Nutrition Services Satellite Operator I (10 MONTH/SCHOOL YEAR)

Berkeley Unified School District; Berkeley (CA); On-site; USD 42,000 - 56,000; Full time

Job summary

Berkeley Unified School District seeks a Nutrition Services Satellite Operator to oversee the satellite kitchen at an elementary or middle school site, prepare meals, and supervise staff. The role includes cashiering duties and ensuring sanitation standards are met in a fast-paced school food service environment.

Responsibilities include coordinating food prep, stock management, and daily inventories, while maintaining safe, clean facilities and effective communication with students and staff.

Qualifications

• HS diploma and two years of experience in large-quantity food prep/serving.
• Valid ServSafe food service certification.
• Experience leading and training Nutrition Services staff.
• Ability to follow health, safety and sanitation standards.

Responsibilities

• Oversee satellite kitchen operations at an elementary or middle school site.
• Prepare and serve hot and cold food items to students and staff.
• Lead and train Nutrition Services staff; assign duties and review work.

Skills

Food service operations

Cashiering

Supervisory duties

Safety and sanitation

Inventory management

Staff training

Education

High school diploma

ServSafe certification

Tools

Ovens & warmers

Dishwashers

Cash registers

Job description

BASIC FUNCTION:

Under the direction of an assigned supervisor, oversee and participate in the operation of the satellite kitchen at an assigned elementary or middle school site; prepare and serve hot and cold food items; maintain satellite kitchen facilities and equipment in a clean and sanitary condition; perform cashiering duties; lead, train, and provide work direction and guidance to Nutrition Services staff; may also work in the central kitchen to assist in preparing and packaging meals for transport to assigned satellite location(s).

DISTINGUISHING CHARACTERISTICS:

Incumbents in the Nutrition Services Satellite Operator I classification are responsible for the operations, food service and staff assigned to an elementary and middle school serving kitchen site.

Incumbents in the Nutrition Services Satellite Operator II operate a high school serving kitchen requiring food cooking and preparation with a more diverse menu and a larger staff.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:

• Oversee and participate in the operation of the satellite kitchen at an assigned elementary school site; determine appropriate quantities of food items to meet student needs; assure related food service activities comply with established safety and sanitation requirements
• Prepare and serve hot and cold food items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; heat, arrange and distribute food items according to established procedures and portion control standards
• Oversee and participate in maintaining satellite kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, food containers and food service equipment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment as assigned; observe and enforce health and sanitation requirements
• Lead, train, and provide work direction and guidance to Nutrition Services staff; assign staff duties and review work for accuracy and completeness;
• Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods; order, pick up, inspect, receive, store and rotate food items and supplies as directed; stock bins with food supplies; conduct daily inventories as directed, and arrange for adjustments in deliveries if necessary
• Perform cashiering duties; count money and make correct change; prepare, balance and verify cash drawers; review and verify receipts; prepare bank deposits as directed
• Operate standard food service equipment such as ovens, warmers and food service machines
• Communicate with students and staff as well as supervisors to exchange information and resolve issues or concerns
• Serve food to students and staff according to specified time schedules
• Maintain a variety of records related to food items, inventory, sales and assigned activities; prepare routine food service reports

OTHER DUTIES:

Perform related duties as assigned

KNOWLEDGE OF:

• School food service operations
• Quantity food preparation including assembling and heating food items and ingredients
• Sanitation and safety practices related to preparing, handling and serving food
• Methods, equipment and techniques used in large-quantity food assembly
• Oral and written communication skills
• Interpersonal skills using tact, patience and courtesy
• Principles of training and providing work direction
• Health and safety regulations
• Inventory practices and procedures
• Portion control techniques
• Storage and rotation of perishable food
• Mathematic calculations and cashiering skills
• Proper lifting techniques
• Record-keeping techniques

ABILITY TO:

• Oversee and participate in the operation of the satellite kitchen at an assigned school site
• Prepare and serve hot and cold food items to students and staff
• Maintain satellite facilities and equipment in a clean and sanitary condition
• Perform cashiering duties and make change accurately
• Lead, train and provide work direction and guidance to assigned Nutrition Services staff
• Determine appropriate quantities of food items to meet student needs
• Operate standard kitchen equipment safely and efficiently
• Follow and assure compliance with health and sanitation requirements
• Store and rotate food supplies in storage areas according to established procedures
• Conduct daily inventories and order appropriate amounts of food items and supplies
• Communicate effectively both orally and in writing
• Establish and maintain cooperative and effective working relationships with others
• Meet schedules and time lines
• Work independently with little direction or supervision
• Add, subtract, multiply and divide quickly and accurately
• Maintain various records related to work performed

EDUCATION AND EXPERIENCE:

Any combination equivalent to: graduation from high school and two years increasingly responsible experience in the preparation and serving of food in large quantities including work with inventory functions

LICENSES AND OTHER REQUIREMENTS:

Valid and appropriate ServSafe food service certification obtained through a proctored exam

ENVIRONMENT:

Food service environment

Subject to heat from ovens

PHYSICAL DEMANDS:

• Standing for extended periods of time
• Hearing and speaking to exchange information
• Lifting, carrying, pushing or pulling objects typically weighing up to 50 and up to 60 pounds with assistance
• Dexterity of hands and fingers to operate food service equipment and perform tasks requiring repetitive motion
• Reaching overhead, above shoulders and horizontally
• Bending at the waist, kneeling or squatting
• Seeing to monitor food quality and quantity and to read small print

HAZARDS:

• Heat from ovens
• Exposure to very hot foods, equipment, metal objects and electrical equipment
• Exposure to cleaning chemicals and fumes
• May be required to work around moving mechanical parts
• May work on or around slippery floors
• Will be required to handle sharp objects such as knives and slicers

EXAMINATION INFORMATION:

The first step in the examination process is the application screening, and whether or not the candidate meets the minimum qualifications listed.

The testing process may consist of a written exam, an oral exam, a performance exam, a structured interview (SI), a qualification appraisal interview (QAI), an evaluation of training & experience/education (T&E), and/or any combination thereof.

All tests will have a passing score set between 50 and 99, depending on a variety of factors affecting that specific recruitment.

The testing process consists of a minimum of two examination processes,

EXAMINATION WEIGHT:

• FIRST EXAMINATION: 50%
• SECOND EXAMINATION: 50%

OTHER:

Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.

SALARIES:

All salaries, as stated, are based on present information and are subject to change. The hiring rate shall be the first step of the schedule, except for classes where recruitment efforts have indicated difficulty in recruiting at that step. Appointments are made at the minimum salary shown in the posting, and increases are granted at intervals based on anniversary date.

Notification of Non-Discrimination Policy:

The Berkeley Unified School District is committed to providing equal opportunity for all individuals in district programs and activities. Accordingly, BUSD programs and activities shall be free from discrimination, harassment, intimidation and bullying based on actual or perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or group with one or more of these actual or perceived characteristics. The Board shall promote programs that ensure that discriminatory practices are eliminated in all district activities. (Board Policy 0410, Board Policy 1311, Board Policy 4030, Board Policy 5145.3, Board Policy 5145.7)

The Board also prohibits retaliation against any district employee or job applicant who complains, testifies or in any way participates in the district's complaint procedures instituted pursuant to this policy. (Board Policy 4030)

Complaint forms are available at school sites and on the district webpage at www.berkeleyschools.net/complaints.

For inquiries or concerns regarding BUSD nondiscrimination policy 5145.3 or the filing of discrimination complaints, please contact:

Jasmina Viteskic, Title IX Coordinator/Compliance Officer

2020 Bonar Street Room 116, Berkeley, CA 94702

Phone: [phone] Email:[e-mail]

More information is available at www.berkeleyschools.net/non-discrimination/