AUBURN PUBLIC SCHOOL DISTRICTJOB DESCRIPTIONASSISTANT COOKReports to: Food Service Director/Cafeteria ManagerResponsibilities: To help provide food to customers, students and staff, of high nutritious quality in an atmosphere of safety, cheerfulness, and personal caring.Essential Functions: works closely with the Cafeteria Manager to substitute for him/her in their absence, when neededreports to work on time and in proper designated attireassists in all areas of food production, with special care given to the quality of the foodperforms HACCP duties and records correct HACCP information in the sheets providedreports to the Manager when food may be needed in their general area of production and offers suggestions to keep the kitchen running smoothlyassists in filling in production recordsserves the students and staff in a friendly and caring manner, making sure there is enough food at each serving to accommodate the customers in their linepays attention to allergies listed for each studentworks to keep a constant supply of serving trays for each linehelps to record money and lunches on the computer, making sure each student has an account and reminding students if their account is running lowreports to the Manager any problems or equipment issues that need attention or that must be addressed in this areahelps to double-check money and complete the cash counter at the end of servingsassists and cleans the kitchen and cafeteria areas when serving is finishedstores any food items that must be put away after serving and records the date in order to keep accurate account of foodassists in Receiving and Inventory at the schoolworks with the Manager and other staff members as a team to accomplish the daily duties and offers input from the students and staff with regard to the menu choices and general suggestionsworks in close collaboration with the Manager to develop a smooth working kitchen and cafeteriaperforms other duties, as assignedAbility to: follow the direction of the schools Cafeteria Manager and work collaboratively with the Schools Food Service Teamprepare a wide variety of food in large quantitieslift moderately heavy items and stand for sustained periods of timework efficiently during rush conditionsunderstand and carry out oral and written instructionsplan and organize work to meet deadlinesadhere to safety standards and safe practices especially in the handling and use of chemicals and blood-borne pathogensmaintain cooperative and productive working relationships through the use of courtesy and tact when dealing with othersbe certifiable in federal and state mandated safety laws, as requiredKnowledge of: methods and materials used in the preparation of large quantities of various food servicesafety practices relating to the handling, storage and use of food products cleaning, sanitation and health standardsmodern work methods, procedures and equipmentfood allergies and protocol for responseEducation: High school graduate with some food service training preferredServSafe certified (District can provide, as needed)Qualifications: evidence of ability to perform each essential function satisfactorily. The requirements listed above are representative of the knowledge, skill and/or ability required.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 the 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, use hands or fingers, handle or feel objects, tools or controls, reach with hands or arms and talk or hear. The employee frequently is required to climb or balance, stoop, kneel, crouch, crawl or smell, stand for sustained periods of time, and occasionally required to sit.The employee must regularly lift and/or move up to 40 poundsApproved by School Committee: April 5, 2010
