2.5 Hour Cook Position

Food Service Staff / Cook

Reports to: Building Head Cook/Building Principal

Employment Status: Regular/Part-Time

FLSA Status: Non-Exempt

Description: Helps in lunch preparation, assists in serving foods at lunchtime and helps with general cleanup duties. Bake a wide variety of items for snack line. Help with laundry. Serve on the line. Clean all cooking areas. Assist in counting money at end of the day. Assist head cook when needed.

Essential Functions:

• Ensure safety of students
• Follow the established and approved policies and guidelines of the Ontario Board of Education
• Neat, clean, and well groomed as conducive to food handling and health standards
• Adhere to prescribed standardized recipes
• Assist in the daily cleaning of all kitchen equipment
• Assist the Head Cook with meal preparation when time allows
• Assist with regular inventories of raw food, materials and equipment
• Attend meetings and in-services as required
• Fill out daily usage papers as required
• Follow 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
• See that napkins, silverware, straws, and condiments are in ample supply during serving of students
• Determine and collect the correct amount to charge for each individual meal or item
• Maintain orderly and clean work areas
• Maintain respect at all times for confidential information, e.g., free and reduced lunch students
• Make contacts with the public with tact and diplomacy
• Prepare and serve quality food to the students in a quick and pleasant manner
• Prepare sandwiches, hot and cold, casseroles, soups, pizzas, desserts, nachos, and other a la carte foods
• Promote good public relations by personal appearance, attitude and conversation
• Report the inferior quality of food or faulty equipment to the appropriate supervisor
• Schedule and plan in advance foods that need to be defrosted
• Scrape trays during lunch periods when necessary
• Serve food to students when necessary
• Straighten and put away stock in storage areas
• Compile daily milk order and check milk and bread deliveries as required
• Must be bondable and able to operate a cash register
• Responsible for baked items on menu and assists with other food items as time permits and assigned by the Head Cook
• Record all leftover food on the daily work sheet and food report

Other Duties and Responsibilities:

• Complete and submit food orders according to menu and forward to district head cook as required
• Prepare main dishes
• Respond to routine questions and requests in an appropriate manner
• Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings
• Performs routine housekeeping duties such as mopping up water and spills, cleanup of serving counters, etc.
• Perform other duties as assigned by the Superintendent, Building Principal or their designee

Qualifications:

• High school diploma or general education degree (GED)
• One to two years related experience
• Ability to use a computer to input information related to work
• Such alternatives to the above qualifications as the Superintendent and/or Board of Education may find appropriate

Required Knowledge, Skills, and Abilities:

• Ability to communicate ideas and directives clearly and effectively both orally and in writing
• Ability to estimate the amount of food needed for one day's menu
• Ability to follow recipes
• Ability to read and understand verbal and written instructions, written warnings, and labels
• Ability to work effectively with others
• Ability to 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
• Must have formal food service training or equivalent in experience
• Ability to work independently
• Ability to supervise others performing semi-skilled and general cafeteria duties

Equipment Operated:

• Can opener
• Conventional oven/stove
• Dishwasher
• Food processor
• Grinder
• Knives
• Microwave
• Mixer
• Slicer
• Steamer

Additional Working Conditions:

• Frequent excessive standing during assigned workday
• Occasional exposure to blood, bodily fluids, and tissue
• Occasional interaction among unruly children
• Occasional requirement to lift, carry, push, and pull various items up to a maximum of 50 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, grinding, serving, stirring, etc.
• Occasional requirement to travel, i.e., to pick up food and/or materials
• Occasional overtime work will be requested and expected of the employee