Part Time Nutrition Software Jobs (NOW HIRING)

Salary: $20.66 - $25.11 Hourly
Location : Various School Sites in Newport Beach and Costa Mesa, CA
Job Type: Part-Time
Job Number: 5-27
Department: Nutrition Services
Opening Date: 07/01/2026
Closing Date: Continuous
The Vacancy, Basic Function, Minimum Qualifications
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 several Nutrition Services Assistant I openings. Positions range between 2.5 and 3.75 hours per day, 5 days per week, 10 months per year, and can be assigned to school sites or at the Central Kitchen.
Please apply online at
JOB FUNCTION:
Under direction of an assigned supervisor, assist in quantity preparation and serving of foods at an assigned site; assist in maintaining nutrition service facilities in a clean and sanitary condition.
DISTINGUISHING CHARACTERISTICS:
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. 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.
MINIMUM QUALIFICATIONS:
EDUCATION AND EXPERIENCE
Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above.
Examination Procedures And Information
THE EXAMINATION:
Exam Weight
Supplemental Questions: Qualifying
Written Examination: 50%
Oral Exam: 50%
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 eligibility 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 virtual written and oral examinations will be held throughout the recruitment. You will be contacted via email, as indicated on your application, regarding your ability to participate in the examination phase of this 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 the @nmusd.us and @schooljobs.com domains to your safe senders list.
Job Responsibilities
REPRESENTATIVE DUTIES:
ESSENTIAL DUTIES:
Assist in the preparation, cooking, baking and service of food; prepare breads, dressings, vegetables and assemble various ingredients as assigned; package, wrap and reheat food items according to established procedures and portion control standards.
Heat, fry, portion and serve food to students and staff according to established procedures.
Prepare salads and sandwiches; open cans; set up faculty and staff salad bar; replenish containers as necessary.
Clean serving counters, tables, food containers, and other nutrition service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils; arrange serving areas.
Sweep and mop floors to assure a safe and sanitary work environment.
Operate dishwashers and wash trays, pots, pans, plates, utensils, and other serving equipment.
Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with periodic inventories as assigned.
Performs routine cashiering duties; count money and make correct change; prepare notifications on status of prepaid lunch accounts; account for transactions utilizing assigned software; lock and unlock serving areas as required.
Set up speed lines and carts for food service.
Operate a variety of nutrition service equipment including an electric slicer, mixer, oven, steamer and grill.
Plan and estimate ordering quantities for food and supplies; assist in the ordering, receiving, storing, rotation and inventory of food and supplies; load and unload food service containers on and off delivery vehicles as assigned.
Assist in setting up special events and catering affairs.
Assist in the supervision of student behavior.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Basic kitchen utensils and equipment.
Basic math and cashiering skills.
Interpersonal skills using tact, patience and courtesy.
Proper lifting techniques.
ABILITY TO:
Learn methods and procedures for preparing and serving food in large quantities.
Learn sanitation practices related to the handling and serving of food.
Perform duties in a safe and sanitary manner.
Establish and maintain cooperative and effective working relationships with others.
Maintain nutrition service equipment and areas in clean and sanitary condition.
Understand and follow oral and written directions.
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 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.
August 2016
Ewing Consulting, Inc.
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:
PROFESSIONAL GROWTH
The 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.
01
Information 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

02
Do you have a valid ServSafe Food Handler certificate.

• Yes, I have a current certificate
• I am willing to obtain in the first 6 months of employment
• I do not have a certificate and am not willing to obtain one.

03
Do you have any experience working in food service establishments?

• Yes
• No

04
Do you have any experience working as a cashier?

• Yes
• No

05
How many years of verifiable work experience do you have in quantity food cooking, baking, and preparation?

• No experience and willing to learn
• Less than 1 year
• 1-2 years
• 2-3 years
• 3 years ore more

06
According to the job announcement, check the box that most closely matches your level of proficiency to perform the minimum qualifications listed: Preparing or assisting in preparing large quantities of food.

• No ability to apply this knowledge in work-related situations
• Limited ability to apply this knowledge in work-related situations
• Proficient and experienced in applying this knowledge in work-related situations

07
Serving food to a large number of people.

• No ability to apply this knowledge in work-related situations
• Limited ability to apply this knowledge in work-related situations
• Proficient and experienced in applying this knowledge in work-related situations

08
Maintaining nutrition service facilities in a clean and sanitary condition.

• No ability to apply this knowledge in work-related situations
• Limited ability to apply this knowledge in work-related situations
• Proficient and experienced in applying this knowledge in work-related situations

09
Counting money and making correct change.

• No ability to apply this knowledge in work-related situations
• Limited ability to apply this knowledge in work-related situations
• Proficient and experienced in applying this knowledge in work-related situations

10
Assisting in the supervision of student behavior.

• No ability to apply this knowledge in work-related situations
• Limited ability to apply this knowledge in work-related situations
• Proficient and experienced in applying this knowledge in work-related situations

Required Question