Assistant Cook

POSITION: Assistant Cook

QUALIFICATIONS: Experience in food service and food handling. This job may require standing for extended periods.

REPORTS TO:Food Service Director and/or Building Principal

JOB GOAL:Provides assistance to the Food Service Director by accurately maintaining daily financial records and student participation data to ensure smooth operational be able to lift up to 39 pounds.

PERFORMANCE RESPONSIBILITIES*:

1. Responsible for cashier duties handling transactions during snack breakfast and lunch service periods while maintaining accuracy and customer service standards
2. Responsible for managing pre-payments cash handling bank deposits and student attendance counts ensuring that all financial transactions and records are accurate transparent and comply with organizational policies
3. Completes and maintains essential state government and school documentation:
1. Provides weekly meal rosters for breakfast and lunch.
2. Tracks and maintains state-required records of daily participation and rations..
3. Prepares and maintains accurate documentation for purchase requests and waste logs utilizing established digital protocols and tools like Google Drive to ensure proper record-keeping.
4. Ensures completion of state production sheets at the end of each day and maintains accurate up-to-date daily records. Collects all required National School Lunch Program (NSLP) and School Breakfast Program (SBP) data for end-of-month reporting.
4. Collaborates with Food Service Director:
1. Prepares food according to meal plan and cycle menus.
2. Organizes and inventorying frozen goods.
3. Receives and properly stores all food and supply deliveries in their designated locations.
4. Comprehensively manages inventory of food and supplies organized by Government-issued (GOV) provisions and contracted vendor deliveries.
5. Monitors supply needs and initiates purchase requests for inventory restocking including essential items such as milk.
6. Provides recommendations and conveys feedback on school menus based on input from faculty and students.
5. Maintains highest standard of safety and cleanliness in the kitchen at all times:
1. Follows all established food safety protocols and procedures.
2. Follows HACCP standard operating procedures to ensure proper temperature controls. Assists with accurate temperature charting for hot and cold service lines refrigeration units and milk machines.
3. Maintains high standards of cleanliness and sanitation for all food preparation utensils pots and equipment.
4. During cleanup ensure all food items are properly stored wrapped labeled and refrigerated. Verifies that all counters carts and tables are cleaned and sanitized in accordance with the Food Safety Manual.
5. Helps ensure all tasks are completed for proper kitchen closing including cleaning equipment shutdown and securing the facility at the end of each day and at the close of each school year.
6. Complete all other duties as requested or required by the Food Service Director.

TERMS OF EMPLOYMENT: In accordance with Bartlett School District Non-Contracted Personnel Policy.

WORK YEAR:186 days/school year position 5.5 hours per day

EVALUATION:Performance of this job will be evaluated in accordance with provisions of the Bartlett School District Non-Contracted Personnel Policy provisions on evaluation of Support Services Personnel.

*Job responsibilities are subject to change

Required Experience:

Junior IC