About this role
SAYDEL DISTRICT CLASSIFICATION PLAN TITLE: Kitchen Aide BASIC FUNCTION: Prepare, cook and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition. REPORTS TO: Kitchen Manager RESPONSIBILITIES AND TASKS:
• Assist in preparing and cooking meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. • Maintain food quality standards including appearance, and nutritional requirements. • Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing. • Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty. • Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. • Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored. • Operate a variety of standard kitchen utensils and equipment including mixer, steamer, dishwasher, electric warmer, range, oven, cash register and other cafeteria equipment as required. • Records amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed. • Assist in other food service areas as needed; collect money and make correct change. • Perform related duties as assigned. KNOWLEDGE OF:
• Principles and methods of quantity food service preparation, serving and storage. • Sanitation and safety practices related to handling, cooking, baking and serving food. • Methods of preparing and serving food in large quantities. • Methods of adjusting and extending recipes and proper substitutions. • Proper methods or storing equipment, materials and supplies. • Standard kitchen equipment, utensils and measurements. • Health and safety regulations. • Basic record-keeping techniques. • Basic math and cashiering skills. ABILITY TO:
• Prepare and serve food in accordance with health and sanitation regulations. • Operate and maintain standard machines and equipment found in school cafeterias and kitchens. • Assist in preparing attractive, appetizing and nutritious meals for students and staff. • Lift, bend, reach and stand. • Follow, adjust and extend recipes. • Understand and follow oral and written directions. • Communicate effectively both orally and in writing. • Lift heavy objects. • Maintain route records. • Meet schedules and time lines. • Establish and maintain cooperative and effective working relationships with others. • Observe health and safety regulations. • Make change accurately. • Read and write at a level required for successful job performance. LICENSES AND OTHER REQUIREMENTS:
• High School Diplomas or G.E.D. • One year experience in school food service preferred. • Valid bloodborne pathogens and right to know training certificates. • Successful completion of criminal background investigation.