FOOD SERVICE- 8-HOUR HS COOK

Food Service Personnel

Qualifications:

 High School Diploma or GED

 Can work with diversity of individuals.

 Must pass a background check prior to employment.

 Any requirements to the above qualification that the board may find acceptable and appropriate.

Primary Function: To follow food safety procedures; prepare and serve the students a healthy meal in an atmosphere of courtesy, efficiency, and cleanliness. Ability to keep student lunch status confidential. Adhere to the District's Policies and Procedures.

All food service staff, (2-8 hour cooks) Performance responsibilities:

 To follow all food safety procedures as stated in the HACCP plan.

 Follow work safety procedures.

 It is mandatory that all personnel do food service training every year.

 Assist in the preparation and serving of food in a quick and pleasant manner.

 Assist in the daily cleanup of the kitchen and service areas. Wash dishes in the dish room and sink area.

 Be able to move and lift 40-50 lbs. of goods/products as needed.

 Show proper care of all equipment.

 Record usage of inventory and write items in grocery order as needed for your area.

 Treat students and coworkers with respect and kindness.

6-8 Hour Cook, additional responsibilities:

 Prepare meals according to the planned menu and determine if the finished product is the best quality both in flavor and appearance before it is served.

 Assume responsibility for managing the supply of food during meal service and replenish as needed.

 Assume responsibility for storage and disposal of unused food.

 Recording all SOP temps and filling out the production records.

 Following all special diet form requests.

 Replenish grab & go items in the cooler. Washing condiment pumps.

 Rotating 1 day a week on the line computer.

 Fill out all grocery, milk, and bread orders properly every week.

4 Hour HS Cook Assistant, additional responsibilities:

 Refilling condiment pumps, writing in production records.

 Assist the cook as needed. Setting up sheet pans for the next day, serving students, and washing tables.

 Help fill the serving line with food in the pass-thro, keep the serving line clean and ready for the next lunch line.