SOUTHEAST DELCO SCHOOL DISTRICT

 _{Assistant Cook}

JOB SUMMARY: The Assistant Cook will be responsible to provide students and staff with a nutritional, eye-appealing meal while ensuring a clean, sanitary, and safe working environment according to HACCP regulations. 

PRIMARY DUTIES AND RESPONSIBILITIES:

1. Assist the cook in preparing all items according to standardized recipes; complete calculations of recipes to assure desired yield and quality.

2. Apply principles of safe and sanitary food handling, preparation and storage.

3. Assist in completing paperwork to include what inventory was used.

4. Monitor serving lines to ensure enough menu items are in warmers and refrigerators.

5. Put away timely and properly store materials when deliveries arrive.

6. Prepare materials for the following day including removing inventory from the freezer and storeroom.

7. Perform other duties as assigned by the Coordinator of Food Service.

QUALIFICATIONS: One (1) year experience in baking and/or food service operations is helpful. High school diploma or equivalent necessary Knowledge in the food service industry with an understanding of nutrition, sanitation, and food safety. Safe Serve Certification Submission of pre-employment medical examination (Section 148 of the Pennsylvania School Code) Submission of a report of criminal history record from the Pennsylvania State Police (Section 111 of the Pennsylvania School Code) Submission of a clearance report from the Pennsylvania Department of Public Welfare in accordance with Act 151 of 1994 Submission of Federal Criminal History Record in accordance with Act 114 of 2006. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

PHYSICAL DEMANDS: Ability to reach above and below the waist. Ability to use fingers to pick, feel and grasp objects. Ability to use both hands for repetitive motion Ability to bend, twist and kneel. Ability to lift/carry supplies weighing 30 lbs. or more. Ability to stand or walk for an extended period of time.

SENSORY ABILITIES: Visual acuity, Auditory acuity.

ENVIRONMENT: Typical food service environment Subject to inside environmental conditions Includes extreme hot areas (near ovens, etc.) and cold areas (freezers)

TEMPERAMENT: Must be cooperative, congenial, and service-oriented

COGNITIVE ABILITY: Ability to follow written and verbal directions. Ability to communicate effectively. Ability to exercise good judgment

SPECIFIC SKILLS: Must possess math skills and ability to operate food service equipment

Reasonable accommodations may be made to enable a qualified individual with a disability or disabilities to perform the primary duties and responsibilities of the job.