Government Jobs
Nutrition Services Assistant II Cover #12-26
Government Jobs, Newport Coast, California, United States, 92657
Job Opportunity With Newport-Mesa Unified School District
This recruitment is open and promotional, meaning all are welcome to apply and current employees in permanent positions are eligible to receive seniority credit and promotional placement once passing all exams. There is currently one vacancy within the Nutrition Services Department (working 6.50 hours per day, 5 days per week, 10 months per year). This position can be assigned to school sites or at the Central Kitchen. Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned elementary school or Nutrition Center; maintain the kitchen and nutrition service areas in a safe, clean and orderly condition; perform cashiering duties and prepare daily cash and sales reports; travel to assigned school sites. Any combination equivalent to: graduation from high school and two years experience in the operation of school cafeterias and preparing and serving food. Valid ServSafe Manager Certification Assignments, schedules, location and duties may vary day-to-day based upon the needs of the District. May cover regular assignments for employees on short- to long-term leaves. Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Process student payments utilizing assigned software; review free and reduced lunch applications for completeness; set up and monitor temporary free and reduced lunch accounts pending District approval; prepare notifications on status of pre-paid accounts. Count money and make correct change; count and record daily cash receipts; total daily sales; prepare manual or automated daily cash, sales and ordering reports. Estimate sales and food needed for production; order daily meals; inventory, order, receive, store and rotate food and supplies; maintain flow of products from ovens to serving areas to assure timely service. Prepare and assemble sandwiches, meats, fruit, vegetables, dressings, salads and other food items as assigned; set-up, count, stock and serve milk; check expiration dates and discard containers as needed; package food for distribution various to District sites. Set-up, replenish and maintain cleanliness of student and staff salad bars; prepare a la carte snack bar cart; maintain related records. Clean serving counters, tables, chairs, food containers and other nutrition service equipment and areas; assist with washing and drying dishes and utensils as needed. Sweep and mop floors to assure a safe and sanitary work environment. Operate a variety of nutrition service equipment including an electric slicer, mixer, oven, steamer and grill. Set up and take down serving tables; organize serving areas. Monitor the behavior of students utilizing the cafeteria; train and provide work direction and guidance to nutrition service employees and student workers as assigned. Assist with the loading and unloading of nutrition service containers on and off delivery vehicles. Assist with food preparation and service at special events as assigned; travel to other school sites to assist nutrition service staff as needed. May provide mentoring to other Nutrition Services Assistants. Perform related duties as assigned. Knowledge of methods of preparing and serving food in large quantities. Sanitation practices related to preparing, handling and serving food. Storage and rotation of perishable food. Basic food preparation including washing, cutting and assembling food items and ingredients. Basic math and cashiering skills. Basic record-keeping techniques. Operation of nutrition service equipment. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Principles of training and providing work direction. Operate nutrition service equipment safely and efficiently. Observe and follow health and sanitation requirements. Prepare and serve food in accordance with health and sanitation regulations. Maintain nutrition service equipment and areas in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Assure that food items are prepared, served and stored properly. Perform cashiering duties and make change accurately. Establish and maintain cooperative and effective working relationships with others. Train and provide work direction to others. Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Meet schedules and time lines. Understand and follow written or oral directions. Maintain records. Indoor kitchen environment. Subject to heat from ovens. Standing for extended periods of time. Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies. Dexterity of hands and fingers to operate nutrition service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking to exchange information. Seeing to monitor students and food quality and quantity. Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Employees accumulate twelve (12) days of vacation during the first year of employment, increasing up to twenty-two (22) days beginning the 18th year of service, prorated for part-time, 9, 10, and 11 month assignments. The number of paid holidays per year varies from twelve (12) to fourteen (14) days depending on the work calendar. Employees accumulate twelve (12) days of paid sick leave per year, with unlimited accumulation, prorated for part-time, 9, 10, and 11 month employees. All employees who are in the classified service and work four (4) hours per day or more are members of the Public Employees' Retirement System (CalPERS) and Federal Social Security. If an employee in the classified service works less than four (4) hours per day they are members of an Alternate Retirement System (PARS) and do not contribute to Social Security. Approximately 7% is deducted from your paycheck for PERS retirement. The District offers a comprehensive health benefits program for employees who work twenty (20) hours or more per week. This includes medical, vision, dental insurance plans and life insurance for employees. For full-time employees the District pays the employee's health, vision, dental, and life insurance premiums with an employee contribution required for some plans. For part-time employees plans are available on a prorated basis. Dependent coverage is available. The District encourages employees to pursue professional growth. Professional growth points shall be earned by employee participation while in non-paid status in activities which are employment related. Professional growth points are awarded annually and accumulate at $20 per approved Professional Growth Point and/or tuition and textbook reimbursement up to $500 is also available - limited to one per year.
This recruitment is open and promotional, meaning all are welcome to apply and current employees in permanent positions are eligible to receive seniority credit and promotional placement once passing all exams. There is currently one vacancy within the Nutrition Services Department (working 6.50 hours per day, 5 days per week, 10 months per year). This position can be assigned to school sites or at the Central Kitchen. Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned elementary school or Nutrition Center; maintain the kitchen and nutrition service areas in a safe, clean and orderly condition; perform cashiering duties and prepare daily cash and sales reports; travel to assigned school sites. Any combination equivalent to: graduation from high school and two years experience in the operation of school cafeterias and preparing and serving food. Valid ServSafe Manager Certification Assignments, schedules, location and duties may vary day-to-day based upon the needs of the District. May cover regular assignments for employees on short- to long-term leaves. Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Process student payments utilizing assigned software; review free and reduced lunch applications for completeness; set up and monitor temporary free and reduced lunch accounts pending District approval; prepare notifications on status of pre-paid accounts. Count money and make correct change; count and record daily cash receipts; total daily sales; prepare manual or automated daily cash, sales and ordering reports. Estimate sales and food needed for production; order daily meals; inventory, order, receive, store and rotate food and supplies; maintain flow of products from ovens to serving areas to assure timely service. Prepare and assemble sandwiches, meats, fruit, vegetables, dressings, salads and other food items as assigned; set-up, count, stock and serve milk; check expiration dates and discard containers as needed; package food for distribution various to District sites. Set-up, replenish and maintain cleanliness of student and staff salad bars; prepare a la carte snack bar cart; maintain related records. Clean serving counters, tables, chairs, food containers and other nutrition service equipment and areas; assist with washing and drying dishes and utensils as needed. Sweep and mop floors to assure a safe and sanitary work environment. Operate a variety of nutrition service equipment including an electric slicer, mixer, oven, steamer and grill. Set up and take down serving tables; organize serving areas. Monitor the behavior of students utilizing the cafeteria; train and provide work direction and guidance to nutrition service employees and student workers as assigned. Assist with the loading and unloading of nutrition service containers on and off delivery vehicles. Assist with food preparation and service at special events as assigned; travel to other school sites to assist nutrition service staff as needed. May provide mentoring to other Nutrition Services Assistants. Perform related duties as assigned. Knowledge of methods of preparing and serving food in large quantities. Sanitation practices related to preparing, handling and serving food. Storage and rotation of perishable food. Basic food preparation including washing, cutting and assembling food items and ingredients. Basic math and cashiering skills. Basic record-keeping techniques. Operation of nutrition service equipment. Rules and regulations pertaining to health and safety in the cafeteria. Interpersonal skills using tact, patience and courtesy. Principles of training and providing work direction. Operate nutrition service equipment safely and efficiently. Observe and follow health and sanitation requirements. Prepare and serve food in accordance with health and sanitation regulations. Maintain nutrition service equipment and areas in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Assure that food items are prepared, served and stored properly. Perform cashiering duties and make change accurately. Establish and maintain cooperative and effective working relationships with others. Train and provide work direction to others. Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. Meet schedules and time lines. Understand and follow written or oral directions. Maintain records. Indoor kitchen environment. Subject to heat from ovens. Standing for extended periods of time. Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies. Dexterity of hands and fingers to operate nutrition service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking to exchange information. Seeing to monitor students and food quality and quantity. Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Employees accumulate twelve (12) days of vacation during the first year of employment, increasing up to twenty-two (22) days beginning the 18th year of service, prorated for part-time, 9, 10, and 11 month assignments. The number of paid holidays per year varies from twelve (12) to fourteen (14) days depending on the work calendar. Employees accumulate twelve (12) days of paid sick leave per year, with unlimited accumulation, prorated for part-time, 9, 10, and 11 month employees. All employees who are in the classified service and work four (4) hours per day or more are members of the Public Employees' Retirement System (CalPERS) and Federal Social Security. If an employee in the classified service works less than four (4) hours per day they are members of an Alternate Retirement System (PARS) and do not contribute to Social Security. Approximately 7% is deducted from your paycheck for PERS retirement. The District offers a comprehensive health benefits program for employees who work twenty (20) hours or more per week. This includes medical, vision, dental insurance plans and life insurance for employees. For full-time employees the District pays the employee's health, vision, dental, and life insurance premiums with an employee contribution required for some plans. For part-time employees plans are available on a prorated basis. Dependent coverage is available. The District encourages employees to pursue professional growth. Professional growth points shall be earned by employee participation while in non-paid status in activities which are employment related. Professional growth points are awarded annually and accumulate at $20 per approved Professional Growth Point and/or tuition and textbook reimbursement up to $500 is also available - limited to one per year.