Cook (Full Time) @ Fort Morgan High School

Cook/Lunchroom Cashier

The Cook/Lunchroom Cashier for Morgan County School District Re-3 is an entry-level position that supports the daily operations of nutrition services by assisting with food preparation, meal service, and cashiering. This role helps ensure efficient, safe, and high-quality meal service for students and staff by preparing and serving food, maintaining cleanliness, and supporting kitchen operations. The position follows Health Department standards, HACCP guidelines, and all applicable district, state, and federal regulations. The Cook/Lunchroom Cashier demonstrates strong customer service skills, accurately processes point-of-sale transactions, and collaborates with nutrition services staff to maintain a positive, organized, and student-centered cafeteria environment.

Assist with meal preparation and service, including cooking, portioning, and setting up serving lines, condiment stations, and fruit/vegetable bars; Serve meals and operate the point-of-sale (POS) system to process transactions and maintain accurate meal counts; Perform assigned duties during service, including cashiering, food prep, dishwashing, and restocking supplies; Maintain compliance with Health Department standards, HACCP guidelines, and all district, state, and federal food service regulations; Clean and sanitize kitchen equipment, utensils, and food service areas according to established procedures; Receive, store, label, and date food and supplies; properly handle leftovers following food safety standards; Maintain basic production and inventory records for food prepared and served; Assist with meal payments, cash handling, and end-of-day reporting; Follow Nutrition Services procedures and work collaboratively with staff to support efficient operations; Participate in required training and perform other duties as assigned to support the Nutrition Services program.

High school diploma or equivalent; N/A; Work experience with the preparation of large volumes of food preparation and/or cashiering is preferred; Demonstrated biliteracy in Spanish and English is preferred. Must meet minimum national professional standards and training requirements for school nutrition professionals who manage and operate the National School Lunch and School Breakfast Programs (currently 8 hours for Cook/Cashiers). Basic mathematical and measuring skills for following recipes and giving change to students; Strong oral and written communication and interpersonal skills; Oral and written English language skills; Customer service, public relations, and interpersonal relations skills; Ability to maintain confidentiality in all aspects of the job; Ability to manage multiple tasks with frequent interruptions; Ability to use District computer systems for basic word processing, e-mail, and data entry, as well as record work hours and/or absences on District time management programs; Ability to maintain professional working relationships with all District staff and community members, and be part of a team; Excellent communication and conflict resolution skills; Ability to effectively communicate with parents, staff, and the community; Ability to maintain honesty and integrity in all aspects of the job; Ability and willingness to adhere to attendance requirements, including regular and punctual employee presence; Ability to promote and follow Morgan County School District's Board of Education policies, Superintendent policies, and building and department procedures; Ability to communicate, interact, and work effectively and cooperatively with people from diverse ethnic and educational backgrounds; Ability to recognize the importance of workplace safety, follow safety rules, practice safe work habits, use appropriate safety equipment, and report unsafe conditions to the appropriate administrator. Knowledge of large volume food production, serving, and sanitizing equipment; Knowledge of basic kitchen utensils, including knives, slicers, thermometers, and cleaning agents; Operating knowledge of and experience with personal computers and peripherals; Operating knowledge of and experience with Microsoft Word, Excel, PowerPoint, Outlook, and/or other software packages; Basic operating knowledge of and experience with typical office equipment, such as telephones, copiers, fax machines, email, etc. Operating knowledge of district information technology systems and any other department-specific software and equipment. None