Child Nutrition POS Clerk/Cook

Position Type:

Child Nutrition/POS Clerk

Date Posted:

6/2/2023

Location:

Child Nutrition

  Additional Information: Show/Hide

• Point of Sale Clerk/Cook

WAGE/HOUR STATUS: Nonexempt

REPORTS TO: Cafeteria Manager

PAY GRADE: PG 2

DEPT. /SCHOOL: Assigned Campus (Subject to be transferred to campus where needed)

PRIMARY PURPOSE:

Serves as cashier. Prepares appropriate safe quantities of food to meet menu requirements and maintains high standards of quality in food production, sanitation, and safety practices. Accounts for meals served and income received.

QUALIFICATIONS:

Education/Certification:

High School diploma or General Education Degree (GED) required

Ability to perform cashiering duties

Current Food Handler's Card obtained from the Coryell County Fire Department

All Child Nutrition Staff will be required to follow guidelines for specific job duties which are outlined in Healthy Hunger-Free Kids Act of 2010 Professional Standards for all School Nutrition personnel as required Federal Register, Volume 79, and Number 23.

Must hold ServSafe Food Protection Manager Certification or obtain certification within 90 days of employment or prior to expiration of existing ServSafe Certification.

CCISD Child Nutrition Department will pay for one (1) ServSafe Class/Test. If test is failed, it is the responsibility of the employee to pay for any additional classes or tests to obtain certification

Must be able to pass a basic math test and read a recipe

All new employees not currently working in the Child Nutrition Field must attend the mandatory 3-hour new employee training at the CN Administration Office.

Special Knowledge/Skills:

Ability to read and comprehend instructions, short correspondence and memos

Ability to write correspondence

Ability to effectively present information in one-on-one and small group situations to other employees of the organization

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

Ability to deal with problems involving a few concrete variables in standardized situations

Ability to use computer and adding machine

MAJOR RESPONSIBILITIES AND DUTIES:

1.Counting and claiming all meals served accurately.

2.Deposits monies accurately into student's accounts along with daily bank deposits.

3.Maintains accurate records of meals served daily.

4.Responsible for letters mailed to or sent home with students that accrue negative or low balance.

5.Consolidates and transmits free and reduced lunch applications to Child Nutrition Office.

6.Responds to inquiries about cafeteria administration including, but not limited to, free and reduced lunch and breakfast meals.

7.Ensures meals are served in accordance with the National School Lunch Program.

8.Prepares quality food according to a planned menu of standardized recipes.

9.Stores and cares for food items and supplies; maintains a clean and organized storage area.

10. Cares for and uses equipment in a safe and efficient manner.

11. Obtains food items from shelves, freezers, coolers, bins, tables, or containers.

12. Maintains garbage collection containers and areas in a neat and sanitary fashion.

13. Stamps, marks, or labels food.

14. Sets up displays and stocks shelves, coolers, counter bins, tables, freezers, containers, or trays.

15. Follows established procedures to ensure standards of cleanliness, health, and safety

16. Assist to the Cafeteria Manager.

17. Assumed managerial duties in the absence of the Cafeteria Manager

18. Perform such other tasks as may be assigned by the Cafeteria Manager, Director of Child Nutrition and Warehouse Services, Coordinator of Child Nutrition, Office Manager or Eligibility POS Clerk. Assist with PEIMS secretaries on campuses.

19. Must have professional standard of appearance and dress as required by Child Nutrition.

20. Performs and directs job related proficiency with the highest ethical integrity.

21. Performs and directs with a commitment to promote a quality CNP that meets the nutritional needs of the customers served.

22. Performs and directs with an overall nature that is committed to the goals and visions of the school district.

23. Performs and directs appropriate and friendly communication skills with the customers served, co- workers.

CUSTOMER CARE SKILLS:

1.Provide professional communication with students, parents, community members, staff and other professionals at all times.

2.Use proper phone etiquette at all times, speaking slowly and clearly. Take reliable messages, and route to the appropriate staff.

3, Ensure superior customer service care skills are used via eye contact, facial expressions, voice inflections, body language, and an attitude of "going the extra mile" for others.

4.Ensure all request for information are dealt with in an appropriate timeframe

5.Create and maintain a welcoming, service-oriented environment toward all internal and external customers

EQUIPMENT USED:

Use large and small kitchen equipment to include electric slicer, mixer, pressure steamer, and sharp cutting tools, oven, dishwasher, and food utility carts. Be able to operate a computer and adding machine

WORKING CONDITIONS:

Mental Demands: Ability to add and subtract, multiply, and divide in all units of measure, using whole number, common fractions and decimals. Ability to compute rate, ratio, and percent.

Physical Demands/Environmental Factors:

The physical/environmental demands/factors 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. While performing the duties of this job, the employee is regularly required to stand, talk, or listen. Employee must occasionally lift / move 40 pounds without assistance. Specific vision abilities required by this job include close and distance vision, and ability to adjust focus.

While performing the duties of this job, employee is sometimes exposed to wet/humid conditions, moderate hot/cold temperatures, and moving kitchen equipment. Employee is occasionally exposed to toxic or caustic (burns and destroys organic tissues) chemicals and risk of electrical shock. Noise level in the work environment is usually moderate.

The Copperas Cove Independent School District does not discriminate on the basis of race, color, religion, gender, national origin, disability, or any other basis prohibited by law in its programs, activities, or employment practices. For inquiries regarding the non-discrimination policies, contact: Director of Human Resources or Director of Student Services at (254) 547-1227, 703 W. Ave D, Copperas Cove, TX 76522.

CHILD NUTRITION PROFESSIONAL STANDARDS POLICY 2018-2019

Healthy Hunger-Free Kids Act of 2010 Professional Standards for all School Nutrition personnel as required Federal Register, Volume 79, and Number 23. All guidelines may be located at www.squaremeals.org

Administrators Reference Manual, Professional Standards 25.14

Requires Program/Job Specific Training:

Program Directors (Includes ALL CN Office Staff) 12 Hours

Managers (Includes all CN Managers/Assistant Manager and Point of Sale Clerk/ Cook) 10 Hours

CN Staff (Includes Cooks/Cashiers and Warehouse Staff) 6 Hours

All Professional Development/Standards must be completed between July 1 2018 and June 30, 2019.

The continuing education/training and hiring professional standards for the National School Lunch and Breakfast Program are intended to provide a framework to:

• Ensure that the personnel who manager and/or operate these programs have adequate knowledge and training to perform their duties;

• Strengthen the ability of personnel to manager and/or operate the program effectively and efficiently; and

• Improve the quality of school meals, reduce errors and enhance program integrity.

All professional standards will be logged in to an USDA spreadsheet and updated periodically as classes are completed. All professional standard records template will be maintained according to all regulations with Child Nutrition Files for a duration of 5 years..

All professional standard courses will be documented and categorized according to USDA coding guidelines and are required to be job specific for the job duties assigned.