Nutritional Services - Cook/Cashier

Essential Responsibilities and Duties: Prepares hot and cold menu items and serves food according to work schedule to maintain efficiency, cost effectiveness and compliance with USDA Child Nutrition and proper storage food and supplies. Utilizes proper safety and sanitation procedures. Uses and maintains food service equipment. Assists in daily cleaning of kitchen, dining, and serving areas. Work cooperatively with all employees, students, and community members. Report unsafe procedures or circumstances to appropriate manager. Follows and uses HACCP and SOP guidelines. Regular and punctual attendance Maintain personal hygiene consistent with food health codes. Adheres to all policies and procedures applicable to the position and CPS Board of Education and utilize standardized recipes and proper portion sizes. Ability to learn and operate a child nutrition point of service cashiering software. Maintain confidentiality of student meal dishes. Record daily food usage. Record daily food and equipment in mandatory training. Other responsibilities as assigned by unit manager to meet the needs of the Nutrition Services program Perform other duties as necessary to support the mission and vision of Columbia Public School District. District Expectations: All employees of the District are expected to adhere to the policies and regulations of the Board of Education, maintain appropriate certification and competencies necessary for the position, and demonstrate the values of the district at all times. For information on polices, regulations and values, visit http://www.cpsk12.orgReporting Relationships:

Reports To: Director, Assistant Director, Field Supervisors, Kitchen Managers, Float Managers

Supervises: None

Qualifications: Minimum: High school diploma or equivalent preferred or prior food service experience. Ability to lift up to 25-50 lbs. and stand for extended periods. Basic math and reading skills. Ability to count US currency. Ability to follow written and verbal instructions. Strong customer service skills when interacting with students and staff. Ability to work in a fast-paced, team-oriented environment.

Preferred: Previous food service or cashiering experience. Food Handler's Permit or ServSafe certification (or willingness to obtain upon hire).Experience working in a school or institutional kitchen setting. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Language: Read and interpret documents such as instructions, policies, regulations, and procedure manuals; Write reports and correspondence; Answer telephone calls and direct callers to appropriate personnel; Demonstrate strong listening skills; Demonstrate strong written and oral communication skills; Keep information confidential when required by law, policy, or the nature of a situation. Read and comprehend simple instructions, short correspondence and memos written in English; Communicate one-on-one and in small groups; Maintain appropriate relationships with students and coworkers. Computation: Ability to apply basic math concepts such as addition, subtraction, multiplication, and division. Must be able to perform calculations related to food measurements, production, inventory, and labor hours. Able to analyze and interpret data such as participation rates, meal counts, budgetary information, and cost-per-meal. Proficient in using computer software for data entry, scheduling, and reporting. Reasoning: Ability to solve practical problems and deal with a variety of changing situations and priorities. Capable of interpreting a variety of instructions furnished in written, oral, diagram, or schedule form. Must be able to assess operational issues and implement logical, efficient solutions. Requires sound judgment in dealing with employee concerns, student needs, and food safety issues. Technology: Demonstrate strong computer skills including word processing and working with spreadsheets and databases; create, understand, and submit online reports; Learn new systems and software. Operate a computerized cash register, and district/department specific software and Microsoft products. Proficient in using computer software for data entry, scheduling, and reporting. Other Abilities & Skills : Demonstrate interpersonal skills and ability to work closely with a variety of staff members; safeguard confidential information. Be a self-starter and work independently. The position requires normal visual acuity and field of vision, hearing, speaking, and tasting. Service and team-oriented and demonstrate a positive, enthusiastic, outgoing personality; Demonstrate excellent customer service skills.

Physical Demands: The individual in this position must be able to frequently walk short distances, standing for extended periods, and performing tasks that require bending or twisting the neck and torso. The role also involves continuous gripping, frequent reaching, stooping, kneeling, and crouching. The ability to lift between 20-40 pounds frequently, and occasionally up to 50 pounds, is required. Use close, distance, and peripheral vision. The individual must be able to adapt to various physical demands in the school environment, including working in both hot and cold temperatures. Reliable and regular transportation is essential for this role. Tactile ability to handle food products and kitchen tools or materials. Must be able to detect odors related to food spoilage, cleanliness, or gas leaks. Attendance: Consistent and regular attendance is an essential duty of this position. May require morning and occasional evening hours Conditions and Environment: The position requires working in an active, noisy school environment and in a standard office environment. Frequently travels between school sites throughout the district. While performing the duties of this job, the employee may occasionally work in temperatures that exceed 100 degrees Fahrenheit and between 15-32 degrees Fahrenheit. The work environment may be loud; employees may need to raise voices to be heard. There is a greater than average risk of minor burns and cuts. Prospective and current employees with disabilities are encouraged to contact human resources to discuss reasonable accommodations to perform the essential job functions. Equal Opportunity Employer