Food & Nutrition Services Assistant @ Holbrook Language Academy #4089

Food & Nutrition Services AssistantUnder general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition.Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, but is intended to accurately reflect the principal job elements):Acts as cashier for the purpose of ensuring accurate completion of all cashier processes.Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff.Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation.Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan.Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions.Load and unload meals for the purpose of serving meals to students and staff.Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements.Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions.Performs other related duties as assigned.SkillsPerform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include:Adhere to food production processesCommunicate effectively with othersCompleting tasks in a timely mannerPreparing and maintaining accurate recordsOperate standard office equipment and commercial kitchen equipmentPertinent software applicationsApplying assessment instrumentsKnowledgePerform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include:Beginning understanding of the Culinary Arts/food preparationUnderstand complex multi-step written and oral instructionsKnowledge of Production kitchen operationKnowledge in scale readingFood safety practices and proceduresFood Production timelinesHealth standards and hazardsAbilityTo be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily perform the functions of the job include:Operate equipment using a variety of standardized methodsWork with a variety of individualsProblem solving to identify issues and create action plansWorking as part of a teamAdapting to changing work prioritiesMeeting deadlines and schedulesOrganizing tasksWorking with frequent interruptionsWork Environment/Physical DemandsThe usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required.HazardsExposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments.Licenses and CertificatesA valid California Driver's License (Preferred)CA ServSafe Food Handling Certification (Preferred)ExperienceJob related experience with increase levels of responsibility is desired.Education (Minimum)High School Diploma or equivalent