Cook Job Description JOB TITLE: Student Nutrition Cook (Part-time) REPORTS TO: Lunch Program Manager EXEMPT STATUS: Non- Exempt Days/Months: 20 hours/week, school year position BASIC FUNCTION: Prepare, cook, and serve a variety of foods in quantit y at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition. REPRESENTATIVE DUTIES: • Prepare and cook meat dishes, vegetables and other ma in dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods. • Assist in determining appropriate quantity of food items f or cooking; adjust and extend recipes as needed; maintain food quality standards includin g appearance, and nutritional requirements. • Monitor temperatures of food to assure safety and qu ality standards are met; monitor water temperatures to assure proper temperature for sanitizing. • Serve food according to established guidelines and replenis h serving containers as needed. • Clean cafeteria equipment, utensils and appliances and sto re food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required. • Assist in storing unused food and supplies; dispose of un usable leftovers; utilize proper methods of handling foods to be stored. • Operate a variety of standard kitchen utensils and equip ment including chopper, mixer, dishwasher, electric warmer, range, oven, and other ca feteria equipment as required. • Assist in other food service areas as needed. • Maintain regular attendance. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: • Principles and methods of quantity food service preparat ion, serving and storage. • Sanitation and safety practices related to handling, cook ing, baking and serving food. • Methods of preparing and serving food in large quantities . • Methods of adjusting and extending recipes and proper s ubstitutions. • Proper methods of storing equipment, materials and supp lies. • Standard kitchen equipment, utensils and measurements. • Health and safety regulations. • Basic record-keeping techniques. ABILITY TO: • Prepare, cook, and serve a variety of foods in quantit y at an assigned food service facility. • Prepare and serve food in accordance with health and s anitation regulations. • Operate and maintain standard machines and equipment fo und in school cafeterias and kitchens. • Prepare attractive, appetizing and nutritious meals for s tudents and staff. • Lift, bend, reach and stand. • Follow, adjust and extend recipes. • Understand and follow oral and written directions. • Communicate effectively both orally and in writing. • Lift heavy objects. • Maintain routine records. • Meet schedules and timelines. • Establish and maintain cooperative and effective working r elationships with others. • Plan and organize work. • Observe health and safety regulations. • Read and write at a level required for successful job per formance. PHYSICAL DEMANDS • Work is performed while standing, sitting and/or walking. • Requires the ability to communicate effectively using speec h, vision and hearing. • Requires the use of hands for simple grasping and fine m anipulations. • Requires bending, squatting, crawling, climbing, reaching. • Requires the ability to lift, carry, push or pull medium weig hts, up to 50 pounds. Reasonable accommodation may be made to enable a perso n with a disability to perform the essential functions of the job. EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma or G.E.D. preferred. LICENSES AND OTHER REQUIREMENTS: Food handler license Additional hours of training will be required.