School Nutrition

Job Description

Duties and Responsibilities

• Follows written and/or oral instructions provided by Cafeteria Managers.

• Operates food service equipment, serves customers, provides cleaning and sanitation.

• Practices sound personal sanitation and safety.

• Collects money at the counter for purchase of meals and other food in a school cafeteria; calculates

and provides customers with correct change; inputs data into a computer and generates

computer reports showing number and type of meals and a la carte items served and money

collected; submits reports to supervisor; maintains accurate student files in the computer

database.

• Collects and records advanced payments for lunches and breakfasts, recording amounts paid in

accordance with established procedures to maintain accurate student files.

• Counts money at the end of day and prepares checks for deposit, prepares computer generated

reports and deposit slips, and rolls loose coins; deposits money into a cash box or bank deposit

bag following established policies and procedures.

• Records student meal charges and payment of charge balances, assists the manager in collection of

student charges according to established procedures and policies.

• Prepares, cooks, and serves meals, salads, and la-carte items, preparing entrees, vegetables, and

other side dishes according to standardized recipes; prepares meals for special diets according

to recipes or other instructions provided.

• Properly unload and store food supplies according to using the First In First Out method.

• Unpacks and carries canned and fresh fruits, meats, and vegetables from storage to the food

preparation area; transports bread, rolls, desserts, and other items from oven to specified

areas; prepares juice, coffee, tea, etc., and carries them to specified areas; transfers food

items from cooking utensils to serving lines.

• Assists in cleaning the kitchen area, equipment, and utensils to ensure that sanitation codes are

maintained; may perform various housekeeping or janitorial duties in the kitchen, such as

sweeping and mopping floors; and in dining areas, such as wiping or washing tables, chairs

or benches.

• May count physical inventory.

• Attends workshops, classes, lectures, etc., as directed, to enhance and maintain knowledge

of food services.

• Performs other related duties assigned by the Cafeteria Manager.

Additional Duties and Responsibilities

• Performs light food preparation tasks such as washing fruits and vegetables, assembling and

wrapping sandwiches, panning, and reheating food items, preparing tea, baking cookies,

etc.

• May serve food at serving line, as necessary, providing a la carte items as requested or meal

plates; answer inquiries pertaining to food and meal content.

• May open canned items, prepare condiment trays, fill drink glasses, place milk in coolers,

place ice cream in open freezers, etc., as directed.

• Performs sweeping and mopping of Kitchen and Cafeteria.

• Performs other related work as required.

• All work should be done in accordance with established safety regulations.

• Maintain established protocol in all areas of sanitation practices.

Responsibilities

Knowledge, Skills, and Abilities

• Some knowledge of food preparation and standards of sanitation and safety.

• Some knowledge of how to operate and clean kitchen equipment.

• Ability to quickly learn USDA meal pattern requirements and to identify student food

choices that meet the requirements for a reimbursable meal.

• Ability to use a computer quickly and precisely.

• Ability to follow established policies and procedures.

• Ability to read and follow standardized recipes and instructions to prepare simple school

food items.

• Ability to comprehend written and verbal correspondence and to respond

appropriately.

• Ability to respond to inquiries regarding food content.

• Ability to select and organize materials needed to perform tasks and to return supplies

and materials to the proper storage places.

• Ability to properly clean and sanitize kitchen area, equipment, and utensils.

• Ability to perform basic bookkeeping tasks.

• Ability to calculate correct change for a monetary transaction.

• Ability to maintain basic records and logs and to create simple, accurate reports.

• Ability to establish and maintain effective working relationships as necessitated by work

assignments.

• Ability to communicate in a pleasant, positive manner with students, staff, parents, and

coworkers.

• Ability to set priorities and allocate time so that tasks are completed and deadlines are

met in a timely manner.

• Ability to exercise independent judgment and to use initiative to resolve problems and

make improvements in the cafeteria operation.

• Ability to compare and/or judge the readily observable, functional, structural, or

composite characteristics (whether similar or divergent from obvious standards) of data,

people, or things.

• Ability to speak and/or signal people to convey or exchange information in a pleasant,

non-threatening voice. Includes receiving instructions, assignments, or directions from

supervisors.

• Ability to read a variety of correspondence, menus, etc.

• Ability to prepare simple reports, logs, and lists.

• Ability to speak to people with poise, voice control, and confidence.

• Ability to apply understanding to carry out instructions furnished in written, oral or

diagrammatic form; to deal with problems involving several concrete variables in or

from standardized situations.

• Ability to record and deliver information, explain procedures, to follow oral and

written instructions.

• Ability to utilize mathematical formulas; to add and subtract; multiply and divide; utilize

decimals and percentages.

• Ability to inspect items for proper length, width, and shape.

• Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment

and computers.

• Ability to handle a variety of items such as a calculator, computer keyboard and printer

, and kitchen equipment.

• Ability to do simple math calculations.

• Ability to deal with people beyond giving and receiving instructions. Must be adaptable

to performing under stress and when confronted with emergency situations.

• Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means

of spoken words. Hearing: perceiving nature of sounds by ear.)

Qualifications

Minimum Training and Experience

• Graduation from high school (preferred) and 2 years of experience in cash collection.

• Preparation of foods in an institutional setting or any equivalent combination of training

and experience which provides the required knowledge, skills, and abilities.

Physical Requirements

• Must be physically able to operate a variety of machinery and equipment including

ovens, steamers, fryers, braising pan, mops, and all types of kitchen utensils and tools

pertaining to food service, etc.

• Must be able to exert up to 50 pounds of force occasionally, and/or up-to 25 pounds of

force frequently, and/or a negligible amount of force constantly to move objects.

• Physical demand usually requires walking or standing to a significant degree.

• Must have a full range of motion.

• Must have minimal levels of eye/hand/foot coordination.

Salary: Grade 55, Step 00 (Entry-level)

Disclaimer

The preceding job description has been designed to indicate the general nature and level of

work performed by employees within this classification. It is not designed to contain or be

interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications

required of employees to this job.

If offered a position, prospective employees must pass a required health exam, criminal

records check, and drug test.

---