Summer School Cook 6 hrs. @ Bryant Middle School

GENERAL SUMMARY Under the general direction and supervision of the Director of Food Services and/or his/her designee, incumbent performs routine tasks in the preparation and serving of food in a school cafeteria; assists in serving breakfast and lunch portions; maintains food service areas, facilities, equipment and utensils in a clean and sanitary condition and performs other duties directly related to this job description. The following statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. PRINCIPAL DUTIES AND RESPONSIBILITIES Provides routine assistance in preparing breakfast, lunch; prepares and cuts food for cooking and serving; cooks, bakes (rolls, cookies, cakes); maintains work areas. Serves and assists in serving at breakfast, lunch and at snack breaks; prepares food in accordance with apportionment criteria; replenishes food and utensils on the serving line as necessary. Cleans serving counters, utensils, trays and kitchen equipment. Assists on serving line and monitors/audits snacks, meals served; assists in making change. Operates a variety of standard kitchen equipment and appliances, i.e., stove, oven, steam table, dishwasher, can openers, mixers and slicers. Responsible for keeping preparation, serving and storage areas in a clean and safe condition. KNOWLEDGE, SKILLS AND ABILITIES REQUIRED Ability to see for the purpose of reading laws, codes, menus, rules, policies and other printed matter and observing students, with or without vision aids; ability to hear and understand speech at normal levels; ability to communicate so others will clearly understand normal conversation. Basic knowledge of food preparation methods such as washing, cutting, assembling and wrapping foods or ingredients. Skill in auditing correct sales totals and making change. Skill in food serving procedures and use of kitchen utensils and equipment. Knowledge and ability to maintain sanitation and safety measures in food service areas. Ability to establish and maintain cooperative working relationships with those contacted in the course of work. Manual dexterity and physical condition necessary to maintain a rigorous work schedule. Skill in working with the public and school community. Professional demeanor that establishes a desirable example for children. Ability to: Lift/carry 58 pounds occasionally (less than 33% of the time or 1-100 times per day); Lift/carry 40 pounds frequently (34-66% of the time or 100-500 times per day); Lift/carry 15 pounds constantly (67-100% of the time or over 500 times per day); Push a maximum force of 68 pounds on objects; Pull a maximum force of 68 pounds on objects. WORKING CONDITIONS Light to heavy physical effort; standing for extended periods of time; ability to reach in all directions; periodic lifting, carrying, loading and unloading of foodstuffs (40 pounds). Moderate stress level. Primarily indoor cafeteria environment. ENVIRONMENTAL CONDITIONS Work is predominately inside and generally provides protection from weather conditions, but not necessarily from temperature changes. Work surface – work done primarily on concrete floors. JOB PARTICULARS Use of kitchen and cafeteria related tools/equipment/work aids. CONTACTS Daily contact with students, teachers, all school and District staff. Occasional contact with parents and community members. OCCUPATIONAL CERTIFICATES/LICENSES Standard Food Services Certificate. EMPLOYMENT STANDARDS Education equivalent to the completion of twelfth grade. Some training in the use of kitchen equipment. Dexterity, physical condition, and mental health to maintain a rigorous work schedule. To perform this job successfully, an individual must be able to perform each principal duty satisfactorily. Reasonable accommodation may be made to enable individuals with disabilities to perform the principal functions of the position. Must attend annual Blood-borne Pathogens/Hepatitis B training. Must successfully pass District administered Food Services Test and Basic Skills Test. Minimum qualifications may be waived on a case-by-case basis by the Superintendent or designee in his/her sole and absolute discretion. Board approved: December 11, 2003 Revised: June 15, 2006