Essential Functions:

1. Plan, prepare and appropriately serve menu items in a timely manner.
2. Evaluate and document products served using the following criteria:  taste, temperature, and appearance to ensure high quality is achieved consistently.
3. Assist with café record keeping as directed per HACCP (i.e. temperature logs, etc.).
4. Participate in promotion of new food items within the cafeteria.
5. Assist with putting away and organizing stock.
6. Set-up and work duties within dish room on a regular basis.
7. Perform special cleaning assignments as directed by Food Service Manager.
8. Operate POS system during service times in accordance with established departmental standards.
9. Accept account deposits, document daily overages and shortages and maintain change fund.
10. Utilize account history to explain and discuss transactions with students and staff as needed.
11. Prepare and deliver bank deposits if needed
12. Maintain a calm, safe, secure environment within the cafeteria by engaging positively with all students.
13. Coordinate and assist with monitoring student behavior during lunch shifts within the café.
14. Document and provide feedback to school staff regarding student behavior.
15. Serve as point person in cafeteria to lead any safety or evacuation drills with students and staff.
16. Utilize behavior management methods to dismiss and manage students during lunch periods as needed.
17. Launder and fold towels, aprons, etc. used in food service operation.
18. Support and assist with food rescue participation.
19. Assume some manager duties within cafeteria during  manager’s absence, as needed.
20. Provide flexible staff coverage by rotating to various work stations, as needed.

General Functions:

1. Perform a variety of work involving some autonomy, accuracy and speed.
2. Provide excellent customer service to all patrons of the cafeteria, in part by communicating and exchanging information with them.
3. Maintain a professional and positive demeanor at all times, while demonstrating flexibility.
4. Understand and carry out oral and written instructions with minimal supervision.
5. Clean work surface areas before, during and at the end of scheduled work shift, including but not limited to counters, tables, floors, trash receptacles, etc.
6. Monitor equipment and supplies used and report problems/shortages to manager.
7. Perform work duties in accordance with Board of Health and USDA regulations.
8. Serve on school safety and other committees, if requested.
9. Participate in ongoing training as related to job duties.
10. Sustain professionalism and confidentiality as indicated in the ZCS Confidentiality Statement.
11. Perform other duties as assigned by the Food Services Manager or Director.