Food Service Employee (4 hours/day)
Cashier
Maintain appropriate confidentiality.
Develop and maintain a friendly and helpful atmosphere with students, staff and the general public.
Prepare the cash drawer and be ready to collect money in an expedient and pleasant manner from the students and staff.
Capability of identifying a reimbursable lunch.
- Help, as time permits, with simple food set-up and/or clean-up and preparation duties for the next lunch period as directed by the head cook.
- Work with the food service supervisor regarding free, reduced, pre-paid, workers and paid student lunches.
- Absorb and complete the daily paper work.
Report immediately to the head cook any problems or emergencies occurring in the kitchen or the lunchroom.
Attend food service workshops when required.
Maintain an appropriate rapport with co-workers.
Communicates regularly and effectively with the food service supervisor and co-workers.
Comply with all Board of Education policies.
Complete all other food service-related duties assigned by the food service supervisor.
Cook
Hold a high school diploma or equivalency.
Ability to organize and keep accurate records.
Ability to follow written and oral procedures.
Must be neat and clean.
Ability to lift heavy supplies (50 pounds).
- Prepare food according to tested recipes and/or directions.
- Ensure that proper cooking times and temperatures are followed.
- Determine that finished product is of the best quality both in flavor and appearance before it is served.
- Follow assignments from the head cook.
- Assure that size of serving meets Federal requirements.
- Maintain the highest standards of safety and cleanliness in the kitchen, serving area and all food service equipment.
Report immediately to the head cook any problems or emergencies occurring in the kitchen or the lunchroom.
Attend food service workshops when required.
Maintain an appropriate rapport with co-workers.
Communicate effectively with the supervisor.
Comply with all Board of Education policies.
Complete all other food service-related duties assigned by the food service supervisor or head cook.