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To work under the general supervision of the School Nutrition Manager in performing a variety of tasks related to the preparation and service of school meals.

Directly responsible for the verification of reimbursable meals and accounting of monies collected during meal service.

• Collect all monies from students and adults during meal times through the operation of a point of sale computer with speed and accuracy.

• Accurately identify a meal as meeting the federal meal pattern requirements for reimbursement.

• Relate well to students during the performance of job duties and assist in the promotion of the school nutrition program.

• Balance cash drawer at the end of meal service.

• Monitor account balances and maintain correspondence with parents on student accounts.

• Perform daily cooking, serving, and cleaning duties as assigned by Manager

• Help organize and maintain the inventory system for food and supplies.

• Follow all local, state and federal guidelines for health and safety.

• Develop and maintain effective working relationships.

• Perform duties with awareness of all division requirements and School Board policies.

• Attend all training sessions recommended by manager and director.

• Wear only approved uniforms and shoes to work.

• Other duties as assigned

• Honesty
• Integrity
• Ethical
• Equity Minded
• Emotional Intelligence
• Cultural Competence
• Safety
• Quality

• Models Excellent Customer Service
• Thinks Strategically
• Shows Initiative
• Acts Decisively
• Communicates Effectively
• Works Collaboratively
• Resolves Conflict Proactively

• Technical Capabilities
• Computer Literacy
• Data Analysis and Management
• Fiscal Planning and Management
• Project Management
• Strategic Planning

• High school diploma or general education degree (GED).
• Previous experience as a cashier preferred

• Some knowledge of food preparation.
• Ability to learn meal pattern requirements for child nutrition programs.
• Ability to learn the point of sale software program.
• Ability to follow food sanitation procedures.
• Ability to perform basic math
• Ability to learn prescribed food preparation methods and school cafeteria operations.
• Ability to lift and move objects weighing a maximum of 50 pounds.
• Ability to stand for the duration of the work day, allowing for breaks as outlined in the School Nutrition Employee Handbook.
• Ability to retrieve necessary menu items and recipe ingredients.
• Ability to communicate clearly and concisely, both orally and in writing
• Ability to read, write and comprehend simple instructions, correspondence and memos
• Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines.

• None

• Local travel to meetings and alternate work assignments as required.

While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers and other sharp objects and may be required to drive a vehicle to and from school sites when directed to work at an alternate school site. Work surfaces may be slippery.

This position is physically demanding with the following associated requirements:

Working Conditions

• Maintain composure in stressful situations

Physical Demands