JOB FUNCTION: Perform routine food service activities related to the setting up of serving areas and the serving of food to students and staff; perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Does any other related as assigned under the direction of the cook manager, assistant cook, or school nutrition services director.

DUTIES AND RESPONSIBILITIES:

• Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change according to established procedures.
• Sell a variety of foods and beverages and make proper change; collect tickets and money for meals and beverages sold and make appropriate change.
• Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.
• Operate a variety of standard kitchen equipment such as a cash register, dishwasher, and ovens; report faulty equipment as necessary.
• Perform other duties as assigned.
• Maintain regular attendance
• Maintain proper sanitation.
• Maintain proper usage counts

KNOWLEDGE AND ABILITIES:

Knowledge of:

• Standard kitchen equipment, utensils and measurements.
• Basic math, fractions and cashiering skills.
• Sanitation practices related to handling and serving food.
• Interpersonal skills using tact, patience and courtesy.
• Proper lifting techniques
• School Nutrition Program components
• Child Nutrition Program components