NUTRITION SERVICES COOK/SERVER/CASHIER JobID: 5391

Position Type:

Classified Job Postings/Nutrition Services Cook/Server/Cashier-Elementary

Date Posted:

6/18/2024

Location:

PODER ACADEMY ELEMENTARY

Closing Date:

Until Filled

  Additional Information: Show/Hide

4 HOURS/DAY

Monday-Friday

Pay Column E: $14.11/hour - Pay will be spread out over 12 months.

Only benefits offered are Retirement and Sick leave

Job Title: Cook/Server/Cashier

Revised Date: June 2020

Department:Nutrition

FLSA Status: Non-exempt

Work Year: 9 months

Salary Schedule: Nutrition-179 days

SUMMARY: This position is responsible for providing support to the food service activities at assigned locations. Specifically, this role prepares meal items to quality standards, serves food items to students, and maintains food safety best practices. The job functions include food production, sanitation, safety, customer service, program regulations/accountability, proper use of equipment. All of this is done while following federal, state, and local guidelines. This position can also be a substitute, and substitutes work at varying locations based on the departments need.

ESSENTIAL DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty/functions satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Tasks Descriptions

Frequency

% of Time

1.Maintains high standards of control for quality food production and service; follows operational procedures for efficient and effective food production/service. Demonstrates basic food preparation techniques by using appropriate tools to control portions, reduce waste; follows standardized recipes.

D

20%

2.Reports observations and incidents relating to students (e.g. accidents, fights, inappropriate behavior, violations of rules, safety conditions, child abuse and/or neglect, etc.) to appropriate instructional/administrative personal and supervisors.

D

10%

3.Maintains integrity and accountability of the school nutrition program, through compliance with all federal, state, and local regulations. Maintains documentation for compliance of these same regulations. Ensures compliance with school/district policies and procedures.

D

10%

4.Works safely and with care in regard to all kitchen and school equipment: models proper cleaning techniques, safe handling of equipment, and basic operation knowledge. Reports any mechanical issues or equipment in disrepair to supervisor.

D

15%

5.Attends meetings, trainings, workshops, etc. for the purpose of gathering information related to functions of this job.

M/Q

3%

6.Practices food safety policies for cleaning, sanitation, time/temperature, and product rotation to protect the health and safety of the students and staff.

D

10%

7.Maintains a safe working environment free of spills, hazards, or other safety concerns.

D

10%

8.Follows school/department policies for personal appearance and grooming as they relate to the safe handling of food.

D

3%

9.Works with a positive and professional attitude, and maintains a high level of service to staff, students, and other stakeholders.

D

5%

10. Perform cashier duties such as taking orders, processing money/payments, etc.

D

10%

11. Performs other duties as assigned

Ongoing

4%

TOTAL =

100%

EDUCATION AND RELATED WORK EXPERIENCE:

• No formal education required, high school diploma or GED preferred

• 1-3 years food service experience preferred, but never required

LICENSES, REGISTRATIONS or CERTIFICATIONS:

• ANSI (American National Standards Institute) approved certification, ServSafe Manager Certification preferred; district will provide training and opportunity to take the certification test up to two times.

• Criminal background check required for hire.

TECHNICAL SKILLS, KNOWLEDGE, & ABILITIES:

• Ability to work with a wide variety of kitchen tools in a safe manner

• Ability to work in an environment with changing priorities

• Ability to be a self-starter

• Interpersonal skills

• Strong oral and written communication skills

• Knowledge of food safety protocols and best practices

• High level of customer service skills

• Ability and willingness to adhere to attendance expectations and to follow district procedures for absence reporting

• Ability to promote and follow Board of Trustees policies, District policies, and building and department procedures

• Ability to communicate, interact, and work effectively and cooperatively with all people including those from diverse ethnic and educational backgrounds

• Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate/required safety equipment, and report unsafe conditions to the appropriate administrator

MATERIALS AND EQUIPMENT OPERATING KNOWLEDGE:

• Operating knowledge of and experience with personal computers and peripherals; typical office equipment, such as telephones, copier, fax machine, etc.; and office productivity programs, such as Microsoft Office Suite, E-mail, etc. preferred at hire; required within 3 months after hire

• Operating knowledge of nutrition/kitchen equipment preferred at hire; required within 3 months after hire

• Operating knowledge of basic kitchen tools preferred at hire

REPORTING RELATIONSHIPS & DIRECTION/GUIDANCE:

POSITION TITLE

Reports to:

Kitchen Manager

POSITION TITLE

of EMPLOYEES

Direct reports:

This position has no direct reports

BUDGET AND/OR RESOURCE RESPONSIBILITY:

• None required

PHYSICAL REQUIREMENTS & WORKING CONDITIONS: The physical demands, work environment factors, and mental functions described below 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.

PHYSICAL ACTIVITIES:

Amount of Time

None

Under 1/3

1/3 to 2/3

Over 2/3

Stand

X

Walk

X

Sit

X

Use hands to finger, handle, or feel

X

Reach with hands and arms

X

Climb or balance

X

Stoop, kneel, crouch, or crawl

X

Talk

X

Hear

X

Taste

X

Smell

X

WEIGHT and FORCE DEMANDS:

Amount of Time

None

Under 1/3

1/3 to 2/3

Over 2/3

Up to 10 pounds

X

Up to 25 pounds

X

Up to 50 pounds

X

Up to 100 pounds

X

More than 100 pounds

X

MENTAL FUNCTIONS:

Amount of Time

None

Under 1/3

1/3 to 2/3

Over 2/3

Compare

X

Analyze

X

Communicate

X

Copy

X

Coordinate

X

Instruct

X

Compute

X

Synthesize

X

Evaluate

X

Interpersonal Skills

X

Compile

X

Negotiate

X

WORK ENVIRONMENT:

Amount of Time

None

Under 1/3

1/3 to 2/3

Over 2/3

Wet or humid conditions (non-weather)

X

Work near moving mechanical parts

X

Work in high, precarious places

X

Fumes or airborne particles

X

Toxic or caustic chemicals

X

Outdoor weather conditions

X

Extreme cold (non-weather)

X

Extreme heat (non-weather)

X

Risk of electrical shock

X

Work with explosives

X

Risk of radiation

X

Vibration

X

VISION DEMANDS:

Required

No special vision requirements.

Close vision (clear vision at 20 inches or less)

X

Distance vision (clear vision at 20 feet or more)

X

Color vision (ability to identify and distinguish colors)

Peripheral vision

X

Depth perception

Ability to adjust focus

X

NOISE LEVEL:

Exposure Level

Very quiet

Quiet

Moderate

Loud

X

Very Loud

HIRING MANAGER: Gina Blackburn

Title: Supervisor Nutrition Services

Phone: 307-771-2489

HR Staff: Susan Johnson

Phone: 307-771-2158