Cashier/General Kitchen Help (Part-time) 9:30-1:30

Cashier/General Kitchen Help: Excelsior Middle School

Summary: Set up computer and enter breakfast meals and scan lunch cards as students pass through the lunch line and assist in kitchen as needed. Hours of Work: 9:30-1:30 Terms of Employment: As specified by contract.

Essential Duties and Responsibilities:

• Organizes site work (setting up and tearing down serving lines, bars, etc.) under the direction of the head cook in accordance with policies and procedures established by the Food Service Department.
• Understands and practices good nutrition in the preparation and service of food.
• Assists with serving food.
• Works in dish room area washing trays, silverware, etc., and returning to proper storage.
• Washes pots and pans in three-compartment sink.
• Operates French fryer.
• Operates cash register, counts money, makes change, makes out daily reports.
• Assists in control of food and supply costs with proper handling and storage techniques (rotate inventory).
• Has ability to communicate and work with fellow employees.
• Maintains good public relations with students, parents, faculty and the community.
• Assists with catering, if necessary.
• Demonstrates regular and reliable attendance.

Professional Standards:

• Quality of work
• Quantity of work
• Knowledge of job
• Creativity/Problem solving
• Interpersonal skills
• Dependability
• Professional appearance
• Organizational skills
• Safety
• Written/Verbal communication
• Managing change/adaptability
• Professional approach
• Flexibility

Supervisory Responsibilities: None

Minimum Education or Experience: High school diploma or GED (General Education Degree). Experience in school food service operations preferred, but not required. Ability to attend classes as suggested by management. Short Food Course I offered by Department of Education is required (paid by the district).

Licensure or Certification: Completion of the following course(s) or equivalent is preferred, but not mandatory. Basic School Food Service Basic School Food Service Sanitation

Knowledge, Skills and Abilities:

• Able to communicate information and ideas in speaking to others so they will understand both orally and in writing.
• Able to prioritize, organize and accomplish assigned work.
• Able to work independently and/or as a team to complete tasks and meet goals.
• Able to recognize problems, determine causes, and take appropriate action for resolution.
• Able to take direction and respond to requests in a courteous and helpful manner.
• Able to learn the operation of food service equipment.
• Aware of district policies and requirements.

Physical Demands:

• Must be capable of standing constantly.
• Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customers.
• Must frequently work with interruptions during a work shift.
• Must frequently work with co-workers with different personalities.
• Must occasionally climb 4 steps of a ladder.
• It may be necessary to occasionally lift up to 50 pounds to waist level, occasionally lift up to 40 pounds to shoulder level, and occasionally lift up to 25 ponds above head level.
• Must be capable of occasionally pushing 125 pounds requiring 20 pounds-force with hands placed at 36 inches above floor.
• Must be capable of occasionally pulling 125 pounds requiring 20-poinds-force with hands placed at 36 inches above floor.
• Must be capable of occasionally carrying 35 pounds for a distance of 50 feet.
• Must be capable of occasionally trunk rotation for up to 2 minutes at a time.
• Must be capable of occasionally squatting for up to 2 minutes.
• Must be capable of occasionally operating commercial kitchen cleaning equipment.
• Must be capable of occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control.
• Must be capable of occasionally using cleaning and sanitizing chemicals with appropriate PPE's.
• Must be capable of frequently working in elevated temperature and humidity's and low ventilation environments of a kitchen or bakery.
• Must be capable of occasionally working in low temperature environments of coolers and freezers.
• Must have physical dexterity in limbs and digits necessary to operate cleaning tools and equipment.

Work Environment:

• Will be working with temperatures above 100 degrees and will be getting food items from cooler and freezer at temperatures of 0-40 degrees.
• Will be walking where there are wet floors so surfaces may be slippery.
• Will be working with sharp objects and near hot surfaces.
• Will be under pressure to meet deadline in getting food prepared for serving the students.
• Noise level may get loud so employee will need to raise voice to be heard.

Clothing / PPE's:

• Approved slip-resistant shoes
• Uniform as directed by management
• Appropriate gloves and/or protective equipment required by the task, such as hairnet, aprons and rubber gloves when operating the dishwasher or hot pads when handling hot pots.

Equipment / Tools:

• Ovens (rotary, convection, conventional), stove (electric, gas), microwaves, steamers, kettles and proofers, meat slicers, can openers (manual, electric), mixers, cookie dropper, vegetable cutting machine, minor kitchen tools, ice cream machine, garbage disposal, dishwasher, tables (wall-mounted, folding), weights and measurement devices.
• Computers: Macintosh / IBM compatible (PC). SDS (School Dining System) required only for cashier positions.
• Hot carts and containers, material handling carts and other equipment which are required for food transportation tasks.
• Brooms, mops, rags, buckets, garbage liners and cans, cleaning chemicals, hand broom, and dust pans for cleanup operations.
• Light/medium duty delivery trucks, fork lifts, hand trucks, dollies.
• Other commercial/institutional kitchen equipment as may be available.

Evaluation: Evaluation is the responsibility of the Production Manager. Evaluation for new or transferred employees will be completed after 2 months and again by June 1. After the first full year, employees will be evaluated annually or before June 30 each year.