2026-27 Nutrition & Wellness Worker II - Hidden Hills ES

Essential Functions

• Maintains, cleans, and ensures all areas of the storage, food preparation, and serving areas of the kitchen are safe and sanitary.
• Monitors food preparation amounts to meet projected meal requirements and minimize waste.
• Evaluates prepared food for taste, appearance, and temperature to ensure acceptability.
• Inspects food and supply deliveries for quantity, quality, and specifications, and complies with health requirements.
• Stocks, inventories, and orders food and supplies to meet projected menu requirements and maintain an adequate inventory level.
• Manages assigned site operations to provide safe and efficient food services in compliance with nutritional menu requirements and health standards.
• Supervises, trains, and evaluates N&W Substitutes in food preparation, serving, and cleaning to maintain safe and sanitary conditions and comply with health requirements and the National School Lunch and Breakfast Programs.
• Attends department meetings, in-service trainings, workshops, etc., to convey and/or gather information required to perform job functions.
• Reconciles transactions such as meal counts, monies collected, etc., to maintain account balances in compliance with established policies and procedures.
• Maintains a variety of manual and/or electronic files and records to provide up-to-date information and historical references in accordance with established administrative guidelines and legal requirements.
• Utilizes web-based programs and other software related to the N&W Department to maintain daily operations.
• Responds to inquiries of students, staff, and the public regarding food items and food service policies and practices.
• Screens free/reduced meal applications to ensure accuracy before submitting student applications to the Nutrition & Wellness Department.

Other Functions

• Performs other related duties as assigned.

Job Requirements

• Minimum Qualifications: High school diploma or equivalent.
• Skills: Adhering to safety practices, planning and managing projects, preparing and maintaining accurate records, operating standard food service equipment, using pertinent software applications.
• Knowledge: Safety practices and procedures, quantifying food preparation and handling, sanitation practices, methods of quantity cooking.
• Ability: Scheduling activities, gathering, collating, and classifying data, considering various factors when using equipment, working with a diversity of individuals and/or groups, working with a variety of data, utilizing a variety of job-related equipment.
• Responsibilities: Working under limited supervision, following standardized practices and/or methods, directing other persons within a small work unit, utilizing some resources from other work units.