Cook - Assistant

Assistant Cook

Sidney Middle School

3 hpd

Reports to: Head Cook/cafeteria Manager

Job Objectives:

Prepares and serves meals. Maintains high standards to ensure quality products and services. Complies with all local, state and Federal regulations. Monitors customer satisfaction. Maintains a sanitary and orderly kitchen. Uses each contact with the public as an opportunity to promote a positive impression of the school district.

Minimum Qualifications:

• High school diploma or equivalent is preferred.
• Post-secondary culinary program graduate is preferred.
• Meets all mandated health requirements (e.g., a negative tuberculosis test, etc.).
• Provides documented evidence of a clear criminal record.
• School food service experience is preferred.
• Knowledge of local, state, and Federal nutrition laws, sanitation standards, health codes, and food safety regulations is required.
• Successful completion of a health department sanitation course is desirable.
• Proficiency in the use of commercial cooking equipment and food production.
• Demonstrated maturity and the ability to work well with all individuals.
• Meets all prerequisite qualifications to be bonded.

Responsibilities and Essential Functions:

The following skills and duties are representative of performance expectations. A reasonable accommodation may be made to enable a qualified individual with a disability to perform essential functions.

• Checks with the food service supervisor and/or head cook/cafeteria manager for special instructions or assignments. Learns the purpose and proper procedures to perform all assigned duties.
• Receives oral and/or written instructions and carefully follows all directions. Seeks advice when expectations are unclear.
• Addresses issues that arise during the absence of the head cook/cafeteria manager. Promptly communicates actions undertaken.
• Regularly advises the head cook/cafeteria manager about concerns and emerging issues.
• Follows standardized recipes. Monitors production sheets. Ensures that food service supplies are used judiciously to control costs and reduce waste. Advises the head cook/cafeteria manager regarding the need for additional supplies.
• Helps where needed to meet established schedules.
• Encourages healthful diets. Prepares a variety of food choices that appeal to the age-preferences of students. Monitors portion size and cost to ensure compliance with district specifications. Recommends changes to improve menus.
• Sets up the serving lines. Presents food in an attractive way. Replenishes products and supplies to maintain an orderly flow of customers. Promptly provides substitute menu items when demand exceeds the available supply.
• Strives to develop rapport with students, staff, parents, and the public. Responds to requests and complaints promptly and tactfully. Offers and accepts constructive suggestions diplomatically. Respects the personal confidences and privacy needs of individuals.
• Works with building staff to maintain a pleasant environment that allows students, employees, and visitors to enjoy their meals and social interactions.
• Works with the building principal to address student discipline issues.
• Reports evidence of suspected child abuse as required by law.
• Complies with all personal hygiene policies. Follows proper sanitation procedures.
• Prepares for inspections by regulatory authorities.
• Complies with all local, state and Federal food preparation regulations (e.g., hazard analysis critical control points, etc.).
• Cleans, washes, and sanitizes equipment and food preparation areas (e.g., work surfaces, cooking equipment, serving lines, etc.).
• Properly stores or disposes leftover foods.
• Properly stores kitchen supplies and equipment.
• Learns the correct procedure for operating the fire suppression system.
• Immediately reports all accidents. Follows prescribed first aid policies and procedures. Promptly documents all injuries that require medical treatment. Implements recommended preventive safety measures.
• Recommends procedures and equipment that enhance safety, contribute to effective food service operations, improve productivity, and conserve district resources.
• Complies with personnel policies. Helps maintain harmonious employee relationships. Promotes a positive image of the food service program.
• Works with substitute employees as directed.
• Learns techniques and precautions that help prevent injuries.
• Prepares and maintains records as directed (e.g., state child nutrition forms, daily milk usage, production totals, etc.). Posts daily inventories.
• Operates the cash register. Ensures the confidentiality of students enrolled in subsidized food programs.
• Properly accounts for all lunches. Uses cafeteria receipts to prepare bank deposits. Makes deposits. Submits daily records to the treasurer's office.
• Maintains an accurate inventory of all food and supplies including government surplus items.
• Receives and checks deliveries. Verifies quantities. Reports shortages, spoilage, or inferior products. Organizes, stores, dates, and rotates stock.
• Helps teaching staff with the instructional phases of the food service program as directed.
• Helps with special district functions (e.g., banquets, receptions, etc.).
• Promotes the proper use and care of school property. Keeps track of food service equipment used by community organizations, parents, staff, etc. Reports the misuse of school property.
• Keeps the head cook/cafeteria manager informed about hazards in the food service area (e.g., unsafe conditions, vandalism, broken equipment, etc.).
• Secures the kitchen and storage areas as directed.
• Helps prepare the food service area at the beginning of the school year. Stores equipment and supplies at the end of the year as directed.
• Performs routine cleaning of kitchen equipment. Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals.
• Participates in staff meetings and professional growth activities as directed.
• Maintains a clean neat appearance and wears appropriate work attire.
• Serves as a role model for staff and students. Exemplifies responsible leadership. Demonstrates personal integrity, impartiality, respect, and courtesy.
• Performs other specific job-related duties as directed.

Abilities Required:

• Demonstrates professionalism and exemplary personal conduct.
• Uses interpersonal skills to promote a favorable image of the school district.
• Works cooperatively to support a successful team effort.
• Expresses ideas effectively using verbal, nonverbal, and writing skills.
• Carries out prescribed actions efficiently with limited supervision.
• Travels to meetings and work assignments.
• Walks and/or stands for extended periods.
• Lifts, carries, and/or moves food service supplies and equipment. Helps others with heavy objects. Reaches and lifts overhead items.
• Maintains an acceptable attendance record and is punctual.
• Reads and interprets instructions and recipes. Accurately calculates quantities and measures ingredients.
• Performs repetitive tasks quickly.
• Discerns variances in color, texture, odor, and taste.
• Performs mathematical calculations quickly and accurately.
• Performs activities that require stooping, kneeling, and/or crouching.
• Discerns sound variances in equipment.

Supervisory Responsibility:

Under the direction of the head cook/cafeteria manager: provides instructions and communicates expectations to assigned substitutes and student helpers.

Working Conditions:

Exposure to the following conditions may range from remote to frequent based on circumstances and factors that may not be predictable.

• Potential for exposure to blood borne pathogens and communicable diseases.
• Interaction with disruptive and/or unruly individuals.
• Exposure to student commotion.
• Exposure to adverse weather conditions and seasonal temperature extremes.
• Duties require operating and/or riding in a vehicle.
• Duties require operating mechanized kitchen equipment.
• Duties may require working under time constraints to meet deadlines.
• Exposure to air borne particulates, vapors, and odors.
• Exposure to kitchen temperatures, noises, moisture, and wet floors.
• Duties may require contact with oily/greasy tools and equipment.
• Duties require wearing protective clothing and/or safety equipment.
• Duties may require working during the early morning, evening and/or weekend.

Performance Evaluation: