Reports to: Cafeteria Manager/Director of Food Service

General Summary: Under the direction of the cafeteria manage, performs various duties involving the collection, recording, depositing and maintaining of the student meal accounting system

 

Essential Functions:

• Communicates daily with manager of kitchen for coordination of duties as needed.
• Provides effective office organization and documentation of point of sale system and banking.
• Assumes responsibility to collect, deposit, balance and file reports of all sales and monies collected on a daily basis.
• Scans and/or rings up sales of meals as students proceed through the meal lines.
• Maintains a backup roster of all enrolled students in the event of an emergency.
• Sends letters, makes phone calls and inquiries weekly for negative account balances.
• Maintains a variety of records including those related to meal preparation as needed.
• Preparing food while following menus and provided recipes without deviation.
• Serves food following correct proportions according to guidelines per age group.
• Works on the serving line, setting up, serving & clean-up as needed.
• Plans for the proper use of leftover foods with the manager and assumes responsibility for storage and disposal of unused foods.
• Follows proper standard operation procedures (SOP’s) in all aspects of position and reviews regularly.
• Assists in inventory, ordering and stocking of food and supplies as required.
• Attends meetings and in-services as required.
• May operate a variety of commercial equipment including but not limited to: ovens, steamers, slicers, dicers, fryers, heating cabinets, kettles, mixers, microwaves, serving lines/bars, garbage disposals, dishwashers, carts, ice machines, etc.
• Assists in cleaning and maintaining storage of storage areas, coolers and freezers, kitchen, serving areas and dining room as directed by manager.
• May be assigned to the following functions:
  1. Performing same or similar duties at other school sites
  2. Assisting in training of substitutes and volunteers
  3. Assisting in operations of kitchen in an emergency such as illness of co-workers or manager
  4. Cross training to learn various positions in the kitchen
• Performs other reasonably related duties as may be assigned by the manager

Qualifications:

• High School Diploma or GED
• Knowledge of cooking and kitchen equipment
• Basic knowledge of computer operations and functions
• Knowledge of basic mathematical and clerical principles
• Basic grammar, reading, math, interpersonal relations and organizational skills
• Pleasant, courteous and student oriented
• Must be fluent and understanding of the English language.

Length of Position: 36 weeks (school calendar year)

Position Type: Non-Exempt

 

These statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of a scanner/cook.