Cook​/Cashier

Position is from 8:30 am to 12:30 pm, Monday-Friday

The Cook/Cashier prepares and serves nutritious meals while providing courteous customer service and accurately operating the meal point-of-sale system. This position assists in all aspects of food production, service, sanitation, cashiering, and kitchen operations to support an efficient school nutrition program.

• Prepare food according to standardized recipes.
• Prepare and serve attractive, high-quality, nutritious, and cost-effective meals following standardized procedures, established work schedules, menu planners, and District standards.
• Perform skilled cooking or baking as assigned.
• Portion and serve meals.
• Prepare fruits, vegetables, salads, baked goods, and other menu items.
• Assist with breakfast, lunch, snack, and special meal service.
• Maintain appropriate food temperatures.
• Complete assigned tasks within the time allocated.
• Use knowledge of meal preparation fundamentals and adjust recipes as needed to meet established menus and production requirements.
• Assist with menu planning and recipe adjustments as assigned.

• Operate the computerized point-of-sale system.
• Process student, staff, and visitor meal transactions.
• Verify reimbursable meals.
• Balance daily cash receipts.
• Maintain confidentiality of student meal accounts.
• Maintain an accurate count of meals served for required records.

• Assist with receiving and storing deliveries.
• Rotate inventory using FIFO procedures.
• Assist in maintaining appropriate food and supply inventories.
• Set up and restock serving lines.
• Wash dishes and kitchen equipment.
• Clean and sanitize work areas.
• Assist with end-of-day cleanup.
• Assist with cleaning the kitchen, equipment, tables, and storeroom as scheduled.
• Report equipment concerns to the Head Cook or Kitchen Manager/designee.

• May lead or direct assigned staff in meal preparation, serving, and cleanup as needed.
• May direct or assist unit employees with meal preparation tasks during emergencies, on-the-job training, or as necessary to maintain the operation of the cafeteria unit, as assigned by the Head Cook, Kitchen Manager, or designee.
• Work cooperatively with kitchen staff and maintain effective working relationships with students, staff, and other adults.

• Follow all sanitation and food safety procedures.
• Properly use cleaning chemicals.
• Maintain a clean, organized kitchen.
• Comply with applicable District, state, and federal food-service safety and sanitation requirements.

• Provide friendly service to students, staff, and visitors.
• Encourage a positive cafeteria atmosphere.
• Assist school staff in promoting proper nutrition.
• Promote Child Nutrition Services programs and encourage meal participation.
• Use effective communication, listening, decision-making, and problem-solving skills when working with students, staff, visitors, and others, including during difficult situations.
• Working with our Farm To School program in implementing their produce into our meals

• Maintain required daily records and reports and submit them to the Head Cook/Kitchen Manager as required.
• Complete and maintain required records accurately and substitute as needed.

• Assist with special events and catering.
• Participate in required training.
• Perform other duties as assigned.

• Required to stand and walk for prolonged periods; lift up to 25 pounds; carry, push, stoop, reach, and perform fingering/hand-manipulation functions.
• Must be able to shift tasks and priorities, work with frequent interruptions, perform repetitive tasks, and demonstrate flexibility, adaptability, initiative, and teamwork.
• Must be able to communicate effectively with students and adults, including individuals who may be difficult or upset.
• Requires effective decision-making, problem-solving, and listening skills and the ability to adapt to change while remaining flexible.
• Requires normal far vision, depth perception, and color vision.
• May be exposed to general cleaning chemicals.

• High school diploma or GED preferred.
• Washington State Food Worker Card
• Previous food service or customer service experience preferred.
• Basic computer skills.
• Ability to accurately operate a point-of-sale system.
• One year of experience in commercial or institutional food preparation preferred.
• Ability to utilize the fundamentals of meal preparation.
• Skills to plan menus and adjust recipes as assigned.

This position is represented by the PSE Bargaining Union. Position Subject to seniority prefrenential hiring.