Assistant AM Cook

Description

SUMMARY: With supervision, assists the cook with the preparation of Breakfast and lunch.

ACCOUNTABILITIES:

Essential Functions:

• Prepares items for breakfast and lunch according to menu needs and production needs.
• Prepares and delivers breakfast bins for the satellite kitchens, pantries, and dorms
• Assists cook in inventory of daily food items.
• Serves food from the steam table when required.
• Records student meal counts.
• Must be familiar with the preparation of modified diets and capable of covering this area in case of emergencies.
• Must be able to cover the am cook's position when they are not in.

Marginal Functions:

• Assures overall kitchen sanitation.
• Recommends use of leftovers.
• Performs additional duties as assigned.

CONDITIONS:

Equipment Used: Convection oven, steamer, stock kettles, braising pans, grill, range, fryers, dish washing machine, knives, peeler, slicer, buffalo chopper, mixer, toaster, steam tables, soup warmers, and computer.

Performance Standard: Must assure 100% accuracy in following prescribed recipes and that all sanitation standards for kitchen and food preparation are met at all times.

Work Environment: Work is conducted in a well-lighted, tile-floored kitchen with air temperature ranges of 75 - 95 degrees.

Work Schedule: Monday through Friday from 6:00 a.m. to 2:00 p.m. with no meal break provided; some overtime hours may be required. This position follows a 12-month school schedule.

Requirements

QUALIFICATIONS:

Knowledge, skills and general abilities:

• General knowledge of principles, practices, and procedures for cooking and sanitation.
• Basic knowledge of food portioning principles and practices.
• Basic knowledge of dietary and nutrition principles.
• Ability to add, subtract, multiply, and divide standard units of measure.
• Requires some experience in cooking and cold prep production.

After six months in this position, the employee is required to have:

• General knowledge of Nutritional Services standards and operating procedures
• General knowledge of prescribed diets and mechanically altered foods.
• Obtain Serv Safe Certification.