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Nutrition Services Assistant II - Varies school sites
Assistant Cook - Orchard Hills K-8 School

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Varies school sites

Nutrition Services Assistant II
Closing Date:  August 30, 2015

Job Description:  DEFINITION: Under immediate supervision of the Operations Manager and/or Cafeteria Supervisor II, performs general duties involving serving students meals, cashier duties, the cleaning of equipment, dish room duties, and assisting in preparation of foods.

Job Responsibility:  ESSENTIAL DUTIES:
  • Assists in preparation of a variety of food products.
  • Assists in portioning and dispensing hot and cold foods.
  • Prepares salads and sandwiches.
  • Sets up counter.
  • Serves on serving line; assists in equipment and kitchen clean-up.
  • Performs cashiering duties; collects, sorts, counts and marks lunch tickets manually or by using Point of Sale (POS) computer system; counts and records daily cash receipts; totals daily sales; prepares manual or automated daily cash, sales and ordering reports.
  • Assures compliance with kitchen sanitation and safety procedures and regulations; maintains food quality standards including appearance and nutritional requirements; analyzes operations and recommends improvements.
  • Maintains cooperative relations with others.
  • Understands and follows oral and written instructions.
  • Performs related tasks as required.

Job Requirement:  QUALIFICATIONS: Knowledge of:
  • The safe use and care of modern kitchen and cafeteria service equipment.
  • Safe and sanitary food handling procedures.
  • Modern cleaning methods as applied to a school cafeteria.
  • Health regulations and safe working methods and procedures.
  • Proper lifting techniques.
  • District policies, rules and regulations. Ability to:
  • Understand, follow and implement written and oral instructions.
  • Learn specific policies, rules and regulations of the school district.
  • Work cooperatively with others.
  • Observe health and safety regulations. Education/Training/Certification:
  • High school graduate or equivalent.
  • Courses or training in home economics, nutrition, cafeteria management, or related fields also desirable.

Contact:  Ivonne Velasquez at

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Orchard Hills K-8 School

Assistant Cook
Closing Date:  August 05, 2015

Job Description:  TUSTIN UNFIED SCHOOL DISTRICT ASSISTANT COOK Range 12 DEFINITION: The Assistant Cook, under the direction of the Cafeteria Supervisor II, assists the cook in the preparing, cooking and serving of a variety of foods in large quantities. Assures facilities and equipment used are in a clean and sanitary condition.

Job Responsibility:  ESSENTIAL DUTIES:
  • Assists in the cooking and baking of a variety of meals, meats, side dishes, desserts and other items; participates in portion control and the wrapping, arranging and storage of foods.
  • Assists in skilled food preparation; inspects and reviews the food preparation and serving areas to assure that appropriate health, safety and sanitation standards are being met.
  • Assists in various kitchen skills such as mixing, slicing, grating and chopping food items; prepares beverages.
  • May perform cashiering duties; collect, sort, count and mark lunch tickets; count and record daily cash receipts; total daily sales; prepare manual or automated daily cash, sales and ordering reports.
  • Assists in checking recipes and estimates quantities of supplies needed.
  • Monitors temperatures of food to assure safety and quality standards are met.
  • May provide work direction to other nutrition service staff.
  • Assists in periodic inventories, ordering, receiving, and storing food products, equipment and supplies as needed.
  • Operates and maintains a variety of standard and production kitchen equipment and arranges for repairs as needed.
  • Coordinates the storage of unused food and supplies and disposal of unusable leftovers; utilize proper methods of handling foods to be stored.
  • Attends staff and safety meetings as assigned.
  • Performs related tasks as required.

Job Requirement:  QUALIFICATIONS: 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.

Contact:  Ivonne Velasquez at

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