Lead Cook/Server

Job Description Position Title: Lead Cook/ServerDepartment: Nutrition ServicesReports To: Director of Nutrition Services & WarehouseCalendar: 180 or 187 Days (dependent on hours worked)Category: Classied Hourly SUMMARYThis position is responsible for the food production and serving of quality food in an assigned school tostudents in a safe, efcient, and pleasant manner. The individual in this position is the primary user of ovens,skillets, mixers, and other appliances within their assigned kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES Essential duties must be performed on site. Other duties may be assigned. Assists in the preparation of food in large quantities and planning the preparation of somecooked items. Prepares food according to a planned menu and standardized recipes daily. Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitaryconditions are met. Cleans assigned areas and equipment daily. Sets up/breaks down serving lines (salad bar, hot food, ala carte, etc.) daily. Reports inferior quality of food or faulty equipment to the appropriate authority on a daily basis. Assists with putting away food deliveries, as needed. Performs temperature checks on food and maintains temperature logs. Updates production sheets, as needed. Serves as the contact person in the absence of the kitchen manager. Serves as the manager of the Point of Sale (POS) system in the absence of the kitchen manager. Reports to work as scheduled on a regular and reliable basis. Other duties as assigned. SUPERVISORY RESPONSIBILITIESThis position does not have any supervisory responsibilities. QUALIFICATION REQUIREMENTSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Therequirements listed below are representative of the knowledge, skill, and/or ability required. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Required: High school diploma or general education degree (GED) Required: Knowledgeable of and comfortable using computers Required: Experience using registers or willing to be trained Required: ServSafe manager certication or equivalent or ability to become certied upon hire Preferred: Previous experience with large scale cooking and food preparation/serving LANGUAGE SKILLSAbility to read and comprehend simple instructions, short correspondence and memos. Ability to writesimple correspondence. Ability to effectively present information in one-on-one and small group situationsto students and other employees of the organization.

Job DescriptionMATHEMATICAL SKILLSAbility to add, subtract, multiply and divide in all units of measure, using whole numbers, commonfractions and decimals. Ability to compute rate, ratio and percent. REASONING ABILITYAbility to apply common sense understanding to carry out detailed but basic written or oral instructions.Ability to deal with problems involving a few concrete variables in standardized situations. OTHER SKILLS and ABILITIESAbility to pass entry level aptitude test. Ability to work in a friendly manner with co-workers and students.Ability to perform the job and communicate in a noisy environment. Ability to establish and maintaineffective working relationships with students, staff and the community. Ability to perform duties withawareness of all District requirements and Board of Education policies. PHYSICAL DEMANDSThe physical demands described here are representative of those that must be met by an employee tosuccessfully perform the essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to walk and continuouslyrequired to stand. The employee will frequently bend or twist at the neck and trunk while performing theduties of this job. The employee is occasionally required to reach with hands and arms and stoop 0 - 24inches and occasionally up to 36 inches, kneel and crouch. The employee continuously uses hand strengthto grasp tools. The employee must occasionally lift and/or move up to 50 pounds and occasionally up to75 lbs 0 - 12 feet and occasionally up to 20 feet, such as milk crates, frozen foods, canned food, etc.Specic vision abilities required by this job include close vision, depth perception, peripheral vision andcolor vision. WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounterswhile performing the essential functions of this job. Reasonable accommodations may be made to enableindividuals with disabilities to perform the essential functions. While performing the duties of this job, the employee occasionally works in high temperatures andoccasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe timeconstraints and interact with the public and other workers. The noise level in the work environment isfrequently loud. The employee has a greater than average risk of getting a minor injury such as cut or burnwhile performing the duties of this job. The information contained in this job description is in compliance with the Americans with Disabilities Act(A.D.A.) and is not an exhaustive list of the duties performed for this position. Additional duties areperformed by the individuals currently holding this position and additional duties may be assigned.