SECONDARY COOK MANAGER (FOR ELIGIBLE INTERNAL BIDDERS ONLY)

Food Service Secondary Cook Manager

The job of "Secondary Cook Manager" is done for the purposes of supervising the junior or senior high school kitchen; preparing and serving of food items that meet mandated nutritional requirements and/or requests of students and school personnel; meeting projected meal requirements; verifying quantities and specifications of orders; and maintaining facilities in a sanitary condition; and assisting assigned food service personnel in food preparation. Essential Job Functions: Attends meetings for the purpose of maintaining growth and departmental goals. Communicates necessary information to students, district personnel and vendors for the purpose of ensuring accomplishment of daily responsibilities and updating food service information (e.g., menu changes, orders, etc.). Designs daily schedule for the purpose of meeting staffing requirements and school schedule changes to provide food service for students and school personnel. Evaluates food service staff for the purpose of verifying annual goal attainment. Monitors the cleaning of utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Orders food, condiments and supplies from central production facility, warehouse stock or local suppliers for the purpose of sustaining inventory and guaranteeing availability of items. Selects food items for the purpose of meeting customer satisfaction and mandated district/state/federal nutritional requirements. Prepares documentation for the purpose of providing written support and/or conveying information. Prepares food service area and carts for the purpose of serving food to students and school personnel. Prepares quality food items for the purpose of meeting customer satisfaction and mandated district/state/federal nutritional requirements. Receives deliveries of food items, commodities, and other products for the purpose of checking accuracy/quantity against invoice and ensuring quality of products received. Reports equipment malfunctions for the purpose of maintaining equipment in safe working order. Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Stocks food, condiments, and supplies for the purpose of maintaining adequate quantities and security and security of items. Trains food services staff for the purpose of ensuring proper food preparation procedures, use of equipment, and safety and sanitation guidelines.

Other Job Functions: Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

Job Requirements - Qualifications:

Experience Required: Prior job-related experience in food service.

Skills, Knowledge, and/or Abilities Required: Skills to prepare food in large quantities; plan work schedules, perform basic arithmetic calculations; operate and maintain institutional kitchen equipment; maintain inventory control; adjust recipes to various quantities demands; use standard office equipment including computer; communicate effectively; use English in written and verbal form.

Knowledge of modern methods of food preparation, health codes, sanitation principles, and nutritional requirements.

Abilities to stand for prolonged periods, understand and carry out oral and written instructions, communicate and direct other personnel, establish and maintain effective working relationships. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, reaching/handling, talking/hearing conversations, near visual acuity/depth perception.

Licenses & Certification: Valid Washington State Driver's License, Criminal Justice Fingerprint Clearance, certified in Washington Associate School Food Service and American Food Service Association.

Other: Washington State Food and Beverage Worker's Permit.

SUMMARY OF ENVIRONMENTAL CONDITIONS RATINGS JOB TITLE: Assistant Cook Report Identification Code: psdfsac The following analysis represents an evaluation of the surroundings in which the job is performed. Environmental Conditions must by definition be specific and related to the job. Key to Environmental Factors Rating: NP = Not Present in the Job Environment S = Seldom - Under 5% of Workday O = Occasionally - Up to 1/3 Time F = Frequently - From 1/3 to 2/3 Time C = Constantly - 2/3 or More Time.

1. ENVIRONMENT: Inside 100% Outside 0%

2. EXTREME COLD S Comments Regarding "Extreme Cold" = Refrigeration units (walk in coolers, freezers)

3. EXTREME HEAT C Comments Regarding "Extreme Heat" = Baking, cooking, ovens

4. WET/HUMID O

5. NOISE (IN DECIBELS)80 decibels VIBRATION O Comments Regarding "Noise" = Mixers, pots and pans banging Comments Regarding "Vibrations" = Mixers

6. HAZARDS: Mechanical F Explosives NP Electrical S Radiant Energy O Burns F Other Hazard/s F Comments Regarding "Mechanical Hazards" = Slicers, oven doors, knives, mixers Comments Regarding "Electrical" = Electrical appliances Comments Regarding "Radiant Energy" = Ovens Comments Regarding "Burn Hazards" = Hot pans, dishes, ovens Comments Regarding "Other Hazards" = Wet surfaces (slipping)

7. ATMOSPHERIC CONDITIONS: Fumes S Mists S Odors S Gases NP Dusts O Poor Ventilation O Other Atmospheric Hazards NP Comments Regarding "Fume Exposure" = Cleaning solvents Comments Regarding "Mists" = Boiling water, dish water Comments Regarding "Odor Exposure" = Oven cleaners, bleach, cleaners

Comments Regarding "Dusts" = Flour Comments Regarding "Poor Ventilation" = A problem if the window is closed or the fan is off

8. PROTECTIVE CLOTHING - DEVICES: Aprons, latex gloves, hair net, closed toe shoes
9. E. C. SUMMARY: Inside Work 2 3 4 (5) (6) 7 Numbers encircled by () indicate significant involvement of factors enumerated and rated above.