| Under supervision of a manager, supervisor or field manager, performs the routine duties involved in the production and serving of food and in cleaning kitchen facilities and equipment. This is the entry and general helper level in the school meals program. Employees in this class receive on-the-job training in the basic food production and cafeteria operations from manager and other Division of Food and Nutrition Services staff. |
| Knowledge of the seven core competencies of the Supporting Services Professional Growth System (SSPGS): commitment to students, knowledge of job, professionalism, interpersonal, communication, organization, and problem solving. Ability to work with students, teachers and school leadership staff demonstrating the seven SSPGS core competencies. Knowledge of basic food production. Ability to follow HACCP guidelines for safe food handling from receiving to service. Ability to practice standard sanitation procedures for care and cleaning of kitchen equipment. Ability to learn standard school cafeteria operations. Ability to gather necessary menu items, recipe ingredients and supplies. Ability to comprehend and follow written and verbal instructions. Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines. |
| Completion of the eighth school grade and food service experience. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered. |
| Sanitation certification desirable. Some positions require possession of a valid Maryland Class C noncommercial driver's license. |
| (Special requirements such as lifting heavy objects and frequent climbing.) Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature. |
| (Frequent overtime
or night work required, etc.) Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature. |
|
Prepares vegetables and fruits for salads, soups, hot and cold sandwiches, hot and cold beverages, entrees and other menu items.
Sets up, replenishes and breaks down cold and hot food serving lines, carts and other remote serving sites.
Serves food to students and school staff.
Washes dishes, pots, pans and other utensils, and cleans kitchen equipment and work area;
assists in receiving supplies and stocking storeroom and refrigeration equipment; takes and records accurate food temperatures.
May act as cashier and operate cafeteria point-of-sale register.
May maintain accurate account of cash collected and meals served.
May make bank deposits and complete required reports, including computer data entry.
May assume additional duties in the absence of the manager.
Performs related work as required. |
7/65
1/70, 4/87,
7/92, 6/93, 10/07 |
