
EDUCATION AND EXPERIENCE:
Any combination equivalent to: graduation from high school and one year experience in the operation of school cafeterias and preparing and serving food.
LICENSES AND OTHER REQUIREMENTS:
Valid ServSafe food handler certificateExamination Procedures And Information
THE EXAMINATION:
Exam Weight
Supplemental Questions: Qualifying
Written Examination: 50%
Qualifications Appraisal Interview: 50%
The supplemental questions to the application will be reviewed and rated for certification. These questions are required at the time of application and are qualifying.
An eligibility list will be established for successful candidates which will be used to fill open positions during the life of the list.
Examinations and interviews held to create the eligible list will be conducted virtually, using different online/internet platforms that require video recording or conferencing capabilities, as well as access to a computer with internet connection and basic Microsoft Office Suite Software.
The virtual written examination is tentatively scheduled for the week of May 6th. The virtual qualifications appraisal interview (oral exam) is tentatively scheduled for the week of May 13th. You will be contacted via email, as indicated on your application, regarding your ability to participate in the examination phase of this recruitment.
Applications will be reviewed for minimum requirements. However, Newport-Mesa Unified School District reserves the right to hold a competitive screening based on the number of applications and the needs of the District.
If you elect to have Newport-Mesa Unified School District (hereafter, 'District') contact you via email regarding your application and the hiring process, please be aware that the District is not responsible for any contacts you may have blocked on your email service. Unclaimed emails to applicants are not the responsibility of the District. In an effort to allow our emails through your personal spam filter, you can try to add the domain @nmusd.us and @governmentjobs.com to your safe senders list.
Job Responsibilities
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations.
Process student payments utilizing assigned software; review free and reduced lunch applications for completeness; set up and monitor temporary free and reduced lunch accounts pending District approval; prepare notifications on status of pre-paid accounts.
Count money and make correct change; count and record daily cash receipts; total daily sales; prepare manual or automated daily cash, sales and ordering reports.
Estimate sales and food needed for production; order daily meals; inventory, order, receive, store and rotate food and supplies; maintain flow of products from ovens to serving areas to assure timely service.
Prepare and assemble sandwiches, meats, fruit, vegetables, dressings, salads and other food items as assigned; set-up, count, stock and serve milk; check expiration dates and discard containers as needed; package food for distribution various to District sites.
Set-up, replenish and maintain cleanliness of student and staff salad bars; prepare a la carte snack bar cart; maintain related records.
Clean serving counters, tables, chairs, food containers and other nutrition service equipment and areas; assist with washing and drying dishes and utensils as needed.
Sweep and mop floors to assure a safe and sanitary work environment.
Operate a variety of nutrition service equipment including an electric slicer, mixer, oven, steamer and grill.
Set up and take down serving tables; organize serving areas.
Monitor the behavior of students utilizing the cafeteria; train and provide work direction and guidance to nutrition service employees and student workers as assigned.
Assist with the loading and unloading of nutrition service containers on and off delivery vehicles.
Assist with food preparation and service at special events as assigned; travel to other school sites to assist nutrition service staff as needed.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Methods of preparing and serving food in large quantities.
Sanitation practices related to preparing, handling and serving food.
Storage and rotation of perishable food.
Basic food preparation including washing, cutting and assembling food items and ingredients.
Basic math and cashiering skills.
Basic record-keeping techniques.
Operation of nutrition service equipment.
Rules and regulations pertaining to health and safety in the cafeteria.
Interpersonal skills using tact, patience and courtesy.
Principles of training and providing work direction.
ABILITY TO:
Operate nutrition service equipment safely and efficiently.
Observe and follow health and sanitation requirements.
Prepare and serve food in accordance with health and sanitation regulations.
Maintain nutrition service equipment and areas in a clean and sanitary condition.
Wash, cut, slice, grate, mix and assemble food items and ingredients.
Assure that food items are prepared, served and stored properly.
Perform cashiering duties and make change accurately.
Establish and maintain cooperative and effective working relationships with others.
Train and provide work direction to others.
Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
Meet schedules and time lines.
Understand and follow written or oral directions.
Maintain records.
WORKING CONDITIONS:
ENVIRONMENT:
Indoor kitchen environment.
Subject to heat from ovens.
PHYSICAL DEMANDS:
Standing for extended periods of time.
Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies.
Dexterity of hands and fingers to operate nutrition service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Hearing and speaking to exchange information.
Seeing to monitor students and 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 and fumes.
Ewing Consulting, Inc. August 2016
