Cook

Job Description SUMMARY The Cook is responsible for the daily preparation and service of nutritious, appealing meals for students and staff while ensuring compliance with all federal, state, and local food service regulations. The Head Cook supervises kitchen operations, assists with menu implementation, maintains food safety standards, and supports a positive dining experience for students. DAYS/HOURS 180-182 days per year Full-Time 6:30 a.m. - 2:30 p.m. PAY RATE Based on skills and experience REPORTING RELATIONSHIP Reports to the Food Service Director QUALIFICATION REQUIREMENTS To perform this job successfully, an individual must be able to satisfy each essential duty. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. High school diploma or equivalent required; Experience in food service, nutrition, or related fields; ServeSafe Manager Certification and a current food handler’s card, or willingness to get one, are required; General computer literacy; Excellent communication and collaboration abilities; Ability to prioritize tasks, work efficiently, and maintain a positive attitude in a fast‑paced environment; Strong attention to detail, ensuring accuracy with ordering, inventory, and production; Ability to utilize flexible problem‑solving skills to address challenges and adapt to changing requirements and priorities; Proven track record as a self‑starter with the ability to take initiative, work independently, and drive projects to completion; Demonstrated integrity and ethical behavior in all aspects of work. ESSENTIAL DUTIES AND RESPONSIBILITIES Prepare and monitor food production and service to assure that planned menus are followed and that substitutions comply with meal requirements; Ensure food quality, proper portion sizes, and attractive presentation; Accommodate approved special dietary needs as directed; Assist with catering and special event meal preparation as needed; Lead and coordinate daily kitchen activities and workflow; Maintain accurate food production records and inventory documentation; Receive, inspect, and properly store food and supplies; Monitor inventory levels and communicate ordering needs to the Food Service Director; Maintain a clean, sanitary, and organized kitchen and serving area; Foster positive interactions with students, staff, parents, and visitors; Maintain confidentiality regarding student and employee information; Promote student satisfaction by merchandising and serving meals attractively; Assure sanitation and safety procedures in all phases of the food service operation; Assess food service equipment needs; Complete food preparation daily; Other duties as assigned. SUPERVISORY RESPONSIBILITIES Oversee kitchen – lead and coordinate daily kitchen activities and workflow. PHYSICAL DEMANDS The physical demands described here are representative of those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Standing for long periods of time; Lifting, carrying, and bending and stooping; Tolerate fast‑paced work; Work with sharp objects; Frequently chop, stir, flip, or complete other cooking‑related repetitive movements; Lift 40 pounds; Ability to bend, stoop, reach, push, and pull regularly; Ability to work in environments with varying temperatures, including freezers and hot kitchen areas. LANGUAGE SKILLS Ability to read and understand documents such as safety rules, operating and maintenance instructions, and procedure manuals; ability to write routine reports and correspondence; ability to speak effectively before groups of students; ability to respond to common inquiries or complaints from students, parents, staff, regulatory agencies, and/or community members. EQUAL OPPORTUNITY EMPLOYER Morenci Area Schools is an Equal Opportunity Employer and prohibits discrimination in its policies, employment practices, and programs on the basis of race, color, creed, religion, age, height, weight, marital or familial status, gender, disability, or national origin. #J-18808-Ljbffr