Nutrition- Elementary Head Cashier [NU03]

Laramie County School District 1-posted 3 days ago

Part-time • Entry Level

Onsite • Cheyenne, WY

11-50 employees

Resume

Match Score

Upload and Match ResumeTrack Jobs with Teal

This position provides support to food service activities at assigned locations with specific responsibilities of preparing meal items, collecting and counting funds from daily transactions, balancing accounts, depositing funds, serving food items to students/staff, and maintaining food service facilities in a safe and sanitary manner. Job responsibilities also include: food production, sanitation, safety, customer service, program regulations/accountability, proper use of equipment. This position serves as a campus liaison and may provide oversight to satellite kitchens.

Provides direction and instruction to onsite cooks/servers to complete duties necessary for meal service. Duties include but are not limited to: portioning food, taking and logging food temperatures, replenishing food bars, cleaning and sanitizing work areas, and following HACCP protocols to heat, re-heat, cool food items.
Orders food from the warehouse and main kitchen. Manages inventory to maintain enough stock to produce meals for days ahead.
Maintains high standards of control for quality food production and service; follows operational procedures for efficient and effective food production/service. Demonstrates basic food preparation techniques by using appropriate tools to control portions, reduce waste; follows standardized recipes.
Reports observations and incidents relating to students (e.g. accidents, fights, inappropriate behavior, violations of rules, safety conditions, child abuse and/or neglect, etc.) to appropriate instructional/administrative personal and supervisors.
Maintains integrity and accountability of the school nutrition program, through compliance with all federal, state, and local regulations. Maintains documentation for compliance of these same regulations. Ensures compliance with school/district policies and procedures.
Works safely and with care in regard to all kitchen and school equipment: models proper cleaning techniques, safe handling of equipment, and basic operation knowledge. Reports any mechanical issues or equipment in disrepair to supervisor. Implements administrative policies for proper use and care of all equipment.
Collects payments for food items and verifies compliance with federal, state, local, and district policies for alternate meals, ala carte, and reimbursable meals and charges accordingly.Prepares, processes, and reconciles daily sales transactions and documents (i.e. daily cash receipts, meal counts, bank deposits, etc.) to document, convey information, maintain accurate account balances, and compliance with established policies and procedures.
Practices food safety policies for cleaning, sanitation, time/temperature, and product rotation to protect the health and safety of the students and staff.
Works with a positive and professional attitude, and maintains a high level of service to staff, students, and other stakeholders. Handles complaints and issues at the site relating to meal service and demonstrates excellent customer service in resolving issues.
Provides information and/or direction regarding the type and/or cost of meals and food items, account balances, etc. to students, parents and/or public when appropriate. Utilizes meal count system available to ensure accurate orders are placed, adjusted, and received on campus. Reports discrepancies to production kitchen.
Follows school/department policies for personal appearance and grooming as they relate to the safe handling of food.
Maintains a safe working environment free of spills, hazards, or other safety concerns.
Attends meetings, trainings, workshops, etc. for the purpose of gathering information related to functions of this job.
Performs other duties as assigned

High school diploma or equivalent
1-3 years’ experience in food service
ANSI (American National Standards Institute) approved certification
ServSafe Manager and ServeSafe Allergy Certifications required within 90 days of hire. Training and exam will be provided by LCSD1. There will be an opportunity to take the ServSafe Manager exam up to two times.
Criminal background check required for hire
Ability to communicate clearly and effectively to direct reports and supervisors
Ability to maintain an inventory system and analyze needs to maintain supply levels
Ability to work with a wide variety of kitchen tools in a safe manner
Ability to work in an environment with changing priorities
Ability to be a self-starter
Interpersonal skills
Strong oral and written communication skills
Knowledge of food safety protocols and best practices
High level of customer service skills
Ability and willingness to adhere to attendance expectations and to follow district procedures for absence reporting
Ability to promote and follow Board of Trustees policies, District policies, and building and department procedures
Ability to communicate, interact, and work effectively and cooperatively with all people including those from diverse ethnic and educational backgrounds
Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate/required safety equipment, and report unsafe conditions to the appropriate administrator
Operating knowledge of and experience with personal computers and peripherals; typical office equipment, such as telephones, copier, fax machine, etc.; and office productivity programs, such as Microsoft Office Suite, E-mail, etc. preferred at hire; required within 3 months after hire
Operating knowledge of nutrition/kitchen equipment preferred at hire; required within 3 months after hire
Operating knowledge of basic kitchen tools preferred at hire

Track Jobs with Teal

Job Search Resources

•

Resume Builder

•

Resume Examples

•

Cover Letter Examples

Nutrition- Elementary Head Cashier [NU03]

Job Search Resources

Tools

Career Hubs

Guides

Company