Cafeteria - Server/Helper

Duncan Public Schools; United States; On-site; USD 20,000 - 26,000; Full time

Job summary

Applitrack seeks a Cafeteria Helper/Server at Emerson Elementary to prepare menu items, set up the serving line, and maintain sanitary conditions in the lunch program. This part-time role runs 9 months for about 6 hours daily, starting ASAP.

The position involves serving meals, cleaning duties, and assisting with daily production records, while upholding high cleanliness and safety standards for children.

Qualifications

• Must pass a National Criminal History Check.
• USDA key areas training required annually.
• High school diploma or GED completed.
• Ability to read, write and follow simple instructions.

Responsibilities

• Stand for 3–5 hours daily, five days a week.
• Prep and cook food, help serve meals to children.
• Sweep, mop and clean kitchen areas and serving lines.
• Assist with trash disposal and daily cleanup tasks.
• Prepare and/or sell food in Ala Carte areas as needed.
• Maintain cleanliness and safety standards in the kitchen.

Skills

Teamwork

Customer service

Food safety awareness

Education

High school diploma or GED

Job description

• Position Type:
  Child Nutrition/ Cafeteria - Server/Helper
  


• Date Posted:
  10/7/2026
  


• Location:
  Emerson Elementary
  


• Date Available:
  ASAP
  


• Closing Date:
  UNTIL FILLED
  

9 months - 6 hours per day

EOE.

JOB TITLE: Cafeteria Helper/Server

JOB GOAL: To prepare menu items and set up serving line so that they are both pleasing to the taste and eye, to ensure a sanitary kitchen and utensils. This person must always display a smile and good attitude toward children in the lunchroom at all times, be kind, courteous and caring, treat them like you would want your child treated.

REPORTS TO: Cafeteria Manager, Assistant Child Nutrition Director, Child Nutrition Director

DUTIES:

• Must be able to stand 3 to 5 hours per day, five days per week.


• Preps and cooks food, helps serve meals to children.


• Helps sweep and mop kitchen, serving line, store rooms, freezer and walk-in.


• Helps carry out daily trash.


• Helps prepare and/or sell food in Ala Carte areas at DMS/DHS.


• Cleans kitchen utensils and appliances.


• Wash dishes, pots and pans by hand or in a dish machine.


• Maintains the highest standards of cleanliness and safety.


• Helps set up cafeteria serving line.


• Helps put up grocery supplies on delivery day.


• Prepares daily production records, records food temperatures, before, during and after serving line and returns to Cafeteria Manager.


• **PREPARE A DAILY SAMPLE TRAY, wrap, date and keep in the freezer for at least seven days, then throw away.


• Prepares want list of supplies necessary for next day's meals.


• Counts milk and records temperatures on milk invoice at beginning of day.


• Keep the milk box clean and defrost as needed.


• Performs other duties as assigned.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or abilities required. Must pass a National Criminal History Record Check. Professional Standards Training Requirements required by USDA in key areas annually related to job description.

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); experience helpful, training provided on job.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, memos and ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS:

Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

REASONING ABILITY:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

OTHER SKILLS AND ABILITIES:

Must have general knowledge of food preparation and facility maintenance. Ability to cooperate in a team effort with other employees.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to climb or balance, and stoop, kneel, crouch, or crawl.

The employee must regularly lift and/or move up to ten (10) pounds; frequently lift and/or move up to twenty five (25) pounds; and occasionally lift and/or move up to fifty (50) pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters when performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee regularly works near moving mechanicalparts. The employee is frequently exposed to wet and/or humid conditions and extreme heat. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The noise level in the work environment is usually loud.

TERMS OF EMPLOYMENT:

Salary and work year to be determined by current contract.

EVALUATION:

Performance of this job will be evaluated annually in accordance with provisions of the Board policy on Evaluation of Support personnel.