Food Service - Cook/Baker

BRENTWOOD UNION SCHOOL DISTRICT

Job Title: Food Service Site Cook/Baker Reports to: Food Services Supervisor and Food Service Coordinator

Primary Functions: Under the direction of Kitchen Production Manager, responsible for the preparation of food and maintaining proper food safety and sanitation in production kitchen.

Performance Responsibilities

• Prepare, cook and bake large-scale meals using fresh ingredients for the purpose of serving food to students and adults that meet USDA National School Lunch and School Breakfast Nutritional Standards and Requirements.

• Prepares foods using approved methods of preparation and plan appropriate quantity; adjust and extend recipes as needed.

• Comprehend and follow standardized menus, recipes and safe food practices according to policies and procedures including HACCP and District food safety procedures and protocols.

• Coordinate with Kitchen Production Manager to forecast planned quantity of food needed for effective ordering to meet menu requirements for the purpose of ensuring sufficient supply, maximizing product usage, and minimizing food waste.

• Receive, inspect, label, rotate, and store food and supplies according to the First-In and First-Out product rotation principles as well as to ensure quality and safety standards.

• Operate large commercial equipment with proper knowledge and care when executing small and large scale cooking and baking.

• Assist in maintaining kitchen facilities and equipment in a clean and sanitary condition; including, but not limited to, preparation counters, sinks, food containers, utensils, food racks, carts, and storerooms; and deep clean all food service equipment to ensure meeting health requirements.

• Monitor and maintain records of food temperatures, production records and product manufacturing information to assure food safety and quality standards.

• Supports assigned personnel for the purpose of assisting them in food preparation and serving functions in a safe and efficient manner.

• Coordinate and provide training and guidance to all food service staff and food service substitutes to ensure compliance, consistency, safety and quality assurance in all food production standards.

• Preparation of vegetables, salads, sandwiches, fruits, and other foods as well as serving meals to students as needed.

• Participate and provide input in the selection of recipes and food items that meet USDA standards and student acceptability.

• Use computerized Point of Sale (POS) system to serve and record meals, review student records and collect payments.

• Perform all other related duties as assigned Recommended Qualifications Knowledge of: Advanced methods for preparing, cooking, and baking fresh and frozen foods in large quantities; proper use of commercial equipment and utensils; State and Federal mandated program requirements; HACCP and District Policies and Procedures for sanitation and safety practices to ensure quality and safe operations; high volume complex multi step methods and recipe extensions in meal production processes.

Abilities to: Function independently as well as be flexible in working with others in a variety of circumstances; adapt to changing work priorities; work and communicate effectively with a wide diversity of individuals and skill and maintain ability to work part of a team; Operate various food service equipment appliance; maintain food service equipment and facilities in clean and sanitary condition; understand and carry out oral and written instructions; to be organized, meet schedules and timelines despite interruptions; follow and ensure compliance with health and sanitation requirements. To cover for Kitchen Production Manager in his/her absence.

ADA Requirement Must have the ability to stand for extended periods of time, walk, frequently lift objects weighing 10-50 lbs. Significant lifting, pushing, pulling, reaching, twisting, dragging, scooping and grasping objects. The job is performed under temperature extremes. Experience: One year experience in institutional or commercial food preparation work

Education (Minimum): High School diploma or equivalent. Must be able to pass District's standard proficiency test of basic knowledge. Food Safe Manager Certified by end of probationary period.