Cafe Worker
Date Revised: 8/20/2026
Reports to: Cafeteria Manager
Wage/Hour Status: Nonexempt
Dept./School: LaGrone Academy
Rate of Pay: $12.00/hour
Primary Purpose:
Supports campus food service operations by preparing and serving meals that meet menu requirements. Ensures safe food handling, sanitation, and quality standards while contributing to a clean, efficient, and customer-friendly environment.
Qualifications:
Education and Certification
Experience
Knowledge and Skills
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Basic knowledge of kitchen operations, equipment, and safe food-handling procedures.
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Ability to read, understand, and follow written and verbal instructions related to food preparation and safety
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Ability to operate standard kitchen equipment and tools safely and effectively
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Ability to perform basic arithmetic operations
Key Responsibilities:
Food Preparation and Service
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Prepare quality food according to a planned menu.
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Serve food according to meal schedules, policies, and procedures, practicing and promoting portion control and proper use of leftovers.
Food Safety and Storage
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Store and handle food items and supplies safely and according to established procedures.
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Maintain a clean and organized storage area.
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Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high cleanliness, health, and safety standards.
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Keep garbage collection containers and areas neat and sanitary.
Workplace Safety and Cleanliness
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Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
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Maintain personal appearance and hygiene.
Cashier and Administrative Functions
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Accurately handle and record cashier functions.
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Assist in recording food requisitions and ordering necessary supplies.
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Maintain daily food preparation records.
Teamwork and Professional Development
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Promote teamwork and interaction with fellow staff members.
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Complete required training, certifications, and education requirements.
Additional Responsibilities:
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Follow district safety protocols and emergency procedures.
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Participate in team meetings and special events as assigned.
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Perform other duties as assigned to support the mission and goals of the campus.
Supervisory Responsibilities:
Mental Demands/Physical Demands/Environmental Factors:
Tools and Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15–44 pounds)
Environment: Work inside a commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
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.
