Ability to: Calculate volume measurements used in cooking; Follow written and oral instructions; Communicate effectively, both verbally and in writing; and establish working relationships with students, food service staff, other employees, administrators, and the public; Establish priorities and work within time constraints and deadlines; Operate commercial kitchen equipment (i.e. mixers, dishwashers; convection oven, slicers, tilt skillet, warmers, etc.); Operate a computerized cashiering system and use program applications appropriate to assigned duties; Perform multiple tasks simultaneously, including handling interruptions, and return to and complete tasks in a timely manner; Work independently, with minimal supervision, and make appropriate decisions in the absence of a supervisor;* Maintain student and family confidentiality in regards to free and reduced meal benefits. Essential Physical Abilities Sufficient clarity of speech and hearing or other communication capabilities, with or without reasonable accommodation, which permits the employee to understand verbal instructions and to communicate effectively on the telephone and in person;Sufficient visual acuity, with or without reasonable accommodation, which permits the employee to comprehend written work instructions; operate computerized cashiering system, commercial kitchen equipment, and organize documents and materials; Sufficient manual dexterity, with or without reasonable accommodation, which permits the employee to operate computerized cashiering system and commercial kitchen equipment;Sufficient personal mobility, flexibility, and balance, with or without reasonable accommodation, which permits the employee to work in various kitchen locations, with computerized cashiering system, and to lift or move objects that weigh up to 50 lbs.