Cashier Position - Herscher High School kitchen.

2.5 hours / day

All FS job descriptions are listed here. Scroll to find the position you are applying for.

SERVER

The server assists in the preparation and serving of food and in the cleaning and maintenance of kitchen facilities. To accomplish these tasks The server must work closely with kitchen staff and administrations of Herscher CUSD#2.

Responsible to: Kitchen Manager, Food Service Director.

Qualifications:

1. Experience in large-scale food preparation preferred.

2. Food Sanitation knowledge.

Essential Functions:

1. Preparing and serving food.

2. Assist in cleaning and maintaining kitchen facilities.

3. Ensure that all food preparation is done in a timely manner as to meet schedules.

4.Communicate effectively with all members of the kitchen staff and administration.

5. React to change productively and handle other tasks as assigned.

6. Appropriately operate all equipment as required.

Physical Requirements/Environmental Conditions:

1. Requires prolonged standing.

2. Requires physical exertion to manually move, lift, carry, pull, or push heavy objects or materials.

3. Requires stooping, bending and reaching.

4. Must work in noisy and crowded environments.

5. Must work in and around fumes and odors.

6. Must maintain appropriate levels of personal hygiene.

7. Must follow district guidelines for professional food service dress code.

8. Must comply with state health and sanitation guidelines.

9. Must work with electrical and gas appliances.

10. Must work with dishwashing liquids and powders, solvents and other cleaning chemicals.

11. Must work with materials of intense heat or extreme cold.

General Responsibilities:

1. Prepare and serve food and clean kitchen equipment as directed.

2. Maintain proper sanitary and safety practices.

3. See that district policies are observed at all times.

4. Must have knowledge of the components of the National School lunch Program.

5. Adhere to all district health/safety policies including all precautions of the Bloodborne Pathogens Exposure Control Plan.

6. Other duties as assigned by the Kitchen supervisor, or administrative staff.

7. Utilize accurate serving sizes.

8. Organize kitchen facilities, equipment, and food to improve efficiency.

9. Follow serving instructions as stated by Kitchen Supervisor.

Cashier

Records all student meal account transactions; Operates Point of Sale terminal during lunch and accurately identifies reimbursable meals.  To accomplish these tasks the Food Service Cashier must work closely with the staff and administration of Herscher C.U.S.D.2

Reports to: Food Service Director, kitchen Supervisor and appropriate administrators.

Qualifications:

1.Must have working knowledge of basic math applications and computation skills.

2. Desire to continue career improvement.

Essential Functions:

1. Accurately identify reimbursable meals.

2. Accurately charge meals to student’s accounts.

3. Assist in cleaning and maintaining of kitchen facilities.

4. Assist in preparing and serving food as needed.

5. Must have working knowledge of basic math applications and computation skills.

Physical Requirements/Environmental Conditions:

1. Requires prolonged standing.

2. Requires physical exertion to manually move, lift, carry, pull, or push heavy objects or materials.

3. Requires stooping, bending, and reaching.

4. Must work in noisy and crowded environments.

5. Must work in and around fumes and odors.

6. Must maintain appropriate levels of personal hygiene.

7. Must follow district guidelines for professional food service dress code.

8.Must comply with state health and sanitation guidelines.

9. Must work with electrical and gas appliances.

10. Must work with dish washing liquids and powders, solvents and other cleaning chemicals.

11. Must work with materials of intense heat or extreme cold.

General Responsibilities:

1. Understand all components of the school lunch pattern and accurately identify reimbursable meals.

2. Maintain proper hygiene, sanitary and safety practices as regulated by state and district policy.

3. See that district policies are observed at all times.

4. Keep abreast of new information, innovative ideas and techniques.

5. Organize and clean milk coolers.

6. Wipe tables, keep napkin, ketchup, mustard containers filled.

7. Other duties as assigned by the Food Service Director, or Kitchen Manager and appropriate administrators which are consistent with the general requirements and qualifications of the position.

COOK

The cook assists in the preparation and serving of food and in the cleaning and maintenance of kitchen facilities. To accomplish these tasks The cook must work closely with kitchen staff and administrations of Herscher CUSD#2.

Responsible to: Kitchen Manager, Food Service Director.

Qualifications:

1. Experience in large-scale food preparation preferred.

2. Food Sanitation knowledge.

Essential Functions:

1. Preparing and serving food.

2. Assist in cleaning and maintaining kitchen facilities.

3. Ensure that all food preparation is done in a timely manner as to meet schedules.

4.Communicate effectively with all members of the kitchen staff and administration.

5. React to change productively and handle other tasks as assigned.

6. Appropriately operate all equipment as required.

Physical Requirements/Environmental Conditions:

1. Requires prolonged standing.

2. Requires physical exertion to manually move, lift, carry, pull, or push heavy objects or materials.

3. Requires stooping, bending and reaching.

4. Must work in noisy and crowded environments.

5. Must work in and around fumes and odors.

6. Must maintain appropriate levels of personal hygiene.

7. Must follow district guidelines for professional food service dress code.

8. Must comply with state health and sanitation guidelines.

9. Must work with electrical and gas appliances.

10. Must work with dishwashing liquids and powders, solvents and other cleaning chemicals.

11. Must work with materials of intense heat or extreme cold.

General Responsibilities:

1. Prepare and serve food and clean kitchen equipment as directed.

2. Maintain proper sanitary and safety practices.

3. See that district policies are observed at all times.

4. Must have knowledge of the components of the National School lunch Program.

5. Adhere to all district health/safety policies including all precautions of the Bloodborne Pathogens Exposure Control Plan.

6. Other duties as assigned by the Kitchen supervisor, or administrative staff.

7. Utilize accurate serving sizes.

8. Organize kitchen facilities, equipment, and food to improve efficiency.

9. Follow serving instructions as stated by Kitchen Supervisor.

DISHWASHER

The dishwasher washes and sanitzes dishes, and assists in the cleaning and maintenance of kitchen facilities. To accomplish these tasks the dishwasher must work closely with kitchen staff and administrations of Herscher CUSD#2.

Responsible to: Kitchen Manager, Food Service Director.

Qualifications:

1. High school diploma or equivalent.

Essential Functions:

1. Wash and sanitize dishes, trays, pots, pans, cooking utensils, silverware and surfaces.

2. Assist in cleaning and maintaining kitchen facilities.

3. Communicate effectively with all members of the kitchen staff and administration.

5. React to change productively and handle other tasks as assigned.

6. Appropriately operate all equipment as required.

Physical Requirements/Environmental Conditions:

1. Requires prolonged standing.

2. Requires physical exertion to manually move, lift, carry, pull, or push heavy objects or materials.

3. Requires stooping, bending and reaching.

4. Must work in noisy and crowded environments.

5. Must work in and around fumes and odors.

6. Must maintain appropriate levels of personal hygiene.

7. Must follow district guidelines for professional food service dress code.

8. Must comply with state health and sanitation guidelines.

9. Must work with electrical and gas appliances.

10. Must work with dishwashing liquids and powders, solvents and other cleaning chemicals.

11. Must work with materials of intense heat or extreme cold.

General Responsibilities:

1. Wash and sanitize dishes, trays, pots, pans, cooking utensils, silverware and surfaces.

2. Maintain proper sanitary and safety practices.

3. See that district policies are observed at all times.

4. Must have knowledge of the components of the National School lunch Program.

5. Adhere to all district health/safety policies including all precautions of the Bloodborne Pathogens Exposure Control Plan.

6. Other duties as assigned by the Kitchen supervisor, or administrative staff.

7. Utilize accurate serving sizes.

8. Organize kitchen facilities, equipment, and food to improve efficiency.

9. Follow serving instructions as stated by Kitchen Supervisor.