Purpose: The Food Services Cook prepares and serves the students nutritious and attractive meals in an atmosphere of efficiency, cleanliness, and warmth. To accomplish these tasks the Food Services Cook must work closely with the staff and Food Service Manager.
Responsible to: Food Service Manager
Payment rate: Hourly compensation and benefits as established by the Board of Education
Qualifications:
I. Demonstrated aptitude for successful performance of the tasks listed.
2. Health and Inoculation Certificate on file in the Central Office (after offer of employment is made). Maintain current TB testing as required by Health Department Regulations.
3. Ability to maintain a neat, clean appearance.
4. Ability to lift 60 pounds/push or pull 75 pounds
Dishwasher – lift 30 pounds to waist level 10 times per day/push or pull 75 pounds 5 times per day
Baker/Entrée Chef/Cook – lift 50 pounds to waist level/20 pounds over the shoulder/75 pounds push or pull
Cleaning – lift 60 pounds to waist/75 pounds push or pull
Unloading Truck – lift 50 pounds to waist/50 pounds above shoulders/push or pull 75 pounds
5. Desire to continue career improvement by enhancing skills and job performance.
Essential Functions:
I. Ability to assist in food preparation.
2. Ability to ensure all activities conform to District guidelines.
3. Ability to communicate and work effectively and cooperatively with other district personnel, members of the school district and patrons.
4. Ability to react to change and frequent interruptions in a productive and positive manner, meeting deadlines as assigned.
5. Ability to operate all equipment appropriately as required.
6. Ability to work to implement the vision and mission of the District.
Physical Requirements/Environmental Conditions:
1. Ability to meet physical expectations from qualification #4 above.
2. Requires prolonged standing (up to 6.5 hours per day)
3. Requires physical exertion to manually move, lift, carry, pull, or push heavy objects or materials.
4. Requires twisting, stooping, bending, kneeling, reaching and turning. 5. Must work in noisy and crowded environments, with numerous interruptions.
6. Must work in and around fumes and odors.
General Responsibilities:
I. Ability to work and perform duties assigned by Food Services Manager to prepare and serve meals in an efficient and pleasant manner to make school meals a happy learning time for all students.
2. Ability to properly use and care for all equipment in all phases of food preparation.
3. Ability to follow rules for personal hygiene and overall cleanliness and sanitation in kitchen.
4. Attend inservice meetings and job-related training classes when possible for learning and exchange of ideas to make the breakfast and lunch programs successful.
5. Ability to implement and follow all school district policies at all times. Ability to respond to information requests in a cooperative, courteous, and timely manner.
7. Ability to implement and follow all District health and safety policies, including all precautions of the Bloodborne Pathogens Exposure Control Plan.
8. Ability to perform other tasks and assume other responsibilities as directed by the Food Services Manager.
