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+-----------------------------------------------------------------------+ | JOB DESCRIPTION: | +-----------------------------------------------------------------------+ | Responsible for preparing appropriate quantities of food to meet menu | | requirements and maintain high standards of quality of food | | production, sanitation, and safety practices. Responsible for daily | | cashiering on the serving line during student meal periods. | +-----------------------------------------------------------------------+ | DUTIES and RESPONSIBILITIES: | +-----------------------------------------------------------------------+ | 1. Report to work as needed at any campus. May fill any position the | | manager may request. | | 2. Able to be on time and practice good attendance. | | 3. Regular attendance in compliance with department attendance | | policy. | | 4. Follow all USDA/TDA regulations. | | 5. Follow all HACCP procedures. | | 6. Follow all local health department requirements. | | 7. Follow standards of cleanliness, health and safety. | | 8. Maintain personal appearance and hygiene. | | 9. Maintain sanitary working condition to eliminate contamination. | | 10. Follow all managers instructions and duties as assigned. | | 11. Follow all district policies and procedures according to District | | Handbook. | | 12. Follow all Child Nutrition policies and procedures according to | | Child Nutrition Handbook. | | 13. Prepare quality food according to a planned menu of tested, | | standardized recipes. | | 14. Perform all duties on work/cleaning task review. | | 15. Adhere to all scheduled meal times, portions, line set up and | | service of food according to Child Nutrition policies and, | | written and well as visual, procedures. | | 16. Store food items and supplies properly; maintain a clean and | | organized storage area. | | 17. Demonstrate knowledge of the proper care and use of equipment. | | 18. Must be able to operate a cash register and be accountable for | | collection of cash during meal service. | | 19. Cashier on the serving line during student meal periods. | | 20. Responsible for reconciling cashier drawer once meal periods have | | ended | | 21. Demonstrate knowledge of the Child Nutrition Program, website and | | be able to communicate this information to the customer. | | 22. Identify reimbursable meals and non-reimbursable meals. | | 23. Assist in recording food requisitions and request orders of | | necessary staples. | | 24. Assist in recording food production and inventory. | | 25. Maintain the trash and garbage collections in a neat and sanitary | | manner. | | 26. No overt identification of student meal status. Maintain | | confidentiality of student status. | | 27. Interact with students, teachers, and visitors to provide optimum | | customer service. | | 28. Contribute to a safe, positive work environment. | | 29. Attend all mandato y meetings and/or functions | | 30. Complete 6 hours of USDA continuing education training annually | | 31. Additional duties, as assigned. | +-----------------------------------------------------------------------+ | | +-----------------------------------------------------------------------+ | EQUIPMENT USED: | | | | Able to use large and small kitchen equipment to include electric | | slicer, mixer, pressure steamer, sharp cutting tools, ovens, | | dishwasher, power soak, vegetable wash, food/utility carts, and any | | other existing or new equipment in assigned kitchen. Computers will | | be used, as well as, cash registers, calculators, and any other | | electronic devices to conduct business. | +-----------------------------------------------------------------------+ | QUALIFICATIONS: | +-----------------------------------------------------------------------+ | Education/Certification: | | | | - Must be able to read, write, and understand verbal instructions | | in English. | | - Must obtain food handlers training within 60 calendar days of | | employment. | | | | Special Knowledge/Skills: | | | | - Working knowledge of the kitchen equipment and food production. | | - Ability to assist the manager, as needed. | | - Ability to develop effective working relationships with other | | staff and the school community. | | - Ability to communicate clearly and concisely, both orally and in | | writing. Ability to perform duties with awareness of all district | | requirements and Board of Education policies. | +-----------------------------------------------------------------------+ | | +-----------------------------------------------------------------------+ | Mental Demands/Physical Demands/Environment Factors: | | | | - Maintain emotional control under stress. Occasional district | | travel, occasional prolonged and irregular hours. | | - Stands, walks, pushes, and pulls. Some stooping, bending and | | kneeling throughout the workday. | | - Moderate individual lifting (up to 35 lbs.) - if object to be | | lifted weighs more than 35 lbs., it should be lifted with | | assistance. | | - Exposure to cleaning chemicals, hot and or cold temperatures, | | moisture and humidity, wet floors, and noise from equipment and | | cafeteria. | +-----------------------------------------------------------------------+ | | +-----------------------------------------------------------------------+ | | +-----------------------------------------------------------------------+