Child Nutrition Cashier

Food Service Worker

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.

Responsible for the accurate collection, accounting, recording, and reporting of daily meals and money.

Education/Certification

High school diploma or GED

Texas Food Handlers Certificate

Experience

One year of experience of cashier experience

Special Knowledge/Skills

• Basic knowledge of National School Breakfast and School Lunch Program regulations.
• Ability to understand written and verbal food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic math.
• Effective organizational, communication, and interpersonal skills.
• Ability to speak, read, and write English at an eight-grade level.

Major Responsibilities and Duties

Food Preparation and Serving

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

1. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety.
2. Keep garbage collection containers and areas neat and sanitary.
3. Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
4. Maintain personal appearance and hygiene.

Cafeteria Management

1. Collect money and give correct change for meals and purchases.
2. Review student rosters for program verification.
3. Keep cash drawer neat and orderly.
4. Be knowledgeable of district policy and meal patterns as they pertain to assigned campus.
5. Count money, balance cash drawer, and complete cashier's deposits.
6. Promote teamwork and interaction with fellow staff members.
7. Complete annual continuing education requirements.
8. Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:

None

Working Conditions:

Tools/Equipment Used: Standard large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (1544 pounds)

Environment: Work inside in a commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

This document describes the general purpose and responsibilities assigned to the position. It is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Non-Discrimination Notice:

Sharyland Independent School District, as an equal opportunity educational provider and employer, does not discriminate on the basis of race, color, national origin, sex, age, or disability in educational programs or activities that it operates or in employment decisions.

Salary Information

Status: Non-Exempt

Pay grade: AS02

Days/Months: 180/10

Terms: At-Will