Cook

Food Service Worker

BASIC FUNCTION:

Under the direction of an assigned supervisor, perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in the District's production kitchen; maintain kitchen facilities, equipment and utensils in a clean and sanitary condition.

REPRESENTATIVE DUTIES:

Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment; assure related activities comply with established safety and sanitation requirements

Determine appropriate quantity of food items for cooking; assure compliance with food quality standards including appearance and nutritional requirements; heat and cook food according to standardized recipes to meet scheduled menu requirements and operating time lines

Measure and weigh ingredients; calculate, adjust and extend recipes; estimate needed quantities of food and supplies; assemble, mix and prepare a variety of ingredients and supplies; open containers; remove wrappers and ingredients; thaw items as needed; assure proper temperature of foods

Maintain kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, tables, food containers and food service equipment; deep clean ovens, food racks, carts, refrigerators, chillers and other equipment

Prepare food items and utensils for distribution to school and contract sites according to individual school needs as assigned; review and verify quantities of outgoing shipments; load hot and cold transport carts with specified food items and supplies for distribution to school sites

Monitor inventory levels of food items, utensils and supplies; order, receive, store and rotate food items and supplies; conduct meal counts and inventories

Operate standard food service equipment such as slicers, ovens, can openers, food carts, mixers, choppers, stoves and warmers

Communicate with personnel and various outside agencies to exchange information and resolve issues or concerns

Maintain a variety of records related to daily food item distribution, inventory and assigned activities; process and complete food transport sheets as required

Perform related duties as assigned

KNOWLEDGE OF:

Methods of preparing and serving foods in large quantities

Methods of adjusting and extending recipes and proper substitutions

Terminology, techniques, ingredients, equivalent measures and abbreviations used in cooking

Sanitation and safety practices related to preparing, handling and serving food

Standard kitchen equipment, utensils and measurements

Basic inventory practices and procedures

Oral and written communication skills

Interpersonal skills using tact, patience and courtesy

Portion control techniques

Storage and rotation of perishable food

Proper lifting techniques

Record-keeping techniques

ABILITY TO:

Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment

Maintain kitchen facilities, equipment and utensils in a clean and sanitary condition

Prepare attractive, appetizing and nutritious meals for students and staff

Follow, adjust and extend recipes

Determine appropriate quantity of food items for cooking

Operate standard kitchen equipment safely and efficiently

Follow and assure compliance with health and sanitation requirements

Store and rotate food supplies in storage areas according to established procedures

Conduct daily inventories and estimate appropriate amounts of food items and supplies

Communicate effectively both orally and in writing

Establish and maintain cooperative and effective working relationships with others

Meet schedules and time lines

Work independently with little direction

Maintain various records related to work performed

EDUCATION AND EXPERIENCE:

Any combination equivalent to: graduation from high school and three years increasingly responsible experience in the preparation of food in large quantities including work with following and extending recipes in a commercial kitchen, catering operation or similar environment

LICENSES AND OTHER REQUIREMENTS:

Valid ServSafe certification obtained through a proctored exam

ENVIRONMENT:

Food service environment

Subject to heat from ovens

PHYSICAL DEMANDS:

Standing for extended periods of time

Hearing and speaking to exchange information

Lifting, carrying, pushing or pulling objects typically weighing up to 50 and up to 60pounds with assistance

Dexterity of hands and fingers to operate food service equipment

Reaching overhead, above shoulders and horizontally

Bending at the waist, kneeling or squatting

Seeing to monitor food quality and quantity

HAZARDS:

Heat from ovens

Exposure to very hot foods, powerful industrial-grade equipment, and metal objects

Working around knives, slicers or other sharp objects

Exposure to cleaning chemicals and fumes

Slippery floors

EXAMINATION INFORMATION:

The first step in the examination process is the application screening and whether or not the candidate meets the minimum qualifications listed.

The testing process may consist of a written exam; an oral exam; a performance exam; a structured interview (SI); a qualification appraisal interview (QAI); an evaluation of training & experience/education (T&E) and/or any combination thereof.

ONLY the No Child Left Behind (NCLB) test requires and is mandated to have a passing score of 70 on each of the three parts of the test.

All other tests will have a passing score set between 50 and 99 depending of a variety of factors affecting that specific recruitment.

All candidates must pass the first examination process to be invited to the next step/test in the process.

As the testing process consists of a minimum of two examination processes; the weight of each those processes may be determined at any step in the processes.

Qualified candidates will be notified of the date, time, and place of the examination(s)/test(s).

Candidates will be notified of the minimum pass points/test score for each examination and/or test in the examination process.

OTHER: Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.

SALARIES: All salaries as stated are based on present information and are subject to change. Appointments are made at the minimum salary shown in the posting and increases are granted at intervals based on anniversary date.

Notification of Non-Discrimination Policy

The Berkeley Unified School District is committed to fostering a positive working environment for its employees. Accordingly, BUSD practices shall be free from discrimination, harassment, intimidation and bullying of any employee based on an employee's actual race, color, ancestry, national origin, ethnic group identification, age, religion, marital status, physical or mental disability, sex, sexual orientation, gender, gender identity, or gender expression; the perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics.

The Board also prohibits retaliation against any district employee or job applicant who complains, testi?es or in any way participates in the district's complaint procedures instituted pursuant to this policy.

The following employee has been designated to handle questions and complaints of alleged discrimination regarding Board Policy 4030:

Compliance Officer and Title IX Coordinator

2020 Bonar Street, Room 116

Berkeley, CA 94702

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Email: View email address on click.appcast.io