Nutrition Services Associate II

Nutrition Services Associate II

San Rafael City Schools is seeking a Nutrition Services Associate II to work in the Central Kitchen. This is a full time position Monday through Friday. The schedule is 5:30 am to 2:00 pm. Applicants must currently have a manager serve safe certification or be able to earn the certification within 90 days of hire. The pay range is $23.04 to $33.70 per hour, initial placement is based upon experience and subject to the terms of the CSEA bargaining agreement. For more information about our pay and benefits, visit our Employee Resources page. Questions about this posting? Contact Karen Moncayo at View email address on click.appcast.io.

Position Summary

Prepares food items and may oversee assembly, organization, and presentation of food items for students. Processes orders for meals, prepares daily production details, and may prepare daily deposits of money.

Distinguishing Career Features

The Nutrition Services Associate II is the second level in a service-oriented career ladder. Advancement requires an ability to operate all food service equipment, prepare food items, organize a service line, operate a snack bar, operate a point-of-sale computer, and perform basic to complex record keeping. This level, along with the Assistant III, level may serve as a team leader. Advancement to Assistant III requires team leadership and demonstration of a higher level of specialization such as with special events, monitoring student accounts, supporting a standalone service or program, and other expanded record keeping. Advancement is based on need and the ability to accept leadership over a work team and coordinate cooking.

Essential Duties and Responsibilities

• Assembles and may oversee preparation of student meals. Serves food items according to specified portions and pre-determined menus and recipes. Inspects and/or tastes prepared foods prior to serving to determine quality, appearance, and taste. Follows proper food handling procedures.
• Sets up and operates commercial food production/service and processing machines. Cleans, sanitizes, and arranges machine components. Adjusts and tests machines to match processing and operating instructions.
• Arranges caf service lines and individually packaged food items so that students can make easy selection. Assists in arranging equipment and service lines in remote locations.
• Prepares and serves substitute food items to accommodate variances in student counts. Restocks food items in appropriate storage to ensure ability to re-serve.
• Serves as a point-of-sale cashier, accepting money on account and entering data into a computer-aided application. May perform end-of-day procedures such as compilation of daily receipts and counts.
• May operate a remote snack and/or a la carte service cart with point-of-sale. Arranges and sells food items and accounts for cash, payment on account, and food inventory.
• Records food temperatures at required intervals during the food preparation process.
• Assists in monitoring the receipt, storage, rotation, preparation, and storage of perishable food items in full compliance with District and County health regulations.

Cleans, washes, and sanitizes kitchen equipment, food preparation and servicing area surfaces, and sweeps floors, contributing to maintaining a safe work environment and complying with Health Department standards.

• May process free-and-reduced price meal applications. Assists in the prompt processing of student meal program applications. Learns and applies application and account transactions after successfully completing training.
• Washes, sanitizes, and cleans kitchen equipment, surfaces, and serving areas. Sweeps floors.
• May deliver meals and supplies to school sites and event venues, as necessary.
• Maintains financial records, assists with counting inventory, and may order food items and supplies to fulfill requirements.
• Inputs into the nutrition computer program, the student information, tracking and input of meals and payments. Records meals on Transportation/Production records. Prints out daily reports for assigned sites.
• Assists in the training of Nutrition Services staff and student assistants
• Performs other related duties as assigned that support the objective of the position.

Qualifications

• Knowledge and Skills The position requires working knowledge of institutional quantity food preparation, methods, procedures, and service. Requires working knowledge of food storage and sanitation procedures. Requires working knowledge of kitchen safety and safe work procedures. Requires basic knowledge of food production and/or service line processes. Requires sufficient arithmetic skills to compute weights, measures, counts, and portions. Requires sufficient reading skills to interpret menus, ingredient lists, and preparation instructions. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team.
• Abilities Requires the ability to perform the essential duties of the position. Requires the ability to sequence food preparation activity to serve a variety of food items at the same time. Requires the ability to understand, interpret, and follow oral and written instructions. Requires the ability to interpret menus and ingredient lists. Requires the ability to work varying shifts and locations.
• Physical Abilities Requires the ability to stand for extended periods of time, bend, kneel and stoop. Requires sustained lifting of light to medium (under 25 pounds) and occasional lifting of heavy objects up to 50 pounds. Requires the ability to handle hot material and work in an environment dominated by wide temperature extremes. Requires sufficient hand-eye coordination maintain pace in a production setting, to use kitchen utensils and equipment, and move and position hot materials.

• Education and Experience The position typically requires a high school diploma or equivalent and up to two years of experience in large quantity food preparation, food packaging, and serving.
• Licenses and Certificates Requires a valid driver's license. Food Manager's certification. Maintains First Aid and CPR certification.
• Working Conditions Work is performed mostly indoors and/or outdoors where significant health and safety considerations exist from physical labor and handling of sharp objects, equipment, and volatile/toxic materials in conditions that vary in temperature and stability.

This job/class description describes the general nature of the work performed, representative duties as well as the typical qualifications needed for acceptable performance. It is not intended to be a complete list of all responsibilities, duties, work steps, and skills required of the job.

SRCS does not discriminate in any of its policies, procedures, or practices relating to employment, education program, or educational activity on the basis and/or association with a person or group with one or more of these actual or perceived characteristics of age, ancestry, color, disability, ethnicity, gender, gender identity or expression, genetic information, marital status, medical condition, national origin, political affiliation, pregnancy and related conditions, race, religion, retaliation, sex (including sexual harassment), sexual orientation, Veteran status, or any other basis prohibited by California state and federal nondiscrimination laws respectively. Not all basis of discrimination will apply to both education services and employment.

CSEA Approved: June 8, 2022