Overview

Description

BASIC FUNCTION:
Under the direction of the Food and Nutrition Supervisor II, perform responsible duties in the heating, preparation and packaging of large quantities of food at a production kitchen for distribution to satellite school sites; maintain quantity and production standards of established menu items; maintain food and nutrition facilities, equipment and utensils in a clean and sanitary condition.

DISTINGUISHING CHARACTERISTICS:
Food and Nutrition Assistant III incumbents are assigned to a central production center and perform responsible duties in the heating and assembly of large quantities of food for distribution to satellite nutrition centers. Incumbents assure appropriate quantity and production of standardized menu items. The Food and Nutrition Assistant I classification performs basic and routine nutrition service preparation, service, and cashiering duties at secondary school nutrition centers. Food and Nutrition Assistant II incumbents perform more complex food and nutrition duties at elementary schools, or perform record keeping and cash management duties at central production centers.

Examples of Duties

Perform responsible duties in the cooking, preparation and packaging of large quantities of food at a production kitchen for distribution to satellite school sites; assure compliance with safety and sanitation regulations and distribution time lines. E
Observe and maintain quality, quantity, production, appearance and nutritional standards of food served according to established procedures; maintain quantity and production standards of established menu items; monitor temperatures of food to assure safety and quality standards are met. E
Maintain food and nutrition facilities, equipment and utensils in a clean and sanitary condition; clean preparation surfaces and kitchen appliances; empty waste receptacles; wash trays, pots, pans, plates, utensils and other kitchen equipment. E
Assist in determining appropriate quantity of food items for cooking; follow standard recipes, weigh and measure ingredients; adjust and extend recipes as needed; heat and portion food items for distribution. E
Prepare hot and cold food items and a variety of other entrées, snacks, side dishes, condiments and beverage items in large quantities for distribution and meal service; monitor products during production and upon completion for conformity to standards. E
Package finished food products for serving, transport and storage; open cans; wash, cut, slice, grate and assemble food items as assigned; replenish containers as necessary. E
Assist in the ordering, receiving and inventory of food and supplies; rotate food according to established guidelines and procedures; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. E
Operate standard food and nutrition equipment such as food slicers, ovens, steamers, warmers and carts; operate a computerized point of sale (POS) terminal to input data as assigned by the position. E
Load carts with specified food items for distribution to satellite schools. E
Prepare food for a variety of special events as assigned. E
Prepare and maintain routine records related to assigned activities. E
Train and provide work direction and guidance to assigned personnel and student workers.
Perform related duties as assigned.

NOTE: At the end of some of the duty statements, there is an “E” which indicates essential duties required of the classification.

Minimum Qualifications

Any combination of education and experience equivalent to high school diploma or General Education Development (GED) equivalent, and one year experience in quantity food preparation.
LICENSES AND OTHER REQUIREMENTS:
A valid Food Safety Manager Certificate or equivalent must be obtained within the first 30 days of employment or be submitted at the time of application. Maintenance of this certificate is an ongoing condition of employment.

Supplemental Information

KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Methods and procedures for preparing and serving food in large quantities.
Sanitation and safety practices related to handling, cooking and serving food.
Operation of standard kitchen equipment, utensils and measurements.
Food preparation including washing, cutting, and assembling food items.
Methods of adjusting and extending recipes and proper substitutions.
Portion control techniques.
Proper methods of storing food, equipment and supplies.
Proper methods of food rotation and storage.
Proper lifting techniques.
Oral and written communication skills.
Interpersonal skills using tact, patience, and courtesy.
Record-keeping techniques.
ABILITY TO:
Prepare, cook, package, and serve food in accordance with health and sanitation regulations.
Maintain quantity and production standards of established menu items.
Maintain nutrition service equipment, utensils, and areas in a clean and sanitary condition.
Read, understand, follow, adjust and extend quantity recipes.
Add, subtract, multiply, and divide numbers; make calculations involving fractions and decimals.
Wash, cut, slice, grate, mix and assemble food items and ingredients.
Observe and follow health, sanitation, and safety regulations.
Operate a variety of kitchen equipment and utensils.
Operate a computer and point of sale terminal.
Communicate effectively both orally and in writing.
Understand and follow oral and written directions.
Establish and maintain cooperative and effective working relationships with others.
Maintain a variety of records related to assigned activities.
Meet schedules and time lines.
Plan and organize work.
WORKING CONDITIONS:
ENVIRONMENT:
Food service environment.
Subject to heat from ovens and cold from refrigerators and freezers.
Occasionally exposed to outside weather conditions.
PHYSICAL DEMANDS:
Standing and walking for extended periods of time.
Hearing sound to warn of potential danger and follow verbal direction.
Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
Dexterity of hands and fingers to operate a computer keyboard and food service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Seeing to read a variety of material, count money, and monitor food quality and quantity.
Smelling to distinguish odors and detect spoiled food.
Speaking to communicate by telephone and face-to-face conversations.
Lift or move up to 40 pounds.
HAZARDS:
Heat from ovens.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Exposure to cleaning chemicals and fumes.

In accordance with Personnel Commission Rules and Regulations of Classified Service # 70.200.1, new employees to Poway Unified School District will be placed at Step 1 of the official salary range designated for the position. Any variances in initial placement are addressed in, and shall be carried out in agreement with, this rule.
Effective July 1, 2020, all new employees to Poway Unified School District will be responsible for the fingerprint fee associated with new employee processing at the cost of $74 – cash/check ($76 for credit cards).
The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability.

For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406