This is a SUBSTITUTE position.

Selected candidates will be used district-wide.

Work hours will vary and are based on district needs.

APPLICATION REQUIREMENTS:

1. Updated Resume

All sections of the application must be completed. Incomplete applications will not be considered. Qualified candidates will be invited for an interview

SUBSTITUTE NUTRITION SERVICE ASSISTANT

Under supervision, to assist in the quantity preparation and serving of foods in a school cafeteria; maintain food service facilities and equipment in a clean and sanitary condition; and to do other related work as may be required.

DISTINGUISHING CHARACTERISTICS

Substitute employees are generally assigned to a central or production kitchen to perform the less difficult and more routine food preparation work; lesser training and experience is required and the food preparation duties tend to be limited to assisting under direct supervision.

EXAMPLES OF DUTIES

Assist in the preparation and assembly of main dishes, salads, fruits, vegetables and sandwiches; assist in baking cookies, cakes and breads; make up serving trays and count, measure, wrap or sack food into serving portions; may perform cashiering duties, issue and collect lunch tickets, and keep simple records; wash dishes, utensils, pots and pans; set-up, disassemble, clean and operate dishwashers, stoves, ovens, mixers, steam tables, slicers, and other kitchen equipment; assist on student serving lines, set-out prepared foods, dispense in proper proportions, re-stock condiments; food items and paper goods during and between servings; assist in storing food, rotating stock, inventorying and keeping storage areas clean; may wash tables in lunch areas; and observe safe and sanitary procedures and practices.

EMPLOYMENT STANDARDS KNOWLEDGE AND ABILITIES

Knowledge of:

General application, preparation, and serving of foods; basic kitchen utensils and equipment and safe and sanitary procedures and practices relating to preparation, serving of foods, and care of food service equipment and facilities.

Ability to:

Use or learn to use weights and measuring devices; perform simple arithmetic calculations; keep simple records; be flexible to changing work patterns and schedules; understand and follow oral and written instructions; learn to perform routine cooking and baking duties; operate or learn to operate common kitchen equipment; exhibit manual dexterity; count money, make change and to operate or learn to operate a cash register and establish and maintain effective working relationships with those contacted in the course of work.

EDUCATION AND EXPERIENCE

Individuals possessing the knowledges and abilities listed above are considered to possess the necessary education and experience. Some paid experience in the preparation of large quantities of food is desirable.

PHYSICAL DEMANDS AND WORKING CONDITIONS

Strengths:

Moderate heavy work - lifting and/or carrying of objects weighing up to 50 pounds.

Physical dexterity in limbs and digits to operate hand and power driven kitchen tools and equipment.

Ability to bend, stoop, grasp, and reach.

Working Conditions:

May be necessary to stand for prolonged periods on concrete floors and to work in areas where there are extremes in temperature

   SUBSTITUTE NUTRITION CENTER ASSISTANT            

JOB SUMMARY

Personnel in this position are assigned to the Nutrition Center and perform their duties under the direct supervision of the production supervisor; may be required to use more complex high volume production equipment, may assist in the receiving, storing, preparing, selling, and serving of foods in a school cafeteria in accordance with prescribed menus, established procedures, and safe food-handling practices; maintain food service facilities and equipment in a clean, sanitary, and orderly condition; and do other related work as may be required.

ESSENTIAL FUNCTIONS

• Assist in the planning, receiving, storing, preparing, selling, and serving of hot and cold food items in accordance with prescribed menus, established procedures, and safe food-handling practices;
• Ensure the distribution of safe food by practicing established safe food-handling techniques and procedures;
• Follow department’s standard operating procedures;
• Perform cashiering duties;
• Operate a variety of equipment, utensils, and machines used in school cafeterias including, but not limited to, commercial ovens, rethermalization units, food warmers, microwave ovens, and steamers.
• Wash dishes, utensils, pots and pans;
• Clean, rinse and sanitize counter tops and kitchen equipment;
• Periodically sweep and mop floors and clean hoods and filters;
• Follow safe and sanitary procedures and practices;
• Perform simple maintenance;
• Report unsafe, unsanitary conditions or malfunctioning equipment to supervisor;
• Comply with the District’s code of ethics;
• Assist in the preparation and packaging of food items for distribution to district serving sites. These items include but are not limited to entrees, salads, fruits, vegetables, and assorted bakery items;
• Assist in requisition, receiving and storing of food, supplies and materials;
• Assist in maintaining inventory control and operational records;
• Prepare ingredients for recipe production;
• Assist in the preparation of meals for catering and other special functions;
• Operate and a variety of Nutrition Center equipment, utensils and machines used in quantity food production including but not limited to commercial ovens, over wrap machines, rotation rack ovens, mixers, bowl lifts, dough dividing equipment, extruder, slicing machines, various packaging machines.
• Clean and maintain equipment and facilities utilizing but not limited to pressure cleaner, cart wash, pneumatic equipment;
• Prepare and maintain a variety of Nutrition Center records and reports including inventory transport records and production records utilizing a computer when necessary;
• Assist in development and standardization of recipes;
• Assist in preparation and testing of new products;
• Safely operate, move and handle equipment.

EMPLOYMENT STANDARDS

KNOWLEDGE OF:

• Principles and methods of quantity food preparation, distribution, and storage.
• Institutional kitchen equipment and utensils.
• Safe food-handling practices and procedures in accordance with HACCP guidelines.
• Basic arithmetic, measures, and record keeping.
• work simplification methodology.
• Safe work practices.                                                                                               

 ABILITY TO:

• Operate a variety of cafeteria and kitchen equipment, utensils, measuring devices and machines.
• Read and follow recipes;
• Count money, make change and to operate or learn to operate a cash register;
• Perform simple mathematical calculations, count money and make change with speed and accuracy;
• Complete assignments within the allotted time with minimal supervision;
• Independently perform assigned responsibilities on own initiative without close supervision;
• Understand and use work simplification methods to maximize production;
• Exhibit manual dexterity including the simultaneous use of both hands and arms;
• Work in a wide range of temperatures;
• Remain focused on tasks and maintain work pace;
• Accept new ideas and changes enthusiastically;
• Understand and follow written and oral instructions, including recipes, procedures and correspondence;
• Follow directions and prescribed work practices;
• Keep and maintain records;
• Establish and maintain cooperative and effective working relationships with others;
• Be flexible to changing work schedules and patterns;
• Maintain good personal hygiene;
• Adhere to established dress code and district appearance standards;
• Support district standards and operating procedures;
• Be punctual and maintain a good attendance record;
• Support team members;
• Maintain food handlers operating permit; 

REQUIRED LICENSES AND/OR CERTIFICATES

Current County of Riverside food worker’s certificate or California approved food safety certificate must be obtained prior to first day of employment.

PHYSICAL DEMANDS AND WORKING CONDITIONS

The physical requirements indicated below are examples of the physical aspects that this position must perform in carrying out the essential functions listed above.

Physical Demands: Stand, bend, & twist (up to continuously); reach, push, pull, look downward (frequently); walk, stoop, kneel (occasionally); squat, climb, operate foot controls (infrequently); lift/carry up to 55 pounds (frequently); grasp/manipulate food items/equipment (frequently); use seeing, hearing (continuously) and speaking (occasionally).

Working Conditions: Work indoors & outdoors, may travel to alternate sites.  Exposure to:  cold/heat from freezers, refrigerators and ovens/warmers, cooking noises and odors, electrically/mechanically/gas operated equipment, cleaning fluids, including but not limited to bleach and detergents.

Reasonable accommodations may be made to enable a person with a disability to perform the essential functions of the job.

Special Note
Being hired as a substitute does not qualify you for a permanent position. To be considered for an interview for a permanent position, a substitute must apply for a permanent position pass the required testing.