Nutrition Services Assistant III #77-26

Nutrition Services Assistant III

This recruitment is open and promotional, meaning all are welcome to apply and current employees in permanent positions are eligible to receive seniority credit and promotional placement once passing all exams. There are currently two vacancies working for the Nutrition Services Department at the following locations:

• Ensign Intermediate School (7 hours per day, 5 days per week, 10 months per year)
• Central Kitchen (7 hours per day, 5 days per week, 10 months per year)

Under the direction of an assigned supervisor, prepare, cook, bake, package, and serve a variety of foods in quantity at an assigned District site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition.

The Nutrition Services Assistant III classification is the advanced level in this series. Incumbents perform skilled functions in preparing, cooking, baking, and packaging of large quantities and varieties of food at an assigned nutrition service location. The Nutrition Services Assistant I classification is the entry-level class in this series. Incumbents perform basic and routine nutrition service activities at an assigned site. Incumbents in the Nutrition Services Assistant II classification perform more complex food service preparation and service activities and are typically assigned to the central kitchen or an assigned satellite kitchen.

Education and experience: Any combination equivalent to: graduation from high school and three years experience in quantity food cooking, baking, and preparation. Licenses and other requirements: Valid ServSafe Food Handlers Certificate.

Examination procedures and information: Exam weight supplemental questions: 100%. The supplemental questions to the application will be reviewed and rated for certification. These questions are required at the time of application and are qualifying. An eligible list will be established for successful candidates which will be used to fill open positions during the life of the list. Examinations and interviews held to create the eligible list will be conducted virtually, using different online/internet platforms that require video recording or conferencing capabilities, as well as access to a computer with internet connection and basic Microsoft Office Suite Software. The Qualifications Appraisal Interview (Virtual Oral Exam) has been scheduled for Tuesday, July 21st and Wednesday, July 22nd. Please take note of these dates, as interviews are expected to be conducted on one or both days.

Representative duties: Prepare and cook main dishes, meats, pasta, vegetables and others; prepare salads, sandwiches, fruit, soups, gravies, sauces and other foods; mix, slice, grate and chop food items. Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; estimate, prepare and combine necessary ingredients. Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements; make recommendations regarding new menu items or variations on current recipes. Organize and set up serving areas; serve food according to established guidelines; monitor temperatures of food to assure safety and quality standards are met. Clean and store nutrition service equipment and utensils; assure compliance with kitchen sanitation and safety procedures and regulations; sweep and mop floors; clean preparation surfaces and nutrition service appliances. Operate a variety of standard kitchen utensils and equipment including a slicer, chopper, mixer, fryer, electric warmer, range, oven, pressure cooker and cash register. Assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over. Prepare food for a variety of special events and banquets as assigned. Oversee and participate in packaging and storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. Prepare and maintain breakfast, lunch and menu worksheets and other records as assigned. Assist in other nutrition service areas as needed; collect tickets and money, make correct change, check off student names for meals served; prepare foods for transport; set up serving areas. Serve as the lead in the absence of the lead. Perform related duties as assigned.