Description
Prepare and serve nutritious, age-appropriate meals in a school cafeteria, following district menus, USDA guidelines, and food safety standards. Operate kitchen equipment, maintain inventory and sanitation, provide friendly meal service, and assist with cashiering and recordkeeping.
- • Communicate with students, staff, and parents about menus, allergies, and meal options.
- • Operate POS to accept payments or account charges; make change as needed.
- • Clean and sanitize prep surfaces, serving lines, and equipment; polish steam tables.
- • Sweep, mop, and wash dishes to maintain a sanitary kitchen and cafeteria.
- • Reconcile daily meal counts and cash receipts; submit reports.
- • Read production sheets and menus; record portions, waste, and leftovers.
- • Serve reimbursable meals and a la carte items on the serving line.
- • Batch-cook entrees, sides, salads, soups, sandwiches, and breakfast items safely.
- • Organize and maintain prep, service, and storage areas.
- • Monitor inventory; receive deliveries; rotate stock; place orders as needed.
- • Provide fast, courteous service during breakfast and lunch periods.
- • Collect, sort, and return trays and dishware for washing.
- • Wash and sanitize pots, pans, utensils, and small wares.
- • Wrap and label grab-and-go items and stored foods.
- • Notify the manager of shortages, equipment issues, or special diet requests.
- • Prepare and dispense milk, juice, and frozen treats using approved machines.
- • Portion and tray food according to standards and student counts.
- • Replenish foods on the line; maintain proper temperatures and availability.
- • Train and guide student workers or aides; help onboard new staff.
- • Set up condiment stations and utensils; clear and reset dining areas after meals.
- • Garnish and finish plates or trays to district standards.
- • Arrange tables and signs for theme days, tastings, or school functions.
- • Plan, prepare, and document meals for students with allergies or special diets per nurse/dietitian guidance.
- • Maintain temperature logs, HACCP records, and USDA meal compliance.
- • Operate ovens, kettles, slicers, mixers, and dish machines safely; perform basic checks.
- • Minimize waste; properly cool, store, and label leftovers with dates.
- • Follow all food safety, sanitation, and workplace safety policies.
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Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
