Qualifications:

• High School diploma or equivalent
• Two years experience as a Cafeteria Hourly employee
• Experience working with students in an authoritative role
• Such alternatives to the above as the Board may find appropriate

Employment Terms:  Salary and work year to be established by the Board

Reports to:  Head Cook/Building Principal

Supervises:  Student Workers

Job Goal:  Work with Head Cook and other staff to provide courteous, orderly, punctual, and safe delivery of nutritious and tasty meals to students

Evaluation:  Performance of this job will be evaluated in accordance with the Board's policy on Evaluation of Classified Personnel

Performance Responsibilities:

• Perform as an Assistant Head Cook in all facets dealing with food preparation, serving, cooking, cashiering, dishwashing, frying, cleanup, etc.
• Fill in as Head Cook throughout the district, as needed
• Check daily menu and assist Head Cook in assembling ingredients/equipment
• Observe rules of cleanliness by keeping work area clean and through proper dress and grooming
• Turn equipment on/off and report any equipment problems to Head Cook
• Organize student workers and assist them to understand their responsibilities
• Follow recipes and make adjustments for quantity needed
• Operate ovens, pressure cookers, steamers, slicers, dishwashers, mixers, etc. and work on gas or electrical equipment with hot surfaces and sharp edges
• Deal with students in a friendly manner, even the occasional unruly student
• Assist with orientation and instruction of new or substitute employees
• Assist with bookkeeping records, including daily report of food prepared, number of meals served, and inventory records; complete time sheets, etc.
• Lift a minimum of 30 pounds, and help lift other amounts of weight
• Handle trays, pots, and pans, along with silverware and dishes if required
• Use water containing soap and disinfectants, without allergic reaction
• Communicate and work with custodians and daily delivery personnel
• Assist Head Cook in stocking and cleaning storage areas as needed
• Promote safe practices in food preparation and equipment use
• Use proper methods of sanitation so as to avoid any possible harm to students/staff and to pass all inspections by Local/State/Federal authorities
• Occasional exposure to blood and bodily fluids
• Comply with all Plain Local Board of Education policies and procedures
• Perform other duties as directed