The posting
Position: Assistant Cook
Reports to: Cook Manager, Supervisor/Director
Employment Status: Regular/Full-time and Part-time
Description: The position supports and assists the Head Cook in carrying out assignments/work as
delegated by the Head Cook/Cafeteria Supervisor. Works cooperatively with
supervisors and all other employees to bring efficiency and cleanliness for entire food
service/cafeteria operations. Perform various tasks related to the monies received for school lunches (i.e., collect, count, prepare the deposit slip). Assist Head Cook when needed.
NOTE: The below lists are not ranked in order of importance
Essential Functions:
- Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria Supervisor
- Follow all rules, regulations and policies of NSBP, NSLP and HACCP
- Cleaning of counters, tables, equipment or serving areas and kitchen as directed
- Assist in the preparation of food using instructions from Head Cook
- Assist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rolls
- Prepares ala carte items as necessary
- Prepare steam table for serving food
- Prepare serving area with utensils, straws, napkins, etc.
- Prepare money before lunchroom opens
- Restock various items as needed (i.e. milk, condiments, napkins, etc.)
- Help on serving line when lunch is served to students
- Receive payment for cafeteria lunches (including milk)
- Ensure that appropriate paperwork is completed every day
- Be able to run POS system; make an accurate accounting of monies received for daily cafeteria sales
- Clear POS system each day
- Wash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteria
- Clean and prepare produce, vegetables and fruits
- Adhere to rigid sanitary standards in work and attire
- Maintain respect at all times for confidential information (i.e. free and reduced lunch students)
- Exercise care and safety in carrying out job duties
- Dispose of food in disposal unit and waste containers
- Operate dish washing machine
- Clean up minor spills
- Move food and parcels to and from freezers, refrigerators and warming units
- Check food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/Director
- Motivates coworkers and builds good morale in the work environment
Other Duties and Responsibilities:
- Exercise care and safety in the use of utensils during prep period, such as can openers, slicers, knives, graters, mixers, etc.
- Weekly check and assist in cleaning stockroom and equipment/storage
- Accept responsibility when the Head Cook has to be out of the kitchen
Qualifications:
- High school diploma or general education degree (GED)
- Must be of good character and able to work cooperatively with fellow workers, administrators, teachers and students of all ages
- Willing and capable of working with students and working one on one with students
- Neat, clean and well groomed as conducive to food handling and health standards
- Must be bondable and able to operate cash register and/or POS system
- Prior experience in large food preparation and enjoy cooking
- Valid Ohio driver’s license or Ohio Identification Card
- TB test as necessary
- BCII report
- Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate
Required Knowledge, Skills, and Abilities:
- Ability to communicate ideas and directives clearly and effectively both orally and in writing
- Ability to work effectively with others
- Ability to follow recipes
- Ability to read and understand verbal and written instructions, written warnings, and labels
- Effective, active listening skills
- Experience cooking in large quantities
- Knowledge of various cooking procedures
- Organizational and problem solving skills
- Ability to work quickly and efficiently especially during lunch periods
- Training in the proper care and storage of chemicals
- Baking and cooking skills
- Basic math skills for preparing recipes proportional to lunch population and POS system responsibilities
Equipment Operated:
- Conventional oven/stove
- Can opener
- Mixer
- Grinder
- Slicer
- Knives
- Microwave
- Food processor
- Dishwasher
- Calculator
- Steamers
- Braiser
- Computers (basic skills to include SDMS (POS) system)
Additional Working Conditions:
- Occasional exposure to blood, bodily fluids, and tissue
- Occasional interaction among unruly children
- Occasional travel, i.e., to pick up food and/or materials
- Optional work of evenings/weekends/summers
- Frequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoop
- Frequent requirement for excessive standing during assigned work day
- Frequent requirement to lift various food items up to a maximum of 50 pounds
- Frequent repetitive hand motion (i.e. cutting and grinding)
- Occasional requirement to crouch, kneel and climb
- Occasional overtime work will be requested and is optional
- Frequent requirement to push and pull various food items up to a maximum of 50 pounds
- The number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.
