2023-2024 SY: Cook/Cashier at Milagro Middle School
4 weeks ago
Title:
Cook/Cashier
Work Unit:
Milagro Middle School-Student Nutrition
Reports To:
Cafeteria Manager/Lead
Contract Length:
9 Month
Pay Schedule:
Student Nutrition Services
Overtime Status:
Non-Exempt Hours:
Part-time - 6-hour position (0.8571 FTE) Union Status:
NEA Represented
Licensure:
N/A
All positions with Santa Fe Public Schools require a pre-employment background check. The applicant is responsible for the cost of the fingerprints and background checks. Some positions have additional requirements as established by Federal or State rules and regulations. All applicants for Cook/Cashier positions must have a Food Handler Certification that meets the standards of the New Mexico Environment Department or must obtain this certification within 30 days of employment. For information on how to obtain the certification, go to food.program@state.nm.us.
General Function:
To make each customer feel welcome in the cafeteria through friendly, courteous service while collecting payments and fulfilling mandated requirements without interfering with classroom time. Assist with daily food preparation, cooking, and cleaning.
Education/Training/Experience:
Minimum: A high school diploma or GED is preferred but not required.
Preferred: Cooking and cashiering experience. Bilingual - English/Spanish
Certifications: Must have or obtain Food Handler Certification
Salary:
$15,000 + years of experience.
Knowledge/Skills and Abilities:
Knowledge of basic computer and math skills. Knowledge of serving portions and reimbursable meal requirements. Ability to read and follow recipes, prepare food, and complete required worksheets. Knowledge of and ability to maintain accurate tracking of all monies received and in student accounts and follow established record-keeping and deposit procedures. Ability to communicate effectively with managers, teachers, students, and parents.
Essential Job Functions:
All functions are performed in accordance with established policies, procedures, safety and environmental regulations, and facility and computer security policies and procedures. Functions are subject to change from time to time to meet the organization's needs. Current essential functions include but are not limited to the following:
* Complies with department rules, administrative directives, and regulations, district policies and procedures, and federal, state, and local regulations.
* Prepares or assists in preparing, serving, and cleaning foods using menus, standardized recipes, designated portion sizes, and following district sanitation procedures.
* Follows work schedules - plans and organizes duties before beginning tasks.
* Figures mathematical conversion of recipes to required amounts when necessary. Knows and uses accurate measurements for recipe ingredients such as pounds, cups, gallons, tablespoons, etc.
* Records food used on Food Production Worksheets accurately to account for usage.
* Stores, utilizes, and disposes of food and supplies following federal, state, and local regulations.
* Assists with taking inventory counts of food and supplies as required or assigned.
* Follows sanitation and safety standards in cleaning and operating the kitchen and kitchen equipment.
* Practices a "clean as you go" policy to clean and sanitize the work area.
* Reports equipment needing repairs to the food service manager.
* Report accidents to the service manager immediately.
* Takes and records prepayments according to procedures.
* Ensures that all cafeteria-prepared meals served or sold are accounted for through proper payment or charge to a prepaid account.
* Must be familiar with reimbursable meals. Visually checks student trays to determine that reimbursable meal requirements are met.
* Prepares, forwards, and maintains accurate accounting of reimbursable meals, monies, prepayment records, and reports.
* Makes daily bank deposits into the service account of all funds collected.
* Collect meal applications, if applicable. Reviews for accuracy and turns in the SNS office promptly.
* Notifies the SNS office of new students and siblings.
* Performs other relevant tasks as may be required.
Resources Used in Performing Job Include (but are not limited to):
Manual and mechanical kitchen equipment such as knives, can openers, scales, serving equipment, etc., and institutional cooking equipment such as mixers, ovens, steamers, dishwashers, etc. Recipes, menus, food production worksheets, POS system, computer.
Physical/Cognitive Requirements:
Push, carry, and lift large and heavy items (40lbs.); Ability to bend, twist, reach, and stoop. Entire shift involves walking or standing. Must be able to speak, read, and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc.
Environmental Conditions:
The environment may be hot or humid and loud during service. Using certain kitchen equipment can be hazardous.
Personal Accountability:
* Demonstrates reliability as evidenced by attendance records and punctuality.
* Properly notifies supervisor and/or designee of absences or tardiness.
* Begins and completes work within the allotted time.
* Consistently appears in attire appropriate to the work environment.
* Demonstrates skill in using equipment, including its capabilities, limitations, and appropriate/special applications.
* Protects the District's resources by appropriately and carefully using supplies and equipment.
* Utilizes appropriate body mechanics to prevent muscle strain/injury.
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