Nutrition Services Assistant 3

Nutrition Services Assistant III

Under general supervision, is responsible for all food production, cooking and/or baking at an assigned nutrition center; determines quantity of food to be made; conducts and maintains inventory records; trains and provides work direction to other nutrition center staff; and performs related duties as assigned. Nutrition Services Assistants III are responsible for the production, baking and/or cooking of food in an assigned nutrition center. Incumbents determine quantities of food to be prepared and adjust or extend recipes as needed to ensure all students are able to receive a healthy, well-balanced meal. Nutrition Services Assistant III is distinguished from Nutrition Services Assistant II in that incumbents in the former class are responsible for all food production at an assigned nutrition center.

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this class.

1. Acts as the baker and/or cook for an assigned nutrition center; cooks, pans, trays and serves food; puts food in warmers; mixes and bakes various types of baked goods; determines appropriate quantities of food and adjusts recipes accordingly; makes suggestions to supervisors on student preferences to improve cost effectiveness.
2. Prepares food by using special kitchen equipment such as slicers, choppers and mixers to slice, heat, count, weigh, measure, cup, cut, slice, dice, chop, grate and scoop into serving size portions; measures ingredients; follows recipes and menus; trays and warms food in the oven; wraps baked goods, sandwiches and other foods; prepares special lunches for faculty and staff; pulls inventory needed for each meal.
3. Sets up and prepares serving areas; sets up and replenishes hot food areas and beverages; fill warmers with food to be served; sets up the teachers' lounge.
4. Records the quantity of food used for each meal; counts leftover food and beverages and stores them in the pantry or freezer; fills and wraps food containers; receives, checks, counts, records and stores deliveries; conducts daily and monthly inventories; records cooler and food temperatures to ensure compliance with state and federal regulations; places orders for food and goods; maintains inventory records and ensures they are current and correct; maintains records of daily food usage; maintains records of meals served to various programs and off-site centers.
5. Performs general cleaning duties to ensure nutrition centers and equipment are clean and sanitary; washes, dries and puts away center equipment, utensils and appliances; cleans and sanitizes work areas, carts and coolers; cleans the teachers' lounge and faculty dining room.
6. Prepares serving carts and other equipment for sale at specific sites outside of the nutrition center; takes out and sells from food and mobile carts; transports food on campus; returns food and equipment to the nutrition center; prepares meals and packed lunches for various off-site school programs; prepares for and cooks on the barbeque.
7. Serves students, staff and faculty at service lines and carts; performs cashiering duties, including collecting money and making change; counts monies and gets change for each day.
8. Forecasts usage and orders food and supplies as needed for operation.
9. Trains and provides work direction to other nutrition services staff; provides work direction to Nutrition Services Assistants II assisting with food production.
10. Serves as a lead at assigned site; trains and provides work direction and guidance to nutrition services staff.

Acts as back-up for Nutrition Services Supervisor in that individual's absence. May drive a school van to pick up and deliver food and supplies at various sites as needed; loads and unloads vans with food and supplies for transport to other sites. Performs other related duties as assigned.

Knowledge of:

1. Methods of quantity food service preparation, serving and storing, including safe and proper temperature of heated foods and methods of preparing and serving food in large quantities.
2. Federal and state health and safety regulations as they apply to food preparation and services.
3. Methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities.
4. Commercial kitchen utensils, equipment and appliances and methods of use.
5. Principles and practices of training and providing work direction.
6. Basic nutrition; federal, State and local requirements and standards of child nutrition programs.
7. Methods of storing equipment, materials and supplies.
8. Techniques of record-keeping and inventory.
9. Customer services practices.

Ability to:

1. Prepare, cook, bake and serve a variety of large quantities of food efficiently and effectively under time constraints in a fast-paced environment.
2. Follow, adjust and extend recipes and make proper substitutions as needed.
3. Operate commercial kitchen machines and equipment safely and efficiently.
4. Monitor and keep records of food temperatures, quantity of food used and serving portions and maintain inventory.
5. Operate a computerized point-of-sale system, count money and make change quickly and accurately.
6. Plan and organize work to meet schedules and time-lines.
7. Determine and order appropriate quantities of food and supplies needed.
8. Communicate clearly and effectively orally and in writing.
9. Understand and follow oral and written instructions.
10. Use tact, discretion and courtesy in dealing with sensitive situations.
11. Establish and maintain cooperative effective working relationships with District staff, faculty, students and others encountered in the course of work.

Education, Training, and Experience: A combination of paid or volunteer experience that provides preparation for work responsibilities requiring reliability and attention to detail, including at least two (2) years of experience preparing and serving food in a large food service operation.

Licenses; Certificates; Special Requirements:

1. Some assignments may require the possession of a California Driver License and proof of current automobile insurance.
2. A current ServSafe certificate or equivalent food handler's certificate issued by an organization accredited by the American National Standards Institute.
3. Ability to earn, and maintain, "Food Protection Manager" certification, in accordance with CA Retail Food Code, Section 113947, before the conclusion of the initial probation period.

Physical and Mental Demands:

• Lifts, carries and moves heavy shipments and equipment.
• Works in an area with a wide range of temperatures.
• Stands and walks on concrete and tile floors for long periods of time.
• Works with knives, slicers, or other sharp objects.
• Understand and comprehend written and oral instructions.

Persons with disabilities may be able to perform the essential duties of this class with reasonable accommodation. Reasonable accommodation will be evaluated on an individual basis and depend, in part, on the specific requirements for the job, the limitations related to disability and the ability of the hiring bureau to accommodate the limitation.