Assistant Cook

Assistant CookThe 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.Essential Functions:Assist and responsibly carry out assignments as delegated by Head Cook/Cafeteria SupervisorFollow all rules, regulations and policies of NSBP, NSLP and HACCPCleaning of counters, tables, equipment or serving areas and kitchen as directedAssist in the preparation of food using instructions from Head CookAssist in preparing foods, salads, sauces, vegetables, sundry items such as butter, cheese, bread and rollsPrepares ala carte items as necessaryPrepare steam table for serving foodPrepare serving area with utensils, straws, napkins, etc.Prepare money before lunchroom opensRestock various items as needed (i.e. milk, condiments, napkins, etc.)Help on serving line when lunch is served to studentsReceive payment for cafeteria lunches (including milk)Ensure that appropriate paperwork is completed every dayBe able to run POS system; make an accurate accounting of monies received for daily cafeteria salesClear POS system each dayWash pots, pans, trays and other utensils and perform miscellaneous duties in kitchen section of cafeteriaClean and prepare produce, vegetables and fruitsAdhere to rigid sanitary standards in work and attireMaintain respect at all times for confidential information (i.e. free and reduced lunch students)Exercise care and safety in carrying out job dutiesDispose of food in disposal unit and waste containersOperate dish washing machineClean up minor spillsMove food and parcels to and from freezers, refrigerators and warming unitsCheck food shipment into the school, sign invoices after each order has been verified and within 24 hours report discrepancies to Supervisor/DirectorMotivates coworkers and builds good morale in the work environmentOther Duties and Responsibilities: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/storageAccept responsibility when the Head Cook has to be out of the kitchenQualifications: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 agesWilling and capable of working with students and working one on one with studentsNeat, clean and well groomed as conducive to food handling and health standardsMust be bondable and able to operate cash register and/or POS systemPrior experience in large food preparation and enjoy cookingValid Ohio driver's license or Ohio Identification CardTB test as necessaryBCII reportSuch alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriateRequired Knowledge, Skills, and Abilities:Ability to communicate ideas and directives clearly and effectively both orally and in writingAbility to work effectively with othersAbility to follow recipesAbility to read and understand verbal and written instructions, written warnings, and labelsEffective, active listening skillsExperience cooking in large quantitiesKnowledge of various cooking proceduresOrganizational and problem solving skillsAbility to work quickly and efficiently especially during lunch periodsTraining in the proper care and storage of chemicalsBaking and cooking skillsBasic math skills for preparing recipes proportional to lunch population and POS system responsibilitiesEquipment Operated:Conventional oven/stoveCan openerMixerGrinderSlicerKnivesMicrowaveFood processorDishwasherCalculatorSteamersBraiserComputers (basic skills to include SDMS (POS) system)Additional Working Conditions:Occasional exposure to blood, bodily fluids, and tissueOccasional interaction among unruly childrenOccasional travel, i.e., to pick up food and/or materialsOptional work of evenings/weekends/summersFrequent requirement to sit, stand, walk, talk, hear, see color differences, read, speak, reach, stretch with hands and arms, scoop, and stoopFrequent requirement for excessive standing during assigned work dayFrequent requirement to lift various food items up to a maximum of 50 poundsFrequent repetitive hand motion (i.e. cutting and grinding)Occasional requirement to crouch, kneel and climbOccasional overtime work will be requested and is optionalFrequent requirement to push and pull various food items up to a maximum of 50 poundsThe number of hours worked may dictate which of the above functions and skills are performed as determined by the Head Cook and Cafeteria Supervisor.