FOOD SERVICE CASHIER/FOOD PREP

PRIMARY DUTIES AND RESPONSIBILITIES:

1. Ensure each register is prepared for daily transactions and all appropriate supplies are on hand.

2. Transact sales for each student including both cash and accounts. Enter payment of accounts.

3. Follow appropriate end-of-day cashier procedures (such as count down money in drawer, shut down computer, count money and complete daily deposits etc.).

4. Cross check all deposits with computer print out for correct name, check number and amount.

5. Prepare money envelopes to remind parents/students of account balances and submit to be sent home. Collect negative accounts at the end of the week, month and year.

6. Check student tray to assure compliance with qualified reimbursable meals, ala carte prices and food allergies. Adhere to parent requests for account control.

7. Assist in food preparation including kettle cooking, slicing meats/cheeses, and portioning of food.

8. Assist parents and students with questions over the phone, by mail, or e mail.

9. Replenish serving line between classes and remove dirty dishes.

10. Assist others with clean-up duties once daily cash box is closed out or delivered to be closed out.

11. Perform other duties as assigned by the Coordinator of Food Service/Cook.

 

QUALIFICATIONS:  

• Some experience in food service operations is desired
• High school diploma or equivalent is necessary
• Knowledge in the food service industry with an understanding of nutrition, sanitation, and food safety
• Submission of a report of criminal history record from the Pennsylvania State Police (Section 111 of the Pennsylvania School Code)
• Submission of a clearance report from the Pennsylvania Department of Public Welfare in accordance with Act 151 of 1994
• Submission of Federal Criminal History Record in accordance with Act 114 of 2006
• Such alternatives to the above qualifications as the Board may find appropriate and acceptable

 

PHYSICAL DEMANDS: Must be able to lift/carry supplies weighing 50 lbs. or more. Ability to reach above and below the waist. Ability to use fingers to pick, feel and grasp objects. Ability to use both hands for repetitive motion. Ability to bend, twist and kneel. Ability to stand or walk for an extended period of time

                   

SENSORY ABILITIES: Visual acuity. Auditory acuity.

 

WORK ENVIRONMENT: Subject to inside environmental conditions.

 

TEMPERAMENT: Must be cooperative, congenial, and service-oriented. Must be able to interact with students and adults in a positive manner.

 

COGNITIVE ABILITY: Ability to follow written and verbal directions, ability to communicate effectively, ability to exercise good judgment.

 

SPECIFIC SKILLS: Must possess math skills. Must possess computer skills. Ability to operate food service equipment.

 

(Reasonable accommodations may be made to enable a qualified individual with a disability or disabilities to perform the primary duties and responsibilities of the job.)