Primary Purpose:

Runs point of sale registers during meal service, daily reconciliation, money handling, and assist in the preparation of food as needed.  Maintains a high standard of quality in food production, sanitation, and safety practices.

Minimum Qualifications:

Education/Certification:

High school diploma or GED Preferred

Candidate must have satisfactory outcome of fingerprinting background check.  Non-refundable fee (approximately $50.00) paid by the employee.

Required Experience:

Experience in food service operations and/or cashier experience

Knowledge/Skills:

Ability to understand food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic arithmetic operations

Working knowledge of cashiering concepts

Ability to communicate verbally and written

Major Responsibilities and Duties:

(The following statements describe the general purpose and responsibilities assigned and should not be construed as an exhaustive list of all responsibilities, skills, efforts, or working conditions that may be assigned or skills that may be required)

Professionalism

The Educators' Code of Ethics is set forth in Texas Administrative Code to provide rules for standard practices and ethical conduct toward students, professional colleagues, school officials, parents, and members of the community. 

• Rule §247.1 Purpose and Scope; Definitions
• Rule §247.2 Code of Ethics and Standard Practices for Texas Educators 

Organization Management

The lead cafeteria cashier manages administrative, fiscal, and facilities functions responsibly through activities such as the following: 

• Operates cash register and collect all money during meal service.
• Handles and records cashier functions accurately.
• Maintains accurate cash register financial counts and procedures on a daily basis.
• Quickly processes student transactions for speedy service.
• Recognizes reimbursable meals and designate meal information in POS system.
• Assists with keeping up with student accounts, billing and collecting all negative accounts, as needed.
• Responds appropriately to customer needs and maintain a positive attitude with all students, parents, and district staff.
• Prepares quality food according to a planned menu of tested, uniform recipes.
• Serves food according to meal schedules, departmental policies, and procedures.
• Practices and promotes portion control and proper use of leftovers.
• Assists with storage of food and corrects food storage as needed.
• Handles food items, supplies, and as needed, supply deliveries.
• Follows established procedures to meet high standards of cleanliness, health, and safety.
• Maintains a clean and organized storage area.
• Operates tools and equipment according to prescribed safety standards.
• Keeps garbage collection containers and areas neat and sanitary.
• Helps record food requisitions and orders.
• Maintains daily food preparation records. 

Professional Growth and Development

The lead cafeteria provides leadership in professional growth and development through activities such as the following: 

• Participates in meetings and professional development training for the purpose of conveying and/or gathering information required to perform job functions.
• Completes annual continuing education requirements. 

Qualities of an Effective Cafeteria Cashier

The lead cafeteria cashier exhibits qualities such as the following: 

• Daily attendance and punctuality at work are essential functions of the job.
• Corrects unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Promotes teamwork and interaction with fellow staff members.
• Maintains personal appearance and hygiene.
• Follows all HACCP standards and procedures.
• Complies with District policies, as well as state and federal laws and regulations.
• Complies with the standards of conduct set out in Board Policy DH (Legal) and (Local) and with any other policies, regulations, and guidelines that impose duties, requirements, or standards. 

Supervisory Responsibilities:

• None 

Equipment:

Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts, and other equipment applicable to the position.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors: 

• Works with frequent interruptions.
• Maintains emotional control under stress.
• Works irregular and extended work hours to include holidays and weekends.
• Works inside in commercial kitchen environment: exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards, work with hands in water; work around machinery with moving parts and work on slippery surfaces.
• Continual standing, walking, pushing, pulling, twisting, frequent stooping, bending, kneeling, (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching, frequent moderate lifting and carrying (15-44 pounds), moderate exposure to extreme hot and cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.