ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Cashiers student breakfast and lunch. Completes meal count sheets and uses POS as necessary. * Monitors student meal periods to capture all sales. * Counts register bank and withdraws deposit amount. * Sells a la carte items to students and staff. * Refills a la carte items as necessary. * Responsible for making service area presentable and ready for customers. * Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dishwashing and pot washing. * Brews coffee, fills beverage machines, sets up hot and/or cold food area. * Complies with all state, Federal, local health department requirements for safe food handling * Complies with all client location security protocols and guidelines * Checks and stores incoming supplies. * Follows assigned break schedules. * Collects and strips trays for dishwashing and participates in ware washing if assigned * Stores silverware, dishes, glasses, cups, pots, etc. * Participates on safety committee. * Attends all mandatory in-service programs. * Manages POS/cash handling if applicable for position Education: * High school graduate or equivalent. * Must complete all Whitsons and other mandated training as necessary Other Qualifications, Experience and Competencies: * Ability to speak and read English in order to understand and perform job assignments. * 1 year professional food service experience preferred * Always present a positive and professional image. PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * While performing the duties of this job, the team member is frequently required Sit, walk, talk and hear * Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. * Be standing on feet majority of the workday in addition to walking back and forth. * Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary. * Specific vision abilities required by this job include close vision and the ability to adjust focus. WORK ENVIRONMENT: * The work is performed primarily in the kitchen and on the serving line * Standing most of the workday is required. * Work requires movement in and out of storerooms and freezers * Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. * The noise level in the work environment is moderate to loud. Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled