Reports to: Head Cook

Job Objective: Prepares and serves meals. Maintains high standards that support the effective delivery of quality food services. Maintains an orderly and sanitary kitchen.

Minimum Qualifications:

• High school diploma or equivalent level of education is desirable
• Meets all mandated health requirements (e.g., a negative tuberculosis test, etc.)
• A record free of criminal violations that would prohibit public school employment
• Complies with drug-free workplace rules and all board policies
• Keeps current with advances in technology and workplace innovations that enhance productivity
• Food production skills and the ability to use commercial kitchen equipment
• Ability to comply with nutrition, health, and safety laws/regulations

• Ability to accurately measure, weigh, and adjust recipe ingredients

   

Essential Functions: The following are typical work responsibilities. A reasonable accommodation may be made to enable a qualified individual with a disability to perform essential functions.

Checks/confirms assignments. Carefully follows directions. Seeks advice when expectations are unclear. Takes the initiative to perform routine tasks independently

Upholds board policies and follows administrative guidelines/procedures. Refers district policy/procedure questions to administrators/supervisors

Advances the district's professional image. Promotes effective communications and assistance. Uses problem-solving techniques to tactfully address questions/concerns

Facilitates community partnerships and school-sponsored activities that enhance student learning.

Carefully uses products and supplies to control costs and reduce waste. Records food usage on production records. Advises a supervisor about the need for additional supplies

Assists with the receipt of deliveries. Follows approved food safety procedures. Verifies quantities

Reports shortages and spoiled products. Organizes, stores, dates, and rotates stock as directed

Follows the published menus. Prepares meals for students with dietary restrictions as directed

Uses standardized recipes to maintain quality control. Monitors production sheets

Monitors compliance with district specifications and mandated regulations (e.g., hazard analysis of critical control points, portion size, sanitation procedures, etc.). Monitors temperature controls

Assists other staff as needed to deal with unexpected or urgent situations

Sets up serving lines. Assists with the attractive presentation of food. Replenishes supplies to maintain an orderly flow of customers. Promptly provides substitute menu items as needed

Operates the cash register as directed. Ensures that money is exchanged correctly. Monitors students to help maintain orderly behavior. Does not leave the cash register unattended

Accounts for all lunches. Prepares/makes bank deposits. Submits records to the treasurer's office

Operates the dishwasher. Monitors water temperature to ensure proper sanitizing cycle

Follows established sanitization procedures to properly wash dishes in three compartment sinks. Hand washes all cookware (e.g., pots, pans, trays, cutlery etc.)

Cleans/sanitizes work surfaces, equipment, serving lines, kitchen floors, dining tables, etc

Ensures that leftover food, kitchen supplies, and equipment are properly stored

Helps with special district events (e.g., banquets, etc.). Assists rental groups as directed

Secures the kitchen and storage areas as directed

Reports discipline problems, vandalism, graffiti, equipment malfunctions, and other concerns

Upholds the student conduct code. Maintains high expectations for behavior an