1. Assist Cook with preparation of daily meals according to a planned menu and to standards set forth by appropriate State/Federal agency and the District Food Service Director.

2.  Prepare daily school meals in the absence of Head Cooke.

 

3.   Maintain the highest standards of safety and cleanliness in the kitchen.

 

4.   Practice procedures in food preparation, use and care of equipment and personal habits to assure that sanitation standards are met.

 

5.   Implement timesaving production techniques and cost containment measures, while maintaining quality products.

 

6.   Assume responsibility for receiving, storing, handling, preparing and serving of food according to established standards.

 

7.   Maintain required production, inventory and recipe book records.

 

8.   Informs Food Service Director and Manager of needed food products and supplies.

 

9.   Checks menu ahead and takes out frozen foods to defrost in refrigeration.  Too early preparation must be avoided.  Care and careful planning should be taken to ensure preparation of sufficient amounts needed, but over production is wasteful.

 

10.  Prepares food products for special affairs.

 

11.  The use of equipment in a safe, proper and efficient way.

 

12.  Follows standards of safety in storing and serving food.

 

13.  Assists in daily cleaning of kitchen and work oven.

 

14.  Practices first in/first out of food products.

 

15.  Check temperature, flavor, and texture of food before serving.

 

16.  Follows Food Service Director and/or manager instruction in preparing, portioning and serving meals using proper food preparation techniques.

 

17.  Prepare food in the correct amount as needed for school location and satellite food service.

 

18.  Perform other duties as may be assigned.