NUTRITION SERVICES WORKER I

Lynwood USD

Nutrition Service Worker I

CLASS CODE

550800

SALARY

$18.14 - $22.04 Hourly

ESTABLISHED DATE

November 14, 2016

REVISION DATE

April 17, 2023

Basic Function


The job of Nutrition Service Worker I is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition.

This Job reports to Assigned Supervisor

Representative Duties

Essential Functions

Arranges hot and cold food and beverage items (e.g. assembles, scoops, wraps, bags, packs, etc.) for the purpose of serving them to students and staff in an efficient manner.

Assists the site SKO or supervisor with production records, temperature logs, kitchen inventory, and delivery and storage FIFO for the purpose of ensuring required information is completed in a timely manner; kitchen inventory is current, and food items are stored properly.

Attends unit meetings, in-service training as assigned for the purpose of gathering information required to perform job functions.

Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.

Inspects food items, takes temperatures, and measures for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.

Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.

Operates standard food service equipment (e.g. food slicers, fryers, electric and manual can openers, utensils, ovens, steamers, warmers, arts, etc.) for the purpose of completing job functions.

Performs routine cashiering duties (e.g. count money; make correct change; collect, sort, count, and record daily meal counts; prepare bank deposits, etc.) for the purpose of ensuring compliance with established financial and administrative requirements and guidelines.

Performs functions of other nutritional services positions around the District within scope of work as needed and as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations.

Prepares and/or heats food and beverage items (e.g. salads, meats, vegetables, fruits, desserts, breads, beverages, sandwiches, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.

Responds to inquiries from staff, students, and the public for the purpose of resolving problems, providing information or direction, and/or referring to appropriate personnel.

Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

Marginal Functions
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Initial/Minimum Qualifications


EXPERIENCE:

• Six (6) months of experience in a job-related field.
• Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.

Knowledge, Skills, Abilities and Working Conditions

Skills, Knowledge and Abilities:

SKILLS are required to perform multiple tasks using existing skills. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen; and operates basic computers.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; HACCP guidelines; sanitation practices related to preparing, handling, serving food; basic food preparation methods including washing, cutting and assembling food item; and proper lifting techniques.

ABILITY is required to schedule activities; gather and/or collate data; and use basic, job-related equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job-related data; and utilize a variety of job-related equipment. Problem solving with data may require independent interpretation; and problem solving with equipment is limited to moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: working as part of a team; working with interruptions; using tact and courtesy; communicating effectively orally with staff and students; and meeting time lines and schedules.

Responsibility


Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization's services.

Work Environment


The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, and significant fine finger dexterity. Generally the job requires 0% sitting, 50% walking, and 50% standing. The job is performed under minimal temperature variations and under conditions with some exposure to risk of injury and/or illness.

Required Testing

Certificates and Licenses

Pre-Employment Job-Related Proficiency Test

Food Handlers/SafeServe Certificate

Continuing Educ. / Training

Clearances

Maintenance Certificates and/or Licenses

Mandated Reporter Training


Meets Continuing Education Requirements

Criminal Background Check

Pre-Employment Fingerprinting and TB Testing

FLSA Status

Non Exempt

Requirements / Qualifications