Main Kitchen Worker

MARQUETTE AREA PUBLIC SCHOOLS

POSITION DESCRIPTION

MAIN KITCHEN WORKER

(MESPA I Position)

REPORTS TO: Food Service Manager, Head Cook

RATIONAL: To provide assistance in food preparation for students and staff.

QUALIFICATIONS:

1. Experience in institutional cooking preferred.

2. Knowledge of large and small kitchen equipment.

3. Knowledge of safety and sanitation practices in a commercial kitchen.

4. Must have or be willing or able to attain ServSafe Certification or equivalent.

5. Ability to work cooperatively with and relate positively to staff, faculty and students.

6. Neat appearance and personal cleanliness.

7. Record of integrity and reliability.

8. Must meet health/physical requirements as required by performance responsibilities and State and local health requirements.

9. Must possess basic computer skills, have the ability to utilize the school management information system, and have the ability to learn additional software as needed.

10. Demonstrated aptitude for successful performance of the responsibilities listed below.

11. Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable.

PERFORMANCE RESPONSIBILITIES:

1. Prepare food and supplies for transportation to satellite sites.

2. Observe and suggest methods to improve menus, recipes, etc.

3. Assist the Food Service Manager and Head Cook with menu preparation, ordering, planning, and inventory control.

4. Assist with any assigned food service functions.

5. Receive and store food necessary for normal operation of the department.

6. Use independent judgment in substituting for menu items that have been expended.

7. Set up and take down the serving line and salad bar, based on the menu, with proper condiments, utensils, dishes, etc.

8. Serve food according to the portion scale in a neat, quick and attractive manner from the cafeteria counter or through the satellite program.

9. Maintain the neatness and cleanliness of the serving area and replenishes food supply as needed.

10. Utilize the district computer software to record meals and complete cash transactions service.

11. Assist in completing food production records required by the State.

12. Operate food preparation equipment, including mechanical types such as mixers, steam cookers, kettles, slicers, etc.

13. Clean equipment, preparation and serving areas, such as but not limited to, steam tables, counters, tray rails, satellite equipment, dining furnishings, etc.

14. Maintain coolers and storage areas in a sanitary and orderly condition.

15. Work in an acceptable and safe manner, being aware of personal safety and the safety of others.

16. Work as a member of the kitchen team, assisting other staff as needed, including training new staff members.

17. Observe safety, health and sanitation codes, regulations and practices required by the school or government authority.

18. Must be able to obtain Continuing Education Units, as scheduled by the Food Service Director.

19. Perform duties of a lower classification when required.

20. Perform other duties as assigned.

This description is intended to indicate the kinds of tasks and levels of work difficulty that will be required of positions that will be given this title and shall not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of employees under his/her supervision. The use of a particular expression or illustration describing duties shall not be held to exclude other duties not mentioned that are of similar kind or level of difficulty.

Job Type: Part-time

Pay: From $12.73 per hour

Benefits:

• 401(k)
• Paid time off

Shift:

• Day shift

Weekly day range:

• Monday to Friday

Work Location: In person