Cook

QUALIFICATIONS 

1. High school diploma or equivalent (GED) required.
2. Appearance must be clean and professional as described in our Departmental Uniform and Personal Hygiene
3. Must have adequate reading and mathematical skills to perform the duties of the position.
4. Must be dependable, enthusiastic and possess a positive attitude.
5. Must have a reliable means of transportation and a working phone number.
6. Demonstrated ability to accomplish work duties without supervision.
7. Must possess the capability to maintain accurate ordering and inventory records.
8. Must possess the ability to work in a professional/courteous manner with students and staff.
9. Demonstrated ability to participate as a member of a team.
10. Demonstrated ability to work in a diverse environment.
11. Must be certified with SNA.
12. Must be ServSafe® certified.

JOB RESPONSIBILITIES

1. Assure nutritious and attractive meals are prepared and served daily in a friendly and timely manner in accordance with the central menu prepared by the Food & Nutrition Services Director.
2. Assure proper food handling procedures are followed.
3. Use standardized recipes to prepare nourishing, flavorful food as directed.
4. Review menus and plans carefully so food will be ready on time.
5. Utilizing production records, make written estimate of food supplies needed for the next day as well as that actually are used each day.
6. Maintain high standards of sanitation and safety in the food service area.

1. Maintain all records requested by the Food & Nutrition Services Office.
2. Complete all food and non-food supply orders.
3. Attend meetings conducted by the Food & Nutrition Services Director in order to increase knowledge and efficiency.
4. Attend SNAM conference for training and professional development.
5. Perform other duties as assigned.
6. Conducts him/herself in a professional manner commensurate with his/her position and project a good public image of the School District in dealing with the community and employee groups.

PHYSICAL CAPABILITIES

1. Must possess the ability to lift a minimum of 40 pounds on a regular basis, and have ability to bend easily at the knees.
2. Must be able to stand for up to six hours at a time in order to prepare and serve meals.

SELECTION COMMITTEE            DIRECTOR FOR FOOD SERVICES AND HUMAN RESOURCES

EVALUATED BY                         SUPERVISING ADMINISTRATOR

SALARY DATA                           AS PER NEGOTIATED AGREEMENT  

The Board of Education does not discriminate on the basis of race, color, national origin, sex, (including sexual orientation and transgender identity), disability, age, religion, height, weight, marital or family status, military status, ancestry, genetic information or any other legally protected category, (collectively, “Protected Classes”), in its programs and activities, including employment opportunities.

WE ARE AN EQUAL OPPORTUNITY EMPLOYER