Cook/Cashier (Part-Time)- Lincoln Middle School

Job Title: Cook/Cashier (Part-Time)

Job Title Code: 02252

Salary Grade: F03 - starting at $19.25 

Department: Child Nutrition Services 

Reports To:  Building Leader & Café Manager

FLSA Status: non-exempt

Position Summary:

Perform a variety of food preparation and service duties in support of school food service to students.

What You'll Be Doing: (Responsibilities) include the following.  Other duties may be assigned.

Cafeteria Cook/Cashier Responsibilities

• Follow all written and verbal instructions, policies, and procedures.
• Prepare and serve assigned menu items in the required quantities and within established timelines.
• Assist with meal preparation as directed by the Cafeteria Manager.
• Maintain accurate daily food production records, rosters, and other required documentation.
• Handle, prepare, and store food in accordance with established procedures, sanitation standards, and safety regulations.
• Demonstrate the ability to work independently while supporting the overall food service program.
• Safely operate food preparation equipment and kitchen machinery.
• Set up serving lines and provide meal service in accordance with food safety and merchandising standards.
• Assist with cleaning and sanitizing kitchen equipment, cooking utensils, dishes, food preparation areas, and dining room tables.
• Adhere to all sanitation, health, and safety regulations at all times.
• Assist the Cafeteria Manager with ordering, inventory management, recordkeeping, and required reports.
• Accurately record leftovers, ensure proper storage, and assist in their effective utilization.
• Support the Cafeteria Manager in maintaining a high-quality food service operation and a positive, collaborative work environment.
• Communicate and collaborate with after-school program staff to ensure efficient meal service.
• Participate in required in-service training and professional development activities.
• Comply with all Federal regulations, School Board policies, and Food Service Department directives.
• Assist with operational, accounting, and recordkeeping functions as assigned.
• Maintain appropriate cash drawer balances and verify cash amounts when assigned cashier duties.
• Count, reconcile, and verify daily cash receipts.
• Operate cashier stations during meal service in accordance with meal accountability and program guidelines.
• Assist in the preparation of daily participation reports and monthly cash receipt documentation.
• Prepare bank deposits as assigned.
• Perform other duties as assigned by the Cafeteria Manager or Food Service Administration.

• Knowledge of food preparation, food safety, and sanitation practices.
• Maintain accurate records and complete required reports.
• Operate kitchen and food service equipment safely and efficiently.
• Work independently and as part of a team. 

SUPERVISORY RESPONSIBILITIES:  None

To Be Successful at This Job, You'll Need To: (Minimum Qualifications)

• High School Diploma or GED
• Ability to follow oral and written directions
• Ability to read, write, follow written directions and count accurately.
• Ability to perform arithmetic
• Ability to keep accurate production records.
• Experience and knowledge in institutional or quantity cooking
• Maintain high standards of personal hygiene, appearance, cleanliness, sanitation and safety.
• Punctual and dependable and show initiative in job
• Exhibit ability and willingness to cooperate and work well with adults and
• Obtain and maintain a Food Handler’s Card via the local health department.
• Exhibit positive attitude and pleasant personality.
• Punctual and dependable and show initiative in job
• Must acquire food handlers card or ServSafe certificate within 60 days of employment, district will assist with applicable fee(s)

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Job requires lifting and use of institutional equipment, pots, pans, packages and cases containing food and
• This job requires that the employee be able to: sit, stand, walk, speak, hear, use hands, fingers, reach with hands and fingers; bend, stoop, lift objects of at least thirty (30)

TERMS OF EMPLOYMENT:

Length of work year: Thirty-nine weeks plus/year- Non contract; no more than 25 Hours/Week

Salary : $19 - $28