BASIC FUNCTION: Under the direction of a Nutrition Services Field Supervisor, perform routine food service activities related to the preparation, packaging and serving of foods; perform cashiering duties in the sale of food items; receive and account for money; issue, maintain and review records of student meal tickets; maintain cleanliness of food service facilities.

REPRESENTATIVE DUTIES: (Incumbents may perform any combination of the essential functions shown below. This position description is not intended to be an exhaustive list of all duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements).

ESSENTIAL FUNCTIONS:

• Perform routine food service activities related to the preparation, packaging and serving of foods; cut, mix, wrap or package foods into appropriate serving portions; thaw frozen items, open cans and packages; prepare pans for cooking and heating; wash fruits and vegetables.
• Perform cashiering duties in the sale of food items; receive and account for money; check off the names of students served meals; collect tickets and money for ala carte items as assigned.
• Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out food trays; heat items and serve meals roved portions to students and faculty.
• Count and maintain inventory records and notify supervisor of needed supplies; assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash.
• Operate a variety of standard kitchen equipment such as food warmer, cash register, slicer, grater, mixer, steamer, dishwasher, and ovens as required.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items.
• Assist other Food Services personnel with cooking and baking activities as assigned.
• Perform related duties as assigned.

MINIMUM QUALIFICATIONS:

TRAINING, EDUCATION AND EXPERIENCE:Any combination of education, training and/or experience equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed.

LICENSES AND OTHER REQUIREMENTS:

• Valid Food Handler’s Card
• Personality and character suitable to work in schools.
• Employment eligibility that may include fingerprints, Tuberculosis and/or other employment clearance.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Standard kitchen equipment, utensils and measurements 
• Sanitation practices related to handling and serving food 
• Basic math and cashiering skills 
• Basic record-keeping techniques 
• Interpersonal skills using tact, patience and courtesy 
• Proper lifting techniques

ABILITY TO:

• Prepare and serve food in accordance with health and sanitation regulations 
• Learn and follow health and sanitation requirements 
• Maintain food service equipment and areas in a clean and sanitary condition 
• Operate a cash register and make change accurately 
• Add, subtract, multiply and divide quickly and accurately 
• Wash, cut, slice, grate, mix and assemble food items and ingredients 
• Learn, apply and explain policies, procedures, rules and regulations 
• Meet schedules and time lines 
• Operate standard kitchen equipment safely and efficiently. 
• Understand and follow oral and written directions. 
• Work cooperatively with others