Cook / Cashier Support Personnel

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

Job summary

A school district is seeking a Cook/Cashier Support Personnel who will provide high-quality support in school kitchens. The role involves preparing and serving meals, ensuring food safety, and delivering excellent customer service. Applicants should have a high school diploma, a ServeSafe certificate, and experience in food service. This position offers flexible hours with a focus on collaboration and adaptability. Reliable transportation is required to travel among various school locations.

Qualifications

• 2+ years of experience in food service, line cook, or school nutrition preferred.
• Regular, on-site attendance is required to effectively collaborate and support staff/students.

Responsibilities

• Prepare and cook menu items according to standardized recipes.
• Serve meals in compliance with USDA school meal pattern requirements.
• Support breakfast, lunch, snack, and special event service.
• Adhere to HACCP protocols and state/county health regulations.
• Handle cash securely and reconcile at the end of the shift.

Skills

Food safety (HACCP)

Customer service

Basic cooking methods

Time management

Education

High school diploma or equivalent

ServeSafe Manager Certificate

Tools

Kitchen equipment (ovens, steamers, slicers)

POS systems

Job description

Location

Nutrition Services – Syracuse Junior High

Reference Number

2026-187B

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 Syracuse Junior High.

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.