Cook & Cashier Support Personnel

Davis School District; Rustenburg; On-site; ZAR 50 000 - 200 000; Part time

Job summary

A local educational institution is seeking a Cook/Cashier Support Personnel to provide flexible support to school kitchens. This role requires preparing and serving meals, ensuring compliance with food safety regulations, and delivering excellent customer service to students and staff. Candidates should have a high school diploma and relevant food service experience. Reliability and adaptability are essential as the position involves traveling to various schools to cover shifts. The role offers part-time hours and salary of $17.77 per hour.

Qualifications

• High school diploma or equivalent preferred.
• ServeSafe Manager Certificate (Food Handlers) required.
• 2+ years of experience in food service or school nutrition preferred.
• Strong reliability and communication skills required.

Responsibilities

• Prepare and cook menu items according to standardized recipes.
• Serve meals in compliance with USDA meal pattern requirements.
• Adhere to HACCP protocols and district SOPs.
• Handle cash securely and operate POS systems.

Skills

Food safety knowledge

Customer service skills

Time management

Ability to read and execute recipes

Education

High school diploma or equivalent (preferred)

ServeSafe Manager Certificate

Tools

POS systems

Kitchen equipment

Job description

Location Nutrition Services

Reference # 2026-184B

Close Date 01/23/2026

Summary

Under the direction of the Nutrition Services Coordinator, the Cook/Cashier Support Personnel provides flexible, high-quality support to school kitchens by traveling to designated schools to cover shifts for staff who are absent due to illness, training, or vacation. This position will be assigned to a home school but will regularly work at other locations within a defined area. This role ensures meal service continuity, food safety, and excellent customer service for students and staff across the district.

Description

Classified position is announced to all applicants. Applications must be submitted by Friday, January 23, 2026. 5.0 hours per day/174 days per year/Salary Grade 4 $17.77 per hour (2025-2026 Support Salary Table) THIS POSITION IS LOCATED AT FARMINGTON HIGH SCHOOL.

Essential Duties and Responsibilities

• Prepare and cook menu items according to standardized recipes and production records.
• Portion and serve meals in compliance with USDA school meal pattern requirements and district standards.
• Support breakfast, lunch, snack, and special event service as assigned.
• Adhere to HACCP protocols, state/county health regulations, and district SOPs.
• Perform daily cleaning, sanitizing, and dishwashing; maintain temperature logs and documentation.
• Monitor product rotation (FIFO), labeling, and storage practices.
• Follow daily production records, batch cooking methods, and waste‑minimization practices.
• Operate POS systems accurately; follow meal counting and claiming procedures.
• Handle cash securely and reconcile at end of shift when assigned as cashier.
• Travel & Coverage:
  • Report to assigned schools on time; adjust to varying kitchen layouts, equipment, and teams.
  • Communicate proactively with area supervisor regarding assignments, schedule changes, and needs.
  • Maintain reliable transportation and meet driving requirements.
• Customer Service & Teamwork:
  • Provide courteous service to students, staff, and visitors; support inclusive, student‑centered environments.
  • Collaborate with site teams; assist with training new staff when requested.

Special Requirements (Driving and Travel)

• Valid driver’s license and acceptable Motor Vehicle Record (MVR) per district policy.
• Reliable transportation to travel among schools; mileage reimbursed per district rate/policy.
• Ability to receive assignments with short notice and adjust to varied start/end times within part‑time limits.

Minimum Qualifications

• High school diploma or equivalent (preferred).
• ServeSafe Manager Certificate (Food Handlers).
• 2+ years of experience in food service, line cook, or school nutrition preferred.
• Basic proficiency using kitchen equipment (ovens, steamers, slicers), POS, and temperature probes.
• Ability to read/execute standardized recipes, production records, and safety procedures.
• Strong reliability, adaptability, and communication skills.
• Regular, on‑site attendance is required to effectively collaborate, support staff/students, and maintain continuity of operations.

Knowledge, Skills and Abilities

• Knowledge of basic cooking methods, food safety (HACCP), and sanitation standards.
• Skill in portioning, batch cooking, and time management in fast‑paced settings.
• Ability to learn new kitchens quickly, follow directions, and maintain detailed records.
• Strong customer service mindset and professional communication.
• Ability to read and write and perform basic mathematical calculations.
• Knowledge of cooking/food preparation procedures.
• Ability to communicate with staff and students.
• Ability to use small office equipment and computers.
• Ability to accept, receive and collect payment.
• Ability to maintain inventory and property