Food and Nutrition Assistant I

Salary: $17.81 - $22.79 Hourly
Location : Throughout Poway Unified School District, CA
Job Type: Part Time
Job Number: 25-0125
Site/Dept: Food & Nutrition
Opening Date: 01/07/2026
Closing Date: Continuous
Number of Working Months: 9.5


Description

This video is being provided to give you a clear understanding of the nature of the position of Food and Nutrition Assistant I and its requirements. Please take the time to watch the video.*
Current Vacancies:
Black Mountain Middle, Design 39, Meadowbrook Middle, Mt. Carmel High, Oak Valley Middle, Poway High, Rancho Bernardo High, Twin Peaks Middle, Del Norte High, and West View High
**Please note that the current and anticipated vacancies for this position are 3 - 3.75 hours per day, 9.5 months per year and do not include benefits****Please note Food and Nutrition Assistant I positions are located at High School and Middle School sites ONLY**
Applications will be screened and those candidates whose backgrounds best match the requirements of the position will be invited to participate in a competitive examination process which may include any combination of the following: Multiple-choice question test or a technical/ oral appraisal interview. Examination procedures are subject to change as deemed necessary by the Director- Personnel Commission.

Candidates who pass all of the examination processes are ranked on an eligibility list according to their score(s). Selection for the position will be made from among the top three (3) ranks of candidates.
BASIC FUNCTION:

Under the direction of an assigned supervisor, assist in quantity preparation, packaging and serving of foods at an assigned school site; assist in maintaining nutrition centers, equipment and utensils in a clean, safe and sanitary condition; assist in the set up of serving areas; and perform cashiering and recordkeeping duties.

DISTINGUISHING CHARACTERISTICS:


The Food Service Assistant I classification is responsible for performing basic and routine food and nutrition preparation service, cleaning, cashiering, and related duties at central production and secondary school nutrition centers. Incumbents in the Food Service Assistant II classification perform more complex food preparation and service duties at elementary schools or perform record keeping and cash management duties at central production centers. The Food and Nutrition Assistant III classification is the advanced level in this series and performs large quantity food production at a central production center for distribution to satellite nutrition centers.

Examples of Duties
Assist in the preparation, packaging and service of food; assemble various recipe and menu items; package and wrap food items according to established procedures and portion control standards; set out prepared foods. E


Clean serving counter tables, food containers and other food and nutrition equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils; set up serving lines and carts for food service. E


Assist in maintaining food and nutrition facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors; empty waste receptacles; and wash pots, pans, plates, utensils and other serving equipment. E


Prepare salads, beverages, sandwiches and other entrees, meal components, and side dishes for sale and distribution; open cans; wash, cut, slice, grate and assemble food items as assigned; replenish containers as necessary. E


Perform cashiering duties to include operating point-of-sale terminals, collecting money, making correct change, and determining daily sales. E


Stock condiments, food items and paper goods; assist in the ordering, receiving, storing, rotation and inventory of food and supplies. E


Operate a variety of nutrition center equipment and appliances; report faulty equipment and facility repair needs as necessary; lift moderately heavy objects according to safety regulations. E


Store unused food and supplies; refrigerate or freeze usable leftover foods; dispose of unusable leftovers and garbage; use established procedures for handling foods to be stored. E


Monitor temperatures of food to assure that safety and quality standards are met. E


Maintain routine records related to work performed. E


Attend a variety of meetings and in-service training as assigned.


Train student workers as assigned.


Perform related duties as assigned.

Minimum Qualifications
High school diploma or General Education Development (GED) and sufficient training and experience to demonstrate the knowledge and abilities listed in the classification description.

Supplemental Information
KNOWLEDGE AND ABILITIES:


KNOWLEDGE OF:
Basic food preparation methods including washing, cutting and assembling food items.
Standard kitchen utensils and equipment.
General kitchen sanitation and safety practices.
Proper lifting techniques.
Basic math and cashiering skills.
Interpersonal skills using tact, patience and courtesy.
Oral and written communication skills.
Basic record-keeping techniques.


ABILITY TO:
Prepare, produce, heat, package and serve a variety of foods in large quantities.
Complete assignments within the allotted time with minimal supervision.
Maintain standards of cleanliness, sanitation, and personal hygiene.
Operate standard kitchen equipment safely and efficiently.
Learn to operate a Point of Sale (POS) terminal.
Perform cashiering duties, count money, and make change with speed and accuracy.
Wash, cut, slice, grate, mix and assemble food items and ingredients.
Read, write, and communicate at a level required for successful job performance.
Understand and follow verbal and written directions.
Perform basic record-keeping techniques.
Establish and maintain cooperative and effective working relationships with others.
Follow directions and prescribed work practices.
LICENSES AND OTHER REQUIREMENTS:

Valid Food Handler's Card issued by an authorized agency within 10 days of hire.

WORKING CONDITIONS:


ENVIRONMENT:
Food service environment.
Subject to heat from ovens and cold from refrigerators and freezers.
Occasionally exposed to outside weather conditions.


PHYSICAL DEMANDS:
Standing and walking for extended periods of time.
Hearing sound to warn of potential danger and follow verbal direction.
Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
Dexterity of hands and fingers to operate a computer keyboard and food service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Seeing to read a variety of material, count money, and monitor food quality and quantity.
Smelling to distinguish odors and detect spoiled food.
Speaking to communicate by telephone and face-to-face conversations.
Lift up to 50 pounds.


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.
In accordance with Personnel Commission Rules and Regulations of Classified Service # 70.200.1, new employees to Poway Unified School District will be placed at Step 1 of the official salary range designated for the position. Any variances in initial placement are addressed in, and shall be carried out in agreement with, this rule.


The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability.

For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406
Poway Unified School District offers an excellent benefits package for eligible contract employees who are contracted for 20 (twenty) or more hours per week.
01


The following supplemental questions will help us determine how well you meet the minimum employment qualification standards for this position. Qualified means that you meet the minimum qualifications found in the job description. Incomplete responses will disqualify your application or reduce the credit given for your qualifications. Respond honestly and truthfully to all questions. Over-evaluating your skill level is considered providing false and/or misleading information. Applicants found to have provided false or misleading information of their skills will be disqualified from further employment processing, or if hired, immediately terminated from employment. Please note: (*) Answering "See Application" or "See Resume" on any of the following questions may result in your application being disqualified from further consideration in the recruitment process. (*) Your related work experience must be clearly shown in the areas for work history on your application. (*) The information provided in answering these questions will be considered in determining whether you will move to the next step and may be used as part of a technical and experience evaluation. (*) I acknowledge that I have read and understood the above statement. (Please initial in the space provided below).
02


This position requires a High School diploma or a General Education Development (GED). Have you graduated from High School?

• Yes
• No

03


Describe your experience working in a food service operation. If none, please tell us what qualities you would bring to our food service operation in PUSD.
04


This position is required to obtain a valid Food Handler's Card issued by an authorized agency within 10 days of hire. Please initial below to acknowledge you must obtain a valid Food Handler's Card issued by an authorized agency within 10 days of hire. Failure to do so may result in termination of your employment.
05


Are you applying to work as a SUBSTITUTE, FULL-TIME, or EITHER?

• Substitute
• Part-Time
• Either Substitute or Part-Time (No Preference)

06


1) Imagine you are working in the lunch room and have just finished prepping hamburger patties. You now need to start preparing carrots that are currently in a basket in the walk in refrigerator. What should your first step be when you have finished prepping hamburger patties and are ready to start preparing the carrots?

• Wash your hands
• Put on gloves
• Sanitize your workstation
• Retrieve carrots from walk-in refrigerator
• Wash carrots

07


2) It is close to the end of your work day shift and you have some time before you leave. What would you do?

• Clock out early and leave
• Assist a coworker with their remaining duties
• Take a break
• Go interact with the students
• Select a leftover meal to take home

08


3) You see a student steal a granola bar and try to walk out of the lunchroom. How should you handle this situation?

• Let him take it and make sure he doesn't do it again.
• Yell at him to stop stealing.
• Go to your supervisor and have the supervisor speak to them directly.
• Let the student take the granola bar and pay for it out of your own pocket.

09


4) You have been directed to wash pots and pans for the last 15 minutes of your shift. You have already washed a lot of pots and pans today and feel that your supervisor's direction is unfair. In this scenario, what should you do?

• Wash the pots and pans as directed. Go to the supervisor after washing to discuss concerns.
• Tell your coworker that the supervisor has told her to wash pots and pans.
• Tell your supervisor that you do not want to wash pots and pans.

10


5) You arrive to your shift 3 minutes later than you were scheduled. What is the best response to this situation?

• Start work immediately.
• Ask a coworker to assist you in getting caught up.
• Talk with your supervisor to explain why you were late.
• Plan to work 3 minutes later at the end of your shift.

11


6) The goal of a lunch serve is to serve as many students as possible in a 30 minute period. In a lunch serve, your POS system stops working. Which of the following is the best response to this situation?

• Immediately reboot the system. Do not take orders until the system starts back up (which may take up to 10 minutes).
• Call your supervisor and wait for them to respond.
• Take orders by recording names and student ID numbers by pencil and paper.

12


7) A student buys two granola bars for $1.25 each, a sandwich and quesadilla for $2.50 each, and a Gatorade for $2. She hands you 1 twenty dollar bill. What would be the correct change?

• $4.25
• $10.50
• $9.25
• $10.25

13


8) Drinks on the menu vary by cost. Orange juice and apple juice cost $1.50 per bottle, Milk costs $0.50 per carton, and water is $1.25 per bottle. A student wants to buy one bottle of apple juice and one bottle of water. How much would this cost?

• $1.50
• $3.00
• $2.50
• $2.75

Required Question