JOB TITLE: Nutrition Service Assistant 1-
IMMEDIATE SUPERVISOR: Food Service Lead/Food Service Manager/Food Service Supervisor
FTE: .6875 (5.5 hours per day)
Start Date: As soon as possible after hire

EDUCATION AND EXPERIENCE:

• A minimum of a high school diploma or its equivalent
• Job related experience, which would provide the applicant with the desired skills, knowledge and ability required to perform the job.
• Must obtain and maintain a current food handler’s certificate.

PHYSICAL REQUIREMENTS

NA
R
O
F
C
Sitting
X
Stationary Standing
X
Walking (level surface)
X
Walking (uneven surface)
X
Crawling
X
Crouching (bend at knees)
X
Stooping (bend at waist)
X
Twisting (knees/waist/neck)
X
Turn/pivot
X
Climbing (stairs)
X
Climbing (ladder)
X
Reaching overhead
X
Reaching extension
X
Repetitive use arms
X
Repetitive use wrists
X
Repetitive use hands grasping
X
Repetitive use hands squeezing
X
Fine manipulation
X
Using foot control

X

• Pushing/Pulling Maximum weight: 75 lbs.

X

• Lifting/Carrying Maximum weight: 50 lbs.

X

GENERAL DUTIES SUMMARY:

The position of the Nutrition Service 1 is to provide nutrition services to a school population as assigned and to assist in the preparation, serving, cleaning duties and selling meals to students, staff and the community in a sanitary, efficient and friendly environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Operates a variety of commercial kitchen equipment such as cash register, ovens, steamers, dishwasher, food warmer, steam-jacketed kettle, steam table, and other tools, following proper procedures and safe handling practices.
• Work effectively and complete work on time.
• Demonstrated ability to prepare, cook and store foods according to HACCP methods, ensures timely service and presentation of meals.
• Follows Nutrition Services Department Hazard Analysis Critical Control Point (HACCP) standard operating procedures (SOPs) for food safety and sanitation in the receiving and storage of supplies; in food preparation; in storage, disposal or donation of leftovers; in clearing and maintaining equipment.
• Follows and adheres to food safety and sanitation policies and procedures.
• Perform and assist with the full routine of a computerized meal software program, including cashiering duties, deposits, and accounting of all funds.
• Store and retrieve products as needed and cleans kitchen and work areas complying with sanitation requirements.
• Maintain required records for meal accounting and temperature logs.
• Performs scratch cooking as needed on a daily basis.
• Prepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity.
• Assist other personnel for the purpose of supporting them in the completion of their work activities.
• Operates a variety of standard commercial kitchen tools and equipment such as cash register, oven, steamer, dish washer, food warmer, can opener, knives and other heavy duty equipment.
• Maintain clean, sanitize, and orderly facilities, equipment, and dishes.
• Work under direct supervision using standardized procedures.
• Provide information and/or advising others and maintain confidentiality concerning privileged information.
• Maintain knowledge of and comply with District and State regulations as they relate to food service preparation, safety and sanitation.

MARGINAL DUTIES AND RESPONSIBILITIES:

• Attend all required department meetings and training.
• Responsible for performing Lead’s duties, if asked, in their absence
• Assist with training kitchen staff in daily operations
• Perform other duties as assigned

PHYSICAL REQUIREMENTS FOR ESSENTIAL RESPONSIBILITIES

In 8-hour workday, this job requires:
R – Rarely (Less than .5 hr per day) O – Occasionally (.5 – 2.5 hrs per day)
F – Frequently (2.5 – 5.5 hrs per day) C – Continually (5.5 – 8 hrs per day) NA – Not Applicable