Cook Helper – Server STL

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy

St. Charles Mission School

Job Title: Cook Helper Server STL

Department: Food Services

Reports To: Food Service Supervisor

FLSA Status: Nonexempt

Salary Grade: 2B ($10.90-$12.42-$13.94)/hour

Location: St. Labre Cafeteria

Approved Date: 07/01/2022

SUMMARY

Assists the Evening Head Cook with the preparation serving and clean-up of evening meals to Dorm students and supervisors and students and supervisors involved in after-school activities. Also helps in assigned area in the kitchen or serving for the lunch meal.

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labres right to assign or reassign duties and responsibilities to this job at any time.

1. Helps in the preparation and serving of lunch and dinner as instructed by Head Cook Day and Evening. Assumes the duties of the Evening Head Cook in his/her absence including completing production records and any other paper work required.

2. Assists the Evening Head Cook in the preparation of meals according to a planned menu by preparing side dishes and salads following specified recipes and techniques..

3. If required to take count observes studentstrays at the endof the serving line verifies that each meal served qualifies for reimbursement and marks the count in the appropriate grade slot. If the meal is short of meeting the requirement instructs the student to go back to the line to take another item and qualify the meal. If the student does not want to take the meal charges the student a la carte price for all items they have taken. Totals counts for all student and adult meals and compares to the servers count at the end of the meal. Determines and records the reason why if the count does not match

4. Prepares the after dinner snacks for the Dorm.

5. Assists the Evening Head Cook in checking and comparing inventories of food and nonfood items against supplies needed for the following weeks menu and food orders. Helps compile list of items needed using the purchasing guide from Nutrikids.

6. Cleans and sanitizes work area and equipment used for each meal. Cleans the microwave and stand every evening as needed. Deep cleans equipment or area assigned each week and during no school days and school vacations. Sweeps and mops salad area after dinner preparation.

7. Manually washes pots and pans (after lunch and dinner) in the three compartment sink and allows dishes to air dry before helping to put away the clean dishes in the appropriate place.

8. Records all food and nonfood supplies when used and submits the information to the Head Cook daily.

9. Helps mark all new supplies with date received and stocks shelves in the storeroom and coolers following the First In--First Out Policy. Primarily responsible for the large storeroom.

10. Safely stores all chemicals away from food and food service supplies. Continually watches for any containers/bottles filled with any kind of chemical which is not properly labeled and immediately corrects and reports the situation to the FS Director.

11. Physically counts and records all food and nonfood supplies on hand the last day of each month. Completes a physical inventory of equipment twice a year.

12. Mops up all spills immediately.

13. Helps with laundry as scheduled.

14. Helps with decorating the cafeteria for holidays.

15. Observes physical condition of equipment and facilities and makes sure any problems are reported to Head Cook or FS Supervisor or FS Director or school maintenance department. Follows up on work orders by reporting to FS Supervisor or FS Director if repair is not completed right away.

16. Fills orders for food and nonfood supplies from all other departments as assigned.

17. Immediately reportsallaccidents and personal injuries and any near misses to the Food Service Supervisor or Food Services Director.

18. Works in other areas as instructed by Head Cook FS Supervisor or FS Director.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School Diploma or General Education Degree (GED) preferred; and

One to six months related experience and/or training preferred

KNOWLEDGE SKILLS AND ABILITIES

1. Basic computer skills.

2. Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor co-workers students staff and sales/delivery people.

3. Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation.

4. Ability to work independently with little supervision.

5. Ability to read and write routine reports and correspondence.

6. Ability to read and interpret documents such as safety rules operating and maintenance instructions and procedure manuals.

7. Ability to perform basic mathematical operations; adding subtracting dividing and multiplying whole numbers fractions and decimals.

8. Must know the difference between weights and measures and be able to follow and adjust recipes.

9. Respects the teachings of the gospel of Jesus Christ in private personal and public life.

10. Commitment to the mission of the Roman Catholic Church in Native American education.

11. Sensitivity to and appreciation of Native American people and their cultures.

12. Ability to serve as an appropriate role model for students.

CERTIFICATES LICENSES REGISTRATIONS

Valid Montana drivers license preferred

Eight (8) Hour Food Service Safety and Sanitation Certification (within the probation period). Must be renewed every 5 years.

Proof of TB test chest X-ray or doctors statement.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is regularly required to stand; walk; bend push; and stoop kneel crouch or crawl. The employee frequently is required to reach with hands arms and shoulders while moving preparing or serving food or sweeping mopping or cleaning. The employee is frequently required to talk or hear. The employee must frequently lift and/or move up to 25 pounds of weight while preparing or moving food items and stocking shelves.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK HOURS

DRESS CODE PERSONAL HYGIENE

Hair restraints uniforms and slip-resistant hard-toed shoes with adequate arch support are required at all times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and serving gloves and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets.

Working with or near food is also prohibited while experiencing a sore throat or flu-like systems.