Cook I at Maryland Elementary (3 hours)

Description

Prepares, serves, and delivers food; cleans and sanitizes work areas, equipment, and small wares; Assists with receiving and organizing stock; runs Point of Service register, handles cash; performs other duties as assigned and required.

Qualifications

• A high school diploma or a General Equivalency Degree (G.E.D)
• Minimum 1 year in a K-12 Food Service Kitchen
• Any combination of training and work experience that indicates possession of the skills, knowledge, and abilities listed below.

Knowledge, Skills, And Abilities

• Knowledge of or willingness to learn commercial food preparation methods and processes, food safety, and sanitary practices.
• Ability to follow and give direction, orally or in writing, and ability to keep accurate records.
• Capacity to develop and maintain effective professional relationships with students, colleagues, and the community.
• Skill in using commercial kitchen equipment, following recipes, and bulk cooking.
• Knowledge of or willingness to learn the USDA's Child Nutrition standards and Franklin County Department of Health Food Protection standards.
• Ability to lift 40 pounds (i.e., food packaging, etc.) and work at a station for long periods of time, unaffected by extreme hot and cold temperatures.

Performance Responsibilities

• Prepare food by washing, cooking, and producing trays of food. Uses appropriate food safety processes, such as first in, first out (FIFO).
• Serve customers. Set the line, serve guests, and use USDA standard serving portions with a good disposition.
• Clean, dispose of garbage, and break down corrugated boxes for recycling; clean and sanitize all equipment and counters, wash dishes and small wares.
• Stock and assist with moving stock to dry or cold storage, and replenish items for service, such as chips, drinks, and disposable items.
• Cashier and trains others on the register. Processes customers through the Point of Service Register and has a positive attitude and sense of joy in serving others.
• May substitute for the head cook in their absence.

Additional Working Conditions

• May occasionally be exposed to blood, bodily fluids, and tissue.
• Must follow all safety guidelines for blood-borne pathogens and all safety protocols under their employment.
• Ability to interact in a positive and supportive manner with staff, students, families, and community, and be respectful of the variability of cultures, including socioeconomic status, family types, etc.
• Frequent interruption of tasks to support students, visitors, staff, and/or telephone calls.
• Must be mobile to assist others and move around the school and grounds.
• Assumes other duties and responsibilities as may be assigned.

Pay and Benefits

The rate of pay is set by the OAPSE and Board of Education Collective Bargaining Agreement. The starting rate with no experience is $22.93 per hour. Rate of pay increases with verifiable full-time work experience.