Food Service Regional Assistant Kitchen Manager North Hagerstown High School

Washington County public Schools; Hagerstown (MD); On-site; USD 33,000 - 59,000; Full time

Job summary

Washington County Public Schools invites applications for a Food Service Regional Assistant Kitchen Manager at North Hagerstown High School. The role supports the Food Service Manager, supervises staff, and ensures safe, efficient kitchen operations during an 8-hour shift within a 10-month work year.

The position requires Serv-Safe certification, the ability to work at multiple sites, and strong teamwork. Candidates should have prior large-quantity food service experience and a valid driver’s

Qualifications

• Serv-Safe certification and ability to supervise a team in a school kitchen.
• Experience with large-quantity food service operations and safety.
• Ability to meet physical requirements and work 8 hours daily.
• Valid driver’s license and willingness to work at multiple sites.

Responsibilities

• Maintain clean work area and operate kitchen equipment safely.
• Supervise preparation and service during serving times.
• Assist with supervision and training of staff by the Food Service Manager.
• Reconcile end-of-day production reports and maintain HACCP records.
• Ensure compliance with health standards and WCPS policies.

Skills

Serv-Safe Certification

Food Service Supervising

Large-quantity Food Service

Driver's license

Collaboration

Education

College or vocational training

Tools

Computer systems

Job description

Food Service Regional Assistant Kitchen Manager North Hagerstown High School JobID: 15220

• Position Type: Food and Nutrition Services/ Food Service Assistant Manager
• Date Posted: 10/14/2026
• Location: North Hagerstown High School
• Closing Date: 10/21/2026

Food Service Regional Assistant Kitchen Manager

North Hagerstown High School

Grade 7 of the ESP Salary Scale ($20.40 - $36.90)

8 Hours/Day, 10-Month Work Year (6:00 am - 2:30 pm with 30 minute break)

Reports to the Assistant Supervisor Food & Nutrition Services

Employee Benefits Summary

Minimum Requirements

• Ability to work cooperatively with others; accept direction, assume leadership responsibility and complete tasks as assigned.
• Serv-Safe Certification.
• Willingness to be assigned at any site within the base operation.
• Regular and predictable attendance which is an essential function of this position.
• Ability to meet physical requirements:
• Prolonged standing;
• Physical exertion to manually move, lift, carry, pull, or push heavy objects or materials;
• Stooping, bending and reaching;
• Tolerate noisy, crowded environment, food odors, and temperature variations; and
• Loading and transporting meals.
• Large quantity Food Service experience.
• Valid driver's license with no court ordered restrictions.
• Knowledge of food service equipment; appropriate operation, cleaning and sanitizing.
• Minimum one (1) year experience working with and supervising other employees.
• Ability to perform the essential functions of the job with or without reasonable accommodations.

Preferred Qualifications

• Communicate effectively with members of the food service staff, school staff, students, and the community.
• Ability to use computer systems to perform work functions.
• College and/or vocational training.

Role Responsibilities

• Maintain clean work area.
• Operate kitchen equipment in a proper manner to assure safety as well as to avoid damage to the equipment.
• Check to make sure all menu items are available and are offered on time.
• Assist with service during the specified serving times using portion control standards.
• Help with any phase of kitchen operations.
• Assist the Food Service Manager in the supervision of food preparation, kitchen operations, and training employees.
• Responsible for food service operations in the absence of the Food Service Manager.
• Responsible as the lead of production personnel to ensure correct quantities of food are accurately prepared to the highest quality standards based on standardized recipes.
• Ensure that all activities conform to USDA, MSDE, Department of Health, WCPS and community standards.
• Assure safe health practices in the preparation and serving of food in accordance with Department of Health standards, HACCP protocol and Serv-Safe principles.
• Report any Health Department inspections, faulty equipment or accidents to WCPS Food and Nutrition Services Department.
• Operate computerized cash register system to include but not limited to:
• Cash register end of day procedures;
• Cash reconciliation records; and
• Student account balance oversight and adherence to WCPS charge policy.
• Assist the Food Service Manager in reconciling the end of day production reports.
• Adhere to all health and safety policies.
• Adhere to regulations and procedures for students with special dietary needs.
• Attend mandatory trainings as required by program standards.
• Understand and support the philosophy and mission of the WCPS Food & Nutrition Services.
• Demonstrate courteous and professional demeanor to all stakeholders of Washington County Public Schools.
• Complete other duties as assigned.

Environmental Factors and Physical/Mental Requirements

• The Environmental Factors and Physical/Mental demands represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may enable individuals with disabilities to perform the essential functions.
• Required prolonged periods of standing or walking.
• Required periods of sitting at a desk and working on a computer and other office equipment.
• Ability to sufficiently and efficiently move throughout the building and grounds for extended periods.
• Must have the use of sensory skills in order to effectively communicate and interact with others as normally defined by the ability to see, read, talk, and hear.
• Ability to maintain emotional control under stress.
• Ability to move, raise, lower, push, pull, and carry objects up to 20 lbs. on an irregular basis.
• Must be able to bend, crouch, stoop, reach, and climb.
• Will be subjected to loud noises, food odors, temperature variations, interactions, crowded areas, and traffic flow associated with a highly populated environment.