Food and Nutrition Assistant II

Salary: $17.81 - $22.79 Hourly
Location : Throughout Poway Unified School District, CA
Job Type: Part Time
Job Number: 25-0095
Site/Dept: Food & Nutrition
Opening Date: 10/13/2025
Number of Working Months: 9.5

Description
Applications will be screened and those whose backgrounds best match the requirements of the position will be invited to participate in a competitive examination process which may include any combination of the following: multiple choice examination. Examination procedures are subject to change as deemed necessary by the Director- Personnel Commission.

*Candidates passing the examination will be placed on a 6-month eligibility list. Current vacancies are at:

Monterey Ridge Elementary, Highland Ranch Elementary, Creekside Elementary, Del Sur Elementary, Stone Ranch Elementary, Chaparral Elementary, Morning Creek Elementary, Bernardo Heights Middle, Shoal Creek Elementary and future vacancies district-wide *

• Shoal Creek Elementary - 16.25 hours per week, 9.5 months per year
• Bernardo Heights Middle - 23.75 hours per week, 9.5 months per year
• Morning Creek Elementary - 16.25 hours per week, 9.5 months per year
• Highland Ranch Elementary - 16.25 hours per week, 9.5 months per year
• Creekside Elementary - 16.25 hours per week, 9.5 months per year
• Del Sur Elementary - 18.75 hours per week, 9.5 months per year & 15 hours per week, 9.5 months per year
• Stone Ranch Elementary - 17.50 hours per week, 9.5 months per year
• Chaparral Elementary - 18.75 hours per week, 9.5 months per year & 25 hours per week, 9.5 months per year
• Monterey Ridge Elementary - 15 hours per week, 9.5 months per year

**Please note that most contracted hours for this position are 15 - 25 hours per week , 9.5 months per year. **

Most FNA II positions are located at Elementary schools, with a few exceptions.

Please note: Benefited positions within PUSD are more than 20hrs per week
BASIC FUNCTION:
Under the direction of an assigned supervisor, prepare and serve hot and cold menu items at an elementary school nutrition center or perform record keeping and cash management duties at central production centers; maintain nutrition centers, equipment and utensils in a clean and sanitary condition; perform cashiering and money handling duties; order food and supplies; operate a computerized cash management system; and perform other related work as required.
DISTINGUISHING CHARACTERISTICS:
Food and Nutrition Assistant II incumbents perform more complex food preparation and service activities, and are typically assigned to elementary schools or perform record keeping and cash management duties at central production centers. The Food and Nutrition Assistant III classification is the advanced level in this series and performs large quantity food production at a central production center for distribution to satellite nutrition centers. The Food and Nutrition Assistant I classification is the entry-level class in this series. Incumbents perform basic and routine nutrition service activities at an assigned site.

Examples of Duties
Prepare and serve hot and cold food items; assemble various recipe and menu items; package and wrap food items according to established procedures and portion control standards. E

Set up, replenish and break down hot and cold food serving lines, salad bars, carts, and other remote serving sites. E
Serve customers promptly and courteously using correct portion sizes; ensure food items are attractive and appealing; and maintain appropriate food temperatures. E
Maintain food preparation, storage and serving areas in a clean, sanitary and safe condition; clean and sanitize all equipment, carts, pots, pans, utensils and other appliances. E
Prepare salads, beverages, sandwiches, entrees, side dishes and other menu items; open cans; wash, cut, slice, grate and assemble food items as assigned; replenish containers as necessary. E
Perform cashier duties and operate a computerized cash management system; collect money, make change, maintain accurate account of monies collected and meals served; prepare bank deposits. E
Operate a variety of nutrition center equipment and appliances; report faulty equipment and facility repair needs as necessary; lift moderately heavy objects according to safety regulations. E
Estimate and order food and supplies needed; receive, inspect and store deliveries; rotate and date stored food items for freshness and food safety; conduct inventories as required. E
Take and record refrigeration, freezer, and food temperatures according to health department guidelines; take actions as necessary to ensure product quality and food safety. E
Store unused food and supplies; refrigerate or freeze usable leftover foods; dispose of unusable leftovers and garbage; use established procedures for handling foods to be stored. E

Prepare and maintain various records and reports related to assigned activities. E
Attend a variety of meetings and in-service training as assigned.
Train student assistants as assigned.
Perform related duties as assigned.

Minimum Qualifications
EDUCATION AND EXPERIENCE:

High school diploma or General Education Development (GED) equivalent, and six months of experience preparing and serving food in a related food service operation.

LICENSES AND OTHER REQUIREMENTS:

A valid Food Safety Manager Certificate or equivalent must be obtained within the first 30 days of employment or be submitted at the time of application. Maintenance of this certificate is an ongoing condition of employment.

Supplemental Information
KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Methods and procedures for preparing and serving food in large quantities.

Food preparation methods including washing, cutting and assembling food items.

Standard kitchen utensils and equipment.

Sanitation and safety practices related to handling and serving food.

Use and care of institutional kitchen utensils and equipment.

Proper lifting techniques.

Basic math and cashiering skills.

Proper methods of storing equipment, materials, and supplies.

Health and safety regulations.

Proper methods of food rotation and storage.

Interpersonal skills using tact, patience and courtesy.

Oral and written communication skills.

Basic record-keeping techniques.

Computers and assigned programs.
ABILITY TO:

Prepare, produce, heat, package, and serve a variety of foods in large quantities.

Complete assignments within the allotted time and minimal supervision.

Maintain standards of cleanliness, sanitation, and personal hygiene.

Learn basic record-keeping techniques.

Operate standard kitchen equipment safely and efficiently.

Operate a computer and Point of Sale (POS) terminal.

Perform cashiering duties, count money, and make change with speed and accuracy.

Add, subtract, multiply and divide quickly and accurately, or use a calculator.

Wash, cut, slice, grate, mix and assemble food items and ingredients.

Read, write, and communicate at a level required for successful job performance.

Understand and follow oral and written directions.

Perform basic record-keeping techniques.

Establish and maintain cooperative and effective working relationships with others.

Follow directions and prescribed work practices.

Plan and organize work.

Meet schedules and time lines.
WORKING CONDITIONS:
ENVIRONMENT:

Food service environment.

Subject to heat from ovens and cold from refrigerators and freezers.

Occasionally exposed to outside weather conditions.
PHYSICAL DEMANDS:

Standing and walking for extended periods of time.

Hearing sound to warn of potential danger and follow verbal direction.

Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.

Dexterity of hands and fingers to operate a computer keyboard and food service equipment.

Reaching overhead, above shoulders and horizontally.

Bending at the waist, kneeling or crouching.

Seeing to read a variety of material, count money and monitor food quality and quantity.

Smelling to distinguish odors and detect spoiled food.

Speaking to communicate by telephone and face-to-face conversations.

Lift or move up to 50 pounds.
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.
In accordance with Personnel Commission Rules and Regulations of Classified Service # 70.200.1, new employees to Poway Unified School District will be placed at Step 1 of the official salary range designated for the position. Any variances in initial placement are addressed in, and shall be carried out in agreement with, this rule.

The Poway Unified School District (PUSD) is an equal opportunity employer/program and is committed to an active Nondiscrimination Program. PUSD does not discriminate on the basis of race, color, national origin, sex, sexual orientation, ethnic group identification, ancestry, religion, gender, gender identification, mental or physical disability.

For more information, please contact the Title IX/Equity Compliance Officer, Associate Superintendent of Personnel Support Services, Poway Unified School District, 15250 Avenue of Science, San Diego, CA 92128-3406
Poway Unified School District offers an excellent benefits package for eligible contract employees who are contracted for 20 (twenty) or more hours per week.

Benefits include:

• Retirement - CalPERS
• Holidays - 16 paid holidays per year (based on 12-month employment contract)
• Vacation - Starting at 12 days per year for 12-month employees, increasing with length of service
• Sick Leave - 12 paid sick days per year (for 12 working months)
• Medical and Prescription Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Travel Insurance
• Flexible Spending Accounts
• Wellness/Mental Health Benefit
• Flexible Benefit Plan Options

For further information regarding our benefits, please visit our website at:
01

The following supplemental questions will help us determine how well you meet the minimum employment qualification standards for this position. Qualified means that you meet the minimum qualifications found in the job description. Incomplete responses may disqualify your application or reduce the credit given for your qualifications. Please respond accurately and truthfully to all questions. Providing information that is found to be false or misleading may lead to disqualification from the selection process or, in instances where employment has commenced, may result in immediate termination. Please note: (*) Answering "See Application" or "See Resume" on any of the following questions may result in your application being disqualified from further consideration in the recruitment process. (*) Your related work experience must be clearly shown in the areas for work history on your application. (*) The information provided in answering these questions will be considered in determining whether you will move to the next step and may be used as part of a technical and experience evaluation. (*) I acknowledge that I have read and understood the above statement. (Please initial in the space provided below).
02

This position requires 6 months of work experience preparing and serving food in a related food service operation. Please detail your work experience as it relates to this requirement. (Note: the information provided in answer to this question will be considered in determining whether you will move to the next step in the qualifying process. Answering with "see resume" or "see application" may disqualify you from further consideration.)
03

This position requires a High School diploma or a General Education Development (GED). Have you graduated from High School?

• Yes
• No

04

Are you applying to work as a SUBSTITUTE, PART-TIME, or EITHER?

• Substitute
• Part-Time
• Either Substitute or Part-Time (No Preference)

05

Are you interested in benefited or non-benefited Food and Nutrition Assistant II positions?

• Benefited
• Non-Benefited
• No Preference - either Benefited or Non-Benefited

06

1) Imagine you are working in the lunch room and have just finished prepping hamburger patties. You now need to start preparing carrots that are currently in a basket in the walk in refrigerator. What should your first step be when you have finished prepping hamburger patties and are ready to start preparing the carrots?

• Wash your hands
• Put on gloves
• Sanitize your workstation
• Retrieve carrots from walk-in refrigerator
• Wash carrots

07

2) It is close to the end of your work day shift and you have some time before you leave. What would you do?

• Clock out early and leave
• Assist a coworker with their remaining duties
• Take a break
• Go interact with the students
• Select a leftover meal to take home

08

3) You see a student steal a granola bar and try to walk out of the lunchroom. How should you handle this situation?

• Let him take it and make sure he doesn't do it again.
• Yell at him to stop stealing.
• Let the student take the granola bar and pay for it out of your own pocket.
• Go to your supervisor and have the supervisor speak to them directly.

09

4) You have been directed to wash pots and pans for the last 15 minutes of your shift. You have already washed a lot of pots and pans today and feel that your supervisor's direction is unfair. In this scenario, what should you do?

• Tell your coworker that the supervisor has told her to wash pots and pans.
• Tell your supervisor that you do not want to wash pots and pans.
• Wash the pots and pans as directed. Go to the supervisor after washing to discuss concerns.

10

5) You arrive to your shift 3 minutes later than you were scheduled. What is the best response to this situation?

• Start work immediately.
• Talk with your supervisor to explain why you were late.
• Ask a coworker to assist you in getting caught up.
• Plan to work 3 minutes later at the end of your shift.

11

6) The goal of a lunch serve is to serve as many students as possible in a 30 minute period. In a lunch serve, your POS system stops working. Which of the following is the best response to this situation?

• Immediately reboot the system. Do not take orders until the system starts back up (which may take up to 10 minutes).
• Call your supervisor and wait for them to respond.
• Take orders by recording names and student ID numbers by pencil and paper.

12

7) A student buys two granola bars for $1.50 each, a sandwich and quesadilla for $2 each, and a Gatorade for $2.65. She hands you 1 twenty dollar bill. What is the total cost for her purchase?

• $7.50
• $7.75
• $8.00
• $8.15
• $9.65

13

8) Drinks on the menu vary by cost. Orange juice and apple juice cost $1.10 per bottle, Milk costs $0.45 per carton, and water is $1.50 per bottle. A student wants to buy two bottles of apple juice and one bottle of water. How much would this cost?

• $2.60
• $3.70
• $4.00
• $4.10
• $5.20

14

9) If you need to prepare 50 servings of a dish which requires 1/2 cup of broccoli per serving, how many cups of broccoli do you need in total to prepare all 50 servings?

• 50 cups
• 45 cups
• 30 cups
• 25 cups

15

10) If today is June 30th 2024, and you have 4 bags of dried pinto beans with the following expiration dates, which should you use first? A) July 30th 2024B) April 4th 2025C) August 9th 2024D) September 17th 2024

• A
• B
• C
• D

16

A valid Food Safety Manager Certificate or equivalent must be obtained within the first 30 days of employment or be submitted at the time of application. Please initial below to acknowledge that you must obtain a valid Food Safety Manager Certificate or equivalent within the first 30 days of being hired.
Required Question

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