Cook /Food Aide Support – On Call

Duties & Responsibilities

1. Food preparation: Assist with the preparation, portioning, and service of breakfast, lunch and snack in accordance with established menus, meal schedules, portion requirements, and food safety procedures.

1. Food cart delivery: Assist with safely loading, delivering, and retrieving meal carts to and from classrooms and other designated program areas according to the established meal schedule.

1. Storage areas: Maintain coolers, freezers, dry-storage areas, and food supplies in a clean, organized, and sanitary condition.

1. Dishes and leftover food: Collect soiled dishes and meal-service items from assigned classrooms and return them to the kitchen sanitation station according to schedule. Return leftover food to the kitchen for proper disposal and store approved unused food items in accordance with food safety procedures.

1. Washing and Sanitizing: Scrape, rinse, load, and unload the commercial dishwasher; hand-wash items as required; and clean and sanitize dishes, utensils, cookware, and other kitchenware. Operate the commercial dishwasher during assigned meal periods. Once items are dry, sort, cover, and properly store clean dishes, utensils, and flatware. Complete utensil inventories after each meal as assigned.

1. Stocking and Organization: Safely store clean dishes, utensils, cookware, and meal-service supplies. Restock dietary, sanitation, and paper supplies as assigned.

1. Equipment and Cleaning Duties: 

• Clean and sanitize the commercial dishwasher, dishwasher curtains, dishwashing area, meal carts, counters, floors, trash containers, and other assigned kitchen surfaces and equipment. 
• De-lime the commercial dishwasher weekly or according to the established maintenance schedule. 
• Maintain the dishwashing area, floors, equipment, and surfaces in accordance with applicable health and sanitation standards. 
• Monitor, empty, clean, and replace liners in trash containers as needed. 
• Clean spills and remove or report safety hazards promptly. 
• Report equipment malfunctions, maintenance concerns, food safety concerns, and supply shortages to the Head Cook or designated supervisor. 
• Complete all assigned duties on the Sanitation Checklist and other required cleaning or temperature logs. 

1. Food-Safety Responsibilities: 

• Follow all procedures related to food allergies, special dietary accommodations, cross-contact prevention, food temperatures, sanitation, and safe food handling.
• Complete food temperature logs, sanitation records, meal-service documentation, and other required records accurately and on time.

1. Core Values: Demonstrate integrity and model the organization’s Core Values in the performance of all duties and interactions.

1. Perform other related duties as assigned to support dietary operations and program needs.

Job Requirements

Education and Experience

• High school diploma or equivalent.
• Current Food Handler Certification required or ability to obtain within the timeframe established by the agency.
• At least one year of food-service, kitchen-support, sanitation, or dishwashing experience preferred.
• Experience in an institutional, school, child care, health care, or early learning food-service environment preferred.

Qualifications

• Ability to read, understand, and follow verbal and written instructions, menus, schedules, policies, and procedures. 
• Ability to safely operate a commercial dishwasher and other assigned kitchen equipment. 
• Knowledge of or ability to learn food-safety, sanitation, allergy, and cross-contact-prevention procedures.
• Ability to safely transport, push, and pull loaded food-service carts. 
• Ability to work cooperatively and communicate professionally with dietary staff, program staff, and other employees. 
• Ability to work efficiently and maintain attention to detail in a fast-paced environment. 
• Ability to accept assignments with limited notice and maintain reliable attendance when scheduled. 
• Ability to stand for extended periods and perform repetitive motions and tasks. 

Physical Demands

While performing job duties, the employee is regularly required to:

• Stand and walk for extended periods.
• Frequently bend, reach, stoop, and lift and carry items weighing up to 45 pounds.
• Push and pull loaded meal carts and kitchen equipment.

Work Environment

Work is primarily performed in a commercial kitchen environment.

• Work is primarily performed in a commercial kitchen and food-service environment. 
• The employee may be exposed to heat, cold, moisture, food products, cleaning chemicals, sharp utensils, slippery surfaces, and commercial kitchen equipment. 
• The noise level is generally moderate but may occasionally be loud. 
• The employee may be assigned to work at different agency locations based on operational needs.