Assistant Cook
Assistant Cook
Posted on :
22-05-2025
Employer Active
1 Vacancy
Job Alert
You will be updated with latest job alerts via emailValid email field required
Send jobs
Share
Send me jobs like this
Job Alert
You will be updated with latest job alerts via emailValid email field required
Send jobs
Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
22-05-2025
Job Description
We are deeply committed to an inclusive curriculum and school community that reflects the diversity of our student population. We strive to have the highest quality educators and encourage applications from candidates representing a broad range of skills and diverse backgrounds. We seek candidates who are dedicated to inclusion and have a clear interest in being part of the richness of diversity that the New Bedford Public Schools community has to offer.Position:
- Assistant Cook
- To serve the students staff and guests nutritious safe and attractive meals in a friendly and efficient manner.
- Responsible for the preparation and service of meals for students and adults following a monthly menu under the direction of the Cook and/or the Cafeteria Manager. Tasks may include but not be limited to food preparation meal service manual and automatic dishwashing overall sanitation of the kitchen and relief of the cafeteria staff in their absence.
- Ensure proper portioning of food.
- Ensures that all reimbursable meals include the required food items on the tray.
- Proficient in offer vs. serve and USDA reimbursable meals.
- Knowledge and awareness of food allergens.
- Ensure proper serving temperatures and palatability of food prior to serving.
- Use proper food handling techniques (hand washing methods gloves and hair restraints).
- Batch cook foods as needed between lunches ensuring all lunch shifts have proper quantities of food.
- Perform all tasks as assigned by the Cook and/or the Cafeteria Manager related to end of day clean up including but not limited to; washing/sanitizing pots pans dishes tables and all other equipment as necessary.
- Performs the daily preparation of food as determined by the menu for meal service using standardized recipes and production sheets with direct input of the Cook and/or the Cafeteria Manager
- Under the direction of the Cook and/or Manager assists in completing all daily food logs (temperature logs cooking holding cooling logs etc.) as required and submits them to the manager.
- Operating equipment in a safe manner (equipment includes but is not limited to convection ovens steamers steamjacketed kettles steam tables tilting skillets microwave ovens ranges and slicers)
- Ensure that all food dry goods and chemicals are handled and stored appropriately.
- Date rotate and discard all appropriate food items.
- Monitor the temperature of food as it passes through storage production and service.
- Ensure that the kitchen and cafeteria is cleaned sanitized and organized.
- Make sure that all equipment dishware and utensils are cleaned and sanitized.
- Assist the Cook with any supplies needed for restocking and/or complete the supply order.
- Assists in receiving rotating dating and storing all deliveries.
- Assists with the projected planned menu to ensure products are readily available for meal preparations.
- When needed covers various positions as directed by the manager in the event of an absence to ensure daily meal service operations are met.
- Interact in a professional and courteous way with the students and staff. Report any problem to the 1st Cook and/or cafeteria manager.
- Performs any/all tasks as assigned by Cafeteria Manager and/or Food Service Director
- High school diploma or GED
- Current Safe Serve or similar approved Food Safety certificate preferred or ability to obtain.
- Current Food Allergy Awareness Certification or ability to obtain.
- Current Choke Safe Certification preferred.
- Employment is based on successful completion of a CORI background check.
- Adhere to State Fingerprinting Regulation for school employees.
- Willing and able to be trained in the following areas: basic nutrition sanitation and use of equipment.
- Mathematical and clerical ability to record the amount of food produced inventory and to operate Point of Sale Computer System for accurate meal counting as required by the Department of Elementary and Secondary Education Office of Nutrition Programs
- Ability to work in an efficient courteous and cooperative manner in a fastpaced environment with a diverse population.
- Ability to work and communicate positively and effectively in a team environment.
- Ability to follow written and verbal instructions.
- Ability to stand reach lift carry bend kneel climb push and pull items weighing up to 40 lbs.
- Ability to stand or walk 95% of the workday in varying environment temperature ranges.
- Maintain the minimum training requirements under the USDA Professional Standards Regulation
- Reports to: Director of Food Services
- Hours: 7:00am 2:00pm
- Rate: In accordance with the AFSCME contract found here
Employment Type
Full-Time
Key Skills
Report This Job
Disclaimer: Drjobpro.com is only a platform that connects job seekers and employers. Applicants are advised to conduct their own independent research into the credentials of the prospective employer.We always make certain that our clients do not endorse any request for money payments, thus we advise against sharing any personal or bank-related information with any third party. If you suspect fraud or malpractice, please contact us via contact us page.
