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Skills
Cook Dishesunmatched
Customer Support/Serviceunmatched
Food Safetyunmatched
Food Servicesunmatched
High School Diplomaunmatched
Housekeeping/Cleaningunmatched
Lift/Move 40 Poundsunmatched
Maintain Complianceunmatched
OSHAunmatched
Order Picking/Packingunmatched
Regulationsunmatched
Safety Complianceunmatched
Safety Standardsunmatched
Safety/Work Safetyunmatched
Sanitationunmatched
Time Managementunmatched
Description
Head Cashier Class II - 7.0 hours per day, 35 hours per week-L'Anse Creuse Public Schools
Deadline: August 10, 2026
District/Organization: L'Anse Creuse Public Schools
Position/Type: Other, full time
Salary: $16.00
Position Details
Qualifications:
Minimum of a High School diploma
Previous experience in food service or kitchen work is preferred but not required. On-the-job training may be provided.
Participate in provided Professional Development
Knowledge of/or willingness to learn employee's requirements to comply with safety and health standards, rules, regulations, and orders issued under the Michigan Occupational Safety and Health Act (MI-OSHA)
Requirements
Food Preparation: Assist in preparing food according to district menus and nutritional guidelines, ensuring proper portion sizes and presentation.
Serving: Serve meals to students and staff, following safety and sanitation protocols. Ensure students are served in a timely and friendly manner.
Cleaning & Sanitation: Clean food preparation areas, dishes, utensils, and equipment to ensure compliance with local health and safety regulations.
Customer Service: Interact with students and school staff in a friendly and professional manner, maintaining a positive and safe food service environment.
Compliance: Follow all food safety protocols, including proper food handling, storage, and sanitation procedures.
Computer/Register: Run the register including cash handling for breakfast and lunch service
Physical Demands:
Ability to lift, push, or pull items weighing up to 40 pounds.
Ability to stand, walk, bend, and kneel for long periods of time.
Frequent use of kitchen equipment such as ovens, stoves, dishwashers, and food processors.
All other duties as assigned.
Such alternatives to the above qualifications as the Board of Education may find appropriate.