Food Nutrition Service - Kitchen Assistant

Kitchen Assistant

Location: Alexandria Area High School

Department: Food Service

Bargaining Unit: Minnesota School Employees Association - Food Service

FLSA Status: Non-Exempt

Hours - 10:30 am-2:30 pm

Position Overview:

Performs intermediate semiskilled work providing high quality and nutritious food production, presentation and service, and related work as apparent or assigned. Work is performed under the limited supervision of the Kitchen Manager.

Essential Functions:

Prepare and cook food according to standardized recipes and state guidelines; prepares breakfast, lunch and afternoon snacks; evaluate product to insure quality standards are met; assist cooks with set up and replenishes areas of production; maintain clean, organized, sanitary work and storage areas; provide input for daily food planning; communicate supply needs to Kitchen Manager; assists Kitchen Manager in providing direction and training to staff/students.

May assist with dish room duties; cleans and sanitizes production preparation areas; monitor equipment to insure proper working order; report repairs promptly; receive, date, stock, organize food and supplies for first-n/first-out (FIFO); maintain food safety per Minnesota Food Code and child nutrition programs; maintain standards of dress, appearance and hygiene according to state and department regulations.

Maintain quality food presentation; greet and serve customers promptly and in a courteous manner; addresses customer concerns and relates concern to Kitchen Manager or Director; decorate areas with seasonal displays.

Maintain confidentiality to students receiving free or reduced-price meal benefits; set up Point of Sale (POS) terminals daily; may accept or modify payments into family meal accounts; track and record reimbursable meals; may process reports regarding food production and report to Kitchen Manager; trouble shoots problems with POS and reports to tech support staff; notifies staff of low meal account balances; handle customer complaints regarding meal account; maybe asked to substitute, fill in for Kitchen Manager or Single Unit GMC Cook as required.

Prepare Daily Food Production records as required by federal programs; complete Standard Operation Procedure (SOP) report; complete timely and accurate logs and records; assist with month-end and year-end inventories.

Assist in training and orienting and onboarding new employee and substitutes with scope of job functions and responsibilities.

Minimum Qualifications:

High school diploma or GED and minimal experience working in an institutional food service environment, or equivalent combination of education and experience.

Compensation: $20.75 per hour, depending on qualifications and experience.

Benefits:

• Sick leave based on the minimum standards of the Earned Safe and Sick Time law
• Employee Assistance Program (EAP)