8:00 a.m. -1:30 p.m. High School Cook/Cashier
Job Description with/time schedules
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Time Schedule:
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Task to do:
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8:00 a.m.
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Proper uniform, apron on, washed hands and ready to work, clock in
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Follow task rotation and start menu prep in kitchen; check to do list to find 1st task to be completed and complete it (check off that task)
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Continue working in kitchen and working off the daily to do list
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10:15 a.m.
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This position will rotate weekly, you will either be on a register during lunch, or a runner. If on register, if not already, sign into register for lunch service. Make sure your line is set up, lights on, coolers on, warmers on, etc… If runner, help fill all lines beginning and during lunch and help in kitchen.
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10:30 a.m.
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If register, run register during each lunch (1st and 2nd)
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After each lunch, help clean up and follow your register numbered to do list as to what to do for clean-up.
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If time permits, complete more tasks off of daily to do list. Help with any clean-up, dishes, sweep and mop, work on cleaning chart, etc..
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12:30 p.m.
Until 1:30 p.m.
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Fill the vending machines; get fruit/vegetable prep started for tomorrow; prepare catering trays as needed.
Ask the Supervisor if they need anything else before end of shift.
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All Nutrition Services duties include having knowledge of MyPlate and the National School Lunch Program. All appointed staff must obtain a Serv Safe or Food Safety Certification during the first few months of employment. Duties may also include getting items prepped, cooked and displayed for various catering functions. Mandatory trainings BBP, Fire Safety, Civil Rights, Back to School Workshop and 6 hours annually of Professional Development
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