Position is from 11:00 am - 1:00 pm, Monday-Friday (hours subject to change) Position Summary The Cook/Cashier prepares and serves nutritious meals while providing courteous customer service and accurately operating the meal point-of-sale system. This position assists in all aspects of food production, service, sanitation, cashiering, and kitchen operations to support an efficient school nutrition program. Essential Responsibilities Food Preparation Prepare food according to standardized recipes. Prepare and serve attractive, high-quality, nutritious, and cost-effective meals following standardized procedures, established work schedules, menu planners, and District standards. Perform skilled cooking or baking as assigned. Portion and serve meals. Prepare fruits, vegetables, salads, baked goods, and other menu items. Assist with breakfast, lunch, snack, and special meal service. Maintain appropriate food temperatures. Complete assigned tasks within the time allocated. Use knowledge of meal preparation fundamentals and adjust recipes as needed to meet established menus and production requirements. Assist with menu planning and recipe adjustments as assigned. Cashiering Operate the computerized point-of-sale system. Process student, staff, and visitor meal transactions. Verify reimbursable meals. Balance daily cash receipts. Maintain confidentiality of student meal accounts. Maintain an accurate count of meals served for required records. Kitchen Operations Assist with receiving and storing deliveries. Rotate inventory using FIFO procedures. Assist in maintaining appropriate food and supply inventories. Set up and restock serving lines. Wash dishes and kitchen equipment. Clean and sanitize work areas. Assist with end-of-day cleanup. Assist with cleaning the kitchen, equipment, tables, and storeroom as scheduled. Report equipment concerns to the Head Cook or Kitchen Manager/designee. Lead/Team Responsibilities May lead or direct assigned staff in meal preparation, serving, and cleanup as needed. May direct or assist unit employees with meal preparation tasks during emergencies, on-the-job training, or as necessary to maintain the operation of the cafeteria unit, as assigned by the Head Cook, Kitchen Manager, or designee. Work cooperatively with kitchen staff and maintain effective working relationships with students, staff, and other adults. Food Safety Follow all sanitation and food safety procedures. Properly use cleaning chemicals. Maintain a clean, organized kitchen. Comply with applicable District, state, and federal food-service safety and sanitation requirements. Customer Service and Nutrition Provide friendly service to students, staff, and visitors. Encourage a positive cafeteria atmosphere. Assist school staff in promoting proper nutrition. Promote Child Nutrition Services programs and encourage meal participation. Use effective communication, listening, decision-making, and problem-solving skills when working with students, staff, visitors, and others, including during difficult situations. Working with our Farm To School program in implementing their produce into our meals Records and Program Accountability Maintain required daily records and reports and submit them to the Head Cook/Kitchen Manager as required. Complete and maintain required records accurately and substitute as needed. Other Duties Assist with special events and catering. Participate in required training. Perform other duties as assigned. Working Conditions / Essential Physical Requirements Required to stand and walk for prolonged periods; lift up to 25 pounds; carry, push, stoop, reach, and perform fingering/hand-manipulation functions. Must be able to shift tasks and priorities, work with frequent interruptions, perform repetitive tasks, and demonstrate flexibility, adaptability, initiative, and teamwork. Must be able to communicate effectively with students and adults, including individuals who may be difficult or upset. Requires effective decision-making, problem-solving, and listening skills and the ability to adapt to change while remaining flexible. Requires normal far vision, depth perception, and color vision. May be exposed to general cleaning chemicals. Qualifications High school diploma or GED preferred. Washington State Food Worker Card Previous food service or customer service experience preferred. Basic computer skills. Ability to accurately operate a point-of-sale system. One year of experience in commercial or institutional food preparation preferred. Ability to utilize the fundamentals of meal preparation. Skills to plan menus and adjust recipes as assigned. This position is represented by the PSE Bargaining Union. Position Subject to seniority prefrenential hiring.