Cook

MINIMUM QUALIFICATIONS:

• High school diploma or GED.
• Some experience in food service preparations. Quantity cooking experience preferred.
• Ability to count accurately.
• Have the physical capacity to handle food preparation, supplies, and operate kitchen equipment.
• Ability to work with many people and maintain positive attitude.
• Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

SUPERVISOR:

Food Service Director

POSITION SUMMARY: To prepare and serve nutritious, attractive, tasteful food for students and school staff.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Work cooperatively with colleagues, supervisors, and administrators.
• Demonstrate ethical behavior.
• Engage in self- development.
• Follow district policies and administrative rules and regulations.
• Maintain behavior appropriate to performing and accomplish assigned duties.
• Know what to do to successfully complete assigned work.
• Project over-all concern for personal appearance as it relates to job performance.
• Carry out assignments and instructions from supervisor in a competent and efficient manner.
• Communicate with supervisor and food service staff.
• Maintain personal safety and safety to others as number one priority.
• Maintain sanitation procedures in every area of food preparation, serving of meals and clean-up.
• Maintain sanitary personal hygiene.
• If bookwork or identifying and counting tickets is required, do it with accuracy and timeliness.

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Maintain positive relations with food service staff, students, principal, assistant principals, faculty, custodians, maintenance and all deliverymen.
• Put away all groceries.
• Work with student workers with patience and friendliness.
• Help co-workers as needed.

PHYSICAL REQUIREMENTS:

• Standing, sitting, bending, lifting, reaching, carrying, climbing, squatting, kneeling, and stooping.
• Hand/eye coordination, normal range of sight and depth perception.
• Lifting from floor to mid-thigh maximum (30-50 pounds) occasionally. Lifting from mid- to- thigh to shoulder maximum (40-50 pounds) occasionally.
• Lifting from shoulder to overhead maximum (30 pounds) occasionally. Carrying (25-30 pounds) maximum regularly.
• Continual hand washing for sanitation purposes.

SAFETY AND HEALTH:

• Wear protective devices such as back supports, aprons, and hand guards.
• Use potholders when handling hot pans.
• Wear leather top, non-skid soled shoes.
• Read, observe, and understand precautious and proper methods of handling chemicals, equipment, food, and non-food products.
• Complete all required training.
• Knowledge of universal hygiene precautions.

EQUIPMENT/MATERIAL HANDLED:

• Food mixer and accessories, commercial dishwasher, convection oven, range, garbage disposal, walk-in freezer, walk-in cooler, reach-in refrigerator, steam tables, milk cooler, beverage dispensers, washer, dryer, and thermometers.
• Food and non-food products.

WORK ENVIRONMENT:

• Amount of kitchen space, kind of equipment, and arrangement of equipment varies from school to school.
• Heat exists in the kitchen when oven(s) are being used. When being used, the dish room is hot and humid.
• Noise levels vary according to kind of work being done, and the kind of equipment being used.
• There are some distractions and interruptions of the work schedule to be dealt with every day.
• Storage of food and non-food products may be in small or large areas.
• Floor surface is floor tile.

TERMS OF EMPLOYMENT: School Calendar of Employment to be established by the Board of Education on an annual basis.