Food Service Cashier

FOOD SERVICE CLASSIFICATION III            

CASHIER/TECHNICIAN

HOPE ELEMENTARY

3.25 HRS PER DAY

REQUIRED QUALIFICATIONS :            

• High school diploma or GED.
• Ability to perform continuously in a fast paced environment.
• Heavy lifting and dishwashing may be required, and pushing and pulling food equipment and carts.
• Must possess or obtain knowledge of Federal School Lunch Program Guidelines and County Health Code procedures.
• Must possess knowledge of accurate menu planning, ordering and utilizing products.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
• Ability to operate a computer and related software.
• Must be a clean, neat and organized individual and keep work area in the same manner.
• Must be able to read, write, speak and interpret English.

DESIRED QUALIFICATIONS :               

• Previous food service experience.
• Respect for and genuine interest in students.
• Ability to work with others.
• Ability to take directions.
• Accuracy in preparing daily reports and inventories.
• Ability to move students quickly through line while maintaining accuracy with money and paper work.
• Familiar with computer point of service operation.

JOB RESPONSIBILITIES:

• Prepare and serve food in accordance with kitchen procedures in a quick and pleasant manner.
• Serve on the production line, the serving line or as the cashier as directed.
• Assist in setting up and the display of the serving line for food service.
• Assist in cleaning and storing equipment and food supplies as directed.
• Assist in the daily cleanup of the kitchen and service areas.
• Wash pots, pans, trays, utensils and other kitchen equipment.
• Perform major cleaning of refrigerators, display coolers, freezers and storerooms at  regularly scheduled intervals as designated.
• Responsible for maintaining health, safety and sanitation standard for staff, students and equipment at all times.
• Responsible to ensure that meals are ready to serve at the time(s) set by the building administrator.
• Compile and maintain accurate production records.
• Requisition of food supplies and equipment based on estimates of future needs.
• Properly receive and store food supplies and equipment.
• Promote student and staff satisfaction by merchandising and serving meals in an attractive manner and promoting nutrition education and other school food service activities.
• Accurate accounting of sales and deposits.
• Perform other related duties as assigned by the Head Cook or Food Service Director.
• Responsible to maintain a professional and courteous manner with fellow employees, building staff and students.

ADDITIONAL REQUIREMENTS:

• All staff must conduct themselves in a professional manner at all times. 
• Must maintain a courteous and respectful attitude with colleagues. 
• Must maintain good and open communication with supervisor and colleagues for the successful operation of your respective kitchen and all kitchens within the District.