Assistant Cook, (172-Day Calendar)

About the role

This position supports meal preparation and service by assisting with food production, following recipes and food safety standards, while maintaining a clean, sanitized, and efficient kitchen operation. The Assistant Cook will work as part of the dining service team, playing an important role in maintaining high service standards, ensuring customer satisfaction, and supporting the operational needs of the department.

Schedule & Location

• Monday-Friday, 6:30 a.m.-2:30 p.m.
• Keystone Dining Room

Education

• High School Diploma or GED OR equivalent.

Experience

• Two (2) years' experience in food preparation, preferably in an institutional setting OR equivalent combination of one-year related experience and one year training. Preferred
• Experience in coordinating and directing food production employee activities. Preferred

Required Abilities & Skills

• Ability to read, write, and perform basic math; communicating effectively and executing tasks accurately by following verbal and written instructions.
• Ability to conform to prevailing conditions (e.g. staffing), which may vary from day to day.
• Familiarity with proper care of food service equipment, HACCP procedures, and safety/sanitation procedures.
• Ability to coordinate workload.
• Ability to convert recipes and maintain high quality products during batch cooking and made to order stations.
• Must possess ServSafe or Food Handlers Certificate or willingness and ability to acquire within 6 months of employment.
• Familiarity of allergens and preparing allergen friendly menu items.

Menu & Food Preparation

• Follow menu cycle without exception unless authorized by management to deviate. Consider food costs and identify areas for cost saving measures.
• Prepare and serve daily menus and special events, ensuring timely service and high-quality finished products.
• Ensure the use of standardized recipes and assist with monitoring food production staff during preparation and service.
• Inspect service lines prior to and throughout service to ensure quality, presentation, and food safety standards are met.
• Notify the supervisor or Head Cook of any concerns related to the quality of purchased food products.
• In the absence of the Head Cook, assume Head Cook duties to include meal preparation for the Children's Learning Center and special dietary requests.

Sanitation & Safety

• Comply with all safety and sanitation procedures in performance of duties.
• Assist in maintaining a safe work environment to prevent accidents/incidents in the kitchen.
• Perform general housekeeping functions including cleaning and sanitizing of food preparation areas and equipment, washing pots/pans, and assisting in the dishroom, as needed.
• Report safety concerns or equipment malfunctions to the Head Cook and/or supervisor immediately.
• Ensure staff are meeting uniform standards/PPE and report discrepancies to supervisor.

Other Duties

• Assist Head Cook, as needed, with ordering perishable food items.
• May be required to work snow closure days that fall on scheduled workdays.
• Use of secured areas (i.e. storage areas, alarmed doors, etc.).
• Perform opening and/or closing kitchen duties.
• Make recommendations for new menu items and/or daily specials.
• As needed, assist with training of new kitchen employees.
• Collaborate with the Head Cook on the use of excess inventory to minimize food waste.

Physical Requirements

• Neat and clean grooming and hygiene habits.
• Ability to lift items up to approximately 50 lbs. (e.g., cases of food, produce, meat, etc.) utilizing proper lifting techniques.
• Ability to walk/stand for long periods of time.
• Exposure to high temperatures/noise and the ability to work in areas with variations in temperatures (freezers, walk-in coolers, high temperature equipment, etc.)
• Pushing and/or pulling a kitchen cart weighing 70 lbs. not to exceed 200 lbs. when fully loaded.

Pay

$16.73 per hour.