Assistant Cook

Assistant Cook

The position supports and assists the Head Cook in carrying out assignments/work as delegated by the Head Cook/Cafeteria Supervisor. Works cooperatively with supervisors and all other employees to bring efficiency and cleanliness for entire food service/cafeteria operations. Perform various tasks related to the monies received for school lunches (i.e., collect, count, prepare the deposit slip). Assist Head Cook when needed.

The below lists are not ranked in order of importance

• Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria Supervisor
• Follow all rules, regulations and policies of NSBP, NSLP and HACCP
• Cleaning of counters, tables, equipment or serving areas and kitchen as directed
• Assist in the preparation of food using instructions from Head Cook
• Assist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rolls
• Prepares ala carte items as necessary
• Prepare steam table for serving food
• Prepare serving area with utensils, straws, napkins, etc.
• Prepare money before lunchroom opens
• Restock various items as needed (i.e. milk, condiments, napkins, etc.)
• Help on serving line when lunch is served to students
• Receive payment for cafeteria lunches (including milk)
• Ensure that appropriate paperwork is completed every day
• Be able to run POS system; make an accurate accounting of monies received for daily cafeteria sales
• Clear POS system each day
• Wash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteria
• Clean and prepare produce, vegetables and fruits
• Adhere to rigid sanitary standards in work and attire
• Maintain respect at all times for confidential information (i.e. free and reduced lunch students)
• Exercise care and safety in carrying out job duties
• Dispose of food in disposal unit and waste containers
• Operate dish washing machine
• Clean up minor spills
• Move food and parcels to and from freezers, refrigerators and warming units
• Check food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/Director
• Motivates coworkers and builds good morale in the work environment

Exercise care and safety in the use of utensils during prep period, such as can openers, slicers, knives, graters, mixers, etc.

Weekly check and assist in cleaning stockroom and equipment/storage

Accept responsibility when the Head Cook has to be out of the kitchen

• High school diploma or general education degree (GED)
• Must be of good character and able to work cooperatively with fellow workers, administrators, teachers and students of all ages
• Willing and capable of working with students and working one on one with students
• Neat, clean and well groomed as conducive to food handling and health standards
• Must be bondable and able to operate cash register and/or POS system
• Prior experience in large food preparation and enjoy cooking
• Valid Ohio driver's license or Ohio Identification Card
• TB test as necessary
• BCII report
• Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate

• Ability to communicate ideas and directives clearly and effectively both orally and in writing
• Ability to work effectively with others
• Ability to follow recipes
• Ability to read and understand verbal and written instructions, written warnings, and labels
• Effective, active listening skills
• Experience cooking in large quantities
• Knowledge of various cooking procedures
• Organizational and problem solving skills
• Ability to work quickly and efficiently especially during lunch periods
• Training in the proper care and storage of chemicals
• Baking and cooking skills
• Basic math skills for preparing recipes proportional to lunch population and POS system responsibilities

• Conventional oven/stove
• Can opener
• Mixer
• Grinder
• Slicer
• Knives
• Microwave
• Food processor
• Dishwasher
• Calculator
• Steamers
• Braiser
• Computers (basic skills to include SDMS (POS) system)

• Occasional exposure to blood, bodily fluids, and tissue
• Occasional interaction among unruly children
• Occasional travel, i.e., to pick up food and/or materials
• Optional work of evenings/weekends/summers
• Frequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoop
• Frequent requirement for excessive standing during assigned work day
• Frequent requirement to lift various food items up to a maximum of 50 pounds
• Frequent repetitive hand motion (i.e. cutting and grinding)
• Occasional requirement to crouch, kneel and climb
• Occasional overtime work will be requested and is optional
• Frequent requirement to push and pull various food items up to a maximum of 50 pounds
• The number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.