South Oldham Middle- Cook (26/27)

Cook Job

This is a job as a cook at a middle school. Information about salary can be found in column F5 of this document. Years of service are granted for previous work experience in a similar job.

Testimonials

You can see what some of our staff think about being a part of the Oldham County team! Check out the following testimonials: Bus Driver, Teacher, Nutrition Services, and Substitute Teacher.

Job Goal

Cooks prepare and serve a variety of foods and assist in other related tasks in the food service production and/or service area.

Job Type

Classified
Job Class Code: 7241

Position Type

Hourly

Reports to

Cafeteria Manager; Assistant Director of School Nutrition; Coordinators, Director of School Nutrition

Terms of Employment

Compensation will be based on 180 contract days and F5 board-approved salary schedule. Hours will vary.

Minimum Qualifications

• High School Diploma or equivalent
• Preferred background in institution food service
• Demonstrated aptitude, competence or training for the assigned responsibilities
• Must successfully complete the state training curriculum before becoming permanently employed
• Must be available to work at any school site

Physical Requirements

• Push, pull, carry and lift large and heavy items up to 40 pounds
• Ability to bend, twist, reach, stoop and climb
• Stand for long periods of time and perform physical labor

Performance Responsibilities

• Prepares and serves a large quantity of a variety of foods and beverages as specified by the menus, recipes, and production records
• Maintains required forms, records, and reports
• Identifies reimbursable meals
• Accurately runs a point-of-sale
• Counts money and make change accurately
• Performs duties involved in the safe preparation and handling of food, cleaning and sanitizing of equipment and facilities
• Works cohesively with peers, supervisors, school personnel, students, and parents
• Attends required trainings
• Follows all standard operating procedures in accordance with the Food Service Hazardous Analysis Critical Control Point (HACCP) Plan
• Maintains a high-level of personal hygiene
• Sets up and merchandises food and food service areas
• Operates kitchen equipment and utilized kitchenware
• Affords assistance in the monitoring, reduction, and management of food waste
• Performs daily, weekly, and monthly deep cleaning of the facility, service areas, and all kitchen equipment
• Properly disposes of waste
• Affords assistance in taking inventory
• Works rapidly and efficiently in performing job duties
• Demonstrate customer service skills on an ongoing basis
• Performs related duties as assigned