DISTINGUISHING FEATURES OF THE CLASS:  This work involves the preparation, cooking, and portioning of food on a large scale. Incumbents of this title assist in the preparation and serving of food, and maintain order and cleanliness in serving and kitchen work areas. Additional responsibilities may include managing inventory, counting cash received and preparing deposits. Work is performed under the supervision of a higher level employee, such as a Cook or Cook Manager. Supervision may be exercised over Food Service Helpers and other school lunch staff. Performs related work as required.

TYPICAL WORK ACTIVITIES: (Illustrative only)

• Leads and participates in the preparation and serving of food using standardized recipes;
• Operates various kitchen equipment including slicers, bulk mixers, dishwashers, steamers, peelers, can openers, etc.;
• Participates in the cleaning of the kitchen and the care of equipment;
• Sets up steam and other counters, and sets tables;
• Sets out portions of prepared food;
• Restocks serving line with food and supplies;
• Receives food and supply deliveries and checks against invoices;
• Stores food and supplies and maintains kitchen inventory records;
• Reports necessary repairs to appropriate personnel;
• Attends in-service training sessions;
• Consults with Cook or Cook Manager regarding problems encountered;
• Assumes duties of Cook or Cook Manager in her/his absence;
• May coordinate necessary training for food service helpers;
• May serve as cashier and collect money from registers;
• Performs a variety of related activities as required.

Typical Work Activities are intended only as illustrations of possible types of work that might be appropriately assigned to an incumbent of this title. Work activities that do not appear above are not excluded as appropriate work assignments, as long as they can be reasonably understood to be within the logical limits of the job.

FULL PERFORMANCE KNOWLEDGES, SKILLS, ABILITIES & PERSONAL CHARACTERISTICS:   Good knowledge of the principles and practices of large quantity food preparation, sanitary food handling and storage; working knowledge of the fundamentals of nutrition and their application to the health of children; working knowledge of modern cooking utensils, appliances and equipment; working knowledge of principles of food safety and sanitation; ability to supervise the work of others; ability to maintain records and make reports; ability to establish and maintain effective working relationships; ability to understand and carry out oral and written directions; resourcefulness; cleanliness.

MINIMUM QUALIFICATIONS:

Graduation from high school or possession of a comparable diploma and two (2) years of experience in the preparation of food in a school, restaurant, hospitality or other institutional setting.

SPECIAL REQUIREMENT FOR APPOINTMENT IN SCHOOL DISTRICTS:

In accordance with the Safe Schools Against Violence in Education (SAVE) legislation, Chapter 180 of the Laws of 2000, and by the Regulations of the Commissioner of Education, candidates for appointment in school districts must obtain clearance for employment from the State Education Department prior to employment based upon a fingerprint and criminal history background check.

12/21;

Non-Competitive Class/PJC