Cook (EXAM) (SY 26-27)

Responsible Work

• Cooks and prepares various finished dishes based on recipes approved by the Food Services Dietitian or administration to be served in school cafeterias.
• Measures temperatures of prepared foods, refrigeration equipment, or ovens at regular intervals with calibrated thermometers; ensures food safety temperatures are maintained.
• Operates various types of institutional food preparation machinery and equipment to prepare finished dishes.
• Adjusts timing of food preparation to adapt to changes in school meal periods based on school programming changes, bus arrivals, weather events, field trips, etc.; implements emergency changes to menus as needed.
• Assists in the direction and performance of cleaning and sanitizing equipment and kitchen area used in food preparation; trains other food personnel to maintain sanitary conditions.
• Cuts, cleans, and prepares raw foods or partially prepared foods for cooking.
• Measures and weighs foods and ingredients and performs necessary computations to determine the proper amounts to be used.
• Reviews and pulls inventory needed for menu preparation; defrosts ingredients according to food safety guidelines and menu requirements.
• Affords leftover food products for disposition and discards or stores properly.
• Maintains storeroom records of usage and delivery to account for goods on hand.
• Consults with Food Service Manager to find solutions to problems in preparing and serving meals.
• Assists manager in operation of kitchen and performs management duties in manager's absence.
• May operate cash register, count receipts, and balance out cash when needed.
• May operate computer and Point of Sale Program.

Minimum Qualifications

• One (1) year of food service or food preparation experience.
• Possession of a valid Level I State of Ohio Food Protection Certification upon completion of the probationary period.
• Possession of a valid motor vehicle operator's license may be required for some positions.