- Salary
- $18 – $24/hr
- Location
- Throughout Poway Unified School District, CA, CA, US
- Department
- Retail
- Education
- High School
- Source
- GovernmentJobs
Description
Applications will be screened and those whose backgrounds best match the requirements of the position will be invited to participate in a competitive examination process which may include any combination of the following: multiple choice examination. Examination procedures are subject to change as deemed necessary by the Director- Personnel Commission.
PUSD Classification Salary Range: $18.99 - $24.30 per hour
Anticipated Hiring Salary Range: $18.99 per hour (Step 1) - $22.02 per hour (Step 4)
Limited Term (Substitute) Hiring Salary Range: $18.99 per hour (Step 1)
Candidates who pass all of the examination processes are ranked on an eligibility list according to their score(s). Selection for the position will be made from among the top three (3) ranks of candidates. The eligibility list will be used for hiring purposes in other vacancies in the same, or equivalent, job classification and will be active for six (6) months (Merit Rule 50.100.1).
Current vacancies are at:
Current vacancies are at:
- Chaparral Elementary - 18.75 hours per week, 9.5 months per year
- Creekside Elementary - 18.75 hours per week, 9.5 months per year
- Los Penasquitos Elementary - 18.75 hours per week, 9.5 months per year
- Los Penasquitos Elementary - 15 hours per week, 9.5 months per year
- Mt. Carmel High - 22.5 hours per week, 9.5 months per year
- Oak Valley Middle - 15 hours per week, 9.5 months pear year
- Painted Rock Elementary - 23.75 hours per week, 9.5 months per year
- Park Village Elementary - 18.75 hours per week, 9.5 months per year
- Willow Grove Elementary - 18.75 hours per week, 9.5 months per year
- Westwood Elementary - 18.75 hours per week, 9.5 months per year
**Please note that MOST contracted hours for this position are 16.25 - 18.75 hours per week , 9.5 months per year. **
Most FNA II positions are located at Elementary schools, with a few exceptions.
Please note: Benefited positions within PUSD are more than 20hrs per week
BASIC FUNCTION:
Under the direction of an assigned supervisor, prepare and serve hot and cold menu items at an elementary school nutrition center or perform record keeping and cash management duties at central production centers; maintain nutrition centers, equipment and utensils in a clean and sanitary condition; perform cashiering and money handling duties; order food and supplies; operate a computerized cash management system; and perform other related work as required.
DISTINGUISHING CHARACTERISTICS:
Food and Nutrition Assistant II incumbents perform more complex food preparation and service activities, and are typically assigned to elementary schools or perform record keeping and cash management duties at central production centers. The Food and Nutrition Assistant III classification is the advanced level in this series and performs large quantity food production at a central production center for distribution to satellite nutrition centers. The Food and Nutrition Assistant I classification is the entry-level class in this series. Incumbents perform basic and routine nutrition service activities at an assigned site.
Prepare and serve hot and cold food items; assemble various recipe and menu items; package and wrap food items according to established procedures and portion control standards. E
Set up, replenish and break down hot and cold food serving lines, salad bars, carts, and other remote serving sites. E
Serve customers promptly and courteously using correct portion sizes; ensure food items are attractive and appealing; and maintain appropriate food temperatures. E
Maintain food preparation, storage and serving areas in a clean, sanitary and safe condition; clean and sanitize all equipment, carts, pots, pans, utensils and other appliances. E
Prepare salads, beverages, sandwiches, entrees, side dishes and other menu items; open cans; wash, cut, slice, grate and assemble food items as assigned; replenish containers as necessary. E
Perform cashier duties and operate a computerized cash management system; collect money, make change, maintain accurate account of monies collected and meals served; prepare bank deposits. E
Operate a variety of nutrition center equipment and appliances; report faulty equipment and facility repair needs as necessary; lift moderately heavy objects according to safety regulations. E
Estimate and order food and supplies needed; receive, inspect and store deliveries; rotate and date stored food items for freshness and food safety; conduct inventories as required. E
Take and record refrigeration, freezer, and food temperatures according to health department guidelines; take actions as necessary to ensure product quality and food safety. E
Store unused food and supplies; refrigerate or freeze usable leftover foods; dispose of unusable leftovers and garbage; use established procedures for handling foods to be stored. E
Prepare and maintain various records and reports related to assigned activities. E
Attend a variety of meetings and in-service training as assigned.
Train student assistants as assigned.
Perform related duties as assigned.
EDUCATION AND EXPERIENCE:
High school diploma or General Education Development (GED) equivalent, and six months of experience preparing and serving food in a related food service operation.
LICENSES AND OTHER REQUIREMENTS:
A valid Food Safety Manager Certificate or equivalent must be obtained within the first 30 days of employment or be submitted at the time of application. Maintenance of this certificate is an ongoing condition of employment.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
KNOWLEDGE OF:
Methods and procedures for preparing and serving food in large quantities.
Food preparation methods including washing, cutting and assembling food items.
Standard kitchen utensils and equipment.
Sanitation and safety practices related to handling and serving food.
Use and care of institutional kitchen utensils and equipment.
Proper lifting techniques.
Basic math and cashiering skills.
Proper methods of storing equipment, materials, and supplies.
Health and safety regulations.
Proper methods of food rotation and storage.
Interpersonal skills using tact, patience and courtesy.
Oral and written communication skills.
Basic record-keeping techniques.
Computers and assigned programs.
ABILITY TO:
Prepare, produce, heat, package, and serve a variety of foods in large quantities.
Complete assignments within the allotted time and minimal supervision.
Maintain standards of cleanliness, sanitation, and personal hygiene.
Learn basic record-keeping techniques.
Operate standard kitchen equipment safely and efficiently.
Operate a computer and Point of Sale (POS) terminal.
Perform cashiering duties, count money, and make change with speed and accuracy.
Add, subtract, multiply and divide quickly and accurately, or use a calculator.
Wash, cut, slice, grate, mix and assemble food items and ingredients.
Read, write, and communicate at a level required for successful job performance.
Understand and follow oral and written directions.
Perform basic record-keeping techniques.
Establish and maintain cooperative and effective working relationships with others.
Follow directions and prescribed work practices.
Plan and organize work.
Meet schedules and time lines.
WORKING CONDITIONS:
ENVIRONMENT:
Food service environment.
Subject to heat from ovens and cold from refrigerators and freezers.
Occasionally exposed to outside weather conditions.
PHYSICAL DEMANDS:
Standing and walking for extended periods of time.
Hearing sound to warn of potential danger and follow verbal direction.
Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
Dexterity of hands and fingers to operate a computer keyboard and food service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Seeing to read a variety of material, count money and monitor food quality and quantity.
Smelling to distinguish odors and detect spoiled food.
Speaking to communicate by telephone and face-to-face conversations.
Lift or move up to 50 pounds.
HAZARDS:
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.
In accordance with Personnel Commission Rules and Regulations of Classified Service # 70.200.1, new employees to Poway Unified School District will be placed at Step 1 of the official salary range designated for the position. Any variances in initial placement are addressed in, and shall be carried out in agreement with, this rule.
The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability.
For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406
The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability.
For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406
Skills
CompliancePoint of SaleFood Safety