SUMMARY: With supervision, assists the cook with the preparation of Breakfast and lunch.

ACCOUNTABILITIES:

Essential Functions:

1. Prepares items for breakfast and lunch according to menu needs and production needs.
2. Prepares and delivers breakfast bins for the satellite kitchens, pantries, and dorms
3. Assists cook in inventory of daily food items.                                                
4. Serves food from the steam table when required.                            
5. Records student meal counts. 
6.  Must be familiar with the preparation of modified diets and capable of covering this area in case of emergencies.    
7.  Must be able to cover the am cook’s position when they are not in.                           

Marginal Functions:

1. Assures overall kitchen sanitation.
2. Recommends use of leftovers.
3. Performs additional duties as assigned.

CONDITIONS:

Equipment Used: Convection oven, steamer, stock kettles, braising pans, grill, range, fryers, dish washing machine, knives, peeler, slicer, buffalo chopper, mixer, toaster, steam tables, soup warmers, and computer.

Performance Standard: Must assure 100% accuracy in following prescribed recipes and that all sanitation standards for kitchen and food preparation are met at all times.

Work Environment: Work is conducted in a well-lighted, tile-floored kitchen with air temperature ranges of 75 - 95 degrees.

Work Schedule: Monday through Friday from 6:00 a.m. to 2:00 p.m. with no meal break provided; some overtime hours may be required. This position follows a 12-month school schedule.

QUALIFICATIONS:

Knowledge, skills and general abilities:

1. General knowledge of principles, practices, and procedures for cooking and sanitation.
2. Basic knowledge of food portioning principles and practices.
3. Basic knowledge of dietary and nutrition principles.
4. Ability to add, subtract, multiply, and divide standard units of measure.
5. Requires some experience in cooking and cold prep production.

After six months in this position, the employee is required to have:

1. General knowledge of Nutritional Services standards and operating procedures
2. General knowledge of prescribed diets and mechanically altered foods.
3. Obtain Serv Safe Certification.