Food Service Assistant I Candidate Pool

Preferred Qualifications: High School diploma or GED.6 months of experience in food service within a PreK-12 school cafeteria.

Essential Position Responsibilities: Assists in preparation of 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 SafetyThe 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: 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.

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.