Cafeteria Assistant

(Formerly: Cafeteria Assistant I & II)

NATURE AND SCOPE OF WORK

Using a variety of techniques and methods, a Cafeteria Assistant assists a teacher (Teacher-Chef) and monitors students in the preparation and presentation of food.

The primary function of an employee in this class is to assist a teacher in the training of students enrolled in food handling and preparation courses. The work involves repeated demonstration of cooking methods. The Cafeteria Assistant is required to pay close attention to students' practices to ensure they use safe and sanitary methods and to have the food ready for set times.

Other duties include the maintenance of clean and sanitary kitchen facilities, operating the cash register, preparing bank deposits, and the preparation of food served in the cafeteria or for special school, district or community events.

The Cafeteria Assistant reports to the designated Administrative Officer and receives direction from a Teacher-Chef who exercises overall control of the cafeteria.

TYPICAL RESPONSIBILITIES

Assists the Teacher-Chef by demonstrating and monitoring students in the preparation of foods which may include salads, sandwiches, meats, vegetables, baked goods and other items. Similar functions are performed relating to catering orders for special school events and occasionally for community group functions.

Copies or modifies recipes for instructional and food preparation purposes.

Demonstrates the correct and safe use and operation of cafeteria tools and equipment. Closely monitors students to ensure that all activities are conducted in a safe and sanitary manner.

Checks to see that adequate quantities of foodstuffs and other products are available when required, and are correctly stored to ensure freshness and to avoid spoilage. Advises the Teacher-Chef of any problems or shortages. Checks deliveries against invoices and reports discrepancies to the Teacher-Chef.

Acts as a source of information to the Teacher-Chef regarding students' progress and behaviour. Provides feedback to students regarding their work at all stages.

Cleans or monitors the cleaning of ranges, fryers, food preparation equipment, tables, other work areas, and pots and pans.

Performs cashier duties and prepares bank deposits. May maintain department records of receipts, deposits, invoices, inventories, etc.

Performs related duties, as required.

JOB REQUIREMENTS

KNOWLEDGE, ABILITIES AND SKILLS

General working knowledge of cafeteria operations, cost impacts arising from portion control and spoilage, use of cash registers and handling of cash and bank deposits.

Ability to communicate and function effectively with teaching staff, other adults and students of various ages, abilities, social and ethnic backgrounds.

Ability to ensure timely completion of food preparation with varying levels of student participation.

Ability to work on feet for majority of working day.

Ability to lift heavy items occasionally.

Competence in oral and written English skills.

TRAINING AND EXPERIENCE

Graduation from a one year course in institutional cooking at a vocational institute or equivalent, plus successful completion of a recognized food safety course such as Food Safe I.

Six months' experience in high volume food preparation and service environment, preferably in an instructor capacity, or an equivalent combination of training and experience.

LICENCES, CERTIFICATES AND REGISTRATIONS

Food Safe I Certificate.