To work under the general supervision of the School Nutrition Manager in performing a variety of tasks related to the preparation and service of school meals.

Directly responsible for the verification of reimbursable meals and accounting of monies collected during meal service.

• Collect all monies from students and adults during meal times through the operation of a point-of-sale computer with speed and accuracy.
•  Accurately identify a meal as meeting the federal meal pattern requirements for reimbursement.
•  Relate well to students during the performance of job duties and assist in the promotion of the school nutrition program.
•  Balance cash drawer at the end of meal service.
•  Monitor account balances and maintain correspondence with parents on student accounts.
•  Perform daily cooking, serving, and cleaning duties as assigned by the manager.
•  Help organize and maintain the inventory system for food and supplies.
•  Follow all local, state and federal guidelines for health and safety.
•  Develop and maintain effective working relationships.
•  Perform duties with awareness of all division requirements and School Board policies.
• Attend all training sessions recommended by the manager and director.
•  Wear only approved uniforms and shoes to work.
• Other duties as assigned.

• Honesty
• Integrity
• Ethical
• Equity Minded
• Emotional Intelligence
• Cultural Competence
• Safety
• Quality

• Models Excellent Customer Service
• Thinks Strategically
• Shows Initiative
• Acts Decisively
• Communicates Effectively
• Works Collaboratively
• Resolves Conflict Proactively

• Technical Capabilities
• Computer Literacy
• Data Analysis and Management
• Fiscal Planning and Management
• Project Management
• Strategic Planning

• High school diploma or general education degree (GED).
• Previous experience as a cashier preferred

 Some knowledge of food preparation. 

•     Ability to learn meal pattern requirements for child nutrition programs.
•     Ability to learn the point-of-sale software program.
•     Ability to follow food sanitation procedures. 
•     Ability to perform basic math 
•     Ability to learn prescribed food preparation methods and school cafeteria operations. 
•     Ability to lift and move objects weighing a maximum of 50 pounds.
•     Ability to stand for the duration of the work day, allowing for breaks as outlined in the School Nutrition Employee Handbook.
•     Ability to retrieve necessary menu items and recipe ingredients. 
•     Ability to communicate clearly and concisely, both orally and in writing
•     Ability to read, write and comprehend simple instructions, correspondence and memos 
•     Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines.

• None 

•  Local travel to meetings and alternate work assignments as required.