Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Exact $13.29
Work Schedule
Standard Hours
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee assistance program
Flexible work schedule
Work environment accommodations
Job Description
East Baton Rouge Parish School System (EBRPSS) is a prominent educational institution committed to providing quality education and support services to its students and community. Among its various programs, the Child Nutrition Program plays a vital role in ensuring that students have access to nutritious meals that support their physical health and academic performance. As part of this commitment, EBRPSS is seeking a Child Nutrition Program Assistant Cook to join their Child Nutrition Team. This position is an hourly role, paid at a rate of $13.29 per hour, with a work schedule of no more than 20 hours per week, making it ideal for those seeking part-time employment in a supportive and community-focused environment.
EBRPSS’s Child Nutrition Program Assistant Cook is an essential team member dedicated to preparing and serving school meals while maintaining strict sanitation standards. The role involves a variety of responsibilities that ensure food safety, quality, and compliance with health regulations. The Assistant Cook will engage in food preparation following approved recipes and techniques, ensuring that meals meet the nutritional guidelines necessary for students and staff alike. This includes timely following of production schedules, maintaining proper portion control, and using the correct utensils and equipment. Additionally, the Assistant Cook will be responsible for thorough cleaning and sanitation of the kitchen and dining areas, including equipment, utensils, and food storage spaces, strictly adhering to sanitation guidelines to prevent contamination and ensure a safe food service environment.
In this role, the Assistant Cook will also help manage inventory, food waste, and various documentation such as temperature logs, plate counts, and leftover food reports. The position requires attentiveness to details such as evaluating food quality, proper thawing methods, and following insect and rodent control procedures. Strong communication skills are essential as the Assistant Cook interacts positively with students, co-workers, school staff, and parents, fostering a welcoming and supportive atmosphere in line with the Child Nutrition Program’s mission.
The position demands a professional attitude and personal responsibility, including maintaining personal hygiene, following safety protocols, and showing reliability and integrity at all times. Candidates are expected to have a high school diploma, possess ServSafe certification to demonstrate their knowledge of food safety standards, and have reliable transportation to and from the work site. Experience in similar roles and the ability to work well within a team are highly beneficial.
EBRPSS provides an opportunity for growth and professional development, encouraging employees to participate in job-related training and professional activities through organizations like the School Nutrition Association. The Assistant Cook position supports cost containment measures without compromising quality and plays a part in promoting sustainability through proper waste disposal and recycling practices.
Overall, this role is ideal for individuals passionate about nutrition, student wellness, and community service, offering a chance to contribute positively to the lives of children in the educational system while gaining valuable experience in food service operations. The Child Nutrition Program Assistant Cook serves as a key contributor in delivering safe, nutritious, and appealing meals that support student success and well-being.
EBRPSS’s Child Nutrition Program Assistant Cook is an essential team member dedicated to preparing and serving school meals while maintaining strict sanitation standards. The role involves a variety of responsibilities that ensure food safety, quality, and compliance with health regulations. The Assistant Cook will engage in food preparation following approved recipes and techniques, ensuring that meals meet the nutritional guidelines necessary for students and staff alike. This includes timely following of production schedules, maintaining proper portion control, and using the correct utensils and equipment. Additionally, the Assistant Cook will be responsible for thorough cleaning and sanitation of the kitchen and dining areas, including equipment, utensils, and food storage spaces, strictly adhering to sanitation guidelines to prevent contamination and ensure a safe food service environment.
In this role, the Assistant Cook will also help manage inventory, food waste, and various documentation such as temperature logs, plate counts, and leftover food reports. The position requires attentiveness to details such as evaluating food quality, proper thawing methods, and following insect and rodent control procedures. Strong communication skills are essential as the Assistant Cook interacts positively with students, co-workers, school staff, and parents, fostering a welcoming and supportive atmosphere in line with the Child Nutrition Program’s mission.
The position demands a professional attitude and personal responsibility, including maintaining personal hygiene, following safety protocols, and showing reliability and integrity at all times. Candidates are expected to have a high school diploma, possess ServSafe certification to demonstrate their knowledge of food safety standards, and have reliable transportation to and from the work site. Experience in similar roles and the ability to work well within a team are highly beneficial.
EBRPSS provides an opportunity for growth and professional development, encouraging employees to participate in job-related training and professional activities through organizations like the School Nutrition Association. The Assistant Cook position supports cost containment measures without compromising quality and plays a part in promoting sustainability through proper waste disposal and recycling practices.
Overall, this role is ideal for individuals passionate about nutrition, student wellness, and community service, offering a chance to contribute positively to the lives of children in the educational system while gaining valuable experience in food service operations. The Child Nutrition Program Assistant Cook serves as a key contributor in delivering safe, nutritious, and appealing meals that support student success and well-being.
Job Requirements
- High school diploma
- Servsafe certification
- Ability to work well with others
- Reliable transportation
Job Qualifications
- High school diploma
- Servsafe certification
- Ability to work well with others
- Reliable transportation
- Knowledge of sanitation procedures
- Basic first aid skills
- Experience in food preparation preferred
- Ability to follow instructions accurately
- Strong communication skills
Job Duties
- Practices correct sanitation procedures in preparing/serving food, cleaning the facility, using and sanitizing equipment, and personal grooming to assure that sanitation standards are met
- Follows approved standards of sanitation for personal hygiene and grooming
- Maintains recommended levels of chemicals used to sanitize utensils, dishes, pots/pans, food preparation equipment, dishcloths, and serving counters and tables
- Follows work schedules required to clean and sanitize utensils, equipment, and the physical facility
- Prepares and serves food according to approved standards of sanitation
- Follows established procedures to maintain an effective insect and rodent control system
- Follows the manager's instructions in food preparation
- Follows assigned production schedule
- Organizes tasks when assembling food, supplies and utensils necessary to prepare recipes
- Uses efficient work techniques
- Uses all equipment correctly
- Uses correct utensils for food preparation
- Evaluates food quality during preparation and service using both subjective and objective indicators
- Uses correct thawing methods
- Follows manager's instructions in portioning, garnishing and serving meals
- Follows meal pattern requirements in serving student and adult meals
- Uses correct utensils and serves the correct portion of food with appropriate garnishes and in an attractive manner
- Follows standards to check the temperature of food and equipment
- Counts portions needed and accurately reports amounts of food used, leftover food and milk by category to manager
- Maintains required forms and records as assigned by the manager
- Assists with withdrawals menu pull sheets, inventories, plate count, leftover food lists, temperature logs, etc. as directed by manager
- Accurately completes required forms
- Participates in implementing cost containment measures while maintaining quality
- Minimizes food and supply waste by following recipes and cooking at recommended temperatures
- Collapses corrugated cardboard boxes, rinses/bags tin cans and deposits card boards and cans in appropriate receptacles for recycling at designated time
- Use proper procedure for disposal of food waste so Biological Oxygen Demand (BOD) reading is kept within accepted limits
- Adheres to established personal hygiene and sanitation practices
- Demonstrates the ability to work with the school community
- Relates and communicates positively with students, co-workers, school staff and parents creating good feelings about the Child Nutrition Program
- Accepts special assignments when necessary
- Adapts and willingly accepts changes in routine
- Listens and readily accepts constructive criticism
- Displays initiative and enthusiasm about the job
- Displays loyalty to school and immediate supervisor
- Displays integrity, honesty and dependability
- Maintains self-control over emotions
- Follows procedures in personnel matters including grievance, leave, etc.
- Follows school and departmental regulations
- Performs responsibilities and uses correct lines of communication within the school and school district
- Displays willingness to upgrade job knowledge and skills
- Attends and participates in job-related training
- Applies knowledge and/or skills obtained from in-service training to performance on the job
- Participates in job-related professional activities in the School Nutrition Association
- Follows standards of safety in preparing, storing and serving food
- Performs basic first aid techniques in an emergency
- Operates and cleans equipment according to acceptable procedures
- Reports accidents and potential safety hazards to manager or immediate supervisor
- Know how to operate a fire extinguisher
- Uses, cleans and stores knives and small/large equipment items according to proper procedures
- Maintains organization and cleanliness in all areas
- Cleans inside of refrigerators, freezers and milk boxes regularly
- Cleans windows, walls, shelves, tables, chairs, bins, equipment, etc.
- Mops and waxes floors in kitchen and dining room
- Stacks cases of goods in dry or refrigerated storage areas as designated by the manager
- Marks day, date, price of food on cases, cans and boxes
- Place cans of food on shelves as needed
- Scrapes plates, runs a dish machine, empties garbage and trash containers
- Keeps the work area organized and uncluttered including drawers, shelves and tops of tables and equipment
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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