Food and Nutrition Service Assistant II

ABOUT US
The Howard County Public School System (HCPSS) is one of the leading school systems in Maryland and the nation. To learn more about us and our 2024 -2029 Strategic Plan, please visit our website and our careers page. Join our award-winning workforce and make a difference in the lives of our students!
ABOUT THE APPLICATION PROCESS
Before you begin, please read the job posting below carefully including the Application Requirements specific to this position. Be sure your application reflects experience and education required to meet the minimum and any preferred qualifications listed. Our application guide includes detailed instructions to assist you. Once your application has been submitted, you will not be able to add documentation or make any changes.
Please note that application submission will be available only through 11:59 PM on the date prior to the indicated end date. If no end date is indicated, the posting will remain open indefinitely.
Job Posting End Date:
10-23-2026
Reminder: Current permanent and temporary employees must apply through the Jobs Hub in Workday, not the external career site.
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