Classified Substitute - Nutrition Services (On Call/ As Needed Assignments) - Full-time / Part-time

Classified Substitute - Nutrition Services (On Call/ As Needed Assignments)

Department: Nutrition Services

Location: District School Sites

JOB SUMMARY:

Under the direction of the Nutrition Services Supervisor or designee, performs a variety of routine nutrition services activities relating to the preparation and serving of food items to students in an assigned school site area or cafeteria. These duties are done in accordance with established procedures; maintains nutrition service utensils, facilities, and serving areas in a safe and sanitary manner.  

ESSENTIAL FUNCTIONS:

• Sets up work and food serving areas, reheats and serves food items and ensures adequate quantity of items served at scheduled meal times.
• Cleans utensils, equipment and the storage, food preparation, serving areas and carts and maintains sanitary conditions in compliance with current health standards.
• Assembles, prepares, reheats and serves food and beverage items.
• May operate a point of sale terminal in accordance with established procedures (e.g., setup, maintenance, handling and accounting of money, making change, etc.).
• Maintain nutritional records (e.g., temperature log).
• Participate in processing receipt, stocking and restocking and storage of daily school food and supply orders received from the central kitchen; pulls daily stock needed and restock for the following day.
• Stock and restock serving lines; condiments, napkins and silverware trays as needed.
• Stores unused food items in accordance with health and sanitation standards.
• Assists other personnel as may be required in the completion of their work activities.
• Interact with and respond professionally to students, staff, and the public.

NON-ESSENTIAL FUNCTIONS:

• Attends meetings (i.e., in-service training, CNS meetings, etc.) in order to receive and/or convey information.
• Performs other job related duties as assigned

JOB REQUIREMENTS:

KNOWLEDGE OF:

• Basic standard methods of quantity food preparation.
• Care and use of standard Food Service appliances and equipment.
• Sanitation and safety practices and procedures.
• Basic math and cashiering skills.
• Basic record keeping.

ABILITY TO:

• Serve food in accordance with health and sanitation regulations.
• Operate and clean a variety of food service equipment.
• Collect money and make change quickly and accurately.
• Ability to communicate effectively and carry out oral and written instructions.
• Establish and maintain cooperative working relationships; communicate and interact with school age children.
• Learn and gain knowledge in the food service profession.
• Assist in a variety of routine food service activities related to the preparation and serving of food to students.
• Assist in the setup of serving areas and maintain the cleanliness, safety and sanitary conditions of the food service facilities equipment and utensils.
• Work quickly and efficiently.
• Interpersonal skills using tact, patience, and courtesy.
• Follow and assure compliance with health and sanitation requirements including HACCP.
• Perform basic math, including calculations using fractions, percentages, and/or ratios.
• Maintain student confidentiality.

EDUCATION AND EXPERIENCE:

• High School diploma or equivalent.

LICENSES AND OTHER REQUIREMENTS:

• Valid Food Handler certificate issued by the San Diego County Health Department (must obtain within 30 days after hiring).
• Criminal justice fingerprint clearance.
• Pre-employment physical and drug screen.
• Negative TB test result.

CONTINUING EDUCATION/TRAINING:

• State mandated training, as required.

WORKING CONDITIONS:
ENVIRONMENT:

• Food Service environment.
• Extreme temperature fluctuations.

PHYSICAL DEMANDS:

With or without reasonable accommodations 

• Dexterity of hands and fingers to operate kitchen utensils and equipment.
• Vision to see within the normal range.
• Frequently bending at the waist, kneeling, or crouching.
• Frequently reaching overhead, above the shoulders, and horizontally.
• Standing and walking for extended periods of time.
• Individually lifting a maximum of 30 lbs; greater than 30 lbs requires assisted lifting from other staff member.
• Frequent stooping, kneeling, crouching, and/or crawling.
• Hearing and speaking to exchange information.

HAZARDS: 

• Exposure to cleaning chemicals, fumes, and hazardous materials.
• Exposure to knives, slicers, and other sharp objects.
• Exposure to very hot foods, equipment, and metal objects.

Board Approved: October 10, 2023