Second Cook - Hourly

Essential Functions

• Prepare, tray, and wrap breads to be frozen, proofed, and/or baked
• Bag, count, and separate breads based on orders, load into appropriate carriers, and store in dock area
• Clean oven, clean, mop and sanitize area, empty garbage
• Sanitize, dissemble, and reassemble cooking equipment (pots, pumps, beaters, tippers, blasters, tumblers, vats, etc.; may make minor repairs to cooking equipment)
• Check temperatures and record, as directed by first cook
• Gather and prep food items for production needs
• Plug in and turn on hot boxes
• Open, slice, dice, carry, lift, slide, pour, add, and stir appropriate productions into cooking equipment (pots, vats, etc.) as directed by first cook, recipe, quantities, and production processes
• Scoop, add and mix appropriate ingredients and quantities into emulsifier
• Aid first cooks with tippers; bag and/or pan prepared hot food; rack vegetables for steamer
• Label, pack, package, seal, organize, and load prepared hot food into carriers to fulfill orders
• Organize, date, and rotate products in ingredients and thaw rooms
• Sweep, mop, wipe counters, organize, clean, and sanitize assigned production areas
• Drain and properly dispose of grease in outside grease barrels
• Dispose of garbage in dumpster and trash compactor; reline garbage containers
• Prepare, organize, clean, and sanitize production areas
• Review special diet list paperwork and gather items needed for production
• Aid in preparing various not and cold special diet foods; prepare special diet casseroles from scratch; pan vegetables; ensure no cross contamination and usage of proper ingredients, quantities, and temperatures
• Gather, count, assemble, label, pack, and load produce, food, and menu items to fulfill special diet orders; ensure special diet menus items are packed and labeled accurately and routed to appropriate location
• Respond to school call in requests as needed
• Complete temperature logs
• Open, cut, prepare, grate, tie, and tag cheese products to fulfill production needs and orders
• Gather, mix, prepare, assemble, and package a variety of salads and sandwiches to fulfill orders
• Gather, count assemble, label, pack and load produce, food, and menu items to fulfill orders (i.e., breakfast, lunch, sack lunches, snacks, dinner, etc.); ensure produce, food and menu items are packed and labeled accurately and routed to appropriate location

Non-Essential Functions

• Maintain appropriate permits, certifications and/or trainings as required
• Complies with applicable district, state and federal laws, rules, and regulations
• Other duties as assigned

Required Education And Qualifications

• High school diploma or equivalent
• Some large kitchen experience preferred

Required Prior Experience

• Some large kitchen experience preferred

Required Knowledge And Skills

• Basic mathematical abilities
• Use of large kitchen equipment
• Familiar with electrical appliances, hand implements, etc.
• Compliance of Health Department regulations

Assigned Decision Making

• Accountable for own tasks
• Safety of others when handling hot pans, knives, machinery, etc.
• Able to work with others to meet deadlines

Interactions With Others

• Interacts positively with students, staff, managers, directors, vendors, and other district personnel

Supervisory Responsibility

• N/A

Budget Responsibility

• N/A

Working Environment

• Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms
• Daily exposure to heat, cold, and humidity
• Steady flow of work required but in voluntary interruptions are common
• Constant pressure to complete tasks and meet deadlines causes stress

Physical Requirements

• While performing the duties of this job, the employee is required to speak and/or hear
• Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch
• Occasionally required to use hands to handle or feel and must occasionally climb or balance
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception
• Must be able to stand for long periods of time
• Must be able to lift and/or move up to 50 lbs