Under supervision of a food service supervisor, employee performs a variety of routine duties related to the production and serving of food to students and staff in a school center. Employee performs routine cleaning of kitchen facilities and equipment on a daily/regularly basis. Work can be performed on a relatively independent basis under a fixed time schedule each day. General supervision is received from the head cook or designee for the center. Employees in this position need to have skills which include ability to communicate and work effectively with fellow workers, knowledge of related food preparation duties, professionalism, organization, and problem solving. Physical ability to adhere to OSHA and district safety regulations. Work within the district’s communicable disease control plan (blood borne pathogens) and be aware of the existence and potential exposure to hazardous chemicals as identified on the MSDS sheets. Responsibilities include student safety and security. This position is considered a safety sensitive position.
ESSENTIAL JOB RESPONSIBILITIES (Not Necessarily Limited To)
1. Regular attendance is an essential function of this position.
2. Assist in the preparation and serving of food in a quick and pleasant manner. Often responsible for the preparation of a particular dish or baked product.
3. Assist in regularly replenishing the supply of foods during meal services periods including dishes, trays and utensils.
4. Assists in the daily clean- up of the kitchen and service areas. Clean-up of dining dishes and pots and pans.
5. Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by head cook and/or supervisor.
6. Assists in the proper storage and disposal of unused food.
7. Assumes duties of absent cook manager as assigned.
8. Works cooperatively with the Food Services Supervisor, cook manager, building administrator and staff as requested.
9. May assist cook manager with staff training.
10. May assists cook manager in ordering, inventory and checking of freight and putting away delivered items to their proper location.
11. May determine and report to the cook manager the quantity of food and supplies needed for meals for upcoming weeks.
12. Attend appropriate in-service training when scheduled by the administration.
13. Check students in breakfast and/or lunch lines carefully and utilize school computer tracking system.
14. Serves students and staff from the cafeteria counter.
15. Maintains the trash and garbage collection area in a neat and sanitary fashion.
16. Performs related duties as required as but are not limited to: washing/peeling/cutting of vegetables, preparing recipes, washing dishes and assisting the cooks with simple cooking duties when needed.
17. Transports food in a safe, efficient manner.
18. Responsible for checking that all equipment is turned off at the end of the shift and locking up and securing kitchen area.
19. Additional duties as assigned by principal or supervisor.
180 Days/Year
8 Hours/Day
$13.00-18.74/Hour |