Under direction of a Nutrition Services Production Manager, performs a variety of large quantity food preparation activities for distribution of food items to District school sites, special programs and catered events. Prepares food items served to students and staff; maintains food service utensils, equipment, facilities and food preparation areas in a clean and sanitary manner; and performs other related duties as assigned.

The typical duties and employment standards are representative of positions within this classification. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties of the specific position.

Performs responsible duties in cooking, preparing and packaging of large quantities of food (e.g. kettle items, entrees, salads, vegetables, etc.) in a central production kitchen facility for distribution to district serving sites, contract programs or special catered events.

Prepares food items in accordance with prepared estimates, production plans and printed menus.

Weighs, measures, slices, grates, assembles, chops, mixes, wraps and packs hot and cold food items to be dispatched.

Assembles, operates, and maintains a variety of specialized large quantity food production equipment.

Assists other workers or specialized nutrition service personnel in food preparation at different workstations.

Prepares and loads food carts for transport; verifies preparation of requisitioned quantities of products; updates inventory dispatch sheets.

Ensures that left over food items are put away in proper storage areas.

Cleans pots, pans, utensils, work areas and equipment and maintains food preparation and storage areas in accordance with established sanitation standards.

Assists in testing new products, equipment and new uses for equipment.

Participates in taking periodic inventory of food and other items.

May assist the manager in ordering and completion of other required paperwork and records as needed.

May assist in the receiving, storing, preparing, selling and serving of foods in a school cafeteria.

Performs other related duties as assigned.

A Nutrition Services Production Assistant is assigned to a central production kitchen; incumbents are assigned responsibility for preparation of large quantity food items for distribution to district school sites, special programs, and/or catered events. The Nutrition Services Assistant III performs specialized food preparation and service duties requiring extensive experience and expertise in a school site kitchen facility or in support of the District-wide catering program. The Nutrition Services Assistant II is assigned to a school site kitchen facility; the incumbent prepares and serves food items to students and staff and functions as a lead in the absence of the site manager. The Nutrition Services Assistant I performs a variety of routine food preparation, serving and cleanup tasks in an assigned school site kitchen facility. This is the entry-level classification in the nutrition services series.

Knowledge of: Methods, procedures and equipment used in the large quantity preparation, cooking, serving and storage of food; standard sanitation and safety practices; governmental standards relating to the portion control and nutritional needs of school-aged children; basic record keeping practices; operation of commercial kitchen equipment and cash registers; and basic mathematics and cash handling procedures.

Ability to: Understand and follow oral and written directions and recipes; prepare, cook, serve and store a variety of food items in accordance with health and sanitation regulations; operate kitchen machines and equipment; maintain food preparation and serving areas and equipment in a clean and sanitary condition; perform assigned duties in an organized and efficient manner in accordance with established timelines; be flexible and able to adapt to changes in routine and duties; work independently without immediate supervision; assist other food service personnel in production cooking and baking activities; establish and maintain cooperative and effective working relationships with co-workers, school staff, parents and others; accurately perform basic mathematical calculations; maintain basic records; be reliable in attendance, punctuality, and follow-through; maintain grooming, personal hygiene and dress appropriate for job duties and as an adult role model; learn the use of a computerized cash register; follow health and sanitation requirements; and obtain a County of San Diego Food Handler’s Certificate

Essential Physical Activities and Work Environment: Sufficient stamina to stand, walk, climb, kneel, reach, twist, crouch, squat, balance and bend in the performance of food service functions during entire work shift; strength to regularly transport cases of milk, food boxes and trays, and other objects weighing up to 50 pounds; sufficient finger dexterity to operate kitchen equipment and grasp, push, and pull heavy equipment and objects (e.g. food and serving carts, storage racks, materials, supplies, etc.) weighing approximately 100 lbs; sufficient stamina to perform moderate to heavy manual labor on a daily basis; sufficient dexterity to work in confined areas; sufficient hearing and speaking to give and receive instructions; and vision sufficient to observe work areas and read fine print. Generally the job requires 10% sitting, 60% standing, and 30% walking. Work is performed in a school food service facility and incumbents are exposed to temperature extremes and occasionally outdoor environments.

Typical Background: Any combination of training and experience that demonstrates the knowledge and abilities to perform the typical duties. A usual way to obtain the knowledge and abilities would be one year of work experience in quantity institutional food preparation, preferably in a school district. Completion of several courses relating to quantity food preparation such as sanitation, nutrition, or work simplification is desirable.

Licenses and/or Certificates: Candidates for this classification must possess either an approved County of San Diego Food Handler’s certificate or ServSafe Food Protection Manager (or equivalent) certificate at the time of application. Following employment, candidates who do not possess a valid ServSafe Food Protection Manager certificate must obtain one by the completion of the probationary period.

Qualifications: In order to be considered qualified for a vacancy in this classification; a candidate must possess the required background and successfully demonstrate such background, knowledge, skills and abilities through an examination process.

Established May 2020; Approved by Personnel Commission on June 3, 2020