Area Field Representative, Food and Nutrition Service

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 p rior to the indicated end date. If no end date is indicated, the posting will remain open indefinitely .

Job Posting End Date:

10-08-2026

Reminder: Current permanent and temporary employees must apply through the Jobs Hub in Workday, not the external career site.

DESCRIPTION

Under direction from the Director of the Food and Nutrition Service, the Area Field Representative is responsible for food service operations in an assigned geographical area. The position plans and coordinates operations to ensure nutritionally, educationally, and financially sound school food and nutrition service programs. The position is responsible for successfully planning and implementing programs that meet regulatory and nutritional requirements for students and maintaining a safe and sanitary environment.

MINIMUM QUALIFICATIONS

A combination of education and experience may be considered.

Education:

High school diploma (or equivalent).

Certification/Licensure:

Completion of the Maryland Certificate for the "Applied Food Service Sanitation Management" course within six (6) months of employment.

Experience:

Seven (7) years of supervisory experience in a large food service operation or organization that oversees public school food service programs with a high school diploma or GED equivalent.

Five (5) years of supervisory experience in a large food service operation or organization that oversees public school food service programs with an Associate’s degree from an accredited college or university.

Three (3) years of supervisory experience in a large food service operation or organization that oversees public school food service programs with a Bachelor’s degree or higher from an accredited college or university.

PREFERRED QUALIFICATIONS

Associate's degree or higher from an accredited college or university in food and nutrition, dietetics, institutional food service management, or a related field with appropriate courses in dietetics, nutrition, food service management, and business.

One (1) year of supervisory experience in a school system food service program.

Registered Dietitian with the American Dietitian Association.

Proficiency with the Nutritionist N or Nutri-Kids software program for nutrient analysis of menus.

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.

Instruct managers and cafeteria staff in all aspects of the food and nutrition service program.

Determine compliance with the federal food program requirements, with free and reduced-price meal procedures and with civil rights regulations.

Interpret and implement policies and procedures for countywide operation of school food and nutrition service.

Conduct, review, and make reports.

Plan and conduct training programs.

Plan and evaluate menus for use in all programs.

Screen and process food orders.

Oversee inventory control.

Plan and oversee catering events.

Evaluate cafeteria and satellite managers' performance.

Maintain liaison with principals.

Respond to inquiries from community, staff, and student groups.

Analyze menus for nutrient content.

Prepare and review work schedules.

Evaluate and make recommendations for the selection of foods.

Advise and maintain control of equipment maintenance and repairs.

Availability to work evenings and/or weekends for catering events.

Ensure that measures are in place and operating to protect food, supplies, and equipment in school cafeterias and lunchrooms.

Comply with standards of sanitation and safety in all phases of the school food service program in accordance with all local and state health regulations.

Conduct annual site reviews to ensure compliance with all regulations.

Establish quality standards for the presentation and service of food.

Transport food and supplies as needed.

Perform other duties as required to accomplish the objectives of the position.

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.

Knowledge

Knowledge of nutritional and operational requirements of the National School Lunch Program and other related federal and state regulations.

Knowledge of pertinent Federal, State and local laws, codes and regulations including health and safety rules and regulations pertaining to school food service, including sanitation and maintenance regulations.

Knowledge of the principles and practices of food service administration, team building and customer service.

Knowledge of the methods, tools, techniques and practices of sanitation, food preparation and food storage.

Knowledge of USDA meal pattern and dietary guidelines and rules and regulations regarding federal meal programs.

Knowledge of the maintenance needs of large kitchen equipment.

Knowledge of quantity food preparation, services, procedures, and practices.

Knowledge of nutrition, nutrient analysis and menu planning.

Knowledge of the nutritional value, adaptability, and uses of various foods.

Knowledge of numbers and types of workers needed to staff a large food service operation.

Knowledge of mathematical calculations equipment and supplies used in quantity food preparation and service and its care and operation.

Knowledge of quality assurance relating to a food service operation.

Skills

Skilled in motivating staff to follow school, local, state and federal rules, regulations, policies and procedures and in ensuring that staff members meet expectations.

Skilled in leading staff to provide quality meals and friendly service appropriate to a public school environment.

Skilled in maintaining complete and accurate records and in developing simple reports from those records.

Strong organization, communication, and interpersonal skills.

Abilities

Ability to plan and implement operational policies, procedures, and standards.

Ability to exercise independent judgment and to use initiative when responding to emergencies, resolving problems and making improvements in the cafeteria operation.

Ability to communicate effectively both orally and in writing.

Ability to exercise tact, courtesy and firmness in frequent contact with co‐workers, vendors, customers and subordinates.

Ability to conduct on-site inspections of food service facilities.

Ability to maintain inventories and requisition supplies and equipment.

Ability to instruct, evaluate, and supervise employees.

Ability to plan work schedules and maintain work standards.

ADDITIONAL REQUIREMENTS

Working Hours

The duty day for this position is 8 hours including a one-hour duty-free lunch.

This position may require occasional evening hours.

APPLICATION REQUIREMENTS

Complete applications must be submitted, and once your application has been submitted, you will not be able to add documentation or make any changes. Incomplete applications will not be accepted. Resumes will not be accepted in lieu of a completed application.

Supplemental Application