Cashier Duties: 7:30-8:15/8:30 am; 10:40 am-12:45/1:00pm

o Check all student breakfast and lunch meals served on computer. Make sure EACH meal
is in National School Lunch Program (NSLP) compliance. (Information available from
Kitchen Manager).

o Input and charge for Kindergarten afternoon milk.

o Count and Balance drawer daily.

o Print daily reports, take to elementary office, and meet with the school treasurer. Have
the treasurer count the deposit while you are there.

Kitchen Helper duties daily from 8:30-10:15 am:

o Wash/cup fresh and canned fruits for lunch meal and the following day’s breakfast.
Kitchen Manager will inform what fruits to use. Apples and oranges are to be
individually wrapped.

o Tray juice cartons so it is ready to serve. Keep in cold storage for any employee to pull
and to place on serving line.

o Help clean and cup fresh vegetables for that day’s lunch service.

o On a cart, place the canned fruit to be used the next day and roll it in to the walk-in
refrigerator so they are at temperature when cupping them.

o Help fill napkin holders on tables.

o Deep clean when slow from posted list.

o Help mark and put away orders (primarily dry storage) on Truck Delivery days.
(Thursday)

o Fill in when needed when other employees are absent or behind in their work and help
with anything that arises during the time you are in the kitchen. Check with Head Cook.

o After lunch is served, sweep and mop in front of serving line after the serving stations
have been cleaned by another employee.

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