Cafeteria Assistant FT

Job Title

Reports to: Cafeteria Manager

Supervises: None

Term of Employment: Full-time (6 hours/day) Part-time 3 to 5 hours/day

Salary: Child Nutrition Assistant I-50: Cook + Serve

II-52: Cook + Serve + Cashier

III-54: Cook + Serve + Cashier + ServSafe

FLSA Exempt/Non-Exempt: Non-Exempt

Qualifications

High school diploma or GED

Must possess a health examination issued by the local county board of health or a recognized medical authority

Essential Job Functions

Under the supervision of a manager, performs the routine duties involved in the production and serving of food within the guidelines of the Child Nutrition Program

Maintains a working relationship with other Child Nutrition employees and school staff

Follows a work schedule, plans ahead and helps others on the Child Nutrition team

Prepares fresh, canned, frozen (including raw meat) and pre-prepared foods for service to students, staff and visitors

Follows standardized recipes and document production on recipe and/or daily production record

Sets up, replenishes and breaks down cold and hot food serving lines

Politely and respectfully serves food to students, staff and visitors

Washes dishes, pots, pan and other utensils and cleans and sanitizes kitchen equipment and work area

Cleans and sanitizes dining room tables

Takes out trash and washes trash cans

Assists in receiving supplies and stocking storeroom and refrigeration equipment, recording the receiving date of food and supplies

Assists with inventory management, including counting and recording of inventory

Takes and records accurate food temperatures during delivery, food prep, serving and after service

Acts as part of the HACCP team

Acts as cashier and operate cafeteria point-of sale computer

Maintains accurate account of payments collected and meals served according to the Cash Management Policy

May make bank deposits and complete required reports, including computer data entry

May assume additional duties in the absence of the manager

Attends in-service training to improve skills and knowledge of job expertise

Communicates effectively, politely and respectfully with students, staff and community members

Adheres to uniform and personal hygiene requirements

Complies with and supports Child Nutrition and Moore County Schools regulations, policies and procedures

Performs other duties and accepts responsibilities as assigned

Knowledge, Skills and Abilities

Ability to comprehend and follow verbal and written instructions

Knowledge of basic food production

Ability to follow HACCP guidelines for safe food handling from receiving to service

Ability to learn standard school cafeteria operations

Ability to work cooperatively in close proximity with others under constant deadlines

Ability to express a serve-oriented attitude and communicate effectively with others

Ability to learn to operate large and small food service equipment

Ability to read and follow recipes and adjust amounts as needed

Ability to utilize basic math skills

Ability to learn to use the MealsPlus point-of sale program for K-12 programs

Ability to cashier and county money accurately

Ability to complete required reports

Physical and Cognitive Requirements

Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally, up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.

Must be able to stand for six continuous hours stoop, squat, kneel, bend twist turn and/or stretch, often for an extended period of time

Must be able to lift, carry and/or support 30 pounds from shoulder level to above the head

Must be able to work in a hot, humid environment

Must be able to work with caustic and non-caustic chemicals

Must be able to perform duties that require repetitive and non-repetitive motions with hands and wrists

Must maintain high standards of personal cleanliness

Must be able to operate commercial food service equipment

Must possess auditory acuity at a level to communicate effectively with customers and employees in direct conversation and by telephone

Must possess visual acuity to read and analyze information in hard copy or on computer screen

Must be able to express and exchange ideas effectively by spoken word