Cook's Helper

Cook's Helper - District Wide

To serve the students attractive and nutritious meals in a positive, welcoming atmosphere of efficiency, cleanliness, and warmth.

Reports to: Kitchen Manager

Examples of Work Performed:

• Follow work schedule as provided by the Kitchen Manager.
• Prepare and handle food in accordance with safety guidelines and regulations.
• Take and record food temperatures often.
• Responsible for cleanliness of work area and kitchen equipment.
• Properly use and care for all kitchen equipment.
• Assist in food production and maintain an appealing presentation of the food line.
• Serve trays on the food line and assist in tear down of food line after lunch.
• Handle money/revenues accurately and honestly.
• Operates Point of Sale accurately and efficiently.
• Wash pots and pans used in food production, and be able to operate dishwasher.
• Occasionally cleans refrigerators and bathroom spaces, and aids in trash takeout.
• Keep a personable, friendly disposition and cooperate with manager for duty assignments.
• Perform related duties as assigned.

Essential Functions:

• Regular attendance is required to provide support to the students and professional staff.
• Be familiar with current day and next day's menu.
• Operates mechanical kitchen equipment following safety guidelines.
• Serves food from clean and sanitized serving counters.
• Clean the food preparation and dining areas.
• Moves cooking utensils and food items and restocks these items daily.

Physical Demands (Strength):

-Exerts 20 to 50 pounds of force frequently, and/or

-Exerts 10 to 25 pounds of force frequently, and/or

-Exerts up to 10 pounds of force constantly.

Maintain adequate personal hygiene and cleanliness; wear minimal jewelry.

Wear gloves and hairnet at all times in kitchen and be able to continuously stand.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Knowledge, Skills, and Abilities:

Vocational Preparation: (Experience) History of successful employment with other organizations.

Education Preparation: (Formal and Informal) Requires high school diploma or equivalent. Requires the use of common sense understanding of detailed but straightforward written and oral instruction; the handling of simple one or two step instructions in standardized situations with the possibility of occasional variables; can use mathematical functions of adding, subtracting, multiplying, and dividing measurements for recipe adjustments, and reading, writing and conversing at a level commonly associated with a high school diploma.

Work Assignments and Evaluation:

Food service responsibilities are assigned upon employment. Work duties may be assigned verbally and in writing. Food service work involves ongoing contact with supervisor (manager). Employee in this position is evaluated annually, at a minimum.

Environment Conditions:

While performing the duties of this job, the employee may occasionally work in temperatures that are quite warm. The work environment is usually quite loud and there is a greater than average risk for minor cuts and burns.