Job Title: Culinary Assistant

Reports to:School Administrator
Typical Schedule:189 days/7 hours
Bargaining Unit:USEP SRP

 

FLSA:Non-Exempt
Job Code:TBD
Salary Schedule:SRP S06

JOB GOAL

Responsible for supervising and assisting with instructing students, performing a variety of routine kitchen tasks including, but not limited to, food preparation/production, cleaning, serving, and cashiering with students in the culinary program while providing customer service to students and staff.

ESSENTIAL DUTIES & RESPONSIBILITIES

The following statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. These statements are not intended to be construed as an exhaustive list of all duties and responsibilities required of those in this position.
  1. Assist teacher with maintaining a classroom environment conducive to effective learning.
  2. Assist with developing materials for the instruction of students in the culinary program under the direction of the culinary teacher and following district, state and federal guidelines.
  3. Supervise students during culinary activities and lessons to ensure student safety and adherence to student code of conduct.
  4. Assist with setting up, inspecting, and maintaining equipment used by students to participate in planned activities, and return to storage when lessons are complete.
  5. Assist the teacher with lesson planning, grading, attendance, and discipline.
  6. Assist with large-scale food production and meal service by following proper meal standards as required by local, state, and federal regulations, food safety guidelines, and Hazard Analysis Critical Control Point (HACCP) principles and procedures.
  7. Follow written standardized recipes and instructions to ensure proper quality and quantity controls.
  8. Document food production, usage, and leftover portions for production records.
  9. Set-up, prepare, and breakdown various areas within the cafeteria prior to, during, and after food service.
  10. Use Point of Sale computer to properly and accurately record each customer’s financial transaction.
  11. Clean and maintain food preparation areas, storage areas, kitchen equipment, and tools, including washing dishes and utensils, assisting with recycling and emptying refuse as needed in the kitchen, and cleaning and maintaining kitchen floors.
  12. Maintain compliance with annual United States Department of Agriculture (USDA) mandatory training requirements and district policies.
  13. Perform other duties as assigned.

MINIMUM REQUIREMENTS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty successfully. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

KNOWLEDGE, SKILLS & ABILITIES

  • Ability to work effectively with students during culinary classes
  • Ability to demonstrate and participate in culinary activities
  • Basic knowledge of food preparation and proper kitchen equipment use and care
  • Operating knowledge of computer programs, including email, word processing, spreadsheets, and databases
  • Ability to run a computer point of sale, handle cash, and compute basic math
  • Ability to communicate effectively with a variety of audiences, orally and in writing, including electronic media
  • Ability to organize, prioritize, manage and carry out duties efficiently and within established timeframes
  • Ability to establish and maintain collaborative working relationships with all stakeholders
  • Must meet the physical requirements of Post Offer Employment Testing (POET)

EDUCATION, TRAINING & EXPERIENCE

  • High school diploma or equivalent
  • ServSafe certified
  • Experience working in food service

CERTIFICATES, LICENSES & REGISTRATIONS

none

PREFERRED QUALIFICATIONS

  • Associate’s degree or equivalent (2 years of college coursework) from an accredited institution
  • Experience with restaurant management

SUPERVISORY RESPONSIBILITY

None

PHYSICAL REQUIREMENTS

Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently and/or up to 10 pounds of force constantly to move objects.

PHYSICAL ACTIVITY

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, stoop, kneel, crouch, crawl, talk, and hear. The employee occasionally lifts and/or moves up to 50 pounds. Specific vision ability required by this job includes close vision, distance vision, and the ability to adjust focus.

WORKING CONDITIONS

Indoors and Outdoors: The worker is subject to both environmental conditions. Activities occur inside and outside.
Cold: The worker is subject to extreme cold. Temperatures are below 32 degrees for periods of more than one hour.

MACHINES, TOOLS, EQUIPMENT

  • Professional ovens, stoves, meat slices, dish machines, a variety of hot and cold food storage equipment, and other food service equipment. This position may also use computers and other technology regularly for record keeping, email communications, and cashiering practices.

TERMS OF EMPLOYMENT

Salary and benefits shall be paid consistent with the District’s approved compensation plan. Length of the work year and hours of employment shall be established by the District.

Performance of the job will be evaluated in accordance with provisions of the School Board’s policy on evaluation of personnel.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Pasco County Schools will provide reasonable accommodations to qualified individuals with disabilities to allow them to perform the essential functions of the job when such individuals request an accommodation.

Culinary Assistant;   EST: November 19, 2019;   REV: n/a;   Board Approved: November 19, 2019