Anticipated General Cafeteria Worker - Updated JHIS

Job Title

Anticipated General Cafeteria Worker – Updated –

Location:

Jefferson Hills Intermediate School; 3 hours per day

West Jefferson Hills School District – Jefferson Hills Intermediate School

Part‑time, 9‑month school year

$16.32 per hour; $16.57 after 90 working days (school year 25‑26)

General Cafeteria Worker prepares attractive and nutritious meals and serves students, teachers, and staff. Responsibilities include food preparation, serving, sanitation, operating kitchen equipment, and maintaining compliance with county and federal guidelines.

Director of Food Service

Substitute positions available through Precision HR at $14.00 per hour for cafeteria substitutes (prep and serve) and $12.00 for lunch aides. Contact

General workers in the cafeteria prepare attractive and nutritious meals in an atmosphere of efficiency and cleanliness through duties related to food preparation and serving, operation of kitchen equipment, and maintenance of overall security of the kitchen and supplies. They adhere to county, state, and federal guidelines while completing assigned duties.

• High school diploma or equivalency, required
• One to three years of experience in food service, preferred
• Ability to operate food preparation and kitchen equipment
• Ability to follow written and oral directions
• Excellent communication and organization skills
• Ability to prioritize tasks, meet deadlines, and work under pressure in a fast‑paced environment
• Ability to work around and with children
• Ability to work individually and as part of a team

• Assist customers in a kind and friendly manner.
• Assist with preparing and serving food while maintaining proper portion control and following HACCP and ACHD guidelines.
• Maintain proper sanitation of kitchen areas and personal hygiene.
• Keep serving lines and kitchen areas clear and sanitized during all service periods.
• Use knowledge of meal components to assist customers in building a reimbursable meal.
• Handle accounts and monies using point‑of‑sale systems.
• Maintain accurate paperwork.
• Perform other duties as assigned by Director of Food Service and/or cook.

• Standing for extended periods.
• Lifting up to 50 lbs and placing at various heights.
• Lifting, carrying, pushing, pulling 50 lb repeatedly.
• Kneeling, crouching, bending, reaching to retrieve and handle kitchen materials.
• Repetitive hand and finger movements.
• Clear spoken and written communication.
• Auditory and visual acuity required.
  
  Tolerance for high temperatures.
• Cognitive ability to understand and process written and verbal instructions, organize tasks, and make decisions.

SEIU Collective Bargaining Agreement.

Entry Level

Part‑time

Management and Manufacturing.

Primary and Secondary Education.

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