- Practices correct sanitation procedures in preparing/serving food, cleaning the facility, using and sanitizing equipment, and personal grooming to assure that sanitation standards are met.
- Follows approved standards of sanitation for personal hygiene and grooming.
- Maintains recommended levels of chemicals used to sanitize utensils, dishes, pots/pans, food preparation equipment, dishcloths, and serving counters and tables.
- Follows work schedules required to clean and sanitize utensils, equipment, and the physical facility.
- Prepares and serves food according to approved standards of sanitation.
- Follows established procedures to maintain an effective insect and rodent control system.
- Follows the manager's instructions in food preparation.
- Follows assigned production schedule.
- Organizes tasks when assembling food, supplies and utensils necessary to prepare recipes.
- Uses efficient work techniques.
- Uses all equipment correctly.
- Uses correct utensils for food preparation.
- Evaluates food quality during preparation and service using both subjective and objective indicators.
- Uses correct thawing methods.
- Follows manager's instructions in portioning, garnishing and serving meals
- Follows meal pattern requirements in serving student and adult meals.
- Uses correct utensils and serves the correct portion of food with appropriate garnishes and in an attractive manner.
- Follow standards to check the temperature of food and equipment.
- Counts portions needed and accurately reports amounts of food used, leftover food and milk by category to manager.
- Maintains required forms and records as assigned by the manager.
- Assists with withdrawals menu pull sheets, inventories, plate count, leftover food lists, temperature logs, etc. as directed by manager.
- Accurately completes required forms.
- Participates in implementing cost containment measures while maintaining quality.
- Minimizes food and supply waste by following recipes and cooking at recommended temperatures.
- Collapses corrugated cardboard boxes, rinses/bags tin cans and deposits card boards and cans in appropriate receptacles for recycling at designated time.
- Use proper procedure for disposal of food waste so Biological Oxygen Demand (BOD) reading is kept within accepted limits.
- Adheres to established personal hygiene and sanitation practices.
- Demonstrates the ability to work with the school community.
- Relates and communicates positively with students, co-workers, school staff and parents creating good feelings about the Child Nutrition Program.
- Accepts special assignments when necessary.
- Adapts and willingly accepts changes in routine.
- Listens and readily accepts constructive criticism.
- Displays initiative and enthusiasm about the job.
- Displays loyalty to school and immediate supervisor.
- Displays integrity, honesty and dependability.
- Maintains self-control over emotions.
- Follows procedures in personnel matters including grievance, leave, etc.
- Follows school and departmental regulations.
- Performs responsibilities and uses correct lines of communication within the school and school district.
- Displays willingness to upgrade job knowledge and skills.
- Attends and participates in job-related training.
- Applies knowledge and/or skills obtained from in-service training to performance on the job.
- Participates in job-related professional activities in the School Nutrition Association.
- Follows standards of safety in preparing, storing and serving food.
- Performs basic first aid techniques in an emergency.
- Operates and cleans equipment according to acceptable procedures.
- Reports accidents and potential safety hazards to manager or immediate supervisor.
- Know how to operate a fire extinguisher.
- Uses, cleans and stores knives and small/large equipment items according to proper procedures.
- Maintains organization and cleanliness in all areas.
- Cleans inside of refrigerators, freezers and milk boxes regularly.
- Cleans windows, walls, shelves, tables, chairs, bins, equipment, etc.
- Mops and waxes floors in kitchen and dining room.
- Stacks cases of goods in dry or refrigerated storage areas as designated by the manager.
- Marks day, date, price of food on cases, cans and boxes.
- Place cans of food on shelves as needed.
- Scrapes plates, runs a dish machine, empties garbage and trash containers.
- Keeps the work area organized and uncluttered including drawers, shelves and tops of tables and equipment.
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Child Nutrition Program Assistant Cook - Baton Rouge, United States - East Baton Rouge Parish School System
Description
Position Type:CHILD NUTRITION PROGRAM
Date Posted:
3/1/2024
Location:
Child Nutrition Program
Closing Date:
5/31/2024Job Title: Child Nutrition Program Assistant Cook
Reports To: Immediate Supervisor
Prepared By: The Office of Human Resources
Board Approved Date:
Salary Range: NUH06
$15.62 p/h - $23.62 p/h
Note: New employees coming to EBRPSS/current employees new to a position, must use the Verifent website to verify qualifying years of experience (outside of EBRPSS) aligned to the job description. All new employees to the district/current employees new to a position will receive 0 years of experience aligned to the job description until the verification of previous experience aligned to the job description is received.
Verifient Link
Experience verifications must be received in the Office of Human Resources within the first 6 months of employment in order to be eligible for a retroactive payment.
Summary:
Performs all necessary duties involved in the preparation and service of school meals and sanitation of the job site. Any other additional duties may be assigned by the supervisor.
Essential Duties and Responsibilities:
Other duties as assigned that are related to the functions of the position.
Essential Functions/Qualifications/Requirements:
Education and Experience:
High school diploma required. The Assistant Cook must have the ability to work well with others and have reliable transportation. Must have Servsafe Certification.
Work Environment Conditions:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Professional Conduct:
The Employees are required to maintain a high standard of professional conduct. Breach of said professional conduct includes, but is not limited to, neglect of duty, dishonesty, engagement in acts that are contrary to East Baton Rouge Parish School System policy, unlawful activities, or any other conduct which is seriously prejudicial to the school system.
Technological Abilities:
To perform this job successfully, an individual must be proficient in general use of a computer, the use of Email as a form of communication, and other job-specific equipment, software, and/or applications.
The East Baton Rouge Parish School System and all of its entities (including Career and Technical Education Programs) do not discriminate on the basis of age, race, religion, national origin, disability, or gender in its educational programs and activities (including employment and application for employment), and it is prohibited from discriminating on the basis of gender by Title IX (20 USC 168) and on the basis of disability by Section USC 794). The Title IX Coordinator is Andrew Davis, Director of Risk Management - , The Section 504 Coordinator is Danielle Staten-Ojo - ,
