This position is posted to create a pool of candidates for future positions that may become available.   

JOB SUMMARY
Performs duties involved in the preparation and serving of a variety of food and in the cleaning of equipment and facilities. Employee must be capable of performing any and all of the listed duties, individually or independently which may vary based upon their work location/assignment and available staffing.

Additional Work Days/Hours
Based on the assignment, the following additional work days and/or hours may be required as needed:

• Ability to work flexible schedules
• Emergencies
• Extended hours

ESSENTIAL DUTIES/RESPONSIBILITIES

• Adheres to all U.S. Department of Agriculture (USDA) guidelines established for the Child Nutrition Program and all AACPS policies and procedures and division standard operating procedures.
• Prepares or assists in the preparation of a variety of foods. Assures that standardized recipes, portion controls and procedures are followed at all times. Operates all kitchen equipment as instructed.
• Arranges serving lines with foods, beverages, serving utensils and other items. Replenishes all items during meal service.
• Serves food to students and adults, maintaining correct portioning and high food quality standards. Plates meals only as customer is served.
• Participates in approved cleaning and safety practices to insure that sanitary and safe conditions are maintained. Adheres to sanitation standards as outlined in COMAR.
• Stores food and supplies in accordance with instructions and assists in taking inventory.
• Performs cashier duties, accounts for all meals served, and completes necessary records, as assigned.
• Records information accurately, as assigned. Maintains daily food and milk inventories.
• Attends in-service meetings. Completes all mandatory AACPS trainings and division monthly trainings.
• Performs all work responsibilities utilizing appropriate safety practices.
• Performs other related duties as assigned within the same classification or lower.

MINIMUM QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education

• High School Diploma or Equivalency Certificate preferred.
• Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.

Experience

• Less than one (1) year food services experience preferred.
• Or an equivalent combination of education and experience which provides the required knowledge, skills, and abilities deemed sufficient to prepare the applicant to successfully perform the duties of the position.

Knowledge, Skills, Abilities and Other Characteristics

• Demonstrates sound decision making and problem solving techniques.
• Ability to maintain harmonious relations with other employees, students, school staff, and volunteers.
• Ability to learn prescribed food preparation methods and school cafeteria operations.
• Ability to complete all tasks despite frequent interruptions, and with limited supervision.
• Ability to accept changes in responsibilities and incorporate new goals into the kitchen operation.
• Possess good written and verbal communication skills. Ability to follow written and verbal directions.
• Demonstrated ability to effectively work and communicate with diverse populations.
• Demonstrated proficiency with business technology applications (e.g. Video/Web Conferencing, Microsoft Office Suite -Word, Excel, Outlook, and/or PowerPoint preferred).
• Satisfactory score on any test required.

Licenses and Certifications
Employee must retain active licenses, certifications, and enrollment as a condition of employment.

• Hold or be eligible for ServSafe Food Handler Certificate issued by National Restaurant Association preferred.

Driving Requirements

• N/A

LEADERSHIP ROLE

• N/A

PHYSICAL DEMANDS/WORKING CONDITIONS
The physical demands and working conditions described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

• Standing: over 2/3 percent of the time
• Walking: over 2/3 percent of the time
• Using hands to handle or feel: between 1/3 and 2/3 percent of the time
• Pinching (fine motor skills): under 1/3 percent of the time
• Wrist deviation: between 1/3 and 2/3 percent of the time
• Keyboarding: under 1/3 percent of the time
• Pushing: between 1/3 and 2/3 percent of the time
• Pulling: between 1/3 and 2/3 percent of the time
• Reaching (with hands and/or arms): between 1/3 and 2/3 percent of the time
• Climbing (Ascend/Descend): under 1/3 percent of the time
• Balancing: over 2/3 percent of the time
• Stooping: under 1/3 percent of the time
• Kneeling: under 1/3 percent of the time
• Crouching: under 1/3 percent of the time
• Bending: between 1/3 and 2/3 percent of the time
• Twisting: over 2/3 percent of the time
• Squatting: under 1/3 percent of the time
• Talking: over 2/3 percent of the time
• Hearing: over 2/3 percent of the time
• Tasting: under 1/3 percent of the time
• Smelling: over 2/3 percent of the time
• Repetitive Motions: over 2/3 percent of the time
• Eye/Hand/Foot Coordination: over 2/3 percent of the time
• As required by the duties and responsibilities of the position.

Vision
The vision demands with correction described here are representative of those that must be met to successfully perform the essential functions of this job.

• No special vision requirements

Work Environment
Location

• Office, school or similar indoor environment: over 2/3 percent of the time
• Outdoor environment: under 1/3 percent of the time
• Temperature Change: over 2/3 percent of the time

Exposure

• Outdoor weather conditions: under 1/3 percent of the time
• Extreme cold (below 32 degrees): between 1/3 and 2/3 percent of the time
• Extreme heat (above 100 degrees): between 1/3 and 2/3 percent of the time
• Risk of electrical shock: under 1/3 percent of the time
• Risk of radiation: over 2/3 percent of the time

Noise Level

• Loud: over 2/3 percent of the time

Weight & Force
Lifting and carrying requirements

• Up to 35 pounds: over 2/3 percent of the time

Travel Requirements

• N/A

JOB INFORMATION

ORGANIZATION

HR JOB INFORMATION