Title:           COOK/FOOD SERVICE STAFF

Definition:         Supervises and assists in preparing and serving foods in a cafeteria, performs a wide variety of cooking and baking duties, cleans kitchen equipment and utensils, and does related work as required to support the success of all students.

Qualifications:

1. High School diploma or GED
2. Preferred Bachelors in Nutrient
3. Good human relations skills and ability to work well with others
4. Enjoys children and respects the dignity of individuals, including the ability to maintain appropriate confidentiality
5. Ability to carry out oral and written directions in a responsible and timely manner.
6. Ability to complete manual labor tasks at a moderate work level (frequent lifting of 50 lbs. and carrying of 25 lbs.), including considerable mobility and dexterity demands
7. Effective technology skills to communicate via email
8. Experience in the food service industry.

Chain of Command:      Facilities and Maintenance Director, Director Supervisor

                                    Building Principal

                                    Superintendent

Conflict Resolution:       Human Resource Manager

Job Goals:        To enhance the learning environment by providing excellent nutrition and a welcoming area for meals.  To establish cooperative working relationships with those contacted in the course of work and maintain good rapport with children.

Professional/Ethical Responsibilities:

It is imperative that the person employed in this position display, at all times, acceptable professional and ethical standards. These expectations are as follows, but are not limited to:

1. Confidentiality
2. Courtesy
3. Cooperation and positive approach
4. Reliability/Punctuality
5. Detail oriented

6. Timeliness in respect to deadlines
7. Integrity and Respect

1. High regard for student learning and progressive educational endeavors
2. Self motivated and able to work independently
3. Collaborate and able to work in a team setting
4. Take pride in your work

Responsibilities and Duties:

1. Under the guidance and supervision of the Finance and Food Service Director and Principal, follow directions; exhibit manual dexterity; learn to operate common cafeteria appliances; learn to perform simple cooking and baking duties
2. Wash and cut vegetables. Prepare salads and desserts.
3. Cook and bake a variety of foods such as sweet rolls, buns, breads, cakes, spaghetti, hamburgers, and main course meats.
4. Estimate quantities needed and select, measure, and prepare ingredients for cooking and baking.
5. Set up serving and eating areas, maintaining cleanliness and health regulations.
6. Portion and serve food, according to food service regulations.
7. Clean ovens, grills, and food preparation areas.
8. Supervises the daily cleaning of all kitchen equipment, floors, and the washing and sterilizing of all dishes, silverware, and utensils.
9. Clean serving and eating areas.
10. Replenish cutlery and napkin containers.
11. Operate grills, ovens, stoves, as well as mixing, grating, slicing, and dishwashing machines.
12. Supervise areas as appropriate
13. Complete all paperwork in a timely and responsible manner
14. Orders on a weekly basis all necessary food and supplies.
15. Coordinates with any groups of kitchen use and clean up.
16. Follow all food service guidelines in accordance with USDA parameters
17. Records and does visual inspections of daily temperatures.
18. PERFORMS OTHER DUTIES AS ASSIGNED.

Terms of Employment:

1. As defined by contract
2. 40 hour work week, flexible schedule as determined by supervisor.
3. Salary and benefits to be determined by the Approved Classified Salary Schedule.

Evaluation:                   

Performance of this job will be evaluated in accordance with the Board policy and procedure for

evaluation.