High School Cook

Qualifications

• High school diploma or general education degree (GED)
• One to two years of related experience
• Serve Safe Certification or the ability to acquire if hired

Required Knowledge, Skills, And Abilities

• Communicate ideas and directives clearly and effectively, both orally and in writing
• Estimate the amount of food needed for one day's menu
• Read and understand verbal and written instructions, written warnings, and labels
• Work effectively with others
• Work quickly and efficiently during lunch periods
• Effective, active listening skills
• Experience cooking in large quantities
• Experience in preparing school lunches
• Knowledge of various cooking procedures
• Organizational and problem-solving skills
• Ability to work independently
• Ability to supervise others performing semi-skilled and general cafeteria duties

Essential Functions

• Adhere to federal, state, and local laws pertaining to school food service programs
• Adhere to prescribed standardized recipes
• Adhere to rigid sanitary standards in work and attire
• Aid in the daily cleaning of all kitchen equipment
• Prepare all meals
• Perform monthly inventory of supplies and order supplies as needed
• Prepare the food service daily report or equivalent and complete production records daily
• Maintain kitchen security by locking and unlocking doors and storage areas, and checking freezer and refrigerator temperatures daily in accordance with the board of health regulations.
• Keep records of all receipts and categorize into children's lunches, free and reduced lunches, milk, ala carte and adult receipts
• Assist with regular inventories of raw food, materials, and equipment
• Attend meetings, online training courses, and in-services as required
• Ensure the safety of students
• Fill out daily usage papers
• Follow the rules, regulations, and policies of the school lunch program
• Follow the school district menu and see that all necessary foods and supplies are on hand in accordance with the menu
• Interact in a positive manner with staff, students, and parents
• Maintain orderly and clean work areas
• Maintain respect at all times for confidential information, e.g., free and reduced lunch students
• Set up serving lines as needed and appropriate
• Make contacts with the public with tact and diplomacy
• Prepare and serve food in an attractive manner
• Prepare and serve quality food to the students in a quick and pleasant manner
• Prepare foods prior to serving to ensure; cleanliness, appropriate thickness, serving size – this includes but is not limited to washing veggies, cutting meats, dishes, and side dishes
• Prepare sandwiches, hot and cold, casseroles, soups, pizzas, desserts, nachos, and other à la carte foods
• Monitor stoves, fryers, ovens while in use in preparing warm or baked goods
• Report the inferior quality of food or faulty equipment to the appropriate supervisor
• Schedule and plan in advance the foods that need to be defrosted
• Serve food to students
• Straighten and put away stock in storage areas
• Check milk and bread deliveries
• Prepare for each period
• Record all leftover food on the daily worksheet and food report
• Wash pots, pans, and other utensils, scrub and sanitize sinks, table tops, and countertops, and maintain cleanliness for the entire area
• Promote good public relations by personal appearance, attitude, and conversation
• Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings

Other Duties And Responsibilities

• Complete food services time sheets
• Perform a monthly inventory of supplies, and order supplies as needed
• Plan accordingly and do your best not to have excess or waste
• Respond to routine questions and requests in an appropriate manner
• Ability to work as a team and assist the department as needed
• Creativity in food preparation and how it is presented to customers
• Organize and maintain lunch count when the point of sale system is not working
• Perform other duties as assigned by the Director of Nutritional Services

Additional Working Conditions

• Frequent excessive standing during the assigned workday
• Occasional exposure to blood, bodily fluids, and tissue
• Interaction with children who are experiencing dysregulation and/or have experienced trauma?
• Occasional requirement to lift, carry, push, and pull various items up to a maximum of 25 pounds, 300 pounds (on wheels)
• Frequent requirement to sit, stand, walk, talk, hear, see, read, speak, reach, stretch with hands and arms, crouch, kneel, climb, stoop, and balance
• Frequent repetitive hand motion, e.g., cutting and grinding
• Frequently move around the workspace and travel throughout the school building
• Frequently move and position oneself as necessary to access and operate equipment