Food Service Worker

Job Description

Job Description

BASIC FUNCTIONS

The Cook/Assistant Cook assists on a full time or part time basis in the service of meals and snacks in accordance with applicable federal, state, and local regulations and agency policy. The Cook/Assistant Cook reports to the Kitchen Manger / Assistant Center Director / Center Director, and may be required to assume overall responsibility for kitchen operation in the absence of the Kitchen Manager.

QUALIFICATIONS

A high school diploma or G.E.D. and experience with institutional food service are required. The Cook/Assistant Cook meet all qualifications required by the local health department or other supervisory organizations.

NATURE AND SCOPE

The Cook/Assistant Cook participates in all phases of the operation of a full service kitchen and child care food program. Responsibilities include but are not limited to the following general areas:

General Management

1. Assistance with daily preparation, cooking, serving, and cleaning up of all meals and snacks.
2. Assistance with meal counts, food inventories, and other records required by the agency, by regulatory offices, and by USDA.
3. Attendance at staff meetings, in-service workshops, and nutritional education programs, as appropriate.
4. Reporting of any problems in kitchen operation to the Kitchen Manager or Center Director.
5. Assumption of responsibilities with minimal supervision, is reliable; is flexible; has a positive, supportive attitude toward both children and adults.
6. Participation in center and agency events, as appropriate.

Meal Planning/Service

1. Participation in all aspects of meal service within planned menu cycle.
2. Assistance with special meals for volunteers or staff, for picnics, for field trips and for other occasions as needed.

Inventory

1. Assistance with ordering of food and kitchen supplies, as needed.
2. Assistance with inventory processing and record keeping, as needed.

Environment

1. Participation in cleaning and upkeep of kitchen, pantry, and dining areas, as well as equipment and supplies.
2. Reporting promptly to Kitchen Manager/Assistant Center Director/Center Director any needed repairs or any unsafe or unsanitary conditions in the kitchen/pantry/dining areas.

Other

1. Other duties as assigned by the Kitchen Manager/Assistant Center Director/Center Director.