Food Service Assistant I (3 Hours Per Day) - Oakland High School (2026-27)

Nutrition Services Assistant I

Under the direction of a Nutrition Services Field Supervisor, perform food service activities related to the preparation, packaging and serving of foods while conforming to State and Federal meal program mandates; perform cashiering duties in the sale of food items; receive and account for money; issue, maintain and review records of student meal eligibility; maintain cleanliness of food service facilities.

Incumbents perform basic routine food service activities.

Essential functions include:

• Perform routine food service activities related to the preparation, packaging and serving of foods; cut, mix, wrap or package foods into appropriate serving portions; thaw frozen items, open cans and packages; prepare pans for cooking and heating; wash fruits and vegetables.
• Perform cashiering duties in the sale of food items; receive and account for money; check off the names of students served meals; operate point-of-service devices and collect money for ala carte items as assigned.
• Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out food trays; heat items and serve meals to students and faculty.
• Count and maintain inventory records and notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash.
• Operate a variety of standard kitchen equipment such as knives, food warmer, cash register, slicer, grater, mixer, steamer, dishwasher, and ovens as required.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items.
• Assist other Nutrition Services personnel with cooking and baking activities as assigned.
• Perform related duties as assigned.

Minimum qualifications include:

• Any combination of education, training and/or experience equivalent to: experience to demonstrate the knowledge and abilities listed and a 60% passing score on the designated basic skills test.

Knowledge of standard kitchen equipment, sanitation practices, basic math, record-keeping, and proper lifting techniques. Ability to prepare and serve food, use tact and customer service skills, operate kitchen equipment, and work cooperatively with others.

Working conditions include a food services environment with exposure to heat, cleaning chemicals, and sharp knives. Physical demands include dexterity, bending, reaching, standing, and lifting objects up to 25 lbs.

Non-discrimination policy applies.