Food and Nutrition Service Assistant 2

Under the direction of the Food and Nutrition Service Satellite Manager or other designated individual, Food and Nutrition Service AssistantIIperformsvarious duties involved with assisting with the preparation and serving of foods to students and cleaning of kitchen equipment and facilities.A person in this position maybe requiredto work as a floater at an elementary, middle, or high school. 

MINIMUM QUALIFICATIONS

Applicants must meet allqualifications belowto be considered for the vacancy.

Experience:

• 6 monthsof experience in food service. 

PREFERRED QUALIFICATIONS

• High School diploma or GED.

• One (1) year of experience in food service within a PreK-12 school cafeteria.

ESSENTIAL POSITION RESPONSIBILITIES

The below list is a summary of the functions of the job, not an exhaustive or comprehensive list of allpossible jobresponsibilities, tasks, and duties.

• Preparesmain dishes, vegetables,salad-baseditems,sandwichesand other foods and beverages served in the cafeteria. Sets up hot and cold food counters for serving and properly stocks counters and carts with food, plates, utensils, and condiments.

• Serves food and beverages to studentsand adults.Identifiesand serves a reimbursable meal as defined by the USDA child nutrition program as a unit to each student. May function as cashier, receive money, andoperatecafeteria point-of-sale register. Maintainan accurateaccount of cash collected and meals served.

• Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops, tilt-skillets, tilt kettles, warmers, and coolers.

• Cleans utensils, equipment, and the storage, food preparation, and serving areas for the purpose ofmaintainingsanitary conditions.

• Assistin receiving andstorage ofall food, equipment, paper, and cleaning supplies andassistingwith inventory. Stocks food, condiments and supplies tomaintainadequate quantities and security of items. Loads carts and delivers meals to classrooms as assigned.

• Uses the correctportioncontrol techniques to meet United States Department of Agriculture (USDA) requirements. Replenish and refill any diminishing qualities of menu items being served and keep condiments always filled.

• Stocks food, condiments and supplies tomaintainadequate quantities and security of items. Inspects food items before served to verify compliance with mandated health requirements.

Employee Safety

• Theemployeeis responsible forthe use of safety devices and protective equipmentin order tominimize the frequency and severity of work-related accidents. The employeeis responsible forusing safe practices and methods in the operation and supplies related to their job.

• The employee is further responsible for correcting any conditions within the building or grounds that may be hazardous to employees, students, or staff assigned to the building and reporting same to theappropriate administrator.

ESSENTIAL KNOWLEDGE, SKILLS, AND ABILITIES

The below list is a summary of the knowledge, skills, and abilitiesrequiredfor success in this position, not an exhaustive or comprehensive list.

• Working knowledge of kitchen cleaning methods, serving techniques, and storage procedures.

• Introductory knowledge of safety and accident prevention techniques, especially as it pertains to food preparation, kitchen, and dining facilities.

• Working knowledge of sanitation regulations for food preparation.

• Ability to learn prescribed food preparation methods and school food service operations.

• Ability toassistwithpreparationof hot and cold foods and beverages.

• Ability to take and record food temperatures on time and temperature charts.

• Ability to read, understand, and follow work schedules.

• Ability to use and clean all kitchen equipment.

• Ability to serve students and adults efficiently, courteously, and rapidly.

• Ability to followFoodand Nutrition Service Policy and Procedures.

• Ability to work efficiently and harmoniously with other employees and work well with students and staff.

• Ability toremaincalm under trying circumstances and work with frequent interruptions.

• Ability to be flexible and adaptable in a variety of situations.

• Ability to read and understand operating manuals for equipment to be used.

• Must have dependable transportation throughout the working hours.

ADDITIONALREQUIREMENTS

Working Hours

• The duty day forthisposition is 7.0 hours per day including a thirty-minute duty-free lunch.

Physical Requirements

• Ability to lift bulk weights up to 55 pounds.

• Abilityto stand, walk, sit, bend, squat, climb.

• Ability to stand forlong periodsof time and endure extreme temperatures.

The person selected for this position must meet all requirements of the physical examination administered by a medical service selected by the Howard County Department of Education.

Training

• Must meet the annual education/training requirements for the United States department of Agriculture (USDA) for School Nutrition Employees.

APPLICATION REQUIREMENTS

Complete applications must besubmitted, and once your application has beensubmitted, you will not be able to add documentation or make any changes. Incomplete applications will not be accepted. Resumes will not be accepted in lieu of a completed application.

SELECTIONCRITERIA

Applicants who meet the minimum qualifications will be included in further evaluation.Interviews will be limited to those applicants who, in addition to meeting the basic requirements, have experience and education which most closely match thepositionqualifications and the needs of the school system.

Applicants maybe requiredto complete a skills assessment prior to or during the interview process.

EMPLOYMENT INFORMATION