Position Title: Chef’s Assistant

Reports to: Chief Business Officer or Designee

 SUMMARY:

Under the supervision of the Chief Business Officer or designee, the Chef’s Assistant is responsible for the following activities related to the school student nutrition program:

• Supporting the School Chef with the coordination of the school meal program including developing menu, maintaining required paperwork, preparing meals and serving meals;

• Performing inventory of food and kitchen supplies and notifying the purchasing department to support the school student nutrition program;

• Preparing and serving hot and cold meals to students and staff, including advanced level and complex food service preparation, cooking, baking and packaging varieties of food; and,

• Support the School Chef/Child Nutrition Specialist with all school food, kitchen and nutrition operations.

The Chef’s Assistant is responsible for the effective and efficient kitchen operations; maintaining kitchen and nutrition service areas in safe, clean and orderly condition; and preparing daily reports and forms. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

To perform the job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the job description are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Organize a meal program by creating a meal schedule that reflects healthy food choices over the course of the school week and month;

• Coordinate and oversee the purchasing of food and kitchen supplies to support the schedule of meals for the week and month;

• Prepare from scratch and serve a variety of healthy and nutritious hot and cold menu items to students and staff over the course of the school week;

• Observe and manage quality and quantities of food served per established District and Child Nutrition food preparation policies and procedures; ensure proper temperature, preparation and presentation of foods.
  

• Prepare and assemble hot meals, sandwiches, meats, fruit, vegetables, dressings, salads and other food items as assigned;

• Manage food expiration dates and discard food and containers as needed;

• Ensure compliance with safety and sanitation regulations; maintain temperature logs of food and other perishable items;

• Implement a program for the proper donation and/or disposal of excess and/or expired food; 

• Utilize computer databases to track meals and student accounts; review free and reduced lunch applications for completeness; prepare notifications on status of pre-paid accounts;

• Estimate food needed for production; count amount of food to correspond with each day’s estimated consumption; store food and make daily reports of the amount distributed; order daily meals, milk, juices and other food items;

• Estimate food product quantities needed for operation; order, receive, inspect, verify and accept deliveries of food and supplies; monitor and inventory food products according to established procedures; assist with inventory and maintain simple records; verify food service deliveries and supplies;

• Sanitize and clean serving counters, tables, chairs, food containers and other nutrition service equipment and areas; assist with washing and drying dishes and utensils as needed.

• Maintain Kitchen area and leave it in a clean and orderly manner at the end of each day. 

• Operate a variety of nutrition service equipment including convection ovens, microwave ovens, electric slicer, mixer, oven, steamer and grill; set up and take down serving tables; organize serving areas.

• Assist with the loading and unloading of nutrition service containers such as carts and dollies.

• Assist with food preparation and service at special events as assigned; travel to the store as needed to purchase needed food items or kitchen supplies

OTHER DUTIES:

• Perform related duties as assigned.

REQUIRED QUALIFICATIONS:

Education and Experience:

• Any combination equivalent to: graduation from high school and three years of experience in the operation of cafeterias or school cafeterias including preparing and serving food
  

Licenses and other Requirements

• Valid California Driver's License with proof of insurance 

• ServSafe Food Handler

• ServSafe Food Manager License recommended

Knowledge of:

• Safe operations in food services and of food service equipment

• Basic computer skills to record, report and retrieve sales and production level information

• Applicable food and health laws, codes, regulations, policies and procedures

• Methods of preparing and serving food in large quantities

• Sanitation practices related to preparing, handling and serving food

• Storage and rotation of perishable food

• Basic food preparation including washing, cutting and assembling food items and ingredients

• Basic math and cashiering skills

• Basic record-keeping techniques

• Rules and regulations pertaining to health and safety in the cafeteria

• Interpersonal skills using tact, patience and courtesy

Ability to:

• Operate nutrition service equipment safely and efficiently

• Observe and follow health and sanitation requirements

• Prepare and serve food in accordance with health and sanitation regulations

• Maintain nutrition service equipment and areas in a clean and sanitary condition

• Wash, cut, slice, grate, mix and assemble food items and ingredients

• Ensure that food items are prepared, served and stored properly

• Perform cashiering duties and make change accurately

• Establish and maintain cooperative and effective working relationships with others

• Train and provide work direction to others

• Use interpersonal skills using tact, patience and courtesy

• Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities

• Meet schedules and timelines

• Understand and follow written or oral directions

• Maintain records

WORKING CONDITIONS:

Work Environment:

• Kitchen, cafeteria and food service environments 

Physical Demands:

• Standing for extended periods of time

• Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies

• Dexterity of hands and fingers to operate nutrition service equipment

• Reaching overhead, above shoulders and horizontally

• Bending at the waist, kneeling or crouching

• Hearing and speaking to exchange information

• Seeing to monitor students and food quality and quantity

Hazards:

• Heat from ovens, cold from food freezers

• Exposure to very hot foods, equipment, and metal objects

• Working around knives, slicers or other sharp objects

• Exposure to cleaning chemicals and fumes

The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed.

Cold Spring School District

September 11, 2023