COOK (6.00 hrs/day) - Grand Oaks Elementary School #1144

GATEWAY UNIFIED SCHOOL DISTRICT JOB DESCRIPTION: COOK RANGE 4 DEFINITION Under the direction of the Lead Cook, to assist in the preparation, setting up, serving and selling of food; to maintain the food service facility in an orderly, safe and sanitary condition; and to do other related work as required. ESSENTIAL FUNCTIONS •Assists the Lead Cook in the preparation, packaging and serving of foods, including the preparation of sandwiches, salads, relishes, hot entrees and a variety of other foods. •Serves and sells hot and cold foods, salads, beverages, desserts and snacks. •Assists in maintaining the food service facility in a safe, clean and sanitary condition. •Bakes a variety of foods and bakes goods, including cakes, cookies, breads, rolls. •Reviews recipes and menus, and estimates needed ingredients and the time required for the cooking and baking of foods and bakes goods. •Assists in receiving, inspecting and storing of foodstuffs, supplies and materials. •Assists with inventory control and in the requisitioning of foodstuffs, supplies and materials. •Stores or disposes of excess food properly. •Washes, sanitizes and stores dishes, tableware, and kitchen utensils; scrubs counters and disposes of wastes properly. •Performs duties of Lead Cook if that employee is absent. •Maintains high standard of personal hygiene. •Operates dishwasher and washes trays, plates, utensils and other serving equipment. •Assists in setting up food preparation lines. •May fill vending machines. •Operates, cleans, and stores kitchen equipment. •Maintains daily production records in a snack bar. •Operates and balances a cash register and daily records. •Performs other related duties as assigned. QUALIFICATIONS Knowledge of: •Methods, procedures and techniques of cooking and baking in large quantities; •Standard food service appliances and equipment; •Sanitation and safety practices and procedures; •Child Nutrition Program requirements; •Basic arithmetical calculations and measurement processes. Ability to: •Skillfully cook and bake; •Lift and transport foodstuffs, materials and supplies; •Understand and carry out oral and written directions; •Establish and maintain cooperative working relationships; •Adhere to standard menus and recipes in the preparation of foods and snacks; •Operate and maintain food service related equipment; •Requisition, receive and store foodstuff and supplies; Gateway Unified School District COOK – Page 2 PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and talk or hear. The employee frequently is required to walk, reach with hands and arms, and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally exposed to extreme heat. The noise level in the work environment is usually loud. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job EXPERIENCE AND EDUCATION Any combination of experience and training that would provide the required knowledge and skill. A typical way to obtain the required knowledge and skill would be: Experience •One year of experience in quantity baking, cooking, salad preparation and food service facility maintenance in a commercial, institutional or school food service facility. Education •Equivalent to the completion of the twelfth grade, supplemented by training or coursework in nutrition and in safety and sanitation procedures, or related areas. Rev. 12/98