School Cook I, II - Kapunahala Elementary

About the role

The authorized level of the position is School Cook II. Applications are being accepted down to the School Cook I in the event of recruiting difficulties.

Responsibilities

• Plans, coordinates and works closely with other food service employees to ensure meals are prepared in a timely manner to meet meal service times and/or satellite delivery schedules.
• Reviews daily/weekly/monthly food production records and makes cooking/preparation plans accordingly, estimates preparation and cooking time, determines appropriate standardized recipe, and secures necessary ingredients and equipment for preparation and cooking purposes.
• Accurately weighs and measures ingredients in accordance with approved standardized recipes and daily production needs; performs mathematical calculations to adjust recipe yield to meet daily production records serving portion/size.
• Prepares, cooks, and heats a variety of foods including sandwiches, breakfast meals, taco shells, French fries, etc.; slices food and assembles salads and sandwiches; cooks simple starches and seasons vegetables; assists in the preparation and cooking of the principal lunch meal, breakfast, and other supplementary meal items; may prepare meal items for students with special dietary needs.
• Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
• Portions and/or directs the portioning/packing of menu items for satellite meals.
• Cleans and maintains work areas, serving counters, and dining areas in a neat, sanitary, and orderly manner; thoroughly cleans and sanitizes pots, pans, utensils, and equipment after use.
• Properly labels, stores, and/or disposes leftover foods; documents on the production record; and informs School Food Services Manager of the leftovers; and may recommend their utilization.
• Receives provisions ordered, documents product temperatures if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
• Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, serving, and/or cleanup; assists in training new food service employees; and may supervise serving operations at satellite schools.
• Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture (USDA).

Qualifications

• Education Requirement: Graduation from high school or equivalent.
• Experience Requirements: Except for the substitutions provided for in this specification, applicants must have had work experience of the kind, amount and quality described below.
• Class Title General Exp (years) Specialized Experience (years) Total (years)
• School Cook I 1/2 0 1/2
• School Cook II 1/2 1 1-1/2

Skills

• Knowledge of preparing and cooking food.
• Quantity cooking work experience in a restaurant, hotel, hospital, school or institution which included actual hands-on experience in the various phases of the preparation of foods in large quantities.
• Knowledge of the types of ingredients from common to cooked foods, their properties, functions, and substitutions;
• Standard procedures for measuring and combining ingredients, the use, care and safe handling of kitchen utensils and equipment;
• Proper methods of handling and storing foods;
• Food kitchen safety and sanitation practices;
• The ability to follow standardized recipes, adjust recipes when decreasing or increasing yield, estimate sufficient ingredients/raw foods to meet menu requirements, and estimate preparation cooking times to meet scheduled meal service times.

Pay

Salary Range: School Cook I, BC-04 : $4,849.00 per month School Cook II, BC-06 : $5,246.00 per month

Schedule

Payday: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable. Payday is on the 5th and 20th (or previous business day) of every month.

Benefits

• Holidays: You may be eligible for 13 paid holidays each year; 14 holidays during an election year.
• Vacation: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year.
• Sick Leave: Employees of Bargaining Units 1, 2, 3, 4, 9, 10 and 13 earn 21 days per year.
• Health Insurance: If eligible, the State pays a part of the premiums for each employee's enrollment in a State sponsored Medical, Drug, Vision, and Adult Dental Plan.
• Group Life Insurance: The State provides a free life insurance policy for employees and retirees.
• Premium Conversion Plan: Participating employees may increase their take-home pay by having the State deduct the cost of health care premiums before payroll taxes are withheld.
• Flexible Spending Accounts: Eligible employees can reduce their federal and state income taxes and social security taxes through a tax-savings benefit program called Island Flex. This program allows employees to set aside money from their paychecks to pay for out-of-pocket health care expenses and eligible dependent care expenses on a BEFORE-TAX basis.
• Retirement Plan: The State contributes to a retirement plan for eligible employees.
• Tax Shelter Annuity (TSA): If eligible, Department employees are able to participate in a tax shelter annuity program.
• Deferred Compensation: The State offers employees a tax deferred (sheltered) retirement investment program.