QUALIFICATIONS:

High school diploma or equivalent; WSP/FBI criminal history background clearance; Current valid food handler’s permit; Membership in American Culinary Federation is preferred; ServeSafe certification is preferred; Must have and maintain a valid Washington State Driver’s License
POSITION: Cashier & Kitchen Assistant

GENERAL DESCRIPTION

Prepare produce, salad bar, condiments and complete dishes in a high production kitchen. Cashier meals and obtain meal counts per USDA regulations. Operate kitchen equipment and provide quality meals to Cheney School District students and staff.

KNOWLEDGE, SKILLS AND ABILITIES

• Must be able to work in a team setting and take direction
• Demonstrated knowledge of district policies, procedures relating to Nutrition Services as well as the federal, state and local laws/requirements in the following areas:
• Breakfast and lunch menu patterns, USDA rules and regulations
• Proper methods of preparing (including baking) ingredients in large quantities
• Ability to fill in for the cook as required on an infrequent basis
• Ability to promote nutrition education in kitchen, classroom and service line
• Ability to be self-motivated and capable of working in a team setting
• Ability to work with computers and handle cash
• Ability to remain calm in times of high stress
• Ability to move quickly to meet student needs and maintain safety
• Must possess organizational skills, including but not limited to; paperwork organization and kitchen logistics
• Ability to build and maintain positive relationships with students, co-workers, and the public
• Ability to use proper grammar, spelling, and language in both oral and written communication, as well as basic math skills
• Demonstrate basic computer skills, including the ability to create and modify documents and to adapt to new technologies
• Must have access to reliable transportation

REQUIRED QUALIFICATIONS

• Must have a high school diploma or equivalent and related work experience
• Must hold a current and valid food handler’s permit
• Must have and maintain a valid Washington State Driver’s License
• Ability to use proper grammar, spelling, and language in both oral and written communication, as well as basic math skills*
• Membership in American Culinary Federation is preferred
• ServeSafe certification is preferred
• Previous cashier experience at point of sale preferred
• Testing may be used to determine knowledge of pertinent skills

CONTINUING EDUCATION/TRAINING

• Must complete school safety training within thirty (30) calendar days from hire date and annually thereafter
• Must acquire and maintain CPR/First Aid card within sixty (60) calendar days from hire date and as scheduled thereafter
• Attend designated trainings as specified by supervisor and/or department director in order to maintain knowledge/skills
• Submit current/renewed licenses to Human Resources upon attaining

HISTORY

Job description and format updated: November 2024

An employee hired for this assignment may perform all or some of the responsibilities defined below:

• Daily food production on a three-day cycle including needed items for serving such as, but not limited to; fruit, vegetables, salad bar set-up, and any menu item as directed by the kitchen leadership and/or department director(s)
• Maintain a clean and sanitary kitchen/work station in neat and orderly condition. Kitchen cleanliness, sanitation and dishwashing to be performed in a “clean-as-you-go” approach.
• Assist all team members with keeping accurate recipes and information for substitute ingredients
• Practice all appropriate and mandated sanitation and health standards, including, but not limited to:
• Maintain and keep record of all products to proper temperature, recording with HACCP best practices and established SOPs
• Sanitize equipment and work surfaces, prior, during and after all tasks, to avoid cross-contamination of raw foods including meats, vegetables and any other food items
• Following HACCP procedures when handling all raw food/perishables, including but not limited to; raw chicken, pork and beef. Ready-to-eat (RTE) foods and cooked/cooled items must be used
• Prepare menu items in advance, assist in ordering supplies, properly store delivered items and support monthly inventory
• Ensure that an adult is stationed at the point of service (end of the line) during assigned service times
• Use the current computer system and appropriate program to track student purchases in the cafeteria
• Accurately monitor student accounts and send out required reports to notify guardians of negative balance
• Accurately maintain a by-name point of service meal counting system
• Respectful and professional customer service interactions with all team members, guests, and community stakeholders
• Check student identification against the records on file in the system
• Maintain records of items sold on a daily basis (includes full lunches and a la carte items)
• Process all daily required reports for Nutrition Services
• Work with kitchen leadership with needed front of house (FOH) supplies for professional service
• Communicate with Nutrition Services department office on needed supplies for the cashier position, including, but not limited to; printer ink and paper
• Regularly communicate with Nutrition Services central office regarding report errors
• Work as a team within the kitchen on professional practices and as a mentor of kitchen substitutes when present
• Substitute in other department positions as necessary

Each of the positions in the Nutrition Services Department serves as one unit of the whole team, and as such, is subject to assist or is assigned to tasks in other positions within the classification.