Food Service Cook
Under direction of the Food Service Supervisor, the Food Service Cook prepares and provides meals and food items that meet mandated nutritional requirements and/or special dietary needs of students and school personnel. Assigned kitchen will be at the early childhood, elementary or high school. Provides leadership and guidance to assigned personnel in the performance of their job functions.
Job Duties
- Prepares food or assists in food preparation.
- Completes associated production records and other required paperwork.
- Monitors food and equipment temperatures and maintains appropriate temperature logs.
- Receives food and supply deliveries according to established procedures.
- Operates computerized meal count programs, as needed.
- Operates various types of kitchen equipment including, but not limited to; slicer, chopper, mixer, oven, steamer, tilting-skillet, dishwasher, knives and kitchen tools.
- Sets up serving line at designated times; serve and clean up, including remote sites or catering functions as required.
- Verifies quantities and specifications of meals.
- May be asked to drive delivery van to transport meals when needed.
- Maintains clean working area, equipment, cafeteria, storage areas and restroom in accordance with established health and safety standards.
- Maintains facilities in a sanitary condition.
- Uses hazardous chemicals for cleaning and performs daily completion of chemical logs.
- Launders towels, aprons and other linens.
- Performs one or more specific food service assignments as directed by Supervisor such as cashier, caterer, etc.
- Assists with the training of new employees and cross-training of co-workers.
- Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Knowledge, Abilities, Skills, and Other Characteristics
A willingness to learn and understand:
- The History, culture, traditions, and customs of the Salt River Pima-Maricopa Indian Community
Knowledge of:
- Food service operations in school or institutional settings
- Basic food safety and sanitation procedures
- Point of sale systems
Skilled in:
- Preparing planned/assigned menu items acceptable to the end customer
- Task and time management to meet multiple deadlines
- Computer skills to include Microsoft Office Suite, Internet, e-mail, and spreadsheets
- Minimizing food and supply waste
- Basic math to determine portion requirements
- Determining if work habits/operating procedures/food products are safe for workers/customers
Ability:
- Use a computer and point of sale system as instructed for job duties
- Read, understand, and follow printed information including, but not limited to; recipes, production sheets, guidance manuals, equipment manuals, and product labels
- Communicate effectively and work cooperatively with co-workers
- Tolerate excessive heat and excessive cold (0 degrees F to 90 degrees F)
- Hear in a noisy environment
- Operate equipment safely including standard food preparation utensils such as knives, spoons, tongs and whips; and power driven equipment such as a meat slicer or mixer
- Make continuous or repetitive arm-hand movements, such as slicing or chopping food
- Remain in a standing position for extended periods of time and bend or stoop repeatedly over time, such as removing items from stove, oven or refrigerator
- Move objects between 20-50 pounds short distances (20 feet or less)
- Maintain a clean, safe work area
- Practice sanitary, safe work habits: and present no direct threat to others in the same area. This may include use of appropriate tools, chemical solutions, and other materials.
Minimum Qualifications
- Education and experience: High school diploma or G.E.D. equivalent required.
- One (1) year experience in quantity, institutional food production.
- Food Service experience in a school setting is preferred.
- Must possess or have the ability to obtain a Food Handler's permit.
Equivalency: Any equivalent combination of education and/or experience that would allow the candidate to satisfactorily perform the duties of this position, will be considered.
Underfill Eligibility: An enrolled Community Member whom closely qualifies for the minimum qualifications for a position may be considered for employment under SRPMIC Policy 2-19, Underfill.
Special Requirements
Driving Requirement: This job description does not require the incumbent to drive; however, any employee who chooses or is asked to drive an SRPMIC vehicle for work related community business must receive authorization to do so. For clarification, work related community business includes driving to and from SRPMIC government sites and buildings.
Terms of Employment: This position is treated as a full-time non-exempt position scheduled for 40 hours per week. Must be able to pass a Pre-Employment Drug Test and extensive Fingerprint and Background Check. Employee is Subject to Random Drug Testing and completion of a Background Check every five (5) years.
Employment preference is given in the following order: 1) Qualified Community Member 2) Qualified Native American, and 3) Other Qualified Applicant.