Kitchen Staff - Cook

Cooks Helper

Purpose Statement The job of Cooks Helper is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for cooking food items that meet mandated nutritional requirements and/or requests of students and/or school personnel; verifying quantities and specifications of orders; and maintaining facilities in a safe and sanitary condition. This job reports to Head Cook.

Essential Functions Attends meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions. Cleans utensils, equipment, storage areas, food preparation and serving areas for the purpose of maintaining required sanitary conditions. Cooks food, prepared and/or from scratch, for the purpose of meeting mandated nutritional and projected meal requirements. Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste. Evaluates prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff. Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Reports equipment malfunctions for the purpose of maintaining equipment in safe working order. Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Other Functions Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

Skills, Knowledge and Abilities SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and solve practical problems. Specific Knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and consider a

Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; There is a continual opportunity to impact the organization's services.

Work Environment The usual and customary methods of performing the jobs functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling some climbing and balancing some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience: Job related experience is required.

Education: High school diploma or equivalent.

Required Testing: Serve-Safe Certification

Clearances: Criminal Background Clearance, Drug Test

FLSA Status: Non Exempt

Salary Grade: Class 1

Fremont County School District #21