CNP Worker/Cashier (Part-Time) - 2024-2025

Child Nutrition Program Worker/Cashier

QUALIFICATIONS:

1. Must be in good general health
2. Demonstrates an aptitude for successful performance of the tasks outlined
3. High school diploma or GED
4. Experience in food service operation preferred
5. Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable

REPORTS TO: CNP Manager, Principal, and CNP Director

JOB GOAL: To provide nutritious meals to students in a pleasant atmosphere and timely manner.

PERFORMANCE RESPONSIBILITIES:

1. Follow written/verbal instructions of the lunchroom manager, or their designee in the preparation, serving, storage, cleaning, and related jobs necessary for the operation of the Child Nutrition Program.
2. Practices good personal hygiene and maintains all work areas in a clean and orderly manner.
3. Observes all policies pertaining to employees as set forth by the Lanett City Board of Education.
4. Maintain a pleasant, courteous, and friendly attitude towards students, staff and fellow child nutrition workers. Attendance and observance of work hours are crucial. Must demonstrate honesty, dependability, confidentiality, and appropriate speech and behavior.
5. Attends required meetings, trainings, and work related events.
6. Additional responsibilities for those workers assigned cashier duty include: operating computer based point of sale terminals, counting of money in register drawer and signing cash deposit records. Other duties may include assisting in preparing bank deposits, recording and reconciling meals, and any other duties as assigned by the Lunchroom Manager in the day to day operation of the program.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

1. Knowledge of safety procedures, sanitation standards, food preparation methods and equipment used in school cafeteria.
2. Ability to cooperate effectively with co-workers, school faculty, staff and students.
3. Ability to read, write and follow oral and written instructions.
4. Ability to do simple mathematics.
5. Ability to learn and use prescribed preparation methods of handling food supplies.
6. Ability to read and interpret recipes and food serving instructions.
7. Ability to use equipment timers and controls and ingredient scaling equipment.
8. Ability to be a safe food handler, free of disease which may be transmitted by food.
9. Ability to read chemical product sheets and follow required safety procedures while using and cleaning food preparation equipment.
10. Ability to use food preparation equipment that can dice, slice, cut, chip, bake, steam, braise, broil, and puree using required manufacturer's safety recommendations.
11. Ability to lift moderately heavy cases of food from the floor to storage shelves.
12. Ability to use floor cleaning equipment to sweep, mop, and /or scrub floors as needed.
13. Ability to empty 55-gallon trash receptacles into an 8 yard dumpster.
14. Ability to transfer extremely hot food pans from food preparation equipment to holding and serving areas.
15. Physical dexterity, mobility, and strength to stoop, bend, lift, reach, and climb as needed to perform the essential functions of this position.
16. Capable of working for six hours in a cold or hot and humid kitchen environment.
17. Capable of standing for long periods of time on quarry floors during food preparation using work surfaces that are 48" above the floor.
18. Ability to disassemble, clean and reassemble food preparation and cleaning equipment.

TERMS OF EMPLOYMENT

Salary and length of contract to be established by the Board's salary schedule.

EVALUATION

Performance of this job will be evaluated annually in accordance with provisions of the Board's policy on evaluation of professional or support personnel.

The statements above are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities as needed.