Assistant Cook

ASSISTANT COOK Distinguishing features of the class: Performs routine food service activities related to setting up serving areas and the serving of food to students and staff in a school setting. Performs cashiering duties in the sale of food items while maintaining cleanliness of the food service facilities and other duties assigned by the Cook Manager or School Food Service Director. Performs other related duties as required. TYPICAL WORK ACTIVITIES Prepares food service facilities for the serving of food (ie. counting out and setting out an appropriate number of food trays, prepares the steam table for serving hot meals); Washes and prepares eating and serving areas (i.e. set out food, trays, and beverages according to established procedures); Maintains work areas and serving areas in a clean, sanitary and safe condition; Heat, portion, and serve food to students and staff according to established procedures; Count money and prepare money boxes or cash registers with appropriate amount and denominations of change; Sell a variety of foods and beverages and make proper change; collect tickets and money for meals and beverages sold and make appropriate change; Assist in storing unused food and supplies; dispose of unusable leftovers and garbage; Operate a variety of standard kitchen equipment such as a cash register, dishwasher, oven; report faulty equipment as necessary; Performs other duties as assigned; FULL PERFORMANCE KNOWLEDGE, SKILLS, ABILITIES AND PERSONAL CHARACTERISTICS Working knowledge of accepted methods of food preparation; Working knowledge of modern cooking utensils and measurements, appliances and equipment; Ability to keep simple records and submit reports; Ability to understand and carry out oral and written directions; Physical condition commensurate with the demands of the position; Ability to learn basic computer skills and programs; Learn and follow health and sanitation practices related to handling and serving food; Interpersonal skills using tact, patience and courtesy; Ability to learn School and Child Nutrition Program components; Proper lifting techniques; MINIMUM QUALIFICATIONS High School Diploma or G.E.D. Certificate SPECIAL REQUIREMENTS Will be required to complete any mandatory training in accordance with USDA Professional Standards (i.e. ServSafe) #J-18808-Ljbffr