Position Type:
Support Staff

Date Posted:
1/20/2022

Location:
District Wide

Closing Date:
Until Filled

Class II Cafeteria Cashier/Cook

Qualifications

Required:

1. Three years experience in quantity food preparation.
2. Ability to operate the computer/cash registers and perform calculations.
3. Good health and physical condition.
4. Ability to read and write, and follow oral and written directions.
5. Reliable work and attendance habits.
6. Ability to perform without constant supervision.
7. Ability to perform assigned tasks in a timely manner.
8. Ability to give written and oral instructions.
9. Ability to supervise and secure the cooperation of workers.
10. Ability to perform all tasks of food service workers.
11. Interest in children, general maturity and judgment, sense of neatness and cleanliness, and the ability to work with people and have a cooperative attitude.
12. ServSafe Certification

Desired:

1. Ability to work well with others.
2. Ability to take direction from others.
3. Ability to make accurate decisions and use good judgment.

General Description/Specific Performance Indicators:

1. Perform food preparation tasks as assigned.?

• Direct and prepare salads, prepare and wrap sandwiches, and other food as reuured.
• Wash, pare and cut vegeables and friuts.
• Prepare beverages (coffee, tea, lemonade, etc.).
• Assist in warming and/or cooking tasks.
• Estimate food requirements and control serving portions to eliminate waste and leftovers.

2. Serve Food.

• Serve one or more items of food such as salads, meats, vegetables, pizza, sandwiches, desserts and beverages at a counter or steam table.

3. Serve as Cashier.

• Operate computerized cash register and collect money.
• Assist food service manager in balancing and accounting activities as required.

4. Operate kitchen equipment.

• Operate a variety of kitchen equipment such as an oven, grill, etc.
• Report equipment that needs repair to the cafeteria manager.

5. Perform a variety of equipment utilities and facilities cleaning tasks.

• Perform a variety of housekeeping tasks related to the food service operation.
• Assist in the set up and clean up of the kitchen and cafeteria.

6. Perform clerical duties and responsibilities.

• Check and count meals and supplies delivered compared to daily orders.
• Assist the cafeteria manager with the monthly inventory.
• Prepare food production records daily.

7. Possess the mental and physical attributes required to perform all essential functions.

• Possess ability to work in areas that are often uncomfortable, warm, noisy, wet and slippery.
• Demonstrate ability to manually move, shelve, stack or raise from floor to table or serving area, heavy objects (pots, pans, trays and food supplies).
• Possess the ability to follow directions in English, both written and oral, to ensure safety of food preparation and services.
• Possess the ability to interpret and follow oral instructions using standard measurements of quantities, cooking time, temperature, etc.

8. Meet governmental food service worker requirements.

• Responsible for cooking and storage of all food to meet food service sanitation and safety requirements.
• Responsible for assuring that all meals serviced meet federal meal patter guidelines for breakfast and lunch.
• Free of any communicable diseases, which the U.S. Secretary of Health and Human Services has determined, can be transmitted through the handling of food.

9. Demonstrate effective human relations skills.

• Demonstrate effective, positive interpersonal relations skills in dealing with students, faculty, administration and fellow workers.

10. Perform related work as required or assigned by the Food Service Manager or Supervisor.

• Serve as back up to cafeteria manager.
• Perform any and all other related duties or functions that are necessary for the efficient operation of the school district.

Terms of Employment: Salary:

192 work days per school year Per the OAPSE Agreement