Cook, Assistant Manager

Cook - Assistant Manager

The job of "Cook Assistant Manager" is done for the purpose of guiding assigned personnel in food service operation, preparing and distributing food service items for consumption by students and school personnel; maintaining inventories of food service items; and maintaining facilities in a sanitary condition.

Directs and trains food service workers and other personnel, as assigned, for the purpose of maximizing the efficiency of the workforce and meeting shift requirements.

Oversees the overall cafeteria operation, including cleanliness, food preparation, supplies, personnel and customer service for the purpose of meeting students' mandated daily nutritional requirements.

Cleans and maintains utensils, equipment and the storage, food preparation and serving areas for the purpose of maintaining safe and sanitary conditions.

Assumes responsibilities for the manager when the manager is not available or absent for the purpose of meeting students' mandated daily nutritional requirements and district or community food service requirements.

Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.

Inspects, as assigned, received items of food and/or supplies for the purpose of ensuring specifications, quantity and quality of orders and/or complying with mandated health requirements.

Prepares documentation for the purpose of providing written support and/or conveying information.

Prepares and serves food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.

Works with the manager to order food and supplies for the purpose of maintaining an adequate inventory to complete jobs efficiently.

Directs the preparation of meals in sufficient quantity and quality for all students for the purpose of meeting students' mandated daily nutritional requirements.

Maintains positive relations with students, staff and the community for the purpose of supporting positive interactions for the district and the food services program.

Accounts for appropriate cash transactions for the purpose of maintaining accurate monetary records.

Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

Skills to perform basic arithmetic calculations, operate and care for institutional kitchen equipment (including but not limited to industrial sized food slicer, mixers, ovens and dishwashers), use standard office equipment and computer.

Knowledge of modern methods of food preparation, health codes and sanitation principles.

Abilities to stand and walk for prolonged periods, provide direction to others and make independent judgments based on common sense, keep and maintain accurate records, understand and carry out oral and written instructions. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, stooping, reaching/handling/fingering, talking/hearing conversations and other sounds (potential hazards), visual acuity/depth perception/visual accommodation.

High School diploma or equivalent.

Oregon Fingerprint and Criminal Check clearance, appropriate Food Handler Permit.

School Year Monday - Friday, 6.5 hours per day, Nutrition Calendar, prorated based on start date.

Bilingual/Bicultural preferred

Reynolds School District 7