Food Service Cashier/Cold Lunch Cook

STEGER SCHOOL DISTRICT 194; Steger (IL); On-site; USD 17,000 - 25,000; Full time

Job summary

STEGER SCHOOL DISTRICT 194 at Columbia Central School is seeking a Food Service Cashier/Catering. The ideal candidate is outgoing, organized, resourceful, and a dedicated team player who will assist the Food Service Director in all aspects of daily operations.

You will prepare cold lunch items, run the cash register at breakfast and lunch, and help maintain sanitation, inventory, and food safety standards across the kitchen. Occasional travel between locations may be required.

Qualifications

• High school diploma or equivalent required.
• Strong customer service and communication abilities.
• 2–4 years in school food service or related field preferred.

Responsibilities

• Prepare cold lunch items for service lines.
• Operate cash register during breakfast and lunch.
• Assist Food Service Director with daily operations.
• Maintain sanitation and proper food handling in accordance with Health Dept. regulations.
• Monitor portion sizes and temperatures for quality control.

Skills

Customer service

Teamwork

Culinary skills

Communication

Education

High School Diploma or equivalent

Tools

Excel

Word

Google

Job description

JOB TITLE

Food Service Cashier/Cold Lunch Cook

LOCATION

Columbia Central School

SUPERVISOR

Food Service Director

FLSA Status

Non-exempt

Union/Non-Union

Non-Union

Job Summary

We are currently seeking a Food Service Cashier/Catering for Steger School District #194. We are seeking someone who is outgoing, organized, resourceful, has great initiative and is a dedicated team player. This position is responsible for assisting the facility Food Service Director in all aspects of food service operations.

Essential Functions

• Prepare all cold lunch items to be served on the lunch line.
• Fill any items as needed during breakfast and lunch service.
• Assist with daily food preparation within an established production schedule following standardized recipes, preparation, and serving methods.
• Exhibit knowledge of operation of all equipment in the kitchen.
• Identify serving utensils, temperature, and correct portion size for serving.
• Ensure product is cooked and held at proper temperature for higher quality food attainable.
• Follow accepted procedures for operating, cleaning, and caring for large equipment and small equipment.
• Maintain high standards of sanitation in compliance to Health Department Regulations.
• Maintain high personal hygiene as the basis for sanitation in the kitchen.
• Maintain high standards of safety in the kitchen.
• Responsible for storage and handling of foods; work with manager on maintaining organized inventory and storage; communicate product needs to director.
• Report maintenance needs or equipment malfunction to the Food Service Director.
• Perform major cleaning at regularly scheduled Intervals as designated.
• Run the cash register at breakfast and lunch.
• In professional responsibilities:
  • Responsible for working in a courteous and cooperative manner.
  • Demonstrate ability to deal fairly and pleasantly with students.
  • Occasional travel to various school locations required.
  • Utilizes time efficiently and productively.

ADDITIONAL RESPONSIBILITIES

Additional tasks as assigned.

PHYSICAL ACTIVITY

The role requires frequent sitting, walking, standing, and the ability to lift 50 pounds.

Work Environment

The work environment is generally stable, with minimal exposure to unusual temperatures, noise, or hazards. The position requires extended and non-traditional hours to fulfill job duties, as well as participation in organization-sponsored events and meetings.

Qualifications

• High School Diploma or equivalent
• Computer skills including knowledge of Excel, Word, and Google.
• Strong culinary, customer service, communication, teambuilding, and organizational skills required.
• 2-4 years' experience in food service production

Licenses/Credential

• Illinois Managers License or ServSafe recommended.
  • We can assist with ServSafe Certification

Terms Of Employment

• Work year ten months (177 days)
• Seven hours per day 7:30 a.m. to 2:30 p.m.
• Twelve paid sick days
• Four paid personal days
• Yearly vacation days as stated in Policy 5:330.
• Salary and insurance as negotiated

EVALUATION

The performance of this role is evaluated according to the Board's policy on evaluating professional personnel by the Food Service Director.