Cook Full Time [Starts at 20.89/hr plus benefits]

Nutrition Services Position

Location: Lewis & Clark Middle

8.0 scheduled hours per day; 6:00 a.m. to 2:30 p.m., Work August through May when students are in session.

Reports To: Executive Director, Nutrition Services

Position Purpose: Primary responsibilities include assisting with the production coordination of the areas assigned, working closely with the manager and the production chief on forecasting food production, setting work schedules to assure task completion at designated times, assuming the role of Production Chief when needed, and providing leadership in maintaining an efficient, clean, and pleasant kitchen/serving environment. Assists in the preparation of food and service of quality meals to students and staff, the storage of food, cleaning and sanitation of equipment, rotating food stock and supplies, assists with the dish machine and manual dishwashing, and provides superior customer service.

Knowledge, Skills, and Abilities:

• High School diploma or equivalent required.
• Previous food service experience, minimum of 3-5 years of food preparation experience preferred.
• Successfully completed Cook I and Production training class, within the previous school year, scoring 80% or above required.
• Must demonstrate excellent attendance and work record.
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• Knowledge of safe food handling.
• Skill in customer relations and service recovery.
• Practical working knowledge of food safety practices and procedures.
• Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.
• The skills pertinent to positive human relationships and to working effectively with all staff, students, parents, administrators, and the community.
• Excellent organizational skills demonstrated, with the ability to handle multiple projects and maintain strong attention to detail.
• Knowledge of OPS's mission, purpose, goals, and the role of every employee in achieving each of them.
• Assist with the cleaning and sanitization of all large and small equipment, serving utensils, and all kitchen areas.
• Assist with completing daily tasks in a timely manner.
• Willingness to travel to other schools when requested.

Essential Performance Responsibilities:

• Complete the Cook 1/Production Chief training schedule within the first 10 weeks in the position.
• Makes complex plans, schedules, and decisions independently.
• Inspects and monitors the quality and aesthetic appeal of product output.
• Orders product needs based on projected meal counts.
• Assist with the preparation, service, and storage of food.
• Assist with the completion of required reports.
• Ensures work processes are completed on schedule.
• Ensures food products are properly prepared and attractively served.
• Oversees and directs sanitation procedures.
• Assists in training and identifying the training needs of kitchen staff.
• Works with and understands a diverse student population.
• Serves as a positive role model.
• Ability to recognize a "reimbursable" meal.
• Supports excellent service initiatives with proactive efforts in service.
• Follows approved cafeteria menu preparation and service protocols within the approved timeline.
• Train in all kitchen areas to cross-cover as needed.
• Promotes customer service by providing appealing food and excellent customer service.
• Participates in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food.
• Must follow and maintain required food safety, cleaning, and sanitation procedures.
• Follow Hazard Analysis and Critical Control Points (HACCP) procedures.
• Must practice good personal hygiene habits.
• Demonstrate proficiency in the English language to read and communicate with others.
• Demonstrate proficiency of basic math skills (add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals).
• Ability to operate the food service equipment in a safe manner.
• Ability to follow oral and written instructions.
• Ability to receive and process verbal information as well as respond to nonverbal cues.
• Successful completion of Douglas County Food Handler's Certification, scoring 80% or above, before attending Kitchen Assistant Training.
• Successful participation and completion of refresher training as scheduled by Nutrition Services management.
• Ability to maintain current Douglas County Food Handler's Certification.

Additional Duties: Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.

Equipment: This position may require the ability to use a variety of office equipment, including a computer and automated record-keeping software. This position may require the ability to use commercial kitchen equipment, including ovens, steamers, hot-holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.

Travel: Local travel will be required.

Physical and Mental Demands, Work Hazards:

• Must be able to respond rapidly in emergency situations.
• Must have organizational, time-management, communication, and interpersonal skills.
• Work in an office environment, school buildings, and warehouse settings.
• Ability to lift, move, and reposition objects and materials, frequently exerting force equal to lifting fifty (50) pounds.

Physical Demand Classifications:

Rarely - 1-5% of the time, in an 8-hour day

Occasionally - 6-33% of the time, in an 8-hour day

Frequently - 34-66% of the time, in an 8-hour day

Continuously - 67-100% of the time, in an 8-hour day

Essential Functions:

STANDING: (Remaining on one's feet in an upright position without walking)

Occasionally: When preparing food, including cutting fruit and shredding cheese. When cleaning dishes. When working as a cashier. Floor mat available in the cashier area and in the sink area.

WALKING: (Moving about on foot. It requires 3 consecutive steps to be considered walking)

Occasionally: Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet.

SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely: Using the computer to review inventory, ordering items, and communicating electronically as needed.

LIFTING: (Raising or lowering an object from one level to another.) Occasionally: Handling cases of food products. Cases may be staged at floor level in the storage room. Cases may be moved to the kitchen area, or products may be placed on shelves. Some examples include:

Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Oranges, Rate: 12 cases per shift

Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift

Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift

Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift

Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Patties, Rate: 3 x shift

Weight: 48 lb. Level: 6