Nutrition Services Assistant I

MODESTO CITY SCHOOLS

NUTRITION SERVICES ASSISTANT I

OVERALL RESPONSIBILITY

Under general supervision, perform daily food service activities and serve meals to students and site staff.

Specific Responsibilities

• Count and record monies collected and meals served.
• Perform basic food preparation functions e.g. combine food items to produce food products.
• Perform other related duties as assigned.
• Store food and supply items according to department procedures.
• Wear shoes, aprons, hairnets/bonnets and rubber gloves as directed.
• Establish and maintain cooperative relationships with those contacted during the course of work.
• Rethermalize, bake, barbecue and deep fry food iems.
• Issue and/or sell cafeteria meal tickets to students.
• Clean and was dishes, utensils, equipment, work areas and tables.
• Serve food portions in an efficient and proper manner.
• Check, store and inventory supplies.
• Comply with all relevant sections of the California Uniform Retail Food Facilities Law.

WORK YEAR

175 to 226 Days

SALARY

Classified Unit Salary Schedule

Qualifications

Knowledge/Ability

Minimum Requirements

• Ability to compose clear, complete and concise correspondence and reports independently using correct grammar, syntax, punctuation and spelling.
• Knowledge of acceptable product standards, including quality and sanitation aspects.
• Ability to communicate effectively both orally and in writing.
• Knowledge of food handling and storage standards and procedures.
• Ability to lift 35 pounds and to push or pull 75 pounds on a rolling rack or cart.
• Ability to understand and implement oral and written directions given in English.
• Ability to perform daily work assignments with a minimum of supervision.
• Ability to perform basic arithmetic calculations with speed and accuracy.

Education

Minimum Requirement

High school diploma or General Education Development (GED) Certificate or California High School

Proficiency Examination (CHSPE) Certificate.

Desirable Qualification

Completion of college level courses pertaining to quantity food preparation, food service management,

nutrition, sanitation and safety.

Physical Characteristics

With Or Without The Use Of Aids

• Sufficient physical ability and stamina to perform moderate physical labor.
• Sufficient physical ability to stand on feet eight hours per day.
• Physical tolerance to extended contact with water, detergents, abrasives, cleaning solvents, cleaning solutions, disinfectants, and other harsh chemical substances.
• Sufficient hearing to hear normal and telephone conversations in work site environment.
• Sufficient physical ability and stamina to work in environment of rapidly changing temperatures and high humidity for extended periods of time.
• Sufficient physical ability, strength, mobility and stamina to lift 35 pounds and to push or pull up to 75 pounds on a rolling rack or cart.
• Sufficient lower body strength, stamina and mobility to sit, kneel, walk, stoop, bend, and extend legs for prolonged periods of time.
• Ability to speak in an understandable voice and with sufficient volume to be heard at a normal conversational distance and on the telephone.
• Sufficient strength, coordination and dexterity to use hands and fingers to manipulate small objects, use and operate mechanical and hand kitchen utensils, handle money, count change, use telephone and print or write legibly.
• Sufficient physical ability to reach horizontally and vertically with arms.
• Sufficient vision to read small print.
• Sufficient physical ability, strength, balance, mobility, stamina and a tolerance of heights, to climb stairs and ladders and work on step stools.
• Sufficient depth perception, color perception and acuity to operate equipment.
• Physical tolerance to chemical odors.

Reports To

Assistant Director of Nutrition Services

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