Food Service Aide I

Seasonal Food Service Position

This is a seasonal job for the Spring academic semester with no expectation of continued employment. Work will start on or after January 19, 2026 and end on or before May 31, 2026. This is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Football Weekends, Maryland Day, Family Weekend or special events.

Staff must possess the ability to assist in preparing and serving food; to read and write; to operate food service equipment and appliances including but not limited to POS; to work in irritating environments and adverse temperature conditions; to follow oral and written instructions; to lift, transport and stock food and supplies, materials and equipment.

Posting Close Date: May 2, 2026

Physical Demands: Must have the manual dexterity to operate equipment with or without accommodation and to lift up to 15 pounds regularly. The University of Maryland is a non-smoking campus. Must be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods, and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.

Preferences: Ability to provide friendly and efficient service to guests.

Minimum Qualifications

Under direct supervision, provides routine assistance in the preparation and serving of food, sanitation, and/or kitchen maintenance. Primary Duties: 1. Assists with the preparation of food items by slicing, chopping, grating, cleaning, mixing, etc. 2. Serves food following established food portion control standards. 3. Maintains the operational readiness of facilities and equipment; sets up counters, steam tables, serving lines and serving utensils. 4. Maintains safe and sanitary conditions in cooking, serving and general work areas; cleans facilities and equipment, washes, sanitizes, and stores pots, pans, and kitchen utensils. Removes refuse from specified areas. 5. Assists in stocking and storing food service items. Keeps records pertaining to daily operations, food production, consumption and inventory. 6. Operates a variety of kitchen equipment such as ovens, grills, toasters, fryers, mixers, etc.

Required Knowledge/Skills/Abilities: Ability to assist in preparing and serving food; to read and write; to perform basic arithmetic computations; to operate food service equipment and appliances; to use kitchen utensils; to work in irritating environments and adverse temperature conditions; to follow oral and written instructions; to lift, transport and stock food service supplies, materials and equipment. Other: Except for qualifications established by law, additional related experience and formal education in which one has gained the knowledge, skills, and abilities required for full performance of the work of the job class may be substituted for the education or experience requirement on a year-for-year basis with 30 college credits being equivalent to one year of experience.