Cook

Position: Food Service Cook Staff

Qualifications

• Education Level: Minimum of high school diploma or its equivalent
• Certification: None
• Experience desired: A workable knowledge of large quantity food preparation and three years' experience in institutional meal planning and preparation.
• Other Requirements: The ability to lift at least fifty pounds is an essential job requirement. Capable of physical exertion to manually lift, push, pull, bend and carry heavy objects and materials. Must submit and pass a background check.
  
  

General Summary: A school food cook is responsible for maintaining a clean, safe, and sanitary work environment while following proper hygiene and safety practices. They prepare and serve food using correct cooking methods, equipment, and temperatures to ensure high-quality, standardized meals. The role also includes minimizing waste, using utilities efficiently, and handling all interactions with students and staff in a respectful, positive manner. Additionally, the cook supports the overall food service operation by completing assigned duties and maintaining confidentiality in all school-related matters.

Performance Responsibilities

• Safety:
• Clean and maintain equipment and work areas utilizing current principles of sanitation
• Practice high standards of personal hygiene and safety in mode of dress
• Work in a manner which reflects high regard for safety regulations and practices
• Report malfunctions of equipment to supervisor or maintenance personnel in a timely manner
• Regularly clean equipment and work area in a safe and sanitary manner
• Preparation:
• Demonstrate knowledge of various cooking methods for a variety of foods
• Read, calibrate and interpret recipes to achieve a quality, standardized product
• Is familiar with the operation and care of food service equipment
• Maintain, prepare and serve food at appropriate temperatures
• Use proper cooking techniques and temperatures
• Methods:
• Maximize conservative use of utilities (electricity, gas, water)
• Strive to reduce food service waste by eliminating unnecessary use of disposable items
• Dispose of food service waste products in a prompt and careful manner
• Service:
• Interact with all food service customers in a caring, respectful manner
• Strive to promote a positive image to the public through positive actions, words or deeds
• Maintain confidential nature of all school-related matters
• Other duties assigned by the Superintendent or designee
  
  

The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so employed. Responsibilities and duties assigned are at the discretion of the superintendent and direct supervisors.

Type of Position: Classified (non exempt)

Reports to: Food Service Manager

Evaluated by: Food Service Manager & Director of Nutrition Services

Term of Service: 153 Days

The District is committed to providing equal opportunity in all areas of recruiting, hiring, employment, retention, and promotion. The District strictly prohibits any unlawful discrimination or harassment against any person because of race, color, religion, disability, age, sex, gender, national origin, or any other characteristic protected by law. The District is an equal opportunity employer.