About the Department
THE VACANCY:
This recruitment is open and promotional, meaning all are welcome to apply and current employees in permanent positions are eligible to receive seniority credit and promotional placement once passing all exams.
There are currently two vacancies working for the Nutrition Services Department at the following location(s):
- Ensign Intermediate School (7 hours per day, 5 days per week, 10 months per year)
- Central Kitchen (7 hours per day, 5 days per week, 10 months per year)
*Please review The Examination section of this job announcement for important information regarding the Qualification Appraisal Interview, as interviews will be scheduled shortly after the application deadline*
Please apply online at www.schooljobs.com/careers/nmusd.
BASIC FUNCTION:
Under the direction of an assigned supervisor, prepare, cook, bake, package, and serve a variety of foods in quantity at an assigned District site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition.
DISTINGUISHING CHARACTERISTICS:
The Nutrition Services Assistant III classification is the advanced level in this series. Incumbents perform skilled functions in preparing, cooking, baking, and packaging of large quantities and varieties of food at an assigned nutrition service location. The Nutrition Services Assistant I classification is the entry-level class in this series. Incumbents perform basic and routine nutrition service activities at an assigned site. Incumbents in the Nutrition Services Assistant II classification perform more complex food service preparation and service activities and are typically assigned to the central kitchen or an assigned satellite kitchen.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: graduation from high school and three years experience in quantity food cooking, baking, and preparation.
LICENSES AND OTHER REQUIREMENTS:
Valid ServSafe Food Handlers Certificate.
Position Duties
THE EXAMINATION:
Exam Weight
Exam Weight
Supplemental Questions: Qualifying
Qualifications Appraisal Interview: 100%
The supplemental questions to the application will be reviewed and rated for certification. These questions are required at the time of application and are qualifying.
An eligible list will be established for successful candidates which will be used to fill open positions during the life of the list.
Examinations and interviews held to create the eligible list will be conducted virtually, using different online/internet platforms that require video recording or conferencing capabilities, as well as access to a computer with internet connection and basic Microsoft Office Suite Software.
An eligible list will be established for successful candidates which will be used to fill open positions during the life of the list.
Examinations and interviews held to create the eligible list will be conducted virtually, using different online/internet platforms that require video recording or conferencing capabilities, as well as access to a computer with internet connection and basic Microsoft Office Suite Software.
The Qualifications Appraisal Interview (Virtual Oral Exam) has been scheduled for Tuesday, July 21st and Wednesday, July 22nd. Please take note of these dates, as interviews are expected to be conducted on one or both days. You will be contacted via email, as indicated on your application, regarding your ability to participate in the examination phase of the recruitment.
Applications will be reviewed for minimum requirements. However, Newport-Mesa Unified School District reserves the right to hold a competitive screening based on the number of applications and the needs of the District.
If you elect to have Newport-Mesa Unified School District (hereafter, 'District') contact you via email regarding your application and the hiring process, please be aware that the District is not responsible for any contacts you may have blocked on your email service. Unclaimed emails to applicants are not the responsibility of the District. In an effort to allow our emails through your personal spam filter, you can try to add @nmusd.us and @schooljobs.com domains to your safe senders list.
Minimum Qualifications
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Prepare and cook main dishes, meats, pasta, vegetables and others; prepare salads, sandwiches, fruit, soups, gravies, sauces and other foods; mix, slice, grate and chop food items.
Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; estimate, prepare and combine necessary ingredients.
Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements; make recommendations regarding new menu items or variations on current recipes.
Organize and set up serving areas; serve food according to established guidelines; monitor temperatures of food to assure safety and quality standards are met.
Clean and store nutrition service equipment and utensils; assure compliance with kitchen sanitation and safety procedures and regulations; sweep and mop floors; clean preparation surfaces and nutrition service appliances.
Operate a variety of standard kitchen utensils and equipment including a slicer, chopper, mixer, fryer, electric warmer, range, oven, pressure cooker and cash register.
Assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
Prepare food for a variety of special events and banquets as assigned.
Oversee and participate in packaging and storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Prepare and maintain breakfast, lunch and menu worksheets and other records as assigned.
Assist in other nutrition service areas as needed; collect tickets and money, make correct change, check off student names for meals served; prepare foods for transport; set up serving areas.
Serve as the lead in the absence of the lead.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Principles and methods of quantity food service preparation, serving and storage.
Sanitation and safety practices related to handling, cooking, baking and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.
Principles and practices of providing work direction and guidance to others.
ABILITY TO:
Prepare, cook, bake and serve a variety of foods in quantity at an assigned nutrition service facility.
Prepare and serve food in accordance with health and sanitation regulations.
Operate and maintain nutrition service machines and equipment.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Maintain a variety of records related to assigned activities.
Meet schedules and time lines.
Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe and follow health and safety regulations.
Perform cashiering duties and make change accurately.
Train and provide work direction and guidance to others.
WORKING CONDITIONS:
ENVIRONMENT:
Indoor kitchen environment.
Subject to heat from ovens.
PHYSICAL DEMANDS:
Standing for extended periods of time.
Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies.
Dexterity of hands and fingers to operate nutrition service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Hearing and speaking to exchange information.
Seeing to read a variety of materials and monitor food quality and quantity.
HAZARDS:
Heat from ovens.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Exposure to cleaning chemicals and fumes
Ewing Consulting, Inc. August 2016
Prepare and cook main dishes, meats, pasta, vegetables and others; prepare salads, sandwiches, fruit, soups, gravies, sauces and other foods; mix, slice, grate and chop food items.
Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; estimate, prepare and combine necessary ingredients.
Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements; make recommendations regarding new menu items or variations on current recipes.
Organize and set up serving areas; serve food according to established guidelines; monitor temperatures of food to assure safety and quality standards are met.
Clean and store nutrition service equipment and utensils; assure compliance with kitchen sanitation and safety procedures and regulations; sweep and mop floors; clean preparation surfaces and nutrition service appliances.
Operate a variety of standard kitchen utensils and equipment including a slicer, chopper, mixer, fryer, electric warmer, range, oven, pressure cooker and cash register.
Assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
Prepare food for a variety of special events and banquets as assigned.
Oversee and participate in packaging and storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Prepare and maintain breakfast, lunch and menu worksheets and other records as assigned.
Assist in other nutrition service areas as needed; collect tickets and money, make correct change, check off student names for meals served; prepare foods for transport; set up serving areas.
Serve as the lead in the absence of the lead.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Principles and methods of quantity food service preparation, serving and storage.
Sanitation and safety practices related to handling, cooking, baking and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.
Principles and practices of providing work direction and guidance to others.
ABILITY TO:
Prepare, cook, bake and serve a variety of foods in quantity at an assigned nutrition service facility.
Prepare and serve food in accordance with health and sanitation regulations.
Operate and maintain nutrition service machines and equipment.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Maintain a variety of records related to assigned activities.
Meet schedules and time lines.
Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe and follow health and safety regulations.
Perform cashiering duties and make change accurately.
Train and provide work direction and guidance to others.
WORKING CONDITIONS:
ENVIRONMENT:
Indoor kitchen environment.
Subject to heat from ovens.
PHYSICAL DEMANDS:
Standing for extended periods of time.
Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies.
Dexterity of hands and fingers to operate nutrition service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Hearing and speaking to exchange information.
Seeing to read a variety of materials and monitor food quality and quantity.
HAZARDS:
Heat from ovens.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Exposure to cleaning chemicals and fumes
Ewing Consulting, Inc. August 2016
Benefits
VACATION – HOLIDAYS - ILLNESS
Employees accumulate twelve (12) days of vacation during the first year of employment, increasing up to twenty-two (22) days beginning the 18th year of service, prorated for part-time, 9, 10, and 11 month assignments. The number of paid holidays per year varies from twelve (12) to fifteen (15) days depending on the work calendar. Employees accumulate twelve (12) days of paid sick leave per year, with unlimited accumulation, prorated for part-time, 9, 10, and 11 month employees.
RETIREMENT
All employees who are in the classified service and work four (4) hours per day or more are members of the Public Employees' Retirement System (CalPERS) and Federal Social Security. If an employee in the classified service works less than four (4) hours per day they are members of an Alternate Retirement System (PARS) and do not contribute to Social Security. Approximately 7% is deducted from your paycheck for PERS retirement.
HEALTH & WELFARE
The District offers a comprehensive health benefits program for employees who work twenty (20) hours or more per week. This includes medical, vision, dental insurance plans and life insurance for employees. For full-time employees the District pays the employee's health, vision, dental, and life insurance premiums with an employee contribution required for some plans. For part-time employees plans are available on a prorated basis. Dependent coverage is available.
See all benefit options here: https://web.nmusd.us/departments/business-services/risk-management/benefits
PROFESSIONAL GROWTHThe District encourages employees to pursue professional growth. Professional growth points shall be earned by employee participation while in non-paid status in activities which are employment related. Professional growth points are awarded annually and accumulate at $20 per approved Professional Growth Point and/or tuition and textbook reimbursement up to $500 is also available - limited to one per year.
Supplemental Questions
-
01Information I provide to the following supplemental questions will be reviewed as part of the application process. Questions that are not fully and completely answered will be considered grounds for disqualification from the examination process. Stating "see resume" in lieu of a complete response to these questions is not acceptable.
Select "Yes" to indicate that you have read and understand these instructions.
- Yes
02Do you have a high school diploma or equivalent?
- Yes
- No
03How many years of verifiable job related work experience do you have in quantity food cooking, baking and preparation?
- None
- Less than 1 year
- 1-2 years
- 2-3 years
- 3 years or more
04Do you have a valid ServSafe Food Handler Certificate?
- Yes
- No, but I am willing to obtain the certificate
- No, and I am not willing to obtain the certificate
05If you answered YES to the question above, return to the main application in the attachments section and attach a copy of your certification.
Select "Yes" to indicate that you have read and understand these instructions.
- Yes
06How many years of verifiable job related work experience do you have preparing and cooking in a commercial or institutional kitchen?
- None
- Less than 1 year
- 1-2 years
- 2-3 years
- 3 years or more
07How many years of verifiable job related work experience do you have following recipes and menus to prepare large quantifies of food in a professional food services establishment?
- None
- Less than 1 year
- 1-2 years
- 2-3 years
- 3 years or more
08How many years of verifiable job related work experience do you have in planning and organizing the workflow of a kitchen?
- None
- Less than 1 year
- 1-2 years
- 2-3 years
- 3 years or more
09According to the job announcement, check the box that most closely matches your level of proficiency to perform the minimum qualifications listed:
Principles and methods of cooking and serving food.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
10Food preparation including washing, cutting and assembling meals.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
11Quality control and food safety practices such as temperature monitoring.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
12Sanitation practices related to preparing, handling and serving food.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
13Accurately measure, weigh and serve appropriate size portions.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
14Modify recipes as needed, including making proper substitutions.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
15Operate and clean food service equipment safely and efficiently.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
16Nutritional requirements of school age children.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
17Counting money and making correct change.
- No ability to apply this knowledge in work-related situations.
- Limited ability and experience to apply this knowledge in work-related situations.
- Proficient and experienced in applying this knowledge in work-related situations.
18Please describe how your training and experience has prepared you to be successful as a Nutrition Services Assistant III in a school district environment?
Required Question
Agency Information
- Employer
- Newport-Mesa Unified School District
- Address
-
Personnel Commission
2985 Bear Street
Costa Mesa, California, 92626
- Phone
- 714-424-5049
- Website
-
http://www.nmusd.us/jobs