JOB DESCRIPTION:  School Nutrition Food Service Assistant -Substitute

CONTRACT TERMS:  188-day calendar

REPORTS TO:  School Nutrition Manager 

SALARY GRADE:  SCCS Classified Salary Schedule Grade 1

FLSA: Non-Exempt

OVERALL PURPOSE:

The job of School Nutrition Food Service Assistant is to provide support to the food service activities at assigned locations 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.

ESSENTIAL FUNCTIONS & DUTIES:

• Attends unit meetings, in-service training, workshops, etc. to gather information required to perform job functions.
• Cleans utensils, equipment, storage areas, food preparation areas, and serving areas for the purpose of maintaining required sanitary conditions.
• Maintains a sanitary work environment to comply with food, safety, and sanitation standards.
• Maintains quality standards for the presentation and service of food for the purpose of serving meals to students and staff in a safe and efficient manner.
• Monitors students' food choices for the purpose of ensuring compliance with USDA nutrition guidelines.
• Portions and serves food in compliance with serving size requirements and restocks the serving line during meal service for the purpose of meeting mandated nutritional requirements of students.
• Reports equipment malfunctions for the purpose of notifying supervisor of need for repair and/or replacement.
• Records and maintains accurate and complete meal production records and food temperature logs.
• Operates a variety of standard instructional kitchen equipment.
• Assists with recycling and emptying refuse as needed in the kitchen.
• Assists with receiving and stocking food and supplies using proper methods of storage.
• Records prepared menu items, quantities of ingredients used, and leftovers on daily work production records.
• Stores food using proper safety and sanitation procedures.
• Performs other related duties as assigned for the purpose of ensuring the efficient and functioning of the work unit.

COMPETENCIES:  

• Skills-based Competencies 

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; and operating equipment found in a commercial kitchen.

• Knowledge-based Competencies

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; safe lifting procedures; food preparation and handling; Hazard Analysis Critical Control Points (HACCP) sanitation practices; and USDA meal pattern requirements.

• Ability-based Competencies

Required to use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals and utilize job related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; 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; and working with interruptions.

REQUIREMENTS:

High school diploma or GED equivalent

PHYSICAL REQUIREMENTS:

The usual and customary methods of performing the job's functions require the following physical demands: lifting (up to 40 pounds), carrying, pushing, and/or pulling, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. This job requires exposure to changes in room temperatures.

Generally, the job requires 20% walking, and 80% standing.  

CONTINUING EDUCATION/TRAINING

Annual USDA professional standards

Annual in-service training

EVALUATION: Job performance is evaluated in accordance to district guidelines by the district supervisor. 

CLEARANCES: 

Criminal Justice Fingerprint 

Background Clearance

NONDISCRIMINATION NOTICE