Temp Sub Cook Helper/Server - St Labre Indian Catholic School

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy St. Charles Mission School

Job Description

Job Title:             Sub Cook Helper/Server - General - SL

Department:        Food Services

Reports To:         Food Service Supervisor

FLSA Status:      Temporary

Salary Grade:     2B ($10.90-$12.42-$13.94)/hr.

Location:             St Labre Cafeteria

Approved Date:   07/01/2022

SUMMARY

Assists in all areas of the kitchen to efficiently maintain a clean and safe facility and provide safe and nutritious meals to the students, staff, and guests of St Labre.

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.

1. Assists Head Cook, salad cook, or bakers in all areas of the kitchen.

2. Assists in preparation of meals according to a planned menu by preparing side dishes and/or finishing preparation of the entree - following specified recipes and techniques. Helps Baker when needed. Also helps baker prepare school snacks each day and sack lunches as ordered. Helps the salad cook to prepare the fruit for breakfast, salad bar for lunch, and fresh fruit and vegetable snacks for PS-8 every day if assigned to that area. May be assigned to help in the dish room or cleaning the bathrooms.

3. If required to serve, will review the servers procedures and will serve the appropriate portion as directed by the servers portion and temp guide. If serving, will monitor hot and cold temperatures throughout the serving time and record on designated form. Reports to Head Cook if food temperatures are not hot or cold enough to serve food safely. Will compare the tray count plus “to Go” containers to the count taker’s total count at the end of the meal service. If count does not match, will determine, record and report the reason why it did not match.

4. 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.

5. Cleans and sanitizes work area and equipment used. Helps to sweep and mop any area that needs to be done. Deep cleans equipment or area assigned each week and during "no school" days and school vacations.

6. If assigned to do so, will continually observe serving line during meal times and restock menu items as needed so servers do not have to leave the serving line.

7. Fills orders for food and non-food supplies from all other departments as assigned.

8. Helps with decorating (the cafeteria) for holidays. Helps in the dish room every day by manually washes pots and pans and serving utensils used in food preparation. Allows dishes to air dry and then helps put away the clean dishes in the appropriate place.

9. Records all food and nonfood supplies when used and submits the information to the Head Cook daily.

10. Safely stores all chemicals away from food and food service supplies and food prep areas. Watches for any containers that are filled with any kind of chemical and not properly labeled. Corrects the situation and reports to Head Cook or FS Supervisor or FS Director immediately.

11. Helps put away all incoming supplies by marking each item/unit with date received and stocking shelves in the storeroom and coolers, following the First In--First Out Policy.

12. On the last working day of each month, physically counts and records all food and non-food supplies on hand in assigned area.

13. Observes physical condition of equipment and facilities and makes sure any problems are reported to Head Cook or FS Director. Follows up on work order, by reporting to FS Director if repair is not completed right away.

14. Mops up all spills immediately.

15. Immediately reports all accidents and personal injuries and any "near misses" to the Food Service Supervisor or Food Services Director.

16. Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook 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

1. Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, co-workers, students, staff, and sales/delivery people.

2. Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation.

3. Ability to work independently with little supervision.

4. Ability to read and write routine reports and correspondence.

5. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

6. Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals.

7. Must know the difference between weights and measures and be able to follow and adjust recipes.

8. Respects the teachings of the gospel of Jesus Christ in private, personal, and public life.

9. Commitment to the mission of the Roman Catholic Church in Native American education.

10. Sensitivity to, and appreciation of Native American people and their cultures.

11. Ability to serve as an appropriate role model for students.

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Montana driver's license preferred

4 Hour Food Service Safety and Sanitation Certificate (within the probation period). Must be renewed every 5 years

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 50 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 one full week before the first day of teacher orientation and two full weeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30 minute lunch break. Due to special functions or late supply trucks, working overtime is sometimes required. Work schedules and hours may be adjusted by the Head Cook or Food Services Director if needed. 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 pants/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.