2024-2025 SY: Cook-Cashier at Ramirez Thomas
: Job Details :

Position Type:Cafeteria/Student NutritionDate Posted:5/20/2024Location:Ramirez Thomas Elementary SchoolAdditional Information: Show/HideTitle:Cook/CashierWork Unit:Student Nutrition - RamirezThomas ElementaryReports To:Cafeteria LeadContract Length:9 MonthPay Schedule:Student Nutrition ServicesOvertime Status:Non-ExemptHours:Part-time - 6 hour position(0.8571 FTE)Union Status:NEA RepresentedLicensure: N/AAll positions with Santa Fe Public Schools require a pre-employment background check. Theapplicant is responsible for the cost of the fingerprints and background check. Some positionshave additional requirements as established by Federal or State rules and regulations. Allapplicants for Cook/Cashier must have a Food Handler Certification which meets the standardsof the New Mexico Environment Department or must obtain this certification within 30 days ofemployment. For information on how to obtain the certification, go to ...@state.nm.usGeneral Function:Prepares and serves attractive, nutritious and palatable cafeteria meals in an efficient, safe,professional and clean environment. Meeting standards for Child Nutrition programs and complying withsanitation standards and district policies. Making each cafeteria customer feel welcome through friendly,courteous service while collecting payments and fulfilling job responsibilities without intrusion intoclassroom time.Education/Training Experience:Minimum: High school diploma or GED. Ability to read, write and communicate in English to theextent necessary to perform the job responsibilities. Ability to perform simple mathematicalcalculationsPreferred: Cooking and cashiering experience. Bilingual in English and SpanishCertifications: Must have or obtain Food Handler CertificationSalary:$15,000+years of expirienceKnowledge/Skills and Abilities:Ability to follow oral and written directions. Knowledge of basic computer and math skills, servingportions and reimbursable meal requirements or willingness to learn. Ability to read and follow recipes,prepare food and complete required worksheets. Knowledge of and ability to maintain accurate trackingof all monies received and in student accounts and follow established procedures for record keepingand deposits. Ability to communicate effectively with manager, teachers, students and parents.Essential Job Functions:All functions are performed in accordance with established policies, procedures, safety andenvironmental regulations, facility and computer security policies and procedures. Functions are subjectto change from time to time to meet the needs of the organization. Current essential functions include butare not limited to the following:1. Complies with department rules, procedures, administrative directive and regulations, districtpolicies and procedures, and federal, state and local regulations.2. Prepares or assists in the preparation, service, and clean-up of foods using menus, standardizedrecipes, designated portion sizes, and following district sanitation procedures.3. Follows work schedules - plans and organizes duties prior to beginning tasks.4. Calculates mathematical conversion of recipes to required amounts when necessary. Knows anduses accurately, measurements for recipe ingredients such as pounds, cups, gallons, tablespoons,etc.5. Records food used on Food Production Worksheets accurately to account for usage.6. Stores, utilizes and disposes of food and supplies following federal, state, and local regulations.7. Assists with taking inventory counts of food and supplies as required or assigned.8. Follows sanitation and safety standards in clean-up and operation of the kitchen and kitchenequipment.9. Practices a clean as you go policy to keep work area clean and sanitized.10. Reports equipment needing repairs to the foodservice manager.11. Reports accidents to foodservice manager immediately.12. Takes and records prepayments according to procedures.13. Ensures that all cafeteria-prepared meals served or sold are accounted for through proper paymentor charged to account.14. Must be familiar with reimbursable meals. Visually checks student trays to determine thatreimbursable meal requirements are met.15. Prepares, forwards, and maintains accurate accounting of: reimbursable meals, monies,prepayment records, and reports.16. Makes daily bank deposits into foodservice account of all funds collected.17. Collects meal applications, if applicable. Reviews for accuracy and turns into SNS office promptly.18. Notifies SNS office of new students, siblings.19. Takes assessment tests quarterly or as needed to ensure understanding of job requirements andprogram requirements.20. Performs all duties in a safe manner to avoid injury to oneself and/or others.21. Performs other relevant tasks or assignments as may be required.Resources Used in Performing Job Include (but are not limited to):Manual and mechanical kitchen equipment such as knives, can openers, scales, serving equipment,etc. as well as institutional cooking equipment such as mixers, ovens, steamers, dishwashers, etc.Recipes, menus, food production worksheets, POS system, computer.Physical/Cognitive Requirements:Push, carry and lift large and heavy items (50 lbs.); Ability to bend, twist, reach, kneel and stoop. Entireshift may involve sitting, walking, or standing. Must be able to speak, read, write, and understandsufficiently to successfully receive/provide information to/from students, supervisors, co-workers, thepublic, etc.Environmental Conditions:Environment may be hot or humid and may also be loud during service. Use of certain kitchenequipment can be hazardous.Personal Accountability:1. Demonstrates reliability as evidenced by attendance records and punctuality.2. Properly notifies supervisor and/or designee of absences or tardiness.3. Begins and completes work within the allotted time.4. Consistently appears in attire appropriate to the work environment.5. Demonstrates skill in the use of equipment including its capabilities, limitations andappropriate/special application.6. Protects the District's resources through appropriate and careful use of supplies and equipment.7. Utilizes appropriate body mechanics to aid in the prevention of muscle strain/injury.