Kitchen Assistants -  Substitute Positions

Essential Functions

Prepare and cook food according to standardized recipes and state guidelines; prepares breakfast, lunch and afternoon snacks; evaluate product to insure quality standards are met; assist cooks with set up and replenishes areas of production; maintain clean, organized, sanitary work and storage areas; provide input for daily food planning; communicate supply needs to Kitchen Manager; assists Kitchen Manager in providing direction and training to staff/students.

May assist with dish room duties; cleans and sanitizes production preparation areas; monitor equipment to insure proper working order; report repairs promptly; receive, date, stock, organize food and supplies for first-n/first-out (FIFO); maintain food safety per Minnesota Food Code and child nutrition programs; maintain standards of dress, appearance and hygiene according to state and department regulations.

Maintain quality food presentation; greet and serve customers promptly and in a courteous manner; addresses customer concerns and relates concern to Kitchen Manager or Director; decorate areas with seasonal displays.

Maintain confidentiality to students receiving free or reduced-price meal benefits; set up Point of Sale (POS) terminals daily; may accept or modify payments into family meal accounts; track and record reimbursable meals; may process reports regarding food production and report to Kitchen Manager; trouble shoots problems with POS and reports to tech support staff; notifies staff of low meal account balances; handle customer complaints regarding meal account; maybe asked to substitute, fill in for Kitchen Manager or Single Unit GMC Cook as required.

Prepare Daily Food Production records as required by federal programs; complete Standard Operation Procedure (SOP) report; complete timely and accurate logs and records; assist with month-end and year-end inventories.