Cook 1

Duties

Prepare, cook, and serve students for daily meal service and for special events.

Maintain maximum standards of sanitation and safety.

Monitor quality and quantity of food supplies and kitchen products.

Order food and supplies for meals and special requests.

Maintain food production records.

Test new or revised recipes and recommend changes.

Receive deliveries of food and supplies; stock, organize, and maintain storage areas.

Provide on-the-job training and assists in direction the work of food service workers, students, and sub staff.

Hours

Mon-Thurs. 9:30 a.m.-7:00 p.m., Friday 9:30 a.m.-1:30 p.m.; occasional weekends and evenings may be required.

School-year position

Schedule follows standard school calendar. Minimal opportunities to work during summer break.

Qualifications

• Knowledge of food safety related to handling and storing foods, serving and storing temperatures.
• Ability to read recipes and forms; and ability to perform basic mathematics as related to calculating food quantities.
• Ability to prepare and serve food.
• Ability to lift food packages, serving trays, and industrial-sized cooking pans.
• Works and communicates with others to meet their needs in a polite, courteous, and cooperative manner.
• Committed to quality service.
• Displays a high level of initiative, effort, and commitment towards completing assignments efficiently.
• Works with minimal supervision.
• Demonstrates responsible behavior and attention to detail.
• Must have the ability to reach the level of sign language proficiency designated for the position within the timeframe established by policy.
• Willingness to use sign language as needed.

Desirable Qualifications

• Experience working in a school environment.
• Must be able to meet the Sign language skills requirements based on the ISD ASL policy.

Benefits

Competitive salary and benefits package: Download PDF reader

Minimum Qualification Requirements

• Experience equal to one year of full-time quantity food production in a commercial, military, hospital, or institutional setting;
• OR successful completion of a military, vocational, or community college program in commercial cooking;
• OR employees with current continuous experience in the state executive branch that includes experience equal to six months of full-time work as a Food Service Worker.