Job Description

COOK/SERVER/CASHIER HR Services Revised 11/2013

Job Title Cook/Server/Cashier
Reports to Child Nutrition Manager
Dept. /School Child Nutrition
Pay Grade 1-Manual Trade/Café.
Exemption Status Non Exempt
Primary Purpose:
Responsible for preparing appropriate quantities of food to meet menu requirements
and maintain high standards of quality in food production, sanitation, and safety
High School Diploma or GED
Must be able to read, write, and understand verbal instructions
Valid Driver’s License
Special Knowledge/Skills:
Working knowledge of the kitchen equipment, quantity food production,
computers and calculators
Minimum of 1 year cooking experience
Major Responsibilities and Duties:
1. Prepare meals daily using standardized and/or "in house" recipes.
2. Serve meals daily, having knowledge of "reimbursable" meal patterns.
3. Put up grocery arrivals into proper storage areas on delivery days.
4. Demonstrate knowledge and follow proper care and use of the equipment.
5. Maintain sanitary working conditions to eliminate contamination.
6. Meet all scheduled meal times, portions, and serve the food as per
departmental policies and procedures.
7. Assist in recording product usage to insure correct counts for production
8. Prepare items for next day’s menu as needed.
9. Provide backup assistance in cooking areas as needed.
10. Assist in proper inventory of food and staples that need to be ordered.
11. Promote teamwork and interaction with fellow staff members. Interact with
students, teachers, and visitors to provide optimum customer service.
12. Maintain condiments, silverware, snack racks and keep serving line items full.
13. Must be able to identify critical control points to control or eliminate potential
hazards while preparing and serving food.

14. Assist manager and cashier in monitoring items being taken by students
without payment.
15. Acting as cashier and collecting all money for meals served.
16. Assisting in compiling daily bank deposits as necessary.
17. Assisting with keeping up with student accounts as needed, and billing and
collecting all negative accounts when necessary.
18. Attend summer workshops
19. Attend meetings when instructed by manager or director.
20. Perform other duties as assigned.
Supervisory Responsibilities:
Equipment Used:
Use large and small kitchen equipment to include electric slicer, mixer, pressure
steamer, deep-fat fryer, sharp cutting tools, ovens, dishwasher, and food and
utility carts.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Maintain emotional control under stress. Stand and walk 3.5-7.5 hours per day,
push and pull items, moderate lifting and carrying (25-50 pounds), some
stooping, bending, and kneeling. Regular exposure to excessive hot and or cold
temperatures, moisture and humidity, wet floors with some grease, and noise
from equipment. Work with/around machinery with moving parts. Work with
hands in water.


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understand the foregoing statements of this job description and understand the general purpose
and responsibilities assigned to this job and are not an exhaustive list of all responsibilities,
duties or skills that may be required.


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