Assistant Cook

Required Duties

• Participates in the preparation of meals using standardized recipes and portions
• Participates in the supervision and training of Food Service Helpers and other school lunch staff
• Supervises and participates in the cleaning of working, serving, storage and dining areas, and in the care of equipment
• Supervises and participates in the exchange or substitution of menu items
• Receives and stores food and supplies
• Operates kitchen equipment, such as slicing machines, grinders, bulk mixers, coffee makers, dishwashers, etc
• Reports necessary repairs to appropriate personnel
• Attends in-service training sessions
• May assume responsibilities of Cooks in their absence
• May keep simple records
• May serve as Cashier

Characteristics

• Working knowledge of large-scale preparation, cooking and serving of food
• Working knowledge of the nutritional aspects of food
• Working knowledge of modern cooking utensils, appliances and equipment
• Ability to use supplies, equipment and foods effectively
• Ability to acquire the knowledge to utilize and adjust standardized recipes
• Ability to supervise the work of others
• Ability to understand and carry out oral and written directions
• Ability to maintain records and make reports
• Ability to relate well with others
• Courtesy
• Tact
• Physical condition commensurate with the demands of the position

Qualifications

• Completion of a recognized training program in institutional cooking of at least six (6) months duration
• One (1) year of large-scale cooking experience
• An equivalent combination of training and experience as indicated in (A) and (B) above