TITLE: Kitchen Assistant

CLASSIFICATION: Classified – Hourly Part Time

REPORTS TO: Child Nutrition Services Supervisor

SUMMARY: As a member of the school cafeteria staff, under the direct supervision of the cafeteria manager, the Café Help II will prepare high quality foods with appearance and taste that is acceptable to students. They will maintain a clean, sanitary, and safe environment in the food preparation and service areas.

PERFORMANCE RESPONSIBILITIES:  

1. Adhere federal and state laws, regulations, local and state health ordinances, and District policies.
2. Prepare entrees, vegetables, and other foods in accordance with schedules.
3. Use standardized recipes to prepare food items.
4. Work with assistant(s) and/or other employees in coordinating and directing activities to promote a smooth kitchen operation.
5. Organize work to accomplish responsibilities in an efficient and effective manner, maintaining health, safety, and sanitary standards in preparation, serving, and cleanup activities on a daily basis. Clean-up activities are to be accomplished after every meal and/or event. Clean-up activities may include but not limited to cafeteria (trash & tables), kitchen, and staff lounge.
6. Monitor operation of equipment, reporting apparent unsafe or unsanitary conditions to the cafeteria manager immediately.
7. Inform cafeteria manager of need for ingredients, utensils, supplies, and required equipment repairs.
8. Assist in training assistant cafeteria staff in food preparation and efficient and safe use of equipment.
9. Attend in-service meetings.
10. Prepares breakfast bags and delivers to classroom daily.
11. Retrieves breakfast bags from classroom daily and cleans and repacks for next breakfast.
12. Attend trainings for continued professional development.
13. Perform other duties as assigned.  

EDUCATION:

High school diploma or equivalency.

LICENSES OR CERTIFICATIONS:  

• Valid Maricopa County Food Handler’s Card.
• School Nutrition Association certification is desirable.  

EXPERIENCE:

One year school food service experience or two years experience with institutional large volume food service production.

SKILLS/KNOWLEDGE/ABILITIES:  

• Ability to pre-plan, set priorities, and manage time to meet production timelines.
• Physical ability to lift and carry 50 pounds, push food carts, bend, and reach, as well as stand for extended periods.
• English proficiency to be able to read, understands, adjust recipes, and communicate with co­workers and cafeteria manager.
• Knowledge and practice of health and safety standards.
• Ability to safely operate commercial ovens, mixers, stoves, can openers, and food warmers.  

WORKING CONDITIONS:

The working environment is in the cafeteria kitchen and dining room that includes exposure to noise and vibrations from kitchen equipment, fumes and odors from grease traps, and heat from stoves and ovens.

TERMS OF EMPLOYMENT:

Timesheet-Hourly, no benefits.

EVALUATION:

Performance to be evaluated in accordance with Board policy on the evaluation of Classified Staff.