Food Service Worker /Cashier- Brattleboro School Food Service

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Cashiers student breakfast and lunch. Completes meal count sheets and uses POS as necessary.
• Monitors student meal periods to capture all sales.
• Counts register bank and withdraws deposit amount.
• Sells a la carte items to students and staff.
• Refills a la carte items as necessary.
• Responsible for making service area presentable and ready for customers.
• Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing.
• Brews coffee, fills beverage machines, sets up hot and/or cold food area.
• Complies with all state, Federal, local health department requirements for safe food handling
• Complies with all client location security protocols and guidelines
• Checks and stores incoming supplies.
• Follows assigned break schedules.
• Collects and strips trays for dishwashing and participates in ware washing if assigned
• Stores silverware, dishes, glasses, cups, pots, etc.
• Participates on safety committee.
• Attends all mandatory in-service programs.
• Manages POS/cash handling if applicable for position

Education:

• High school graduate or equivalent.
• Must complete all Whitsons and other mandated training as necessary

Other Qualifications, Experience and Competencies:

• Ability to speak and read English in order to understand and perform job assignments.
• 1 year professional food service experience preferred
• Always present a positive and professional image.

PHYSICAL DEMANDS OF THE JOB:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear
• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.
• Be standing on feet majority of the workday in addition to walking back and forth.
• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
• Specific vision abilities required by this job include close vision and the ability to adjust focus.

WORK ENVIRONMENT:

• The work is performed primarily in the kitchen and on the serving line
• Standing most of the workday is required.
• Work requires movement in and out of storerooms and freezers
• Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
• The noise level in the work environment is moderate to loud.