SOUTH SAN FRANCISCO UNIFIED SCHOOL DISTRICT CLASS TITLE: NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor, heat and serve hot and cold menu items to students and staff at an assigned elementary school site; maintain the kitchen and serving areas in a safe, clean and orderly condition; requisition, receive and store food and supplies. DISTINGUISHING CHARACTERISTICS: The Nutrition Services Assistant II classification is assigned to an elementary school site or the central kitchen. Incumbents work independently at an assigned elementary school and perform responsible and varied food service preparation activities. Positions assigned to the central kitchen participate in production line activities and prepare production sheets. The Nutrition Services Assistant I classification performs basic and routine food service activities at the central kitchen or assigned school site. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Heat and serve hot and cold menu items to students and staff at an assigned elementary school site in accordance with established procedures; assure compliance with safety and sanitation regulations. Observe quality and quantity of food served according to established procedures; assure proper temperature of foods; set up packaged foods, fruit, milk and desert items; fill carts with condiments and food items; count milk and juice containers. Perform routine cashiering duties; count money and make correct change; collect, sort, count and mark lunch tickets; maintain daily cash report records; prepare bank deposits; drive a vehicle to make bank deposits. Maintain the kitchen and serving areas in a safe, clean and orderly condition; clean serving counters, tables, chairs, carts, food containers and other nutrition service equipment; wash trays, plates, utensils, and other serving equipment; discard trash. Operate a variety of standard kitchen equipment such as a stove, oven, fryer and dishwasher; operate a computer and assigned software. Estimate food and supplies needed for operation; requisition, receive and store food and supplies; verify food items received with meal counts; inventory and stock food supplies according to established procedures; dispose of leftovers. Participate in production line activities at the central kitchen and prepare production sheets as assigned by the position; open cans; prepare fresh fruit, vegetables and canned fruit for production line packing. Prepare, portion and coordinate meals and snacks for various nutrition service programs such as day care as assigned by the position; prepare large quantities of salad dressing. Train and provide work direction and guidance to assigned staff and student workers. Participate in the coordination of a variety of catered special events. OTHER DUTIES: Serve as a lead in a high school cafeteria in the absence of the lead as assigned. Attend a variety of meetings and in-service trainings as assigned. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Basic methods of preparing and serving foods in large quantities. Standard kitchen equipment and utensils. Sanitation practices related to the handling and serving of food. Basic record-keeping techniques. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. ABILITY TO: Heat and serve hot and cold menu items to students and staff at an assigned elementary school site. Observe health and sanitation regulations. Maintain work areas, serving areas and equipment in a clean, sanitary and safe condition. Requisition, receive and store food and supplies. Interpret, apply and explain applicable policies, procedures and regulations. Meet schedules and time lines. Communicate effectively both orally and in writing. Establish and maintain cooperative and effective working relationships with others. Maintain routine records. Learn to operate a computer and assigned software. Operate standard kitchen utensils and equipment. Perform cashiering duties. Work independently with little direction. EDUCATION AND EXPERIENCE: Any combination equivalent to: graduation from high school and one year experience in the preparation and serving of food in large quantities. LICENSES AND OTHER REQUIREMENTS: Some positions in this classification may require possession of a valid Serv-Safe certificate. Valid California driver’s license and proof of current California auto liability insurance at time of appointment, and throughout employment in this classification. Personal automobile for job-related travel. WORKING CONDITIONS: ENVIRONMENT: Kitchen and outdoor environment. Subject to heat from ovens and cold from refrigerators or freezers. Driving a vehicle to conduct work. PHYSICAL DEMANDS: Standing for extended periods of time. Lifting, carrying, pushing or pulling moderately heavy food trays, carts and supplies. Dexterity of hands and fingers to operate nutrition service equipment. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking to exchange information. Seeing to monitor food quality and quantity and count money. HAZARDS: Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects.