The job of Cook was established for the purpose/s of providing each school child with food of high nutritious quality; to support the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel in an atmosphere of cheerfulness and personal caring; and maintaining food service facilities in a safe and sanitary condition.
This job reports to the Building Kitchen Manager
Essential Functions
Attends staff meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste.
Evaluates prepared food for flavor and appearance for the purpose of providing items that will be accepted by students and staff.
Inspects food items and/or supplies (e.g. temperature, chemicals, etc.) for the purpose of verifying quantity, quality and specifications of orders and/or complying with mandated health standards.
Inventories food, condiments and supplies (e.g. ordering groceries, receiving shipments, etc.) for the purpose of ensuring availability of items required for meeting projected menu requirements.
Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
Maintains logs, records and reports (e.g. daily production record, temperature, student lunch balances, collection and reconciliation of all money, sending notes home on student balances, informing students of their lunch balances, etc.) for the purpose of keeping an accurate record of food used and student accounts.
Monitors kitchen and cafeteria areas (e.g. supervision of students, cell phone usage, etc.) for the purpose of ensuring a safe and sanitary working environment.
Obtains substitutes when absent (e.g. illness, injury, vacation, etc.) for the purpose of ensuring adequate coverage of the kitchen for the preparation of food for students and staff.
Oversees the preparation, cooking and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality.
Prepares food and beverage items (e.g. breakfast, lunch, snacks, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.
Prepares food and beverage items for the purpose of serving them to students and staff in an efficient manner.
Reports equipment malfunctions to the supervisor for the purpose of repairing and/or replacement.
Serves a nutritionally balanced meal for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
Other Functions
Performs functions of other nutritional services positions, as requested by supervisor for the purpose of ensuring adequate staff coverage within site nutritional services operations.
Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge And Abilities
SKILLS are required to perform multiple tasks using existing skills. Specific skill-based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment found in a commercial kitchen.
KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; HACCAP HACCP book; and sanitation practices.
ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a wide diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include: working as part of a team; and working with interruptions.
Responsibility
Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; and operating within a defined budget. There is a continual opportunity to significantly impact the organization's services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 10% sitting, 80% walking, and 10% standing. The job is performed under temperature extremes and in a generally hazard free environment.
Experience Job Related Experience Is Desired.
Education High School diploma or equivalent.
Equivalency None specified
Required Testing None required
Seniority level
Entry level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Primary and Secondary Education
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