HEAD CASHIER - FOOD SERVICE

Title: Food Service - Head Cashier
Reports To: Supervisor of Food Services

Status: FLSA Classified; ORC Section 3319
General Description: Collect all money from daily operations of the cafeteria. Keep records and deposit money in the designated depository.
 

Three (3) hours per day, school days, professional development days and paid holidays. Earned personal leave and sick leave. 

Pay range is $14.69 - $15.66

Qualifications: 

1. A high school diploma or equivalent
2. Knowledge of bookkeeping procedures.
3. Basic skills in mathematics, specifically, the ability to make change and count money accurately and efficiently.
4. Ability to complete financial reports accurately and neatly.
5. Person must be bondable, as a position bond will be provided by the Board of Education
6. His/her own transportation
7. Ability to work cooperatively with and to take and follow directions from immediate supervisor.
8. Ability to work effectively, cooperatively, and courteously with school staff, fellow workers, and students.
9. Knowledge and/or the ability to learn the operations of a kitchen facility.
10.Good health as certified by a medical doctor. May, at times, require working in freezers and/or working in close proximity to ovens, stoves and steamers.
11. Requires light, moderate and some heavy lifting.
12.A neat, clean, well-groomed appearance, including a uniform requirement.
13.The quality of trustworthiness with confidential information.

Performance Responsibilities (Essential Functions*):
1. Collect all money from the daily operations of the Food Service Program including designated vending machines.
2. Operate, maintain and clean check-out area and equipment.
3. Maintain and comply with all food limitations/requests within the Food Service Program..
4. Perform miscellaneous tasks requested by immediate supervisor.
5. Adhere to all kitchen rules of conduct set forth by the Supervisor of Food Service.
6. Use and care of kitchen equipment.
7. Coordinate and assist in major cleaning of refrigerators, freezers, cooking and serving equipment and kitchen areas, including maintaining a clean and organized work area.
8. Operates equipment such as ovens, stoves, slicers, mixers, etc.
9. Adhere to all food safety regulations for sanitation, food handling, and storage.
10. Responsible for start-up cash, preparation and handling of money.
11. This job description does not purport to be an exhaustive list of duties, but rather indicates a set of responsibilities which may require the performance of unspecified tasks or those
duties assigned by the Food Service Supervisor or Designee.

Other Professional Expectations:
1. Complete all Safety and regulatory compliance programs required by the District.
2. Additional qualifications or certifications the Board of Education may require.
3. Be evaluated in accordance with the Board of Education guidelines by the Supervisor of Food Service.
4. Maintain a good attendance record.
5. Be paid in accordance with Board of Education adopted salary schedule.
6. Fulfill contract year and daily hours as established by the Board of Education.

Additional Working Conditions:
1. Occasional exposure to blood, bodily fluids, and tissue
2. Occasional operation of a vehicle under inclement weather conditions.
3. Occasional interaction among unruly children.

The employee shall remain free of any alcohol or non-prescribed controlled substance in the workplace throughout his/her employment in the District. In addition, the employee
shall be free of any substance, prescribed or otherwise, that impairs the employee's work performance or the safety of others while on duty.