NUTRITION SERVICES ELEMENTARY HEAD CASHIER JobID: 5533

Position Type:

Classified Job Postings/Nutrition Services Head Elem Cook/Server/Cashier

Date Posted:

8/12/2024

Location:

BUFFALO RIDGE ELEMENTARY SCHOOL

Date Available:

08/2024

Closing Date:

Until Filled

  Additional Information: Show/Hide

6 HOURS/DAY

Monday-Friday

Pay Column G: $15.12 + BENEFITS - Pay will be spread out over 12 months

Job Title: Head Cashier

Revised Date: June 2020

Department:Nutrition

FLSA Status: Non-exempt

Work Year: 9 months

Salary Schedule: Nutrition-179 days

SUMMARY: This position provides support to food service activities at assigned locations with specific responsibilities of preparing meal items, collecting and counting funds from daily transactions, balancing accounts, depositing funds, serving food items to students/staff, and maintaining food service facilities in a safe and sanitary manner. Job responsibilities also include: food production, sanitation, safety, customer service, program regulations/accountability, proper use of equipment This position serves as a campus liaison and may provide oversight to satellite kitchens.

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.Provides direction and instruction to onsite cooks/servers to complete duties necessary for meal service. Duties include but are not limited to: portioning food, taking and logging food temperatures, replenishing food bars, cleaning and sanitizing work areas, and following HACCP protocols to heat, re-heat, cool food items

D

15%

2.Orders food from the warehouse and main kitchen. Manages inventory to maintain enough stock to produce meals for days ahead.

D

5%

3.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

10%

4.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

5%

5.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%

6.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. Implements administrative policies for proper use and care of all equipment.

D

5%

7.Collects payments for food items and verifies compliance with federal, state, local, and district policies for alternate meals, ala carte, and reimbursable meals and charges accordingly.Prepares, processes, and reconciles daily sales transactions and documents (i.e. daily cash receipts, meal counts, bank deposits, etc.) to document, convey information, maintain accurate account balances, and compliance with established policies and procedures

D

10%

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

D

5%

9.Works with a positive and professional attitude, and maintains a high level of service to staff, students, and other stakeholders. Handles complaints and issues at the site relating to meal service and demonstrates excellent customer service in resolving issues.

D

5%

10. Provides information and/or direction regarding the type and/or cost of meals and food items, account balances, etc. to students, parents and/or public when appropriate. Utilizes meal count system available to ensure accurate orders are placed, adjusted, and received on campus. Reports discrepancies to production kitchen.

W

5%

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

D

5%

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

D

10%

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

M/Q

5%

14. Performs other duties as assigned

Ongoing

5%

TOTAL =

100%

EDUCATION AND RELATED WORK EXPERIENCE:

• High school diploma or equivalent

• 1-3 years' experience in food service

• Experience preferred in management of food service, but not 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 communicate clearly and effectively to direct reports and supervisors

• Ability to maintain an inventory system and analyze needs to maintain supply levels

• 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:

Cooks/Servers

1-5

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training; planning, assigning, and directing work; addressing complaints and resolving problems; and assisting with interviewing and hiring, appraising performance, and disciplining.

BUDGET AND/OR RESOURCE RESPONSIBILITY:

• Initiates requisitions for supplies to maintain needed inventory.

• Makes recommendations regarding acquisition of equipment.

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: Nutrition Services Supervisor

Phone: 307-771-2489