Ref1782This position is 4-5 Hours per day .67 FTEThe District and AFSCME are working together to create promotional opportunities for existing staff therefore this job posting is available for seven 7 days for internal candidates based on our collective bargaining agreement.TITLENutrition Services Assistant IREPORTS TONutrition Services Field SupervisorDEPARTMENTNutrition ServicesCLASSIFICATIONClassifiedFLSANon-ExemptWORK YEAR HOURS202 dayshours as assignedISSUEDRev May 2008Rev June 2007SALARY GRADEFSA 1BASIC FUNCTION Under the direction of a Nutrition Services Field Supervisor perform food service activities related to the preparation packaging and serving of foods while conforming to State and Federal meal program mandates perform cashiering duties in the sale of food items receive and account for money issue maintain and review records of student meal eligibility maintain cleanliness of food service facilitiesDISTINGUISHING CHARACTERISTICSNutrition Services Assistant I - Incumbents perform basic routine food service activities.Nutrition Services Assistant III – Incumbents perform more complex food services activities including assisting the Manager in determining quantities of food to prepare adjusting recipes procedures and methods suggesting new menu items supervising and training assistants and operating the kitchen in the absence of the Manager.REPRESENTATIVE DUTIES Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties knowledge or abilities associated with this classification but is intended to accurately reflect the principal job elements.ESSENTIAL FUNCTIONSPerform routine food service activities related to the preparation packaging and serving of foods cut mix wrap or package foods into appropriate serving portions thaw frozen items open cans and packages prepare pans for cooking and heating wash fruits and vegetables.Perform cashiering duties in the sale of food items receive and account for money check off the names of students served meals operate point-of-service devices and collect money for ala carte items as assigned.Prepare food service facilities for the serving of food assure that serving lines are properly stocked with adequate food beverages and supplies count and set out food trays heat items and serve meals to students and faculty.Count and maintain inventory records and notify supervisor of needed supplies assist in storing unused food and supplies to assure compliance with health and sanitation standards dispose of unusable leftovers and trash.Operate a variety of standard kitchen equipment such as knives food warmer cash register slicer grater mixer steamer dishwasher and ovens as required.Maintain work areas and serving areas in a clean sanitary and safe condition wash and clean counters and tables wash and store equipment pots pans trays and other food service items.Assist other Nutrition Services personnel with cooking and baking activities as assigned.Perform related duties as assigned.MINIMUM QUALIFICATIONSTRAINING EDUCATION AND EXPERIENCENutrition Services Assistant I & IIIAny combination of education training andor experience equivalent to experience to demonstrate the knowledge and abilities listed and a 60 passing score on the designated basic skills test.Nutrition Services Assistant IIIThree years Nutrition Services experienceLICENSES AND OTHER REQUIREMENTSNutrition Services Assistant I & IIIEmployment eligibility that may include fingerprints Tuberculosis andor other employment clearance.Nutrition Services Assistant IIIValid Food Safety CertificateKNOWLEDGE AND ABILITIESKNOWLEDGE OFStandard kitchen equipment utensils and measurementsSanitation practices related to handling and serving foodBasic math and cashiering skillsBasic record-keeping techniquesProper lifting techniquesABILITY TOPrepare and serve food in accordance with health and sanitation regulationsLearn and follow health and sanitation requirementsUse tact patience courtesy basic customer service and interpersonal skillsMaintain food service equipment and areas in a clean and sanitary conditionOperate a computerized point-of-service device and make change accuratelyAdd subtract multiply and divide quickly and accuratelyWash cut slice grate mix and assemble food items and ingredientsLearn apply and explain policies procedures rules and regulationsMeet schedules and time linesOperate standard kitchen equipment safely and efficiently.Understand and follow oral and written directions.Work cooperatively with othersWork in a school environmentWORKING CONDITIONSENVIRONMENT Food services environment heat from ovens and cold from refrigerators and freezers exposure to cleaning chemicals exposure to sharp knives and slicers.PHYSICAL DEMANDSDexterity of hands and fingers to operate kitchen utensils and equipment and computerized point-of-service devices seeing to clean assigned areas and work with forms and computers bending at the waist kneeling or crouching to clean assigned areas reaching overhead above the shoulders and horizontally standing for extended periods of time lifting and carrying moderately heavy objects of 25 lbs or less occasionally 50 lb items will be lifted and carried by two employees.NON-DISCRIMINATION POLICYThe Oakland Unified School District does not discriminate in any program activity or in employment on the basis of actual or perceived race religion color national origin ancestry age marital status pregnancy physical or mental disability medical condition genetic information veteran status gender sex or sexual orientation.