Cook/Cashier- 6-8 hour

Food Service Worker

Primary Purpose: Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

• Education/Certification: High school diploma or GED, preferred Food Handlers Certification (obtained within two (2) months of hire)
• Special Knowledge/Skills: Working knowledge of kitchen equipment and food production procedures Ability to understand written and verbal food preparation and safety instructions Ability to operate large and small kitchen equipment and tools Ability to work well and in a positive manner with staff, students, and public Ability to perform basic math

Experience: None

Major Responsibilities and Duties:

• Prepare quality food according to a planned menu of tested and standardized recipes.
• Serve food according to meal schedules, departmental policies and procedures; practice and promote portion control and proper use of leftovers.
• Store and handle food items and supplies safely and according to established procedures.
• Maintain a clean and organized storage area.
• Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
• Maintain personal appearance and hygiene.
• Handle and record cashier functions accurately.
• Assist with recording food requisitions and order necessary supplies.
• Maintain daily food preparation records.
• Follow all district and department policy and procedures.
• Promote teamwork and interaction with fellow staff members.
• Maintain student confidentiality information.
• Annually attend the Texas Department of Agriculture child nutrition summer workshops
• Attend all required training as directed (minimum of 6 hours annually).