Cook

EDDYVILLE-BLAKESBURG-FREMONT COMMUNITY SCHOOL DISTRICT
JOB DESCRIPTION FOR FOOD SERVICE WORKER- COOK
Job Description: Uses full range of quantity cooking procedures from common or frequently used recipes to new or complex recipes. Prepares a full variety of meats, poultry, fish, vegetables, sauces and gravies, making sure that all food groups and nutritional requirements are being met.
Qualifications:
1. Certified on an employee medical examination form to be fully qualified in health.
2. High school diploma or GED/ HiSET (High School Equivalency Test).
3. Must be able to read and calculate standardized recipes and have experience and/or knowledge in quantity food preparation.
4. Regular attendance.
5. Two (2) years of experience in school meal production and operation preferred.
Responsible To: Head Cook - Food Service Director – Principal – Superintendent to coincide with chain of command
Performance Responsibilities/Essential Functions1:
1. Prepare and cook a variety of meats, vegetables and accompanying items for consumption in a school cafeteria, specializing in lightly seasoned, nutritionally adequate preparation.
2. Follow a prepared menu, using expertise to substitute items or to increase or decrease food items as necessary to meet each day's requirements. Prepare a full range of food items found in the master menu for lunch.
3. Assist in the planning of menus.
4. Put food out that needs to be prepared later.
5. Keep food maintained at proper temperature.
6. Able to use and maintain food service equipment, such as rotary toaster, conventional oven, steam kettles, meat slicer, vegetable choppers, food grinders and shredders, garbage disposals and dishwasher, by cleaning, taking apart and putting back together again as necessary.
7. Assist in duties required to closing out the kitchen when school is out, and restocking it again when school starts.
8. Assist in deciding if food is good or bad by looking at it, tasting it or by smelling it.
1 The statements contained herein describe the scope of responsibility and essential functions of this position, but should not be considered to be an all inclusive listing of work requirements. Individuals may perform other duties as assigned. Nothing in this job description restricts management rights to assign or reassign duties and responsibilities to this job unless restricted by a negotiated contract.
9. Serve food in serving lines; assist in washing pots and pans. Assist with unloading food supplies, inventory, cleaning and sanitation, and washing dishes. Assist with ordering of supplies.
10. Attend in-service training that is recommended.
11. Perform other duties as assigned.
Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Must be able to work in a standing and/or walking position for long periods of time under conditions of extreme temperatures.
2. Must be able to frequently lift and/or move up to 50 pounds efficiently.
3. Must have manual dexterity to operate and handle equipment related to all aspects of general food preparation in a way that ensures safety while performing the duties of this job, the employee is frequently required to reach with hands and arms, stand, talk or hear, taste or smell, walk and use hands to finger, handle, feel or operate tools or controls.
Working Conditions: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Commercial kitchen setting including hard surface floors and extreme temperatures ranging. The noise level in the work environment is quiet/moderately loud/loud.
2. Employee must wear uniform and appropriate hair restraints (approved by Food Service Director and/or state/county authority) at all times in food preparation and dining areas.
3. Must have ability to tolerate chemicals in commercial strength detergents and cleaning solutions.
Terms of Employment: Days of service as specified in contract language. Salary established by the Board.