Cafeteria Assistant Cook 1 (8 hrs.)

CAFETERIA - ASSISTANT COOK I
JOB DESCRIPTION


Under the direct supervision of the Cafeteria Manager will help prepare, cook and serve a variety of foods in large quantities; do general kitchen and cafeteria and related work as required by the Cafeteria Manager, Principal or Superintendent.


PRIMARY DUTIES


Prepares or assists in the preparation of a variety of foods, including soups, entrees, sandwiches, salads, fruits, vegetables, baking, and desserts following standardized recipes and menus, price schedules and portion controls, and in accordance with work production standards. Sets up food serving lines and/or steam tables and serves meals or meal components. Prepares and serves beverages; stores or disposes of excess food properly. Operates and cleans all kitchen equipment such as ranges, ovens, steamers, mixers, choppers, slicers and dishwashing machines. Stores food and supplies in accordance with instructions, and assists in taking inventories; takes cash and makes change using either a standard or computerized register system. Performs other related duties as assigned.


SUPERVISION RECEIVED AND EXERCISED


Works under the direct supervision of the Cafeteria Manager, Principal, or Superintendent. May supervise other food service employees, student employees, or volunteers.


DESIRABLE QUALIFICATIONS


Should possess personal characteristics generally recognized as essential for good public employees, including integrity, initiative, dependability, courtesy, good judgment, and ability to work cooperatively with others. Represent and support the District in conversation with the public.


EDUCATION Completion of 12th Grade or equivalent work experience


EXPERIENCE One-year experience in the preparation of food in large quantities.


KNOWLEDGE Proper methods of preparing food in large quantities; use and care of institutional kitchen equipment and utensils; proper cleaning and sanitizing methods including MSDS, the principals of personal hygiene and sanitary food preparation and kitchen safety. Mathematics knowledge necessary for recipe conversion and to accurately make change without the assistance of a computer or a calculator.


ABILITY Prepare and serve a wide variety of foods; to work rapidly and efficiently in performing tasks, stamina to stand and walk on hard flooring for long periods of time and withstand a wide range of temperatures. Work with chemical cleaning agents, ability and strength to lift and carry objects weighing up to 50 pounds. Able to follow oral and written directions, to keep accurate records; to supervise, assign, and train student helpers; handle money and operate a computerized and standard cash register, to be self-directed and self-motivated and able to work cooperatively with others.

• Letter of Introduction
• Letter(s) of Reference (Three)
• Resume