Food Service Assistant III (4 Hours Per Day) - Dewey Academy (2026-27)

Nutrition Services Assistant I & III

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 may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements.

• 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

• Nutrition Services Assistant I & II I: 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.
• Nutrition Services Assistant II I: Three years Nutrition Services experience

Licenses and Other Requirements

• Nutrition Services Assistant I & II I
• Employment eligibility that may include fingerprints, Tuberculosis and/or other employment clearance.
• Nutrition Services Assistant I I I
• Valid Food Safety Certificate

Knowledge and Abilities

• Knowledge of standard kitchen equipment, utensils and measurements
• Sanitation practices related to handling and serving food
• Basic math and cashiering skills
• Basic record-keeping techniques
• Proper lifting techniques
• Ability to prepare and serve food in accordance with health and sanitation regulations
• Ability to learn and follow health and sanitation requirements
• Ability to use tact, patience, courtesy, basic customer service and interpersonal skills
• Ability to maintain food service equipment and areas in a clean and sanitary condition
• Ability to operate a computerized point-of-service device and make change accurately
• Ability to add, subtract, multiply and divide quickly and accurately
• Ability to wash, cut, slice, grate, mix and assemble food items and ingredients
• Ability to learn, apply and explain policies, procedures, rules and regulations
• Ability to meet schedules and time lines
• Ability to operate standard kitchen equipment safely and efficiently.
• Ability to understand and follow oral and written directions.
• Ability to work cooperatively with others
• Ability to work in a school environment

Working Conditions

Environment: Food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals; exposure to sharp knives and slicers.

Physical Demands: Dexterity of hands and fingers to operate kitchen utensils and equipment and computerized point-of-service devices; seeing to clean assigned areas and work with forms and computers; bending at the waist, kneeling or crouching to clean assigned areas; reaching overhead, above the shoulders and horizontally; standing for extended periods of time; lifting and carrying moderately heavy objects of 25 lbs or less (occasionally 50 lb items will be lifted and carried by two employees).

Non-Discrimination Policy: The Oakland Unified School District does not discriminate in any program, activity, or in employment on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation.