What are the responsibilities and job description for the Cook position at Fremont Co School District 6?
Reports to: Food Service Director
General Responsibility: To assist and support the School and Central Administration in providing a quality educational environment. The cook assists the Food Service Director in all aspects of food service needed to provide a quality meal program and to provide students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and warmth.
Status: 9-month position; workdays and hours will be determined by the Superintendent.
Payment Rate: Classified Hourly Rate Schedule
Qualifications:
- Must be able to work alone.
- Demonstrate aptitude of competence for assigned responsibilities.
- Must have working knowledge of basic math applications and computation skills.
- Complete Criminal Justice Fingerprinting and Background Clearance.
Duties Shall include But Are Not Limited To:
- Assist in preparing and serving of food.
- Assist in cleaning and maintaining kitchen facilities.
- Assist in training new employees.
- Ability to maintain confidentiality in matters of student and staff personnel information.
- Communicate effectively with members of the school district and community.
- React to change productively and handle other tasks as assigned.
- Prepare food per directions and guidelines.
- Ensure that food preparation is done in a timely manner as to meet schedules.
- Demonstrate positive attitude and willingness to serve our consumers.
- Support the values of an education.
- Appropriately operate equipment as required.
- Must have knowledge of the National School Lunch Program.
- Weekly, order food and supplies from the central kitchen.
- Prepare menu items according to recipes and serve food in an attractive manner.
- Assure meals are prepared according to the menu plan; changes must be approved by the Supervisor.
- Practice appropriate and consistent portion control measures.
- Maintain and record proper cooking and serving temperatures for hot and cold items.
- Prepare a food and supply inventory at the end of each school year at the end of each school year and send to Supervisor.
- Prepare the necessary reports as required by the Supervisor, and/or State.
- Understand and use the "First in, First out" inventory system.
- Maintain inventory levels to assure minimum waste.
- Maintain proper sanitary and safety practices.
- Practice safe, proper, and efficient use of kitchen equipment.
- Maintain equipment and facilities to the best of your ability. Report needed maintenance by following the work order procedure.
- Daily cleaning of food service area.
- Cooperate with staff.
- Report immediately to the Food Service Director or building principal any problem or accident occurring in the kitchen or lunch premises.
- Adhere to district health and safety policies, including precautions of the Blood Borne Pathogens Exposure Control Plan.
- Assist in cleaning and preparing the kitchen for summer break and opening back up for the start of a new school year.
- Other duties as assigned by the Food Service Director, which are consistent with the general requirements of the position.
- Uphold district policies and procedures.
- Engage in continuous professional growth.
Physical requirements/Environmental Conditions:
- Requires prolonged standing.
- Requires physical exertion to manually move, lift, carry, pull, or push heavy objects or materials.
- Requires stooping, bending, and reaching.
- Must work with electric and gas appliances.
- Must follow district guidelines for professional food service dress code.
- Must comply with district, state, and federal sanitation guidelines.
- Must work with dishwashing liquids, powders, solvents, and other cleaning chemicals.
- Must work with materials of intense heat or extreme cold.
Work Days: Hours and days will be determined by the Food Service Director along with the Superintendent.