CNS Jobs for OPT Students

POSITION: Child Nutrition Services Managing Cashier Trainee

EXEMPT STATUS: Non-Exempt

NUMBER OF DAYS: 185

PAY GRADE: Aux PG-2

DIVISION:

DEPARTMENT: Child Nutrition Services

REPORTS TO: Manager/Supervisor

Education:

Experience: Experience as a cashier required

Position Function/Purpose

Train to serve as a Child Nutrition Services Managing Cashier. Learn to direct and manage the efficient service of meals for students and staff at a school. Train to be able to manage and train employees; plan and supervise food service and preparation of selected menu items; work with Child Nutrition Services Manager of school providing satellite service to determine amounts of food to receive and to assure food quality; maintain accurate records; make administrative decisions; represent the Child Nutrition Services Department in communications with school personnel, students, parents and vendors and serve as cashier and in other capacities as needed. In the absence of management staff, performs all of the responsibilities and duties of a Managing Cashier/Manager under the supervision of the Supervisor.

Major Responsibilities

As a Child Nutrition Services Managing Cashier:

1. Participate in an on-the-job training program by working with CNS managers to observe and learn all phases of school food service including quantity food production service, managing employees, financial and resource management and all required documentation and reports.

2. Learn the rules and regulations of the CNS Department, the Midland Independent School District, the State of Texas and the United States Government.

3. Learn all aspects of quantity food production and service including the use, cleaning and maintenance of large and small institutional kitchen equipment.

4. Assist manager to train and educate employees to prepare food within standards of taste, quality, quantity, appearance and sanitation and meets standards of the Midland County Health Department within state regulations.

5. Observe and learn skills needed to successfully manage employees.

6. Learn to handle all financial transactions within individual school food service department including: cash receipts and deposits, meals served, free and reduced priced meal applications, time sheets and payroll. Keep accurate records.

7. Learn to assign duties, hours, breaks and lunch periods to employees and to complete employee time sheets and payroll records.

8. Learn to forecast amounts needed, order, receive and store food, paper goods, supplies and chemicals.

9. Function as substitute for Managing Cashier, CNS 1 or 2 in absence of Manager; Assume all duties and responsibilities of Manager; Receive assistance and supervision from supervisor and report problems to supervisor; Communicate with Manager regarding CNS operation during absence of Manager upon return of Manager.

10. Participate in promotions, merchandising programs, nutrition education classes, catering functions and special activities.

11. Perform all other job-related duties as assigned by the Manager, Supervisor or Director.

Supervisory Responsibilities

1. Orient, train and supervise employees under the direction of Manager or Supervisor.

2. Perform all supervisory duties of the manager when acting as a substitute for the Manager.

Qualification Requirements

Minimum Certification/Education:

1. Ability to read, write, understand and speak English.

2. Ability to perform basic mathematical calculations.

3. Certification Level II is required within three years.

Special Knowledge/Skills:

1. Produce food in large quantities and understand food production terminology and methods.

2. Supervise and manage people.

3. Perform basic accounting and bookkeeping skills including operating a cash register and computer.

4. Know district procedures and policies and federal and state regulations governing school food service operations.

5. Make decisions and work under pressure to meet deadlines and time schedules.

Minimum Experience:

1. Experience as a cashier is required.

2. Valid Texas Driver License and acceptable driving record; must adhere to Midland ISD’s vehicle safety and use program.

Physical and Mental Requirements:

1. Must be in excellent physical and mental health. If individual has a history of recent or chronic health problem, he or she must have a full medical release by a licensed physician.

2. Must be mentally and emotionally stable and able to work in a high pressure, high stress environment and function well under demands of physically strenuous work, mentally demanding responsibilities and emotionally challenging situations involving food service employees, students, staff, parents, vendors and others.

Physical Demands

1. Moderate lifting and carrying (up to 35 pounds).

2. Pushing and reaching within a wide range of motion.

3. Use of fingers, hands, arms and legs.

4. Standing and walking (6 hours).

5. Repeated bending.

6. Occasional climbing.

7. Specific visual requirement (reading instructions, operating cash register, calculator, computer measuring ingredients and assessing product quality).

8. Taste acuity.

9. Ability to distinguish basic colors.

10. Specific hearing requirement (hear clearly in noisy environment).

11. Operation of motor vehicle.

Equipment used

1. Cash register, calculator, computer, telephone, copier.

2. Ovens, range, steam, jacketed kettle.

3. Braising pan, fryer, mixer.

4. Food chopper, meat slicer.

5. Ice machine, refrigerator, freezer.

6. Dish machine, steam table.

7. Knives and various other food preparation equipment and tools.

Work Environment

1. Excessive heat and excessive cold (0 °F to 110 °F).

2. Excessive noise, intermittent.

3. Work on ladders.

4. Solvents, grease, oils, fumes and Hazardous chemicals.

5. Electrical and gas appliances.

6. Work around machinery with moving parts.

7. Unusual fatigue factor (time pressure to complete work in a limited amount of time with frequent interruptions).

8. Working with hands in water and harsh chemicals.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive description of all work requirements and responsibilities. Additionally, the minimum level of education noted as a requirement could be supplemented by commensurate experience and/or certification(s) as determined by the hiring manager.