Cashier - School Lunch Program

Danbury Public Schools•Rogers Park, CT

2d•Onsite

About The Position

The Cashier in the School Lunch Program assists with preparing and serving nutritious meals for students and staff, and helps ensure food is safely prepared, served, and stored. The position supports kitchen cleanliness, sanitation, and food safety, and may substitute for the Kitchen Manager when needed. The role is at Rogers Park Middle School and is scheduled Monday through Friday, 9:45 a.m. to 1:30 p.m. (3.75 hours per day). The schedule may change based on the school calendar, weather, and operational needs. The pay rate is $21.19 per hour.

Requirements

High school diploma or GED.
Basic knowledge of food preparation and service procedures.
Familiarity with safe food handling, storage, and sanitation protocols.
Understanding of inventory control and kitchen supply organization.
Ability to safely operate standard kitchen equipment and tools.
Ability to follow recipes and food preparation instructions accurately.
Ability to lift, carry, and unload up to 30 pounds.
Strong verbal communication skills and ability to follow written and verbal directions.
Professional appearance and proper personal hygiene.
Teamwork, dependability, and willingness to assist wherever needed.
Basic math and computation skills.
Ability to take direction, learn quickly, and work effectively with individuals of all ages.

Nice To Haves

Ability to obtain and maintain a Qualified Food Operator (QFO) Certificate, if required.

Responsibilities

Assist with preparing and serving school meals, including washing, chopping, and peeling food.
Perform inventory checks, daily foodservice preparation, dishwashing, and general kitchen cleanup.
Help prepare and package meals for off-site service by reviewing pack-out requests and checking for accuracy.
Clean and sanitize kitchen equipment, food preparation stations, and storage areas.
Be mindful of students’ food allergies and dietary restrictions.
Communicate respectfully and positively with students, staff, and parents.
Follow District policies and procedures, including confidentiality and food safety regulations.
Follow required health and safety rules and procedures.
Substitute for the Kitchen Manager when asked.
Attend required staff meetings and in-service training, including summer sessions.
Perform other food service-related duties as assigned.