Qualifications:  

• Shall have a high school diploma, GED Certificate or demonstrated progress toward obtaining a GED as required by Kentucky law.
• Must be chosen with reference to personal, educational, physical, moral and emotional fitness.
• Shall demonstrate the ability to communicate and work effectively with students, peer, parents and faculty.
• Shall complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.

 Job Goal:    

To assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities.

General Duties and Performance Responsibilities:

• Determine appropriate action within clearly defined guidelines.
• Present a positive image of the school to parents, and convey to them the school’s genuine concern with the education, growth and development of each student.
• Seek to establish friendly and cooperative partnerships between home and school.
• Work to develop a positive public relationship between the school district and the community.
• Carry out assignments in a timely manner without undue checking.
• React positively to directives.
• Have a willingness to cooperate with the superintendent, district administrators, principals, and staff.
• Maintain the confidentiality, both verbally and in written form, of each student’s educational records.
• Strive to maintain and improve professional competence.
• Take necessary precautions to protect students, equipment, materials and facilities.
• Follow the procurement guidelines and purchase order process.
• Adhere with federal, state and district program guidelines, policies, procedures and laws.

Specific Duties and Performance Responsibilities:

• Organize students into orderly lines for the purchase of food.
• Prepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared; prepare, cook and/or assemble sandwiches, burgers, fries, salads, meats, fruit, vegetables and cookies.
• Assemble items to be served and sold at designated food service area locations; prepare food for transport across campus or to other District locations, maintaining appropriate records as assigned.
• Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change.
• Collect tickets and money for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies, prepare bank deposit slips and deliver to school office for deposit.
• Count and maintain inventory records and notify supervisor of needed supplies.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store equipment, pots, pans, trays and other food service items.
• Assist other Food Services personnel with cooking and baking activities.
• Assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash,
• Operate a variety of standard kitchen equipment such as a cash register, slicer, grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher, steam cart and ovens as required.
• Train new food service employees and student workers as assigned.
• Perform related duties as assigned.

The statements outlined above in the description are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills that may be assigned by the immediate supervisor. 

Terms of Service:   

Salary and workdays to be established by the Board.

Evaluation:       

Performance of this job will be evaluated in accordance with provision of the Board's policy on Evaluation of Certified (or Classified) Personnel.