• Report to work as needed at any campus. May fill any position the manager may request.

• 
  Able to be on time and practice good attendance.

• 
  Regular attendance in compliance with department attendance policy.

• 
  Follow all USDA/TDA regulations.

• 
  Follow all HACCP procedures.

• 
  Follow all local health department requirements.

• 
  Follow standards of cleanliness, health and safety.

• 
  Maintain personal appearance and hygiene.

• 
  Maintain sanitary working condition to eliminate contamination.

• 
  Follow all manager’s instructions and duties as assigned.

• 
  Follow all district policies and procedures according to District Handbook.

• 
  Follow all Child Nutrition policies and procedures according to Child Nutrition Handbook.

• 
  Prepare quality food according to a planned menu of tested, standardized recipes.

• 
  Perform all duties on work/cleaning task review.

• 
  Adhere to all scheduled meal times, portions, line set up and service of food according to Child Nutrition policies and, written and well as visual, procedures.

• 
  Store food items and supplies properly; maintain a clean and organized storage area.

• 
  Demonstrate knowledge of the proper care and use of equipment.

• 
  Must be able to operate a cash register and be accountable for collection of cash during meal service.

• 
  Cashier on the serving line during student meal periods.

• 
  Responsible for reconciling cashier drawer once meal periods have ended

• 
  Demonstrate knowledge of the Child Nutrition Program, website and be able to communicate this information to the customer.

• 
  Identify reimbursable meals and non-reimbursable meals.

• 
  Assist in recording food requisitions and request orders of necessary staples.

• 
  Assist in recording food production and inventory.

• 
  Maintain the trash and garbage collections in a neat and sanitary manner.

• 
  No overt identification of student meal status. Maintain confidentiality of student status.

• 
  Interact with students, teachers, and visitors to provide optimum customer service.
  

• Contribute to a safe, positive work environment.

• 
  Attend all mandatory meetings and/or functions

• 
  Complete 6 hours of USDA continuing education training annually

• 
  Additional duties, as assigned.

EQUIPMENT USED:

Able to use large and small kitchen equipment to include electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwasher, power soak, vegetable wash, food/utility carts, and any other existing or new equipment in assigned kitchen. Computers will be used, as well as, cash registers, calculators, and any other electronic devices to conduct business.

Education/Certification:

• Must be able to read, write, and understand verbal instructions in English.
• Must obtain food handlers training within 60 calendar days of employment.

Special Knowledge/Skills:

• Working knowledge of the kitchen equipment and food production.
• Ability to assist the manager, as needed.
• Ability to develop effective working relationships with other staff and the school community.
• Ability to communicate clearly and concisely, both orally and in writing. Ability to perform duties with awareness of all district requirements and Board of Education policies.

Mental Demands/Physical Demands/Environment Factors:

• Maintain emotional control under stress. Occasional district travel, occasional prolonged and irregular hours.
• Stands, walks, pushes, and pulls. Some stooping, bending and kneeling throughout the workday.
• Moderate individual lifting (up to 35 lbs.) - if object to be lifted weighs more than 35 lbs., it should be lifted with assistance.
• Exposure to cleaning chemicals, hot and or cold temperatures, moisture and humidity, wet floors, and noise from equipment and cafeteria.