Cook Helper-Server - Evening - St Labre Indian Catholic School
Ashland, MT
About the Job
St. Labre Indian Catholic School
Pretty Eagle Catholic Academy St. Charles Mission School
Job Description
Job Title: Cook Helper – Server Evening - SL
Department: Food Services
Reports To: Food Service Supervisor
FLSA Status: Nonexempt
Salary Grade: 2B ($10.90-$12.42-$13.94)/hour
Location: St. Labre Cafeteria
Approved Date: 07/01/2022
SUMMARY
Assists the Evening Head Cook with the preparation, serving, and clean-up of evening meals to Dorm students and supervisors, and students and supervisors involved in after-school activities. Also helps in assigned area in the kitchen or serving for the lunch meal.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the non-essential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.
Helps in the preparation and serving of lunch and dinner as instructed by Head Cook Day and Evening. Assumes the duties of the Evening Head Cook in his/her absence, including completing production records and any other paper work required.
2. Assists the Evening Head Cook in the preparation of meals according to a planned menu by preparing side dishes and salads following specified recipes and techniques..
3. If required to take count, observes students’ trays at the end of the serving line, verifies that each meal served qualifies for reimbursement and marks the count in the appropriate grade slot. If the meal is short of meeting the requirement, instructs the student to go back to the line to take another item and qualify the meal. If the student does not want to take the meal, charges the student a la carte price for all items they have taken. Totals counts for all student and adult meals and compares to the servers count at the end of the meal. Determines and records the reason why if the count does not match
4. Prepares the after dinner snacks for the Dorm.
5. Assists the Evening Head Cook in checking and comparing inventories of food and nonfood items against supplies needed for the following week's menu and food orders. Helps compile list of items needed using the purchasing guide from Nutrikids.
6. Cleans and sanitizes work area and equipment used for each meal. Cleans the microwave and stand every evening as needed. Deep cleans equipment or area assigned each week and during "no school" days and school vacations. Sweeps and mops salad area after dinner preparation.
7. Manually washes pots and pans (after lunch and dinner) in the three compartment sink and allows dishes to air dry before helping to put away the clean dishes in the appropriate place.
8. Records all food and nonfood supplies when used and submits the information to the Head Cook daily.
9. Helps mark all new supplies with date received and stocks shelves in the storeroom and coolers, following the First In--First Out Policy. Primarily responsible for the large storeroom.
10. Safely stores all chemicals away from food and food service supplies. Continually watches for any containers/bottles filled with any kind of chemical which is not properly labeled and immediately corrects and reports the situation to the FS Director.
11. Physically counts and records all food and nonfood supplies on hand the last day of each month. Completes a physical inventory of equipment twice a year.
12. Mops up all spills immediately.
13. Helps with laundry as scheduled.
14. Helps with decorating the cafeteria for holidays.
15. Observes physical condition of equipment and facilities and makes sure any problems are reported to Head Cook or FS Supervisor or FS Director, or school maintenance department. Follows up on work orders by reporting to FS Supervisor or FS Director if repair is not completed right away.
16. Fills orders for food and nonfood supplies from all other departments as assigned.
17. Immediately reports allaccidents and personal injuries and any "near misses" to the Food Service Supervisor or Food Services Director.
18. Works in other areas as instructed by Head Cook, FS Supervisor, or FS Director.
SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
High School Diploma or General Education Degree (GED) preferred; and
One to six months related experience and/or training preferred
KNOWLEDGE, SKILLS, AND ABILITIES
Basic computer skills.
Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, co-workers, students, staff, and sales/delivery people.
Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation.
Ability to work independently with little supervision.
Ability to read and write routine reports and correspondence.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals.
Must know the difference between weights and measures and be able to follow and adjust recipes.
Respects the teachings of the gospel of Jesus Christ in private, personal, and public life.
Commitment to the mission of the Roman Catholic Church in Native American education.
Sensitivity to, and appreciation of Native American people and their cultures.
Ability to serve as an appropriate role model for students.
CERTIFICATES, LICENSES, REGISTRATIONS
Valid Montana driver's license preferred
Eight (8) Hour Food Service Safety and Sanitation Certification (within the probation period). Must be renewed every 5 years.
Proof of TB test, chest X-ray, or doctor’s statement.
PHYSICAL DEMANDS
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; bend, push; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, and shoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee is frequently required to talk or hear. The employee must frequently lift and/or move up to 25 pounds of weight while preparing or moving food items and stocking shelves.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
WORK HOURS
Regular school year work schedule is 40 hours a week, 8 hours a day with two 15 minute breaks and a 30 minute lunch break. Monday - Thursday 10:00 AM to 7:00 PM - Friday 7:00 AM to 3:30 PM. Due to special functions, overtime is often required. Work schedules and hours may be rotated or adjusted by the Head Cook or Food Service Director. Summer employment in the cafeteria is not guaranteed.
DRESS CODE, PERSONAL HYGIENE
Because of the safety factors involved in preparing and serving food, excellent personal hygiene practices must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work.
Hair restraints, uniforms and slip-resistant hard-toed shoes with adequate arch support are required at all times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and serving gloves, and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets.
Jewelry, artificial nails, sleeveless shirts, short shorts, short skirts, sandals, torn or stained clothing, T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted.
Preparing or serving food is prohibited when there is open or infected cuts or sores on any exposed part of the body. Cuts, sores, or acne must be properly treated or covered.
Working with or near food is also prohibited while experiencing a sore throat or flu-like systems.
