Wright Elementary School District Logo

Cook's Assistant - Substitute - 2019/20 at Wright Elementary School District

Application Deadline

4/7/2020 12:00 AM Pacific

Date Posted
2/19/2020
Contact
Linda Landa
707-542-0550 103
Number of Openings
1

Add'l Salary Info

$13.16/hour (sub rate)
Length of Work Year
10 months - student attendance days
Employment Type
Part Time

Job Summary

Job Summary

To assist in the preparation and serving of food in a school cafeteria. On-call/as needed substitute assignment. Hours 6:30 a.m. - 2:30 p.m. (depending upon school site need)

Job Description / Essential Elements:    Print   

ASSISTANT COOK

DEFINITION:

To assist in the preparation and serving of food in a school cafeteria.

 

SUPERVISION RECEIVED

Receives supervision from the site principal. Technical supervision is received from the School Cook. Responsible to the Food Service Director.

 

EXAMPLES OF DUTIES:   Duties may include, but are not limited to, the following:

Assist  the School Cook in the preparation of main dishes, vegetables, salads, breads, and desserts.

 

Set-up and serve hot and cold foods, beverages, and other foods at a serving line.

 

Assist in the cleaning and storage of cafeteria utensils and food preparation equipment.

 

Maintain and assist in the cleaning and sanitation of all kitchen facilities.

 

Operate and clean a wide variety of kitchen appliances.

 

Stores food and supplies in accordance with instruction and assists in taking inventories.

 

Performs related duties as assigned.

 

QUALIFICATIONS           

Knowledge of:

Principles, practices, and materials used in quantity food preparation and serving.

 

Sanitation and safety procedures related to food preparation and serving.

 

Food preparation and packaging systems.

 

Care and use of food service equipment.

 

Basic math necessary for recipe conversion to quantities needed for service.

 

Ability to:

Heat and serve large quantity food items.

 

Safely and efficiently operate and maintain food preparation equipment and appliances.

 

Operate standard cafeteria appliances.

 

Understand and follow oral and written instructions.

 

Communicate clearly and concisely, orally and in writing.

 

Establish and maintain cooperative working relationships with those contacted in the course of work.

EXPERIENCE AND TRAINING GUIDELINES

Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be experience in assisting or subbing in a school and/or the food industry or internship or on the job training.   

 

Physical Abilities:

Manual dexterity to shred, chop, assemble and mix foods.

 

Stamina to stand and walk on hard flooring for long periods of time.

 

Withstand a wide range of temperatures.

 

Work with chemical cleaning agents.

 

Strength to lift and carry objects

 

Expectations for additional physical abilities include those required by the RESIG post offer-preplacement medical screen:

           

Physical Demands:

(Note: Terms used in this section are defined as follows: Rarely -- 1 to 10%; Occasionally – 11 to 33%; Frequently – 34 to 66%; and Continuously – 67 to 100% of the work day.)

Sitting:                        Rarely

Standing:                     Continuously

Walking:                     Continuously

Waist Bending:           Frequently

Neck Bending:            Frequently to continuously

Squatting:                   Occasionally

Climbing:                    Rarely in some positions

Kneeling:                    Rarely in some positions

Crawling:                    Never

 Neck Twisting:           Frequently

Waist Twisting:          Frequently

Pushing/Pulling:          Occasionally to frequently – 100-150 lbs. moved up to 50 feet at a time

Reaching:

a)

Above Shoulder:

Occasionally

b)

Below Shoulder:

Frequently

Lifting/Carrying:

a)

0-10 lbs.:

Occasionally to frequently - weights carried 45-75 feet at a

 

 

time

b)

11-25 lbs.:

Frequently - weights carried up to 45 feet at a time

c)

26-50 lbs.:

Rarely - weights carried up to 45 feet at a time

Hand Activities:

a)

Repetitive hand use:

Frequently to continuously

b)

Simple grasping:

Continuously

c)

Power Grasping:

Rarely

d)

Fine Manipulation:

Never

e)

Hand and arm twisting/turning:

Occasionally

f)

Computer Operation/Writing:

Occasionally

 

Other Job Factors:

The following conditions are present – exposure to heat when cooking and using ovens and to cold when walk-in refrigerator or freezer; to wetness and water, to grease and food smells and to the risk of cuts from knives; to sanitizers and detergents; and in certain job assignments, to noise from food packing machine and weather conditions when outside with snack cart.  Also, some employees may drive between work sites.  Some positions may involve the use of a forklift.

 

Must be able to exchange information quickly, accurately, discreetly, courteously, and effectively with students, staff, and supervisors about job duties, safety and health issues in the midst of a busy and often noisy environment. Must be able to detect visual and non-visual warning signs for kitchen equipment and other unsafe conditions that might occur in the work environment. Must have normal vision, corrected or uncorrected.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Requirements / Qualifications

Requirements / Qualifications

Letter of Interest Resume 3 Letters of recommendation Fingerprint/TB/medical clearance prior to hiring

For more information on specific positions contact: Linda Landa llanda@wrightesd.org 707-542-0550x103


      Letter of Interest Resume 3 Letters of recommendation Fingerprint/TB/medical clearance prior to hiring

      For more information on specific positions contact: Linda Landa llanda@wrightesd.org 707-542-0550x103