Substitute Food Service Assistant/Cashier

Duties and Responsibilities

• Works with food preparation, production, planning, food ordering, inventory and record keeping.
• Interacts with students and school faculty in a positive, constructive manner.
• Relates and communicates positively with students, co-workers, school staff and parents.
• Maintains a work environment that adheres to strict sanitation practices.
• Attends job related training classes and workshops to further enhance their skills.
• Follows standards of safety and sanitation at all times, including the proper use of chemicals.
• Practices safe grooming habits as determined by local policy.
• Wears proper attire, including a hair net covering the entire head, no excessive jewelry including dangle earrings, no finger nail polish, and proper shoes.
• Follows the Manager's instructions.
• Uses equipment safely, follows assigned work schedule, uses efficient work techniques.
• Maintains required forms and records.
• Washes dishes, including pots and pans.
• Informs manager of requested personal days or upcoming medical conditions (if possible) at least two weeks in advance.
• If a personnel problem arises, informs the manager of the problem for resolution.
• If in a cashier position, collects money in correct amounts for lunch and ala carte sales with a working knowledge of the point of sales system.
• Computes daily and monthly reports as required.
• Follows procedure in personnel matters including school and departmental requirements related to food service.
• Demonstrates the ability to work with the school community.
• Respects co-workers with proper language and interaction.
• Involved in clean up of kitchen area, and other areas as designated.
• This may involve heavy cleaning of equipment, storerooms, serving lines, and the kitchen in general.
• May be required to move to a different position when needed by the absence of other personnel.
• May be called upon to work after-hours catering.
• Involved in cross training when deemed necessary and profitable by the manager.
• Willing and able to learn new skills and techniques.
• Able to maintain confidentiality of the school corporation or employee information.
• Participates in school food service promotions with a positive attitude.
• Informs the manager of any safety hazards. If necessary, takes immediate action to correct the hazard.
• Prevents discriminatory practices and protects the identification of free and reduced students.
• Observes all rules and regulations of the School Food Service program and abides by the rules and regulations set forth in the Support Staff Handbook.
• Performs other duties as needed or assigned by the Manager or Food Service Supervisor.

Qualifications and Skills

• Possess basic math skills.
• Able to communicate well both in writing and orally.
• Able to project a positive image in public.
• Able to remain calm in a stressful situation.
• Able to work hard in a well-organized manner.
• Able to be quick and accurate in a crowded, noisy atmosphere while maintaining a time schedule.
• Enthusiastic about school lunch and genuinely enjoys children of all ages.
• Willing to work hard.
• Have a thorough knowledge of School Food Service policies and program requirements.
• Successfully complete food service sanitation training and apply that knowledge to the job.
• Must take and pass an accredited Food Handler's Certification Course as prescribed in the Indiana Department of Health Food Code (revision January 1, 2005).
• Sanitation certification must be maintained for the duration of employment.

Physical Demands

• Able to stand for long periods of time on a hard surface, in a non-air-conditioned environment.
• Able to work in a moderately loud work environment.
• Ability to use hands to handle or feel, reach with arms and hands, use of eyes, use tasting and smelling senses, talk or hear.
• Able to visually adjust focus.
• Able to occasionally sit, climb, balance, stoop, crouch, and kneel.
• Able to lift up to 60 pounds, work near moving mechanical parts and heated or cooled equipment.
• Occasional exposure to wet, cold or hot conditions, fumes, toxic or caustic chemicals, risk of electrical shock and vibration.