Assistant Cook Substitute

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.