+-----------------------------------+-----------------------------------+| | Job Description |+-----------------------------------+-----------------------------------+| | ----------------- ------ || | --------------------------------- || | --------------------------------- || | --------------------------------- || | --------------------------------- || | Job Description || | || | IM || | PORTANT:Please be sure to click o || | n our careers link below to compl || | ete an application and submit it || | on our website to be considered: || | || | || | You will || | need to do this to complete your || | application process. Thank you! || | ----------------- ------ || | --------------------------------- || | --------------------------------- || | --------------------------------- || | --------------------------------- |+-----------------------------------+-----------------------------------+

　　**Position Title: Cashier/General Kitchen Help- Oak Ridge Middle School

　　**Immediate Supervisor: Food Service Production Manager/Kitchen Manager

　　**Summary: Assists in the serving of quality food products to students and adults in a quick and pleasant manner.

　　**Hours of Work: 10:00-2:00

　　**Terms of Employment: As specified by contract.

　　Essential Duties and Responsibilities: (Other duties may be assigned.)****

　　Organizes site work (setting up and tearing down serving lines, bars, etc.) under the direction of the head cook in accordance with policies and procedures established by the Food Service Department.Understands and practices good nutrition in the preparation and service of food.Assists with serving food.Works in dish room area washing trays, silverware, etc., and returning to proper storage.Washes pots and pans in three-compartment sink.Operates French fryer.Operates cash register, counts money, makes change, makes out daily reports.Assists in control of food and supply costs with proper handling and storage techniques (rotate inventory).Has ability to communicate and work with fellow employees.Maintains good public relations with students, parents, faculty and the community.Assists with catering, if necessary.Demonstrate regular and reliable attendance.Professional Standards:1. Quality of work (Maintains high standards of food distribution, safety and quality.)*2. Quantity of work (The amount of work performed is evidence of high productivity; industrious; accountable for own fair share of work load; seeks additional tasks)3. Knowledge of job (Job methods, procedures, practices and responsibilities are well understood and reflected in job performance; exhibits continuous improvement and ongoing learning)4. Creativity/Problem solving (Offers new ideas; suggests innovative and better ways of performing necessary tasks)5. Interpersonal skills (Works collaboratively with others; cour eous; polite; pleasant; promotes positive image in contacts with co-workers and District customers)6. Dependability (Reliable; punctual; consistent attendance; completes work accurately and in a timely fashion; stable and calm in a crisis or emergency; works independently)7. Professional appearance(Dress is acceptable for the job; appears clean, well-groomed and "professional")8. Organizational skills (Exhibits ability to prioritize work; organizational skills enhance job productivity)9. Safety (Provides safety and security for self and others through following proper safety procedures at all times)10. Written/Verbal communication (Conveys information and ideas accurately and courteously to clearly met the needs of the staff/students/visitors, transfers thoughts and ideas into speech and presents clearly)11. Managing change/adaptability (Demonstrates good understanding of organizational changes and communicates support for such change. Adapts to changes in schedule and work assignments)12. Professional approach (Professional, positive and helpful approach with visitors and District employees. Displays loyalty toward the organization. Demonstrates a capacity to understand internal and external customer requirements and produces a professional level of service that is satisfactory)13. Flexibility (Demonstrates openness to new organizational structures and pro