Starting at: $14.50/hr Hours: 4 hours per day Times: 7 AM - 11 AM
SUMMARY: To assist in the preparation and serving of nutritious, high quality meals to students in a quick and pleasant manner, within a clean and pleasant atmosphere, keeping within sanitation, food cost, and scheduling guidelines.
ESSENTIAL DUTIES AND RESPONSIBILITIES.Other duties may be assigned.
Assists the General Cook in the preparation and serving of food items for meals including, but not limited to, breakfast, lunch, special orders, special diets, catering and banquets.
Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met.
Assists with the preparation and serving of food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served..
Assists the General Cook in the care, storage, and proper use of leftovers according to all rules and regulations.
Upgrades into the position of General Cook, in that person’s absence by covering their duties/responsibilities.
Provides, on a daily basis, the information required for the production record as applies to the duties assigned.
Assists in maintaining adequate standards of sanitation for all equipment and utensils.
Reports to immediate supervisor any faulty or inferior quality food which is received.
Reports/advises the Building Food Service Supervisor of any/all needs for the maintenance, repair, replacement or general conditions of equipment or utensils used by the department.
Aids and assists the Building Food Service Supervisor and General Cook in maintaining all records, bills, and inventories as they apply to the duties assigned.
Assists the Building Food Service Supervisor in the ordering of food and non-food supplies for the department.
Works to build a spirit of teamwork and cooperation between all those in the department.
Perform other duties as assigned by the Building Food Service Supervisor or the Director of Food Service.
Reports any/all safety condition concerns to the Food Service Supervisor immediately.
Exhibits a reliable, punctual, dependable, honest, and self-motivated approach.
Exhibits a positive image as a loyal representative of the school district.
SUPERVISORY RESPONSIBILITIES: None
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); previous experience with large-scale cooking and food preparation/serving preferred. Experience and basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Knowledge of food service operational standards and procedures. Demonstrated aptitude for successful performance of the essential duties and responsibilities as listed in the job description. Basic knowledge of all applicable Federal, State, and Local Food Service regulations and Board of Education policies. Meets Required Training Standards for School Nutrition Program Staff. LANGUAGE SKILLS: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to students, customers, co-workers, and other employees of the organization. Ability to communicate well with others, both verbally and in writing.
MATHEMATICAL SKILLS: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of weight measurement, volume and distance.
REASONING ABILITY: Ability to apply common sense understanding to carry out detailed, but basic, written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.
OTHER SKILLS AND ABILITIES: Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping. Ability to work in a friendly manner with co-workers, staff, and students. General knowledge of the best methods of preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required. Ability to perform job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all district requirements, Board of Education policies, and all applicable Federal, State and local Food Service regulations. Must exhibit reliable, punctual, dependable, honest, and self-motivated abilities.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee 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 employee is regularly required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 40 pounds such as milk crates, frozen foods, canned food etc. Specific vision abilities required by the job include close vision, and depth perception and peripheral vision and color vision. Attendance and punctuality are an expectation of the position.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing 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 employee occasionally works in temperatures above 100 degrees and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time constraints and interact with students, staff, and the public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater than average risk of getting a minor injury such as cut or burns while performing the duties of this job.
The information contained in this job description is for compliance with the American with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned.
