School Nutrition - Roving Cafeteria Assistant

Job Title

Cafeteria Worker

Job Description

Duties and Responsibilities Follows written and/or oral instructions provided by Cafeteria Managers. Operates food service equipment, serves customers, provides cleaning and sanitation. Practices sound personal sanitation and safety. Collects money at the counter for purchase of meals and other food in a school cafeteria; calculates and provides customers with correct change; inputs data into a computer and generates computer reports showing number and type of meals and a la carte items served and money collected; submits reports to supervisor; maintains accurate student files in the computer database. Collects and records advanced payments for lunches and breakfasts, recording amounts paid in accordance with established procedures to maintain accurate student files. Counts money at the end of day and prepares checks for deposit, prepares computer generated reports and deposit slips, and rolls loose coins; deposits money into a cash box or bank deposit bag following established policies and procedures. Records student meal charges and payment of charge balances, assists the manager in collection of student charges according to established procedures and policies. Prepares, cooks, and serves meals, salads, and la-carte items, preparing entrees, vegetables, and other side dishes according to standardized recipes; prepares meals for special diets according to recipes or other instructions provided. Properly unload and store food supplies according to the First In First Out method. Unpacks and carries canned and fresh fruits, meats, and vegetables from storage to the food preparation area; transports bread, rolls, desserts, and other items from oven to specified areas; prepares juice, coffee, tea, etc., and carries them to specified areas; transfers food items from cooking utensils to serving lines. Assists in cleaning the kitchen area, equipment, and utensils to ensure that sanitation codes are maintained; may perform various housekeeping or janitorial duties in the kitchen, such as sweeping and mopping floors; and in dining areas, such as wiping or washing tables, chairs or benches. May count physical inventory. Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge of food services. Performs other related duties assigned by the Cafeteria Manager. Additional Duties and Responsibilities Performs light food preparation tasks such as washing fruits and vegetables, assembling and wrapping sandwiches, panning, and reheating food items, preparing tea, baking cookies, etc. May serve food at serving line, as necessary, providing a la carte items as requested or meal plates; answer inquiries pertaining to food and meal content. May open canned items, prepare condiment trays, fill drink glasses, place milk in coolers, place ice cream in open freezers, etc., as directed. Performs sweeping and mopping of Kitchen and Cafeteria. Performs other related work as required. All work should be done in accordance with established safety regulations. Maintain established protocol in all areas of sanitation practices.

Responsibilities

Knowledge, Skills, and Abilities Some knowledge of food preparation and standards of sanitation and safety. Some knowledge of how to operate and clean kitchen equipment. Ability to quickly learn USDA meal pattern requirements and to identify student food choices that meet the requirements for a reimbursable meal. Ability to use a computer quickly and precisely. Ability to follow established policies and procedures. Ability to read and follow standardized recipes and instructions to prepare simple school food items. Ability to comprehend written and verbal correspondence and to respond appropriately. Ability to respond to inquiries regarding food content. Ability to select and organize materials needed to perform tasks and to return supplies and materials to the proper storage places. Ability to properly clean and sanitize kitchen area, equipment, and utensils. Ability to perform basic bookkeeping tasks. Ability to calculate correct change for a monetary transaction. Ability to maintain basic records and logs and to create simple, accurate reports. Ability to establish and maintain effective working relationships as necessitated by work assignments. Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers. Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner. Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation. Ability to compare and/or judge the readily observable, functional, structural, or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things. Ability to speak and/or signal people to convey or exchange information in a pleasant, non-threatening voice. Includes receiving instructions, assignments, or directions from supervisors. Ability to read a variety of correspondence, menus, etc. Ability to prepare simple reports, logs, and lists. Ability to speak to people with poise, voice control, and confidence. Ability to apply understanding to carry out instructions furnished in written, oral or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Ability to record and deliver information, explain procedures, to follow oral and written instructions. Ability to utilize mathematical formulas; to add and subtract; multiply and divide; utilize decimals and percentages. Ability to inspect items for proper length, width, and shape. Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment and computers. Ability to handle a variety of items such as a calculator, computer keyboard and printer, and kitchen equipment. Ability to do simple math calculations. Ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations. Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)

Qualifications

Minimum Training and Experience Graduation from high school (preferred) and 2 years of experience in cash collection. Preparation of foods in an institutional setting or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities. Physical Requirements Must be physically able to operate a variety of machinery and equipment including ovens, steamers, fryers, braising pan, mops, and all types of kitchen utensils and tools pertaining to food service, etc. Must be able to exert up to 50 pounds of force occasionally, and/or up-to 25 pounds of force frequently, and/or a negligible amount of force constantly to move objects. Physical demand usually requires walking or standing to a significant degree. Must have a full range of motion. Must have minimal levels of eye/hand/foot coordination. Salary: Grade 55, Step 00 (Entry-level) Disclaimer The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job. If offered a position, prospective employees must pass a required health exam, criminal records check, and drug test.

Job Info

• Job Identification 446
• Job Category School Nutrition Program
• Posting Date 02/13/2026, 02:59 PM
• Job Schedule Part time
• Locations School Nutrition Programs
• Recruiting Type Classified