Professional Responsibilities

• Communication skills
• Able to follow written and oral instructions
• Working knowledge of materials, methods, equipment, and sanitation measures
• Arrives on time, observes workday schedule
• Regular in attendance

Human Relation Responsibilities

• Ability to work with others
• Courteous
• Positive relationships with other employees
• Positive relationships with students, parents, and public
• Promotes positive image of school and school system

Job Responsibilities

• Assists in preparation and serving of food as mandated by federal regulation and under supervision of cafeteria manager
• Compiles with the instructions of the manager concerning food preparation methods and amounts, sanitation standards, and other tasks as assigned by the manager.
• Follows standardized recipes
• Follows HACCP plan
• Assumes responsibility for the supply of food offered during meal service periods
• Assists in the daily clean-up of the kitchen and food service areas
• Organizes stock on a daily basis to insure the practice of FIFO (First In, First Out)
• Performs major cleaning of refrigerators, cooking equipment, and storerooms at regularly scheduled intervals as designated by the manager
• Records use of foods and amounts accurately
• Assumes responsibility for storage and disposal of unused foods
• Performs related duties as required including duties at special meal functions, inventory, etc., as assigned by the manager.
• Cashiers and back-up cashiers must have the ability to identify reimbursable meals, accurately cashier and operated a point-of-sale computer

Appearance Responsibilities

• Neat and clean
• Wears approved uniform daily
• Keeps nails short with no polish
• Wears no jewelry other than wedding band and small earrings
• Wears hairnet

Physical Requirements

• Must be able to perform tasks involving moderate lifting, carrying, pushing, and pulling (Up to 50 pounds).
• Must be able to stand and work for extended periods.
• Must be emotionally stable.

Professionalism Responsibilities

• Attend training sessions
• Makes effort to improve job knowledge and skills
• Calls the manager the evening before an absence, if possible or as soon as possible, or on the morning of an absence in order that a substitute may be called.
• Follows the chain of command in addressing suggestions, complaints, or irregularities