Cooks Helper Job Description

The qualifications for the cook’s helper position are as follows; each helper must have

a general understanding of kitchen safety. The physical requirements of the cook’s helper position include: being able to physically work in a standing position for prolonged periods, having the ability to handle knives, dippers, and other kitchen equipment, and being able to lift materials weighing up to 50 pounds. The cook’s helper will report to the lead cook. The Director and Assistant Director of Food Services will evaluate the cook’s helper every three to four weeks

Responsibilities:

• Performs tasks requiring an ordinary degree of skill in preparation and serving of food as well as other tasks required for the operation and sanitary maintenance of a food service facility or area.
• Prepares vegetables and other foods for cooking.
• Prepares fruit for serving at breakfast and lunch.
• Complies with all meal requirements set by the National School Lunch Program and National School Breakfast Program.
• Makes soups and other simple hot foods, sandwich fillings, sauces, and simple desserts.
• Prepares sandwiches and salads.
• Serves breakfast and lunch.
• Operates electrical equipment such as mixers, potato peelers, slicing machines, dishwashers, and toasters.
• Cleans tables and other kitchen equipment.
• Collects and washes dishes, silverware, and cooling utensils, and puts them away.
• Cleans counters and tables, and counter and kitchen equipment, such as food containers, trays, cooking ranges, garbage cans, and refrigerators.
• Stores foods properly in refrigerators and storerooms.
• Keeps stored food in good order.
• Assists in the taking of inventories of supplies, cashiering, and keeping simple records.
• Works as a member of a cafeteria staff team.
• Assist and monitor students in the cafeteria
• Responsible for other general duties as assigned by the Lead Cook and Food Service Director/Asst. Food Service Director.
• Proper utensil usage to ensure required food amounts are served as directed by the lead cook.
• Follow food-related tasks as requested by the lead cook and Food Service Director/Asst. Food Service Director.
• Stocking and set-up of all food items daily
• Dating and the rotation of all stock

Criteria:

• • Must retain the confidentiality of all student records.
  • Must have effective written and verbal communication skills.
  • Must be able to work within time constraints effectively.
  • Must have a professional cooperative working relationship with co-workers.
  • Citizenship, residency, or work visa required
  • ServSafe certification is preferred and available to all employees

• 
  Must have a professional working relationship with the students of the Mashpee School System.