26/27 Cook, Miller Middle School, 0.5 FTE

Essential Duties and Responsibilities

• Under the supervision of the Cafeteria Manager, assist in preparing food for the National School Lunch Program through the preparation and serving of food on the lunch line using safe food handling procedures.
• Stock and set up serving line and all necessary equipment needed to serve meals.
• Sanitize all dishes, equipment, floors, tables, sink, etc. following all completion of daily school lunch/breakfast program service.
• Remove all trash and waste from the kitchen.
• Operate POS lunch system and serve as cashier.
• Assist with ordering, storing, and inventorying food and supplies.
• Aid in opening and closing kitchen preparations including cleaning, storage and stocking of inventory.

Qualifications

• Kitchen prep or cooking, food service experience preferred.
• High school diploma or equivalent.

Education and Training

• Any combination of education, training, and experience that provides the required knowledge, skills, and abilities to perform the essential job functions of the position.

Experience

• Experience preferred in kitchen prep or cooking, food service.

Technical Skills, Knowledge & Abilities

• Basic mathematical and measuring skills for following recipes and giving change to students.
• Cashiering skills preferred.
• Ability to promote and follow Board of Education policies, Superintendent policies and building/department procedures.
• Ability to grow and develop knowledge, skills, and attitude through professional development.
• Ability to communicate, interact and work effectively and cooperatively with co-workers to maintain a positive and professional work climate.
• Ability to recognize the importance of safety in the workplace, follow safety rules, practice safe work habits, utilize appropriate safety equipment and report unsafe conditions to the appropriate administrator.

Materials and Equipment

• Operating Knowledge of large volume food production, serving and sanitizing equipment, preferred.
• Knowledge of basic kitchen utensils including knives, slicers, thermometers and cleaning agents.
• Normal office equipment such as personal computer, printer, copier, fax, phone system, e-mail.