Jobs: Learning Center

Description of Work for Nutrition Services Assistant

Job Code: 240BOE, Bargaining Unit: 11

General Statement of Duties

The job of Nutrition Services Assistant (NSA) was established for the purposes of providing support to the Nutrition Center and school food service operations. The duties performed by the NSA are broad, flexible, and entry-level. NSAs perform routine work including, but not limited to: customer service, food safety and sanitation, cooking, food preparation and service, point of service sales, simple reports, customer engagement, and related duties as assigned.

Supervision Received

Works under the direction of a Nutrition Services Supervisor, Nutrition Center Supervisor and/or designee.

Supervision Exercised

None.

Typical Duties Performed

The essential functions include, but are not limited to, the following fundamental duties:

• Adheres to district and department procedures and guidelines; local, state and federal regulations; and food safety and sanitation guidelines.
• Receives, handles, prepares, cooks and stores food and supplies.
• Maintains a clean and safe kitchen, cafeteria and work environment.
• Operates a dish machine and three-compartment sink; washes dishes, utensils, pots and pans, etc.
• Operates, cleans, reassembles and performs simple maintenance on a variety of kitchen appliances and equipment.
• Operates a point of sale system and ensures compliance with Child Nutrition Program requirements.
• Assists with simple logs, records, and reports.
• Participates in meetings, in-services, and trainings.
• Demonstrates competency with food safety and sanitation requirements, department procedures, and job tasks.
• Satisfactorily completes assigned tasks in a timely manner.
• Performs other related duties as assigned.

Knowledge, Skills and Abilities

• Builds and maintains a positive and respectful work environment.
• Provides excellent customer service to internal and external customers.
• Working knowledge of food safety and sanitation requirements.
• Working knowledge of food preparation and cooking principles and methods.
• Working ability to follow oral and written instructions.
• Working ability to learn the use of kitchen equipment.
• Working ability to make simple arithmetic computations.
• Working ability to endure periods of hard physical work and to perform work well under time pressure.
• Working ability to safely lift fifty pounds.
• Working ability to read and write English at the 9th grade level.

Minimum Qualifications

Ability to perform the duties of the position.

Description of Work for Nutrition Services Assistant 2

General Statement of Duties

The job of Nutrition Services Assistant 2 (NSA 2) was established for the purposes of providing support to school food service operations. The duties performed by the NSA 2 are broad, flexible, and advanced-level. NSA 2 performs works independently, with minimal supervision including, but not limited to: customer service; forecasting, ordering, and receiving food and supply orders; managing appropriate food and supply inventories; food safety and sanitation; cooking, food preparation and service; point of service sales; complex reports; customer engagement; staff orientation and training; and related duties as assigned.

Supervision Received

Works under the direction of a Nutrition Services Supervisor and/or designee.

Supervision Exercised

None.

Typical Duties Performed

The essential functions include, but are not limited to, the following fundamental duties:

• Adheres to district and department procedures and guidelines; local, state and federal regulations; and food safety and sanitation guidelines.
• Forecasts food and supply needs; places food and supply orders; inspects and processes food and supply orders upon receiving; stores and manages food and supply inventories.
• Receives, handles, prepares, cooks and stores food and supplies.
• Forecasts meal counts for food production, and coordinates all aspects of food preparation and service.
• Monitors food quality and implements action when safety, quality, or other deficiencies are identified.
• Maintains a clean and safe kitchen, cafeteria and work environment.
• Operates a dish machine and three-compartment sink; washes dishes, utensils, pots and pans, etc.
• Operates, cleans, reassembles and performs simple maintenance on a variety of kitchen appliances and equipment.
• Operates a point of sale system and ensures compliance with Child Nutrition Program requirements.
• Prepares, monitors and distributes logs, data, reports, records, etc.
• Participates in meetings, in-services, and trainings.
• Provides orientation and training to staff.
• Demonstrates competency with food safety and sanitation requirements, department procedures, and job tasks.
• Satisfactorily completes assigned tasks in a timely manner.
• Performs other related duties, as assigned.

Knowledge, Skills and Abilities

• Builds and maintains a positive and respectful work environment.
• Provides excellent customer service to internal and external customers.
• Working knowledge of Child Nutrition Program regulations.
• Working knowledge of food safety and sanitation requirements.
• Working knowledge of food preparation and cooking principles and methods. Working ability to follow oral and written instructions.
• Working ability to learn the use of industrial kitchen equipment.
• Working ability to of complete arithmetic computations.
• Working ability to prepare and distribute advanced technical reports.
• Working ability to endure periods of hard physical work and to perform work well under time pressure.
• Working ability to safely lift fifty pounds.
• Working ability to read and write English at the 9th grade level.

Minimum Qualifications

High school diploma or G.E.D. certificate. A Minnesota Department of Health Food Manager’s Certification will be required within sixty (60) days of appointment.

Description of Work for Nutrition Services Helper 

Job Code: 676FSH, Bargaining Unit: 11

General Statement of Duties

The job of Nutrition Services Assistant Helper (NSA Helper) was established for the purposes of providing support to the Nutrition Center and school food service operations. The duties performed by the NSA Helper are entry-level. NSA Helpers perform work including, but not limited to: customer service, food safety and sanitation, food preparation and service, and related duties as assigned.

Supervision Received

Works under the direction of a Nutrition Services Supervisor, Nutrition Center Supervisor and/or designee.

Supervision Exercised

None.

Typical Duties Performed

The essential functions include, but are not limited to, the following fundamental duties:

• Adheres to district and department procedures and guidelines; local, state and federal regulations; and food safety and sanitation guidelines.
• Receives, handles, prepares, and stores food and supplies as directed.
• Assists in food service as directed.
• Maintains a clean and safe kitchen, cafeteria and work environment.
• Operates a dish machine and three-compartment sink; washes dishes, utensils, pots and pans, etc.
• Participates in meetings, in-services, and trainings.
• Demonstrates competency with food safety and sanitation requirements, department procedures, and job tasks.
• Satisfactorily completes assigned tasks in a timely manner.
• Performs other related duties, as assigned.

Knowledge, Skills, and Abilities

• Working ability to adhere to food safety and sanitation requirements.
• Working ability to follow verbal instructions.
• Working ability to learn the use of kitchen equipment.
• Working ability to endure periods of hard physical work and to perform work well under time pressure.
• Working ability to safely lift fifty pounds.
• Builds and maintains a positive and respectful work environment.
• Provides excellent customer service to internal and external customers.

Minimum Qualifications

Ability to perform the duties of the position.

Description of Work for Nutrition Services Supervisor 1

General Statement of Duties

Performs supervisory work involving responsibility for ordering, receiving, preparing and serving food in a small size nutrition services kitchen; ensuring that wholesome, appetizing, and appealing products are presented at all times; and performs related duties as assigned.

Supervision Received

Works under the direction of a Nutrition Services Coordinator.

Supervision Exercised

May exercise direct technical and adminstrative supervision over a few Nutrition Services Assistants or volunteers.

Typical Duties Performed

The listed examples may not include all the duties performed by all positions in this class.

• Directs and supervises the work of a few employees or volunteers in a single location.
• Coordinates the preparation and serving of a limited variety of school lunch and breakfast foods as determined by the menu; works with kitchen staff or volunteers on the preparing and serving activities as necessary.
• Ensures that food is prepared as required; checks the quality, tastefulness, neatness, arrangement and portion size of foods served; sets up food counters in an attractive and sanitary manner.
• Orders food supplies from a limited number of vendors and the production kitchen.
• Inspects merchandise received and ensures that quantities received are as ordered.
• Responds to routine catering requests; ensures that orders are filled accurately and in a timely manner.
• Prepares bank deposits and related reports.
• Acts as cashier when necessary.
• Ensures the cleanliness and sanitation of the kitchen equipment and personnel.
• Operates kitchen equipment as required.

Knowledge, Skills, and Abilities

• Working knowledge of food safety as it relates to food preparation and storage.
• Working knowledge of the basics of nutrition and the nutritional impact of food storage and preparation.
• Working ability to prepare foods for serving.
• Working ability to use institutional kitchen equipment and to maintain it in a clean and sanitary condition.
• Some ability to handle sales and to prepare daily cash and other reports as required.
• Working ability to make arithmetic computations.
• Working ability to deal firmly and courteously with cafeteria patrons.
• Some ability to plan, direct and evaluate the work of others.

Minimum Qualifications

Six months of experience as a Nutrition Services Assistant in the District or six months of experience in the quantity preparation and serving of foods in a school cafeteria or its equivalent. A Minnesota Department of Health Food Manager's Certification will be required within 60 (sixty) days of appointment.

Description of Work for Nutrition Services Supervisor 2

General Statement of Duties

Performs supervisory work involving responsibility for ordering, receiving, preparing and serving food and coordinating the preparation of food and meal accountability of another site if necessary for a medium sized student population for school breakfast, lunch and several other food programs (e.g., after school snacks); directing the operation and personnel in a manner which ensures that wholesome, appetizing, and appealing products are presented at all times; and performs related duties as assigned.

Supervision Received

Works under the direction of a Nutrition Services Coordinator.

Supervision Exercised

Exercises direct technical and adminstrative supervision over several Nutrition Services Assistants.

Typical Duties Performed

The listed examples may not include all the duties performed by all positions in this class.

• Directs and supervises the work of several employees or volunteers.
• Coordinates the preparation and serving of a moderate variety of school lunch and breakfast items as determined by the menu; works with kitchen staff on the preparation and serving activities as necessary.
• Coordinates the preparation, serving and meal accountability if necessary to other sites in addition to the regular meal program.
• Ensures that food is prepared as required; checks the quality, tastefulness, neatness, arrangement and portion size of foods served; sets up food counters in an attractive and sanitary manner.
• Orders food supplies from vendors and the Nutrition Center as appropriate. Inspects food and supplies received and ensures that quantities received are as ordered.
• Responds to routine catering requests; ensures that orders are filled accurately and in a timely manner.
• Prepares bank deposits and related reports.
• Acts as a cashier when necessary.
• Ensures the cleanliness and sanitation of the kitchen equipment and personnel.
• Operates kitchen equipment as required. Knowledge,

Skills, and Abilities

• Working knowledge of food safety as it relates to food preparation and storage.
• Working knowledge of the basics of nutrition and the nutritional impact of food storage and preparation.
• Working ability to prepare foods for serving.
• Working ability to use institutional kitchen equipment and to maintain it in a clean and sanitary condition.
• Considerable ability to handle sales and to prepare daily cash and other reports as required.
• Working ability to make arithmetic computations.
• Working ability to deal firmly and courteously with cafeteria patrons.
• Working ability to plan, direct and evaluate the work of others.
• Working ability to coordinate multiple tasks under tight time limits.

Minimum Qualifications

Two year degree in culinary arts, dietetics or a related field or two years of college course work in nutrition or a related field and six months experience in the quantity preparation or serving of food or high school diploma or G.E.D. and two years of experience in the supervision of food preparation in a school cafeteria, restaurant or other food service environment. A Minnesota Department of Health Food Manager's Certification will be required within 60 (sixty) days of appointment.

Description of Work for Nutrition Services Supervisor 3

General Statement of Duties

Performs supervisory work involving responsibility for ordering, receiving, preparing and serving food in a large size school nutrition services kitchen; directing the operation and personnel in a manner which ensures that wholesome, appetizing, and appealing products are presented at all times; and performs related duties as assigned.

Supervision Received

Works under the direction of a Nutrition Services Coordinator.

Supervision Exercised

Exercises direct technical and administrative supervision over many Nutrition Services Assistants and/or Nutrition Services Helpers.

Typical Duties Performed

The listed examples may not include all the duties performed by all positions in this class.

• Directs and supervises the work of many employees in multiple locations.
• Coordinates the preparation and serving of a wide variety of school lunch and breakfast items to meet the various dietary needs and preferences of many customers; works with kitchen staff on the preparation and serving activities as necessary.
• Ensures that food is prepared as required; checks the quality, tastefulness, neatness, arrangement and portion size of foods served; sets up food counters in an attractive and sanitary manner.
• Orders food supplies from many vendors and the production kitchen. Inspects merchandise received and ensures that quantities received are as ordered. Responds to routine catering requests; ensures that orders are filled accurately and in a timely manner.
• Prepares bank deposits and related reports.
• Acts as cashier when necessary.
• Ensures the cleanliness and sanitation of the kitchen equipment and personnel.
• Operates kitchen equipment as required.

Knowledge, Skills, and Abilities

• Considerable knowledge of food safety as it relates to food preparation and storage.
• Working knowledge of the basics of nutrition and the nutritional impact of food storage and preparation.
• Working ability to prepare foods for serving.
• Working ability to use institutional kitchen equipment and to maintain it in a clean and sanitary condition.
• Considerable ability to handle sales and to prepare daily cash and other reports as required.
• Working ability to coordinate multiple tasks under tight time limits.
• Working ability to make arithmetic computations.
• Working ability to deal firmly and courteously with cafeteria patrons.
• Working ability to plan, direct and evaluate the work of others.

Minimum Qualifications

Two year degree in culinary arts, dietetics or a related field or two years of college course work in nutrition or a related field and two years of experience in the supervision of food preparation in a school cafeteria, restaurant or other food service environment or high school diploma or G.E.D and four years of experience in the supervision of food preparation in a school cafeteria, restaurant or other food service environment. A Minnesota Department of Health Food Manager's Certification will be required within 60 (sixty) days of appointment.