Reports to: Cafeteria Manager
Supervises: None
Term of Employment: Full-time(6hours/day) Part-time (3 to 5-¾ hours/day)
Salary: Child Nutrition Assistant I - 50: Cook + Serve
II - 52: Cook + Serve + Cash
III - 54: Cook + Serve + Cashier + ServSafe
FLSA Exempt/Non-Exempt: Non-Exempt
Qualifications:
- High school diploma or GED
- Must possess a valid TB test and health examination issued by the local county board of health or recognized medical authority
Essential Job Functions:
- Under the supervision of a manager, performs the routine duties involved in the production and serving of food within the guidelines of the Child Nutrition Program
- Maintains a working relationship with other Child Nutrition employees and school staff
- Follows a work schedule, plans ahead and helps others on the Child Nutrition team
- Prepares fresh, canned, frozen (including raw meat) and pre-prepared foods for service to students, staff and visitors
- Follows standardized recipes and document production on recipe and/or daily production record
- Sets up, replenishes and breaks down cold and hot food serving lines
- Politely and respectfully serves food to students, staff and visitors
- Washes dishes, pots, pan and other utensils and cleans and sanitizes kitchen equipment and work area
- Cleans and sanitizes dining room tables
- Takes out trash and washes trash cans
- Assists in receiving supplies and stocking storeroom and refrigeration equipment, recording the receiving date of food and supplies
- Assists with inventory management, including counting and recording of inventory
- Takes and records accurate food temperatures during delivery, food prep, serving and after service
- Acts as part of the HACCP team
- Acts as cashier and operate cafeteria point-of sale computer
- Maintains accurate account of payments collected and meals served according to the Cash Management Policy
- May make bank deposits and complete required reports, including computer data entry
- May assume additional duties in the absence of the manager
- Attends in-service training to improve skills and knowledge of job expertise
- Communicates effectively, politely and respectfully with students, staff and community members
- Adheres to uniform and personal hygiene requirements
- Complies with and supports Child Nutrition and Moore County Schools regulations, policies and procedures
- Performs other duties and responsibilities as assigned by supervisor
Knowledge, Skills and Abilities:
- Ability to comprehend and follow verbal and written
- Knowledge of basic food production
- Ability to follow HACCP guidelines for safe food handling from receiving to service
- Ability to learn standard school cafeteria operations
- Ability to work cooperatively in close proximity with others under constant deadlines
- Ability to express a serve-oriented attitude and communicate effectively with others
- Ability to learn to operate large and small food service equipment
- Ability to read and follow recipes and adjust amounts as needed
- Ability to utilize basic math skills
- Ability to learn to use the MealsPlus point-of sale program for K-12 programs
- Ability to cashier and county money accurately
- Ability to complete required reports
Physical and Cognitive Requirements:
The major physical and cognitive requirements listed below are applicable to this job classification within Moore County Schools.
Work in this classification is considered medium physical work requiring the exertion of up to 50 pounds of force occasionally, up to 30 pounds of force frequently and up to 10 pounds of force constantly to move objects.
- Must be able to stand for six continuous hours stoop, squat, kneel, bend twist turn and/or stretch, often for an extended period of time
- Must be able to lift, carry and/or support 30 pounds from shoulder level to above the head
- Must be able to work in a hot, humid environment
- Must be able to work with caustic and non-caustic chemicals
- Must be able to perform duties that require repetitive and non-repetitive motions with hands and wrists
- Must maintain high standards of personal cleanliness
- Must be able to operate commercial food service equipment
- Must possess auditory acuity at a level to communicate effectively with customers and employees in direct conversation and by telephone
- Must possess visual acuity to read and analyze information in hard copy or on computer screen
- Must be able to express and exchange ideas effectively by spoken word