Food and Nutrition Service Assistant 2

DESCRIPTION

Under the direction of the Food and Nutrition Service Satellite Manager or other designated individual, Food and Nutrition Service Assistant II performs various 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 may be required to work as a floater at an elementary, middle, or high school. 

MINIMUM QUALIFICATIONS

Applicants must meet all qualifications below to be considered for the vacancy.

Experience:

• 6 months of 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 all possible job responsibilities, tasks, and duties.

• Prepares main dishes, vegetables, salad-based items, sandwiches and 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 students and adults. Identifies and serves a reimbursable meal as defined by the USDA child nutrition program as a unit to each student. May function as cashier, receive money, and operate cafeteria point-of-sale register. Maintain an accurate account 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 of maintaining sanitary conditions.

• Assist in receiving and storage of all food, equipment, paper, and cleaning supplies and assisting with inventory. Stocks food, condiments and supplies to maintain adequate quantities and security of items. Loads carts and delivers meals to classrooms as assigned.

• Uses the correct portion control 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 to maintain adequate quantities and security of items. Inspects food items before served to verify compliance with mandated health requirements.

Employee Safety

• The employee is responsible for the use of safety devices and protective equipment in order to minimize the frequency and severity of work-related accidents. The employee is responsible for using 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 the appropriate administrator.

ESSENTIAL KNOWLEDGE, SKILLS, AND ABILITIES

The below list is a summary of the knowledge, skills, and abilities required for 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 to assist with preparation of 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 follow Food and Nutrition Service Policy and Procedures.

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

• Ability to remain calm 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.

ADDITIONAL REQUIREMENTS

Working Hours

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

Physical Requirements

• Ability to lift bulk weights up to 55 pounds.

• Ability to stand, walk, sit, bend, squat, climb.

• Ability to stand for long periods of 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 be submitted, and once your application has been submitted, 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.

SELECTION CRITERIA

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 the position qualifications and the needs of the school system.

Applicants may be required to complete a skills assessment prior to or during the interview process.

EMPLOYMENT INFORMATION