Food Service Assistant I 4 Hours Per Day - Madison Park Academy TK-5 (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 performing routine food service activities, cashiering duties, preparing food service facilities, maintaining inventory records, operating kitchen equipment, maintaining clean and sanitary work areas, assisting other Nutrition Services personnel with cooking and baking activities, and performing 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 for Nutrition Services Assistant I & II I, and three years Nutrition Services experience for Nutrition Services Assistant II I.

Licenses and other requirements include employment eligibility that may include fingerprints, Tuberculosis and/or other employment clearance for Nutrition Services Assistant I & II I, and a valid Food Safety Certificate for Nutrition Services Assistant III.

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

Work environment includes food services environment; heat from ovens and cold from refrigerators and freezers; exposure to cleaning chemicals; exposure to sharp knives and slicers. Physical demands include 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).

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.