2023-2024 SY: Cook/Cashier at Ortiz Middle School
4 weeks ago
Title:
Cook/Cashier
Work Unit:
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 check. Some positions have additional requirements as established by Federal or State rules and regulations. All applicants for Cook/Cashier must have a Food Handler Certification which 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 intrusion into classroom time. Assist with daily food preparation, cooking and cleaning.
Education/Training/Experience:
Minimum: High school diploma or GED preferred but not required.
Preferred: Cooking and cashiering experience. Bilingual - English/Spanish
Certifications: Must have or obtain Food Handler Certification
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 procedures for record keeping and deposits. Ability to communicate effectively with manager, teachers, students and parents.
Essential Job Functions:
All functions are performed in accordance with established policies, procedures, safety and environmental regulations, facility and computer security policies and procedures. Functions are subject to change from time to time to meet the needs of the organization. Current essential functions include but are not limited to the following:
* Complies with department rules, procedures, administrative directive and regulations, district policies and procedures, and federal, state and local regulations.
* Prepares or assists in the preparation, service, and clean-up of foods using menus, standardized recipes, designated portion sizes, and following district sanitation procedures.
* Follows work schedules - plans and organizes duties prior to beginning tasks.
* Figures mathematical conversion of recipes to required amounts when necessary. Knows and uses accurately, measurements for recipe ingredients such as pounds, cups, gallons, tablespoons, etc.
* Records food used on Food Production Worksheets accurately to account for usage.
Job Description - Cashier/Cook
Page 2
* 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 clean-up and operation of the kitchen and kitchen equipment.
* Practices a "clean as you go" policy to keep work area clean and sanitized.
* Reports equipment needing repairs to the foodservice manager.
* Reports accidents to foodservice 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 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 foodservice account of all funds collected.
* Collects meal applications, if applicable. Reviews for accuracy and turns into SNS office promptly.
* Notifies SNS office of new students, 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. as well as 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 and 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:
Environment may be hot or humid and may also be loud during service. Use of 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 the use of equipment including its capabilities, limitations and appropriate/special application.
* Protects the District's resources through appropriate and careful use of supplies and equipment.
* Utilizes appropriate body mechanics to aid in the prevention of muscle strain/injury.
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