FOOD SERVICE COOK                                                          

Reports To:                Food Service Director

Dept/Campus:           Food Service

Wage/Hour Status:   Non-Exempt

Length of Contract:   180 days; 7 hours per day

PRIMARY PURPOSE:

Be responsible for the preparation of food in sufficient quantities to cover requirements,

timing preparation to meet service schedules, and food handling in accordance with

sanitary standards.  Maintain standards of recipes and of portion control, to prevent food

waste and assure high quality productions, and care/cleanliness of equipment.

QUALIFICATIONS:

Education/Certification:

Preferred high school diploma or GED

Special Knowledge/Skills:

Must be able to read, write, and make simple calculations

Must be able to follow oral and written instructions

Must have some formal or on-the-job training in food preparation

Must be familiar with foods and preparation methods

Must know the proper methods and cooking temperatures for best utilization and yield of breads, pastries, and cakes

Must be able to space and time the cooking of foods so that their nutritive quality, flavor, and appearance are preserved at the time of service

Working knowledge of kitchen equipment

Patient and calm demeanor with students, staff, and others

Experience:

One to two years training and experience in quantity food preparation preferred

The Board may find appropriate and acceptable alternatives to the above qualifications.

MAJOR RESPONSIBILITIES AND DUTIES:

1. Maintain professional behavior, appearance, and work ethic to represent the school district in a positive manner at all times.
2. Articulate a positive image of the school district and school district personnel.
3. Present for students a positive role model that supports the school climate and mission of the school district.
4. Demonstrate effective customer service strategies to all district patrons.
5. Follow food production schedules provided by food service director.
6. Cook a variety of foods following standardized recipes and methods of preparation.
7. Control serving portions, eliminating waste and leftovers.
8. Check equipment to make sure it maintains safety and sanitation requirements and report needed repairs to unit manager.
9. Maintain personal appearance and hygiene, following dress code.
10. Assist in inventory, food storage, tray line service, kitchen/dining area clean-up and any other duties in kitchen.
11. Ensure food items are stored in a safe hazard-free environment.
12. Effectively communicate with colleagues, students, and parents.
13. Demonstrate behavior that is professional, ethical, and responsible.
14. Light cleaning after each meal session (breakfast, first lunch, second lunch, etc.) in dining area and food service area.
15. Clean kitchen area and dining area thoroughly after last lunch period is completed.
16. Clean as disinfect cafeteria bathroom as directed.
17. Communicate with Food Service Director on a regular basis regarding supplies, commodities, etc.
18. Help move tables and chairs to set up for special events in the cafeteria as needed.
19. Other duties as assigned.

EQUIPMENT USED:

Large and small kitchen equipment, including but not limited to, electric slicer, mixer, pressure steamer, deep-fat fryer and sharp cutting tools, ovens, dishwasher, food utility carts, garbage disposal, mop, and broom

WORKING CONDITIONS:

Mental Demands:

Maintain emotional control under stress

Physical Demands:

Stand and walk short distances most of working day; stoop, reach for, and lift food supplies and equipment; moderate exposure to extreme hot and/or cold temperatures; exposure to chemicals used in cleaning, sanitizing, and pest control; required wearing of hair restraints while on duty; hazards include cuts from utensils, burns from hot foods and equipment as well as falls due to wet floors; ability to lift 50 lbs.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.