Food Service Monitor

Bowling Green City•Bowling Green, OH

12h•Onsite

About The Position

The Food Service Monitor ensures a safe, orderly, positive, and supportive dining environment for students during meal periods. The role links students, kitchen staff, and school administration and requires operational flexibility to cross-train, assist with line service and food preparation, clean and sanitize kitchen and dining areas, and perform other duties that support food service operations. The position is part-time at Bowling Green Middle School, Monday through Friday from 10:15 a.m. to 1:15 p.m. The starting rate is $16.63 per hour. The start date is as soon as possible following Board of Education approval. The position reports to the Middle School Manager and Food Service Director.

Requirements

High school diploma or GED equivalent.
Clear criminal background check (BCI/FBI) in accordance with the Ohio Revised Code.
Compliance with state and district health requirements, including a negative tuberculosis test where required.
Qualifications necessary to meet district bonding requirements for cash handling.
Familiarity with student behavioral management, positive discipline, and conflict resolution.
Strong interpersonal and verbal communication skills and active supervision abilities.
Ability to learn and operate cafeteria POS touchscreen software.
Ability to stand, walk, and move around dining areas continuously for extended periods of 2–4 hours; frequently bend, stoop, reach, and crouch.
Ability to lift, carry, push, or pull money drawers, containers, and food service crates weighing up to 40–50 pounds.
Visual acuity and auditory awareness to monitor large groups in noisy environments.
Manual dexterity to operate POS touchscreens, handle money, wipe tables, open food containers, and operate basic kitchen equipment.

Nice To Haves

Current ServSafe Food Handler Certification.
Ohio Department of Health (ODH) Level 1 Food Safety certification.
First Aid certification, including AED, CPR, or Heimlich training.

Responsibilities

Monitor students in the cafeteria and related areas to maintain an orderly, safe, and positive atmosphere; communicate and enforce cafeteria and school rules and encourage courtesy, inclusion, and fair play.
Circulate during meal periods to assist students while maintaining active visual supervision.
De-escalate minor conflicts and mediate peer disputes; report persistent behavioral issues, bullying, or vandalism to the Building Principal and Food Service Director.
Identify and promptly address spills, hazards, and unsafe conditions; use safety indicators and report facilities maintenance needs.
Assist and protect students during adverse weather, emergency drills, or other emergencies; promptly report unauthorized visitors or suspicious circumstances.
Report suspected child abuse or neglect as required by state law.
Prepare POS terminals for meal service and operate POS touchscreens during meal lines.
Identify reimbursable USDA meals under Offer vs. Serve rules and ring up a la carte items.
Accurately process cash, check, and prepaid account transactions and follow district procedures for student meal charges.
Reconcile register counts, cash drawers, and POS reports; prepare bank deposit slips and submit receipts and paperwork to the Food Service Director.
Maintain confidentiality of student meal eligibility and financial hardship information.
Cross-train and work across food service stations, including serving line and food preparation, to address staffing needs.
Clean, wash, sanitize, and store utensils, cookware, trays, dishware, and commercial kitchen machinery.
Assist with food packaging, line setup, condiment replenishment, snack stocking, and meal tray distribution.
Clean and sanitize dining and kitchen areas, including wiping tables, sanitizing counters, and sweeping or mopping floors.
Help receive, inspect, and rotate stock or deliveries when requested.
Assist with catering, banquets, special school functions, and community rental events in dining facilities.
Perform other job-related duties and operational tasks as assigned by the supervisor, Food Service Director, Building Principal, or Superintendent.
Follow district policies, ODH/HACCP food safety and sanitation guidelines, and personal hygiene requirements.
Model professional conduct, empathy, and constructive communication; attend required staff meetings, professional development, and annual USDA Professional Standards training.