SOUTH SAN FRANCISCO UNIFIED SCHOOL DISTRICT

CLASS TITLE:  NUTRITION SERVICES ASSISTANT I

BASIC FUNCTION:

Under the direction of an assigned supervisor, assist in quantity preparation and serving of foods at the central kitchen or assigned school site; assist in maintaining food service facilities in a clean and sanitary condition.

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:

Assist in quantity preparation and serving of foods at the central kitchen or assigned school site; assist in maintaining food service facilities in a clean and sanitary condition.

Heat, fry, portion and serve food to students and staff according to established procedures; fill carts with condiments and food items; set up packaged foods, fruit, milk and desert items; count milk and juice containers.

Perform routine cashiering duties; count money and make correct change; collect, sort, count and mark lunch tickets.

Set up packaged foods, fruit, milk and dessert items; transport food from kitchen to snack serving facility in a pushcart; store food products; put food into warmers.

Participate in assembly line food packaging activities; operate an assembly line belt; place food items on plates or trays; inspect food for portion and quality control.

Assemble food items; open packages of bread and rolls; butter bread and rolls; open cans; mix salads and package carrot and celery sticks.

Operate dishwashers and wash trays, plates, counter tops, utensils, and other serving equipment; discard trash.

Remove bulk food from freezers and refrigerators using a hand dolly or cart; remove food packs from assembly line and place on storage racks; discard improperly sealed or filled packs.

OTHER DUTIES:

Slice meats and other items; grate cheese; cut pizza, cakes, sandwiches and other items as assigned.

Attend a variety of meetings and in-service trainings as assigned.

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Sanitation practices related to preparing, handling and serving food.

Basic food preparation methods including washing, cutting and assembling food items.

Basic math and cashiering skills.

Basic kitchen utensils and equipment.

Interpersonal skills using tact, patience and courtesy.

Proper lifting techniques.

Oral and written communication skills.

ABILITY TO:

Assist in quantity preparation and serving of foods at an assigned central kitchen or other site.

Perform routine cashiering duties.

Learn methods and procedures for preparing and serving food in large quantities.

Learn sanitation practices related to the handling and serving of food.

Assure that food items are prepared, served and stored properly.

Participate in assembly line food packaging activities.

Maintain nutrition service equipment and areas in clean and sanitary condition.

Understand and follow oral and written directions.

Add, subtract, multiply and divide quickly and accurately.

Establish and maintain effective and cooperative working relationships with others.

Operate a variety of standard kitchen utensils and equipment.

Meet schedules and time lines.

EDUCATION AND EXPERIENCE:

Any combination equivalent to:  sufficient training and experience to demonstrate the knowledge and abilities listed above.

WORKING CONDITIONS:

ENVIRONMENT:

Kitchen and outdoor environment.

Subject to heat from ovens and cold from refrigerators or freezers.

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.