Child Nutrition Worker II (Cook)

Current Vacancies (25-26 School Year) Child Nutrition Worker II (Cook) positions are 6 hours per day, 185 work days per year. We are also testing for an eligibility list, which will be used to fill vacancies for up to one year.

Purpose of Position
Leads the cooking of meals following District policies and procedures. Ensures proper food safety and proper kitchen and cafeteria sanitation. Performs cashier duties in the sale of food items to students and staff for child nutrition programs and events. Supports the Child Nutrition Services Coordinator with day-to-day operations.

Examples of Duties

Job descriptions are intended to present a descriptive list of the range of job functions performed by employees in the class. Job descriptions are not intended to reflect all duties and tasks performed within the job.

• Leads the child nutrition staff in the cooking of a wide variety of food items (e.g., breakfast, lunches, supper, snacks, etc.) for a variety of child nutrition programs and events.
• Evaluates food for flavor, appearance, and temperature before serving students and staff.
• Weighs, measures, mixes, cuts, and/or substitutes ingredients based on recipes as needed.
• Prepares and assembles food items such as fruits, vegetables, cheese, meats, sandwiches, wraps, soups, and salads by operating a variety of kitchen equipment.
• Implements proper food rotation using first-in and first-out method.
• Operates kitchen equipment and appliances including, but not limited to, refrigerators, ovens, shredders, choppers, slicers, mixers, steam tables, warmers, pots, pans, and utensils.
• Performs recipe modifications, conversions, and calculations.
• Sets up serving lines, organizes and disassembles serving areas, and serves food to students and staff.
• Operates a computer to sell meals and food items and input student meal counts.
• Collects money and makes change from a cash box/drawer.
• Conducts recipe analysis in collaboration with the Child Nutrition Services Management team.
• Washes and scrubs kitchen tables.
• Cleans kitchen utensils and equipment.
• Maintains work areas in a clean and sanitary condition.
• Sweeps and mops food preparation, storage areas, and kitchen floors.
• Supports with the adjustment of serving schedules in accordance with school schedules and directives from administrative staff.
• Assists with the preparation of a variety of reports and records including inventory, sales, requisitions, daily reports, class lists, and production sheets.
• Maintain accurate count of food usage for meal forecasting and general planning needs.
• Estimates food quantities and submits requisitions to ensure the operation of food services.
• Receives and inspects the quantity and quality of food and supplies delivered at time of delivery.
• Receives, checks, and stocks deliveries and ensures food items and supplies are stored properly.
• Assists with monthly inventory including counting trays, milk, or other food items.
• Provides information and assistance to parents, the public, and other staff members in a helpful, courteous, and timely manner.
• Prepares money for shipment to District office.
• Performs related duties as assigned.

Knowledge, Skills, and Abilities
Knowledge of:

• Regulations governing subsidized child nutrition programs.
• Principles and procedures of record keeping.
• Kitchen sanitation and safety practices.
• Maintenance and operation of kitchen appliances.
• Standard weights and measurements for cooking.
• Basic mathematics.

Skills in:

• Food preparation, serving, and storage.
• Computing required food quantities for menus.
• Customer service.
• Time management and prioritization.
• Verbal and written communication.

Ability to:

• Understand and follow both oral and written directions.
• Learn how to use new kitchen equipment and appliances.
• Utilize a computer, copier, and learn applicable software.
• Establish cooperative relationships with students, parents, and staff.
• Work independently and collaboratively as part of a team.
• Maintain confidentiality of privileged information.

Employment Standards

Education and Experience
Graduation from high school or equivalency. Two years of large quantity and high-volume food preparation experience in a commercial, restaurant, or institutional setting.
Licenses and Other Requirements
A valid and current Food Safety Certificate approved by the State of California is required and must be obtained within the probationary period.
In accordance with the Healthy, Hunger-Free Kids Act of 2010 (HHFKA), incumbents must complete a certain number of hours of continuing education per school year. Training options available on the United States Department of Agriculture Professional Standards website.

• Employees working over 20 hours per week: 6 hours of annual continuing education/training
• Employees working less than 20 hours per week: 4 hours of annual continuing education/training

All licenses, certificates, and other requirements listed above are required and must be maintained during employment unless otherwise noted.
Physical Requirements
Employees in this classification stand for prolonged periods of time, walk, sit, stoop/bend, reach overhead, lift, and carry up to 50 lbs. or over 50 lbs. with assistance, use fingers and wrists and/or hands repetitively in a slicing or twisting motion or while applying pressure, use both hands simultaneously, speak clearly, hear normal voice conversation, and see small details.
Working Environment
Employees in this classification work inside a kitchen and cafeteria environment, with changing priorities and short deadlines, in varying temperatures including extreme heat from ovens and extreme cold from walk-in refrigerators and freezers, in contact with hot food items, with heavy machinery and sharp objects, with exposure to cleaning agents, and in direct contact with students. Supplemental Information

This is an Open & Promotional recruitment: Internal candidates who attain a passing score on each examination part will be placed in rank order on a promotional eligibility list. Outside candidates will be similarly placed on an open eligibility list which will be used after the promotional list or if there are fewer than three ranks remaining on the promotional list. These examinations are open to permanent employees and the public.

EQUAL OPPORTUNITY : The Board of Education is committed to providing equal opportunity for all individuals in district programs and activities. District programs, activities, and practices shall be free from unlawful discrimination, including discrimination against an individual or group based on race, color, ancestry, nationality, national origin, immigration status, ethnic group identification, ethnicity, age, religion, marital, pregnancy, parental status, reproductive health, decision making, physical or mental disability, medical condition, sex, sexual orientation, gender, gender identity, gender expression, veteran or military status, or genetic information; a perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics.

NONDISCRIMINATION NOTICE: The Oxnard School District does not discriminate on the basis of race, color, national origin, sex, or disability or affiliation with the Boy Scouts of America and other designated youth groups or any other basis protected by law or regulation, in its educational program(s) or employment. The following employees have been designated to handle questions and complaints of alleged discrimination: Dr. Scott Carroll, Acting Assistant Superintendent of Human Resources, Title IX Coordinator, 1051 South A Street, Oxnard, CA 93030, ..., ...