TITLE:                                            Cook’s Helper

 

QUALIFICATIONS: 

 

                                    1.  Good physical condition.  Endurance for walking, standing for

                                          long periods of time, lifting at least 35 pounds, and other

                                          physical activities during working hours.  Can tolerate heat,

                                          steam and most cleaning compounds.  Good manual dexterity

                                          and coordination.

                                    2.   High school education or equivalency.

                                    3.   Satisfy all district requirements with regard to physical health

                                          and citizenship.

                                    4.   Possesses ability to read, write and comprehend directions.

                                    5.   Good personal appearance, clean, well groomed, cheerful,

                                          direct, alert and interested in the work offered.

                                    6.   Food handlers permit required.

                                    7.   Maintain a yearly T.B. test.

                                    8.   Such alternatives to the above qualifications as the Board may

                                          find appropriate and acceptable.

 

REPORTS TO:                        Cafeteria Manager

 

POSITION GOALS:         To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, cheerfulness, and personal caring, while meeting all Federal and State guidelines for Child Nutrition Programs.

 

PAY GRADE:                             Refer to Support Salary Schedule

                                   

PERFORMANCE RESPONSIBILITIES:

                                    1.  Perform assigned duties in quantity food production following

                                         menus and standardized recipes using quantity preparation and

                                         safe food handling techniques to ensure the Child Nutrition

                                         Department standards of: 

                                                a.  food quality,  palatability and appearance

                                                b.  correct, safe temperatures

                                                c.  proper utensil portion sizes

                                                d.  proper and timely storage of deliveries and left over food

                                                e.  appearance of serving lines for eye appeal

                                                f.  maintain a pleasant smile and attitude while serving.

                                    2.  Maintain defined standards of sanitation and safety as outlined

                                          by local and state health departments and District Policy.

                                    3.   Maintain required departmental records.

                                    4.   Serve students and adults in a pleasant manner while ensuring

                                          that all State and Federal guidelines are followed.

                                    5.   Maintain professional appearance in accordance with

                                          department standards.

                                    6.   Maintain all guidelines required of Child Nutrition Programs

                                          as instructed by the Cafeteria Manager and Child Nutrition

                                          Director.

                                    7.   Become a valuable “team” member to help make the

                                          cafeteria run smoothly.

                                    8.   Never abuse leave privileges.

                                    9.  Willing to cross train in all areas of the cafeteria

                                         should the need arise for experienced workers due

                                         to illness and emergencies.

                                  10.  Follow a “clean as you go” program.  Accept rotating

                                         clean-up assignments.  Take pride in appearance of your

                                         work area as well as the whole work area (kitchen).

                                  11.  Perform other related duties as requested by the supervisor.

           

TERMS OF EMPLOYMENT:

                         

                                    Work each day school is in session.  Attend all in-service

                                    training required by Food Service Director.  Be available for

                                    work prior to school start up and ending for cleanup and storage

                                    of supplies.