TITLE:        Child Nutrition Services: Cook (9 month contract)

 

QUALIFICATIONS: 1. Must have High School Diploma.  Prefer 1-3 years of prior experience with food preparation. Ability to lift up to 50 pounds.  Must work well with others.  Working relationship with students, staff and administration must reflect a positive, collaborative, and teamwork oriented approach.  Must maintain confidentiality in all situations dealing with students or staff in public. 

REPORTS TO: Kitchen Manager (direct supervisor) and administration

JOB GOAL: To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.  Run an efficient, well-organized, and courteous kitchen. 

 

PERFORMANCE RESPONSIBILITIES:

 

• Assists Head Cook in the preparation of food
• Prepares cooked foods such as main dishes, vegetables, sauces, and gravies
• Keeps production records for preparation and serving of all food used
• Takes responsibility in the safe, proper, and efficient use of all kitchen equipment
• Maintains a neat and orderly kitchen with the highest standards of safety and cleanliness in accordance with the guidelines of the South Dakota sanitation health regulations
• Washes all small equipment after completion of task and in accordance with South Dakota sanitation and health guidelines
• Complies with all Federal, state and local laws and regulations for the maintenance, repair and operation of equipment and machines [OSHA]
• Complies with all Federal, state and local laws and regulations for the storage, use and disposal of trash, rubbish, waste and hazardous material [OSHA]
• Supervises and assists with the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils
• Determines the quantities of each food to be prepared daily according to a planned menu using tested and uniform recipes
• Serves the proper serving sizes to meet the necessary requirements with regard to the ages of those served per production sheets
• Adjusts recipes for varying quantities
• Evaluates menu items for product standards
• Stores leftover food according to proper storage and safety procedures
• Reports immediately to the administration any accident or student behavioral problem occurring in the kitchen or the cafeteria premises
• Reports to the administration any faulty or inferior quality food which is received 
• Other duties as assigned by the Kitchen Supervisor, administration, or his/her designee

 

TERM OF EMPLOYMENT: Term and Salary as determined by the Board of Education

 

EVALUATION: Performance of this job will be evaluated by the Kitchen Supervisor with administration

 

 

• Working Conditions: 

• Inside                               Outside                                  Both

 

• Climatic Environment:

 

• Occasionally subjected to cold temperatures below 32 degrees when removing or storing food in freezer.
• Often subjected to atmospheric conditions of odors and mists. 
• Continuously wears special clothing. (Clothing that will not hang and be a potential hazard when cooking)

 

• Hazards:

 

• Occasionally subjected to mechanical and electrical hazards.
• Caution also required to avoid potential for burns.