GovernmentJobs.com
Substitute Child Nutrition Services
GovernmentJobs.com, La Mesa, California, United States, 91942
Substitute Child Nutrition Services
A Substitute Child Nutrition Services (CNS) I prepares and serves food items for students and/or school personnel as well as maintains the school kitchen and equipment. Substitute CNS I work 2.0 - 3.5 hours a day, generally between the hours of 10:00 AM - 2:30 PM depending on the schedule of the school site. As a substitute employee hours are not guaranteed (substitutes can work as little or as much as desired); position is not benefits eligible. ALL OFFERS OF EMPLOYMENT ARE CONTINGENT ON PRE-EMPLOYMENT CLEARANCES FOR: Department of Justice (CA) Fingerprints; Federal Bureau of Investigation (FBI) Fingerprints; Tuberculosis (TB). NOTE: The District pays for Pre-Employment clearances for Substitute Employees. Thank you for applying for this position at La Mesa-Spring Valley School District! We keep this job posting open all the time so we can find great candidates when we need them. We review applications as needed and will contact you if we decide to move forward. Because we get so many applications, we are not able to give updates or respond to calls or emails about next steps. If we choose to move forward with your application, we will reach out to you. Examples of Duties
Assists in the preparation and service of food items to students and school personnel at an assigned elementary school site. Pans and prepares ready-to-eat food items and beverages for onsite school kitchen as assigned, prepares fruits and vegetables; assembles various ingredients as assigned; heats, packages and wraps food items according to established procedures and portion control standards; serves meals on serving lines; sets out prepared foods. Mixes, slices, grates and chops food items; opens cans; replenishes containers as necessary Assists with stocking condiments, food items and related supplies as assigned; assists in the storage and rotation of supplies in storage areas; assists with unloading food, materials and supplies from delivery trucks as assigned. Assists in maintaining food service equipment and utensils in a clean and sanitary condition; operates dishwashers and washes serving equipment; sweeps and cleans floors. Assists in maintaining routine records and reports related to assigned activities. Operates standard food service equipment such as slicers, ovens, steam tables, dishwashers, can openers, food carts and warmers; reports equipment malfunctions to appropriate personnel. Minimum Qualifications
Reading and written language skills in order to complete kitchen tasks. Experience in food service industry preferred. Current Food Handler's Card (OR Willingness to complete online Food Handlers Certification paid for by the District) Knowledge, Skills and Abilities
KNOWLEDGE OF: Basic math; read and follow instructions Operating standard kitchen equipment Health standards and hazards. Methods of industrial cleaning. Quantity cooking. Safety practices and procedures. Methods of preparation. Handling and storage of food in quantity. ABILITY TO: Adhere to safety practices. Handle hazardous materials. Utilize kitchen equipment Be flexible to work with others. Work with a diversity of individuals. Adapt to changing work priorities. Maintain confidentiality. Work as part of a team. Work with frequent interruptions.
A Substitute Child Nutrition Services (CNS) I prepares and serves food items for students and/or school personnel as well as maintains the school kitchen and equipment. Substitute CNS I work 2.0 - 3.5 hours a day, generally between the hours of 10:00 AM - 2:30 PM depending on the schedule of the school site. As a substitute employee hours are not guaranteed (substitutes can work as little or as much as desired); position is not benefits eligible. ALL OFFERS OF EMPLOYMENT ARE CONTINGENT ON PRE-EMPLOYMENT CLEARANCES FOR: Department of Justice (CA) Fingerprints; Federal Bureau of Investigation (FBI) Fingerprints; Tuberculosis (TB). NOTE: The District pays for Pre-Employment clearances for Substitute Employees. Thank you for applying for this position at La Mesa-Spring Valley School District! We keep this job posting open all the time so we can find great candidates when we need them. We review applications as needed and will contact you if we decide to move forward. Because we get so many applications, we are not able to give updates or respond to calls or emails about next steps. If we choose to move forward with your application, we will reach out to you. Examples of Duties
Assists in the preparation and service of food items to students and school personnel at an assigned elementary school site. Pans and prepares ready-to-eat food items and beverages for onsite school kitchen as assigned, prepares fruits and vegetables; assembles various ingredients as assigned; heats, packages and wraps food items according to established procedures and portion control standards; serves meals on serving lines; sets out prepared foods. Mixes, slices, grates and chops food items; opens cans; replenishes containers as necessary Assists with stocking condiments, food items and related supplies as assigned; assists in the storage and rotation of supplies in storage areas; assists with unloading food, materials and supplies from delivery trucks as assigned. Assists in maintaining food service equipment and utensils in a clean and sanitary condition; operates dishwashers and washes serving equipment; sweeps and cleans floors. Assists in maintaining routine records and reports related to assigned activities. Operates standard food service equipment such as slicers, ovens, steam tables, dishwashers, can openers, food carts and warmers; reports equipment malfunctions to appropriate personnel. Minimum Qualifications
Reading and written language skills in order to complete kitchen tasks. Experience in food service industry preferred. Current Food Handler's Card (OR Willingness to complete online Food Handlers Certification paid for by the District) Knowledge, Skills and Abilities
KNOWLEDGE OF: Basic math; read and follow instructions Operating standard kitchen equipment Health standards and hazards. Methods of industrial cleaning. Quantity cooking. Safety practices and procedures. Methods of preparation. Handling and storage of food in quantity. ABILITY TO: Adhere to safety practices. Handle hazardous materials. Utilize kitchen equipment Be flexible to work with others. Work with a diversity of individuals. Adapt to changing work priorities. Maintain confidentiality. Work as part of a team. Work with frequent interruptions.