Child Nutrition Cashier

Food Service WorkerWork 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/CertificationHigh school diploma or GEDTexas Food Handlers CertificateExperienceOne year of experience of cashier experienceSpecial Knowledge/SkillsBasic 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 DutiesFood Preparation and ServingPrepare quality food according to a planned menu of tested and uniform recipes.Serve food according to meal schedules, departmental policies, and procedures, and 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.Safety and SanitationOperate 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 the work area and promptly report any conditions that are not immediately correctable to the supervisor.Maintain personal appearance and hygiene.Cafeteria ManagementCollect money and give correct change for meals and purchases.Review student rosters for program verification.Keep cash drawer neat and orderly.Be knowledgeable of district policy and meal patterns as they pertain to assigned campus.Count money, balance cash drawer, and complete cashier's deposits.Promote teamwork and interaction with fellow staff members.Complete annual continuing education requirements.Follow district safety protocols and emergency procedures.Supervisory Responsibilities:NoneWorking 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 cartPosture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twistingMotion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingLifting: Frequent moderate lifting and carrying (15–44 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 surfacesMental Demands: Work with frequent interruptions; maintain emotional control under stressThis 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 InformationStatus: Non-ExemptPay grade: AS02Days/Months: 180/10Terms: At-Will Sharyland ISD