FSEA - CLASSIFICATION III

Master Agreement
FSEA Benefits Summary
Retirement Benefits
Status: School year - 181 work days + 9 paid non-attendance days
Location: West Senior High School
General Summary:
The Cook’s Assistant performs a variety of tasks in the preparation and cooking of food; helps with production records, inventory and conforms to schedules established by the Kitchen Leader. The Cook’s Assistant reports to the building Kitchen Leader or other kitchen workers as assigned by the Kitchen Leader.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:

• High School graduate or equivalent.
• Pleasant, cheerful attitude toward all customers and staff.
• Ability to maintain proper sanitation practices.
• Previous kitchen experience preferred but not required.
• Possess the physical capabilities necessary to perform the duties of the position.
• Willingness to work on continuous improvement as an employee and for the kitchen, and TCAPS Food Service Department.

PHYSICAL AND MENTAL REQUIREMENTS:

• Must be able to report on a regular and consistent basis to the assigned worksite.
• Maintain consistent and punctual attendance.
• Duties include frequent walking and physical activity.
• The ability to move about the facility or building, including bending, pushing/pulling, lifting, twisting, climbing, stooping, crouching, or cutting/chopping to complete work-related tasks.
• Must possess skills to safely operate a variety of standard kitchen and cooking equipment and tools.
• Basic technology skills required to utilize computer and/or other office equipment (printer/copy machine, etc.) consistent with work-related tasks.
• The ability to listen and effectively communicate information and ideas to a diverse population.
• The ability to effectively discern information and formulate appropriate action(s).
• The ability to critically think and provide appropriate solutions.
• The ability to work independently and in a team environment.
• The ability to maintain effective time management.
• The ability to work effectively and efficiently in high stress or conflict situations.
• Occasionally moves boxes, equipment, and other supplies weighing up to 50 lbs across the building for various needs.
• The ability to drive personal vehicle to various locations throughout the district.

• Reads and interprets menus and recipes.
• Operates standard cooking equipment such as mixers, ranges, ovens, steamers, slicers, food choppers, etc.
• Assists in preparation and cooking of food.
• Assists with production records, inventory, ordering of food and supplies, and other paperwork and related duties.
• Cleans and sanitizes equipment and facilities.
• Sets up food lines and serves food.
• Puts away stock and supplies and maintains the storage, cooler, and freezer areas.
• Performs cashiering duties on POS system if needed.
• Washes dishes, utensils, trays, etc.
• Ability to temporarily perform minimum daily duties of a kitchen leader in the kitchen leader’s absence.
• Performs other duties as assigned.