Under the direction of an assigned supervisor, as directed by a district administrator, assist in routine quantity preparation and serving of foods at a production kitchen or assigned school site; assist in routine maintenance food service facilities in a clean and sanitary condition.

DISTINGUISHING CHARACTERISTICS:
This is the entry-level classification in the Nutrition Services series and incumbents may assist, under direct supervision, in all aspects of nutrition services operations.

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.


Assist in quantity preparation, packaging, and serving of hot and cold foods and beverages at a production kitchen or assigned school site; set up serving areas; count and stack trays matching the number of trays with the number of lunches to be served; set-up steam tables and ice trays; set out food and beverages.

Assist in maintaining food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors; empty waste receptacles; operate dishwashers and wash pots, pans, plates, utensils and other serving equipment.

Prepare salads, meats, vegetables, fruits, desserts, breads, beverages, sandwiches, sandwich fillings, and other entrees and side dishes for sale and distribution; open cans; wash, cut, slice, grate and assemble food items as assigned; replenish containers as necessary; cook food items such as hot dogs and hamburgers as directed.

Stock condiments, food items and paper goods; assist in the ordering, receiving, storing, rotation and inventory of food and supplies; load food carts and delivery vehicles.

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

Respond to questions from students, staff and the public regarding the selection and cost of food items.

Operate standard food service equipment such as food slicers, fryers, electric and manual can openers, utensils, ovens, steamers, warmers and carts.

Assist in preparing entrees, meats, vegetables, fruits, desserts, breads, salads, sandwich fillings and sandwiches, for special events within the District, under the direction of a Nutrition Services Work II, as needed.

Attend a variety of meetings and in-services as assigned.

Train student assistants as assigned.

May be designated to act as a Nutrition Services Worker II during brief absences.

Perform related duties as assigned.

EXPERIENCE:

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 a production kitchen or assigned school site.
Perform routine cashiering duties.
Learn methods and procedures for preparing and serving food in large quantities.
Assure that food items are prepared, served and stored properly.
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.

WORKING CONDITIONS:

ENVIRONMENT:
Food service environment.
Subject to heat from ovens and cold from refrigerators or freezers.

PHYSICAL DEMANDS:
Standing for extended periods of time.
Hearing and speaking to exchange information.
Lifting, carrying, pushing or pulling moderately heavy food trays, carts and supplies.
Dexterity of hands and fingers to operate food service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
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.