Assistant Cook Manager bei North Andover Public Schools

Assistant Cook/Manager 

North Andover High School

(7 hrs/day - $23.90/hr)

Internal Posting Only

GENERAL STATEMENT OF DUTIES: Assistant to the Cook/Manager who manages a commissary and/or standalone school lunch kitchen in a school district that serves meals and ala carte foods to children and adults in accordance with federal regulations. The Assistant Cook must be able to perform all related duties assigned to the Cook/Manager in the event of an absence. The Assistant Cook works under the direction of the Cook/Manager and under the general direction of the Director of Food Services.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Operates school food service program by preparing, cooking and serving meals for all kitchen sites as assigned.
• Working knowledge of food and nutrition as it relates to the National School Lunch and Breakfast programs
• Organizes daily menu
• Prepares production records, sanitation logs, temperature logs, satellite records and other reports as required
• Prepares foods of large quantity with attention to economy and efficiency of kitchen
• Orders foods, receives foods, inspects foods and assumes responsibility of the preservation of foods and other supplies
• Distributes supplies and maintains inventories and related records
• Operates all kitchen equipment in a safe manner
• Operates POS system and completes daily deposit
• Assists with training and the supervision of cafeteria utility workers and other student workers.
• Assists in the selection of school lunch personnel when needed
• Maintains approved standards of sanitation per local board of health and state requirements
• Makes recommendations for maintenance of and additions to equipment and kitchen/cafeteria
• Cooperates and communicates with other school staff, public, parents and students to promote a positive kitchen/cafeteria atmosphere
• Participate in training activities related to job description to include continuing education pertaining to school lunch regulations
• Performs related work, as required and/or assigned by the Food Service Director and/or the Cook/Manager

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Good knowledge of the principles and practices of large quantity food preparation, menu planning, equipment care, sanitary food handling and storage; ability to plan and supervise the work of others; ability to train personnel; ability to keep records and prepare reports; ability to maintain good personal relations with children and adults; ability to understand and carry out oral and written directions; initiative; neat personal appearance; tact; good judgement; courtesy; resourcefulness; physical condition commensurate with the duties of the position.

EDUCATION AND/OR EXPERIENCE: High school diploma or general education degree (GED); three years related experience and/or training; or equivalent combination of education and experience preferred.

LANGUAGE SKILLS:  Ability to read and comprehend simple instructions, short correspondence, and memos. Employee should have the ability to write simple correspondence and effectively present information in one-on-one and small group situations to co-workers, students, and other employees of the organization.

MATHEMATICAL SKILLS:   Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals as well as compute rates. Manager will be provided with appropriate tools to complete such tasks.

REASONING ABILITY:  Ability to apply common sense to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving a few known variables in routine situations.

CERTIFICATIONS AND LICENSES:  ServSafe certification & Allergen Awareness Professional standards final rule 2015 (HHFKA 2010). Select opportunities will be provided to the manager by the food service director. Beginning school year 2016-2017 at least 10 hours of annual continuing education/training.

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 this 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; use hands to manipulate or feel objects, tools or controls; and reach with hands and arms. The employee frequently is required to talk or hear. The employee is occasionally required to walk; stoop; kneel; crouch; or crawl; and taste and smell.  Employee must be able to stand for long periods of time. Employee must be able to lift, carry, push and/or pull 50 pounds maximum with frequent lifting and/or carry objects up to 30 pounds.

WORK ENVIRONMENT:  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 within the work environment. While performing the duties of this job, the employee frequently works near moving mechanical parts and is frequently exposed to fumes, airborne particles, caustic chemicals, and risk of electrical shock. The employee is occasionally exposed to wet/or humid conditions, cold and extreme heat.  The noise level in the work environment is usually loud.