FOOD SERVICE CASHIER & SERVER

Poteet ISD; Poteet (TX); On-site; USD 25,000 - 36,000; Full time

Job summary

Poteet ISD is seeking a dedicated Food Service Cashier & Server for the 2026-2027 school year in Poteet, Texas. The role involves preparing and serving meals, maintaining safety and sanitation, and performing cashier duties.

Candidates should be able to operate kitchen equipment and follow recipes and schedules. Starting immediately, this full-time on-site position requires teamwork, basic math skills, and the ability to handle food safely in a school kitchen environment.

Qualifications

• Understanding written and verbal food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic math.

Responsibilities

• Prepare quality food according to a planned menu and uniform recipes.
• Serve food according to meal schedules and promote portion control.
• Store and handle food items safely and maintain a clean storage area.
• Operate kitchen tools and equipment following safety standards.
• Maintain daily food preparation records and promote teamwork with staff.

Skills

Food prep instructions

Kitchen equipment

Kitchen tools

Basic math

Tools

Kitchen tools and equipment

Job description

FOOD SERVICE CASHIER & SERVER

Poteet ISD Food Service - Poteet, Texas Open in Google Maps

Job Details

Job ID: 5938172
Application Deadline: Posted until filled
Posted: Sep 23, 2026 5:00 AM (UTC)

Starting Date: Immediately

Job Description

Poteet ISD is accepting applications for food service cashier and line server for the 2026-2027 school year.

Interested individuals may apply at www.poteetisd.org.

Primary Purpose:
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Qualifications:
Education/Certification:
None specified

Special Knowledge/Skills:
Ability to understand written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math

Experience:
None
Major Responsibilities and Duties:
Food Preparation and Serving
1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
Safety and Sanitation
4. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
5. Keep garbage collection containers and areas neat and sanitary.
6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
7. Maintain personal appearance and hygiene.
Other
8. Handle and record cashier functions accurately.
9. Help record food requisitions and order necessary supplies.
10. Maintain daily food preparation records.
11. Promote teamwork and interaction with fellow staff members.
12. Complete annual continuing education requirements.
Supervisory Responsibilities:
None.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15–44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Position Type: Full-Time

Contact Information

• Fernando Mendez , Food Service Director
• Food Service
• Phone: [phone]
• Email: [e-mail]