Cook/Lead (6.5 Hours/Day)

10-month work year, 6.5 hours per day. FLSA status: non-exempt.

Requirements

• Completion of Department of Education Food Service Unit One through Unit Four Courses within two years of hire.
• ServSafe certification at time of hire preferred, or within three months of hire/promotion.
• Knowledge of HACCP procedures during food preparation and storage.
• Ability to read recipes and convert measurements to desired quantities.
• Knowledge of USDA Meal Pattern as specified by the USDA Child Nutrition Program.
• Prior outside cooking/baking experience as a school general worker.
• Cooperative attitude, leadership, and ability to work well with students, school personnel, and co-workers.
• Dependability and regular attendance.
• Physical ability to lift at least 40 lbs., work in extreme temperatures, stand on cement floors for up to six hours a day, and perform repetitive stooping, twisting, and bending.
• Acceptable Criminal Background Report and no entries on Child Abuse Registry.

Responsibilities

• Prepare all menu items according to a pre-planned menu using standardized recipes.
• Schedule preparation time to ensure menu items are ready promptly at serving times and batch cooked for quality and freshness; taste test products before serving.
• Prepare daily menu items in appropriate quantities, ensuring adequate portions and avoiding overproduction; convert measurements as needed.
• Inform manager of supplies needed in advance.
• Maintain written production records and all temperature records.
• Implement proper HACCP procedures for receiving, preparing, and storing food in accordance with federal, state, and district procedures.
• Order, receive, check in, issue, and store food and supplies following HACCP procedures.
• Operate, clean, and maintain kitchen equipment, including steamers, gas and electric ranges, convection ovens, slicers, and mixers.
• Operate the cash register and learn manager computer software.
• Maintain clean work and storage areas; sweep floors and sanitize cafeteria tables as needed.
• Assist Nutrition Services Manager with perpetual food inventory and physical inventory using a computerized system.
• Provide verbal and written directives to staff regarding prep work, portion sizes, and cooking/holding temperatures.
• Accept alternating assignments as designated by the Nutrition Services Manager.
• Perform additional tasks as needed to expedite preparation, serving, and cleanup.
• Demonstrate a cooperative and accommodating attitude toward students, faculty, staff, and co-workers.
• Perform other related duties as assigned.

Physical Demands

• Regularly required to use hands and fingers to handle or feel, reach with hands and arms, talk, hear, and taste or smell.
• Frequently required to stand, walk, and sit.
• Must occasionally lift and/or move up to 40 pounds.
• Requires repetitive stooping, twisting, and bending.
• Must tolerate working in extreme temperatures.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Standard Requirements

• Satisfactory Criminal Background Check (less than 1 year old).
• DE Child Abuse Registry Report.
• Negative TB Test (less than 1 year old).
• Signed Social Security Card (required by State of Delaware for payroll).
• I-9 with appropriate forms of identification.
• Mandatory direct deposit of paycheck.
• Must successfully complete standard Fit for Duty assessment related to physical ability.

Pay

Refer to Current Nutrition Services Workers Salary Schedule.