Position Summary - for LAGUNA BEACH USD - NUTRITION SERVICE
Under the general supervision of the Supervisor of Nutrition Services, the Nutrition Services Assistant prepares, serves, and sells food and snack items while supporting the overall operation of the kitchen and serving areas. This role assists with food preparation, maintains proper food temperatures, ensures sanitation standards are met, and helps keep kitchen equipment, utensils, and facilities clean and organized.
Essential Duties
-Assist in the preparation, packaging, and serving of food, including hot entrées and a variety of other menu items.
-Prepare and sell hot and cold foods, including breakfast, lunch, and snack items.
-Maintain proper food temperatures in accordance with food safety guidelines.
-Portion food according to USDA regulations and age/grade level serving standards.
-Maintain a safe, clean, and sanitary food service environment.
-Receive, store, and properly rotate food supplies and materials.
-Operate standard food service equipment such as warming ovens, food carts, and related equipment; utilize computer systems and assigned software as needed.
-Wash, sanitize, and store utensils, containers, and trays.
-Assist with monthly inventory of food and supplies.
-Serve as a cashier when needed, including handling and counting money accurately.
-Communicate with students and staff to provide information and support food service operations.
Other Duties
Perform other related duties as assigned.
Knowledge, Skills, and Abilities
Knowledge of:
-Methods for preparing and serving food in large quantities.
-Standard food service terminology, equipment, and appliances.
-Food safety, sanitation, and safe work practices.
-Basic math skills and simple record-keeping procedures.
-Proper storage and rotation of perishable food items.
Ability to:
-Operate and maintain a variety of industrial food service equipment.
-Accurately collect payments and make change, including using point-of-service systems.
-Work efficiently in a fast-paced environment while managing multiple tasks.
-Understand and follow oral and written instructions.
-Maintain positive and cooperative working relationships.
-Follow standardized menus and recipes when preparing food items.
Minimum Qualifications -
Experience:
One year of experience in quantity food preparation, food service, or kitchen maintenance in a commercial, institutional, or school food service setting is preferred.
Education:
Equivalent to completion of the twelfth grade. Training in food preparation, food safety, sanitation, or related nutrition areas is preferred.
Personal Qualities
-Ability to work independently with good judgment and professionalism.
-Organized, dependable, and willing to take on a variety of responsibilities.
-Willingness to learn new skills and continuously improve.
-Positive interpersonal and communication skills.
-Professional appearance and adherence to sanitation standards, including hair coverings.
-Commitment to high standards, accountability, and professional courtesy.
Working Conditions
Environment:
Indoor school kitchen and cafeteria environment, with exposure to heat from ovens and cold from freezers.
Physical Requirements:
-Ability to stand for extended periods of time.
-Frequent reaching, bending, stooping, kneeling, squatting, twisting, pushing, and pulling.
-Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds, and lift more than 50 pounds with assistance.
-Repetitive use of hands, wrists, arms, and shoulders.
-Ability to hear and speak to exchange information and see to monitor food quality and quantities.
Equipment Operation:
-Ability to operate office equipment, computers, and industrial food service equipment.
-Ability to travel to various work locations within a reasonable time frame if required.
Mental and Emotional Requirements:
-Ability to follow directions and work independently with minimal supervision.
-Ability to manage multiple requests and prioritize tasks.
-Ability to maintain effective working relationships and communicate clearly.
-Ability to monitor student activities and learn procedures related to assigned duties.
Hazards
-Exposure to heat from ovens and hot foods.
-Working around knives, slicers, and other sharp tools.
-Exposure to cleaning chemicals and fumes.…Position Summary - for LAGUNA BEACH USD - NUTRITION SERVICE
Under the general supervision of the Supervisor of Nutrition Services, the Nutrition Services Assistant prepares, serves, and sells food and snack items while supporting the overall operation of the kitchen and serving areas. This role assists with food preparation, maintains proper food temperatures, ensures sanitation standards are met, and helps keep kitchen equipment, utensils, and facilities clean and organized.
Essential Duties
-Assist in the preparation, packaging, and serving of food, including hot entrées and a variety of other menu items.
-Prepare and sell hot and cold foods, including breakfast, lunch, and snack items.
-Maintain proper food temperatures in accordance with food safety guidelines.
-Portion food according to USDA regulations and age/grade level serving standards.
-Maintain a safe, clean, and sanitary food service environment.
-Receive, store, and properly rotate food supplies and materials.
-Operate standard food service equipment such as warming ovens, food carts, and related equipment; utilize computer systems and assigned software as needed.
-Wash, sanitize, and store utensils, containers, and trays.
-Assist with monthly inventory of food and supplies.
-Serve as a cashier when needed, including handling and counting money accurately.
-Communicate with students and staff to provide information and support food service operations.
Other Duties
Perform other related duties as assigned.
Knowledge, Skills, and Abilities
Knowledge of:
-Methods for preparing and serving food in large quantities.
-Standard food service terminology, equipment, and appliances.
-Food safety, sanitation, and safe work practices.
-Basic math skills and simple record-keeping procedures.
-Proper storage and rotation of perishable food items.
Ability to:
-Operate and maintain a variety of industrial food service equipment.
-Accurately collect payments and make change, including using point-of-service systems.
-Work efficiently in a fast-paced environment while managing multiple tasks.
-Understand and follow oral and written instructions.
-Maintain positive and cooperative working relationships.
-Follow standardized menus and recipes when preparing food items.
Minimum Qualifications -
Experience:
One year of experience in quantity food preparation, food service, or kitchen maintenance in a commercial, institutional, or school food service setting is preferred.
Education:
Equivalent to completion of the twelfth grade. Training in food preparation, food safety, sanitation, or related nutrition areas is preferred.
Personal Qualities
-Ability to work independently with good judgment and professionalism.
-Organized, dependable, and willing to take on a variety of responsibilities.
-Willingness to learn new skills and continuously improve.
-Positive interpersonal and communication skills.
-Professional appearance and adherence to sanitation standards, including hair coverings.
-Commitment to high standards, accountability, and professional courtesy.
Working Conditions
Environment:
Indoor school kitchen and cafeteria environment, with exposure to heat from ovens and cold from freezers.
Physical Requirements:
-Ability to stand for extended periods of time.
-Frequent reaching, bending, stooping, kneeling, squatting, twisting, pushing, and pulling.
-Ability to frequently lift up to 25 pounds, occasionally lift up to 50 pounds, and lift more than 50 pounds with assistance.
-Repetitive use of hands, wrists, arms, and shoulders.
-Ability to hear and speak to exchange information and see to monitor food quality and quantities.
Equipment Operation:
-Ability to operate office equipment, computers, and industrial food service equipment.
-Ability to travel to various work locations within a reasonable time frame if required.
Mental and Emotional Requirements:
-Ability to follow directions and work independently with minimal supervision.
-Ability to manage multiple requests and prioritize tasks.
-Ability to maintain effective working relationships and communicate clearly.
-Ability to monitor student activities and learn procedures related to assigned duties.
Hazards
-Exposure to heat from ovens and hot foods.
-Working around knives, slicers, and other sharp tools.
-Exposure to cleaning chemicals and fumes.WWWWW…
