Cooks Helper

Page 1 Bjorklund Compensation Consulting SARTELL-ST. STEPHEN PUBLIC SCHOOLS JOB DESCRIPTION SECTION I: GENERAL INFORMATION Position Title: Cook's Helper Department: Nutrition Services FLSA Status: Non-Exempt Immediate Supervisor: Director of Nutrition Services Date Created: Date Revised: 10/25/2022 Union Status: SEIU Pay Grade: Range 3 Job Summary: The Cook's Helper is responsible to assist in preparing, cooking, and serving a variety of foods, in large quantities while demonstrating proper food safety and effective sanitation practices. SECTION II: ESSENTIAL DUTIES AND RESPONSIBILITIES (The following duties are considered representative of the relative nature and level of the work. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.) % of Time Essential Functions: 60% 1. Assists the Head Cook and Cook in preparing and ordering daily entrees, fruits, and vegetables according to menu and tested uniform recipes. 20% 2. Ensures that proper food safety, sanitation, and preparation practices are followed, and that food is prepared in a timely manner. 15% 3. Assist other kitchen employees with daily duties as needed. This may include but is not limited to set-up, serving and clean-up. 5% 4. Assist with monthly inventory of food, paper products and chemicals. Attend all district wide food service meetings.

5. Performs other duties of a comparable level/type, as required.

Page 2 Bjorklund Compensation Consulting SECTION III: WORK REQUIREMENTS AND CHARACTERISTICS EDUCATION/KNOWLEDGE REQUIREMENT: Minimum education required to perform adequately in position could reasonably be attained only by completing the following: REQUIRED EDUCATION/TRAINING (choose one) less than high school diploma or GED DEGREE INFORMATION: Type of degree: (B.S., M.A., etc.) X High school diploma 1 year college 2 years college 3 years college 4 years college Major field of study or degree emphasis: 1st year graduate level 2nd year graduate level Doctorate level Essential knowledge and specialized subject knowledge required to perform the essential functions of the job: Knowledgeable in food safety, food preparation and effective sanitation practices. Required Work Experience in Addition to Formal Education/Training: No previous experience is required. LICENSE/ CERTIFICATION Identify licenses/certification required: ESSENTIAL SKILLS REQUIRED TO PERFORM THE WORK Skilled in: Reading, writing, and speaking English proficiently. Effective and proactive communication and organizational skills. Developing and maintaining effective working relationships with supervisors, co-workers, other District staff, students, and members of the public. Operation of industrial kitchen equipment. RESPONSIBILITY FOR DIRECT SUPERVISION OF THE FOLLOWING POSITIONS Titles of Positions Directly Supervised # of Employees 1 TOTAL INDIRECT SUPERVISION: Number of employees indirectly supervised:

Total: Page 3 Bjorklund Compensation Consulting HAZARDOUS WORKING CONDITIONS: The essential duties of the work are performed under various physical hazards or environmental conditions noted. Unusual or hazardous working conditions related to performance of duties: Employee may be exposed to wet or humid condition hot & cold environments, work near moving mechanic al parts and work with a wide variety of chemicals. This positioning in a loud environment approximately 2/3 of the time. PHYSICAL JOB REQUIREMENTS: Indicate according to essential duties/responsibilities Employee is required to: Never 1-33% Occasionally 34-66% Frequently 66-100% Continuously Stand X Walk X Sit X Use hands dexterously (use fingers to handle, feel) X Reach with hands and arms X Climb or balance X Stoop/kneel/crouch or crawl X Talk or hear X Taste or smell X Physical (Lift & carry): up to 10 pounds X up to 25 pounds X up to 50 pounds X up to 75 pounds X up to 100 pounds X more than 100 pounds X PHYSICAL JOB REQUIREMENTS: Indicate according to essential duties/responsibilities Physical requirements associated with the position can be best summarized as follows: In addition to the above physical requirement, employees may also be required to push/pull varying weights in the kitchen.