Food and Nutrition Service Assistant II

Howard County Public School System

3d•Onsite

About The Position

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.

Requirements

6 months of experience in food service.

Nice To Haves

High School diploma or GED.
One (1) year of experience in food service within a PreK-12 school cafeteria.

Responsibilities

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.
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.