Job Title:  Production Specialist - Cook/Cashier 

Pay Grade:  AU01; 175 DAYS

Primary Purpose:
Responsible for the production of a major food group such as meats, salads, vegetables, bread, etc. Responsible for proper cash handling and recognition of a reimbursable meal.

Qualifications:
Education/Certification:
High school diploma or equivalent, preferred

Special Knowledge/Skills:
Must be sufficiently proficient in the English language to permit the employee to communicate in the workplace Ability to understand verbal instructions and written work-related documentation such as manuals, recipes, and safety rules Must be able to perform basic arithmetic operations requiring addition, subtraction, multiplication, and division.
Computer skills, preferred

Experience:
None required. Training will be provided on the job as an on-going endeavor without regard to length of service or skills.

Major Responsibilities and Duties:
1. Prepare or assist with the preparation of menu items within a given time frame as outlined on the food production record or as instructed by the manager.
2. Follow standardized recipes and be able to increase or decrease quantity with accuracy.
3. Prepare service lines with proper serving utensils and ensure full responsibility for garnishing in a way that will enhance the overall eye appeal.
4. Perform all tasks within a given time frame and serve customers with a reasonable degree of speed.
5. Cashier with the aid of a cash register.
6. Properly make change without the use of a register.
7. Recognize reimbursable meal requirements and properly key and charge meals.
8. Properly account for adult meals and a la carte sales.
9. Assist the manager in maintaining precise food production records by consistently and accurately reporting any additional foods prepared or discarded.
10. Assist in the clean-up process (putting food away, washing pots and pans, sweeping and mopping, putting stock away, carrying trash out, etc.).
11. Demonstrate sound safety and sanitation practices.
12. Present an image of professionalism by following department guidelines for personal hygiene and dress code.
13. Recognize and complete tasks without supervision.
14. Demonstrate a positive attitude, flexibility, and be willing to perform any additional duties as assigned by the manager.

Hays Consolidated Independent School District

15. Verify and document starting bank daily.
16. Monitor overages and shortages, documenting mistakes as they occur.
17. Participate in breakfast and lunch promotions.
18. Perform other duties as assigned.

Supervisory Responsibilities:
None

Equipment Used:
Use of large and small institutional kitchen equipment including but not limited to electric slicer, mixer, steamer, convection oven, sharp/serrated cutting tools and computer.

Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Must be able to lift 40 lbs. without assistance, repetitively daily. Work in a fast pace environment, standing for extended periods of time. Moderate exposure to extreme temperature changes. Walking, pushing, pulling, carrying, some stooping, bending, and twisting. Maintain emotional control under stress.

EEOC Statement:
Hays Consolidated I.S.D. will not discriminate against any person in employment or exclude any person from participating in or receiving benefits of any of its activities or programs on any basis prohibited on the bases of race, religion, color, sex (including pregnancy and gender identity), sexual orientation, parental status, national origin, age, disability, family medical history or genetic information, political affiliation, military service, or any other non-merit based factor. These protections extend to all management practices and decisions, including recruitment and hiring practices, appraisal systems, promotions, and training and career development programs.

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required. Positions are extended annually based upon availability of funding.