Senior Nutrition Services Worker - Catalina Island

Lbschools; California (MO); Hybrid; USD 35,000 - 52,000; Full time

Job summary

Long Beach Unified School District is seeking a Nutrition Service Worker to prepare, package and serve meals at school sites or the central kitchen. You will train staff, supervise students, and ensure sanitation and safety standards are followed.

The role requires operating a POS system and assisting with inventory and orders. The position emphasizes teamwork, adherence to health regulations, and timely preparation of meals for students and staff.

Qualifications

• Graduation from high school or equivalent.
• One year of food service experience or six months at the level of Intermediate Nutrition Service Worker.
• Valid California Class C driver’s license and use of a personal automobile.
• Valid ANSI Food Safety Manager certificate.

Responsibilities

• Prepare, package and serve hot and cold menu items.
• Lead at site; train staff; schedule substitutes.
• Maintain sanitation of facilities and equipment.
• Cook main dishes following recipes and menus.
• Operate a computerized point of sale system.
• Assist with inventory and ordering.

Skills

Food service

Cashier duties

Food safety

Inventory management

Team supervision

Education

High school diploma or equivalent

Tools

POS system

Job description

This position is for Catalina Island positions only.

Please note: Catalina Island Non-Represented employees receive an additional $4.2669 per hour.

Avalon School is located on Catalina Island, 22 miles southwest of the Los Angeles Harbor Breakwater. Employees must live on the island, and/or arrange for their own transportation to and from the island. (Daily round trip boat cost to Catalina Island is approximately $91).

The eligibility list is being created to fill future vacancies and substitute assignments as they occur.

Under general supervision, prepare, package and serve hot and cold menu items at an assigned school site or the central kitchen; maintain nutrition service facilities and equipment in a clean and sanitary condition; train and provide work direction and guidance to assigned staff; perform related duties as assigned.

The classification specification does not describe all duties performed by all incumbents within the class. This summary provides examples of typical tasks performed in this classification.

• Prepare, package and serve hot and cold menu items at an assigned school site or the central kitchen; maintain food quality standards including appearance and menu requirements. E
• Serve as a lead at assigned site; train and provide work direction and guidance to nutrition services staff and student workers; review the work of staff; arrange for substitute workers as directed. E
• Maintain nutrition service facilities and equipment in a clean and sanitary condition; assure compliance with sanitation and safety procedures and regulations; clean serving counters, tables, chairs and nutrition service equipment; wash trays, pots, pans, utensils and serving equipment.E
• Cook main dishes, meats, pasta, vegetables and other items; follow recipes and menus; prepare baked goods; assemble or mix ingredients and food items such as salads, sandwiches and cakes; inspect food for portion and quality control.E
• Participate in determining appropriate quantity of food items for preparation, heating and serving; pan food and place trays in ovens and warmers; take and record temperatures of food in accordance with established procedures; transport food on carts. E
• Organize, set up and participate in assembly line food preparation and packaging activities; assure regular production runs, special orders and daily menu items are prepared in a timely manner; wash, cut, measure and scoop food items; open cans and other food containers.E
• Package and wrap food items; remove food packs from assembly line and place on storage racks and carts; prepare items for delivery.E
• Oversee and participate in the set up of food items, trays, condiments and utensils at windows, counters and remote points of sale; serve food to students and staff; perform cashiering duties; count money and make correct change; collect tickets. E
• Assure proper stock levels are maintained at serving windows and counters during meal service periods. E
• Count cafeteria or remote point of sale daily cash collections and production records; prepare related records and deposit slips.E
• Prepare, display, and sell snack food items at a student store as assigned by the position; maintain inventory of items; maintain records of items sold and cash collections. E
• Operate a computerized point of sale system; monitor student input of Personal Identification Numbers (PINs); scan student identification cards; input alternate meal selections as necessary; input daily sales data as assigned. E
• Estimate and order food and supplies needed for operation; communicate with outside vendors and Nutrition Center staff regarding orders.E
• Count leftover items; operate a garbage disposal to dispose of leftover items; dispose of trash. E
• Operate nutrition service equipment such as slicers, strainers, mixers, warmers, ovens, packaging equipment, and can openers. E
• Pull bulk food and supplies from freezers, refrigerators and storage; receive, stock and rotate food to assure freshness and temperature control; check expiration dates; date food items.E
• Operate a computer and assigned software; participate in site inventories; prepare related records. E
• Serve as the site Supervisor in the absence of the Supervisor as assigned by the position. E
• Attend a variety of meetings and in-service trainings; drive a District or personal vehicle to sites to conduct work as assigned by the position. E
• Perform related duties as assigned.

Note: At the end of some of the duty statements there is an italicized "E" which identifies essential duties required of the classification. This is strictly for use in compliance with the Americans with Disabilities Act.

Knowledge of:

• Methods and procedures for preparing and serving food in large quantities.
• Standard kitchen utensils and equipment.
• Sanitation and safety practices related to the handling and serving of food in large quantities.
• Proper methods of storing equipment, materials and supplies.
• Health and safety regulations.
• Food preparation methods including washing, cutting and assembling food items.
• Math and cashiering skills.
• Operation of a computerized point of sale system.
• Interpersonal skills using tact, patience and courtesy.
• Oral and written communication skills.
• Proper methods of food rotation and storage.
• Inventory methods.
• Record-keeping techniques.
• Principles and practices of training and providing work direction.
• Proper lifting techniques.

Ability to:

• Prepare, cook and serve food in accordance with health and sanitation regulations.
• Prepare attractive, appetizing and nutritious meals for students and staff.
• Follow, adjust and extend recipes.
• Maintain nutrition service equipment and areas in a clean and sanitary condition.
• Observe and follow health and safety regulations.
• Operate standard kitchen utensils and equipment.
• Operate a computerized point of sale system.
• Communicate effectively both orally and in writing.
• Establish and maintain cooperative and effective working relationships with others.
• Maintain a variety of records related to assigned activities.
• Perform cashiering duties and add, subtract, multiply and divide quickly and accurately.
• Meet schedules and time lines.
• Plan and organize work.
• Train and provide work direction and guidance to others.

Education and Training:

• Graduation from high school or equivalent.

Experience:

• One year of food service experience or six months of experience at the level of Intermediate Nutrition Service Worker.

Positions in this classification require a valid California Class C driver’s license and the use of a personal automobile.

Valid Food Safety Manager certificate approved by the American National Standards Institute (ANSI). Incumbents must maintain certification throughout employment in this classification

Nondiscrimination Statement : The Long Beach Unified School District prohibits unlawful discrimination, harassment (including sexual harassment), intimidation, or bullying, targeted at any student or employee by anyone, based on the student or employees actual or perceived race, color, ancestry, nationality, national origin, immigration status, ethnic group identification, ethnicity, age, religion, marital status, pregnancy and related conditions, parental status, physical or mental disability, medical condition, sex, sexual orientation, gender, gender identity, gender expression, or genetic information, or association with a person or group with one or more of these actual or perceived characteristics.

For questions or complaints, contact Equity Compliance Officer: Steve Rockenbach, Director of Employee Relations,1515 Hughes Way, Long Beach, CA 90815, 562-997-8220, [e-mail] and Title IX Coordinator: Kimberly Dalton, Director of Human Resource Services, 1515 Hughes Way, Long Beach, CA 90815, 562-997-8108, [e-mail] and 504 Coordinator: Jenny R. Acosta, Program Administrator, 2221 Argonne Ave, LB 90815, 562-986-6870, [e-mail]

SELECTION PROCEDURE:

The examination process for this recruitment may be comprised of one or any combination of the following: screening of the applicant’s training, background, and experience; evaluation of responses on a supplemental application; written examination(s); qualifications appraisal oral examination; performance examination; or technical oral examination, scored on a job-related basis. Only the most highly qualified candidates will be invited to continue in the examination process. Successful candidates who pass all parts of the examination process will be placed on the eligibility list in order of their relative merit as determined by these competitive examinations.