Cook/Baker

Cook/Baker

Prepares and serves food; complying with all applicable state sanitation, health, and personal hygiene standards by following established food production policies and procedures for the health and benefit of the students and staff.

An employee hired for this assignment may perform all or some of the responsibilities defined below:

• Cook and prepare daily menu items including production of raw produce, raw proteins and ready to eat (RTW) meals according to district, county and state health requirements following critical control points (CCP) and best HAACP practices
• Ensure purchased and prepared food quality, food safety, and appetizing presentation of all prepared food items according to district and national standards
• Assist kitchen leadership in prep lists, products needed to meet menu requirements, and supplies for professional kitchen performance
• Maintain a clean and sanitary kitchen/work station in neat and orderly condition. Kitchen cleanliness, sanitation and dishwashing to be performed in a "clean-as-you-go" approach
• Keep accurate up-to-date recipes and directions for substitute ingredients
• Maintain all production records of prepared food, food temperatures, substitutions and dietary-restricted meals
• Practice all appropriate and mandated sanitation and health standards, including but not limited to:
• Maintain and keep record of all products to proper temperature, recording with HACCP best practices and established SOPs
• Sanitize equipment and work surfaces, prior, during and after all tasks, to avoid cross-contamination of raw foods including meats, vegetables and any other food items
• Following HACCP procedures when handling all raw food/perishables, including but not limited to; raw chicken, pork and beef. Ready-to-eat (RTE) foods and cooked/cooled items must be used
• Responsible for ensuring everything is in place and ready for the team to set up lines for serving students, staff, etc.
• Safely operate, and train other team members on, the professional uses of provided commercial kitchen equipment
• Prepare and plan ahead with a three-day prep/serve to meet the needs of the district menu
• Work as a team within the kitchen on professional practices and as a mentor of kitchen substitutes when present
• Substitute in other department positions as necessary

Each of the positions in the Nutrition Services Department serves as one unit of the whole team, and as such, is subject to assist or is assigned to tasks in other positions within the classification.

Must be able to work in a team setting and take direction

Demonstrated knowledge of district policies and procedures relating to Nutrition Services as well as the federal, state and local laws/requirements in the following areas:

• Breakfast and lunch menu patterns, USDA rules and regulations
• Proper methods of preparing (including baking) ingredients in large quantities
• Ability to fill in for the cook/baker as required on an infrequent basis

Ability to use proper grammar, spelling, and language in both oral and written communication, as well as culinary math skills (with the understanding of AP (as purchased) and EP (edible portion) in regards to meals served and recipe conversions)

Ability to promote nutrition education in kitchen, classroom and service line

Ability to be self-motivated and capable of working in a team setting

Ability to work with computers and handle cash

Ability to remain calm in times of high stress

Ability to move quickly to meet student needs and maintain safety

Must possess organizational skills, including but not limited to; paperwork organization and kitchen logistics

Ability to build and maintain positive relationships with students, co-workers, and the public

Demonstrate basic computer skills, including the ability to create and modify documents and to adapt to new technologies

Must have access to reliable transportation

Required to deal with a wide range of behaviors and needs in a positive and service-oriented manner

May experience shifts in work schedule and/or work site according to district needs

Sustain mental awareness while also maintaining attention to details and safety requirements

May occasionally deal with distraught or difficult people

Ability to repeatedly lift up to 45 pounds

Ability to occasionally lift up to 65 pounds

Exposure to subzero conditions (freezer) and extreme heat conditions (oven) as necessary for food production

Amount of sitting, standing and walking may vary depending on projects/tasks. Generally, the job requires 50% walking and 50% standing

The usual and customary methods of performing the job's functions require the following physical demands: the employee frequently will stand and walk and use hands for repetitive grasping and significant fine finger dexterity, often assembling very small objects. The employee is frequently required to sit, bend at neck and back, twist body, use hands to push/pull and lift/carry, squat, kneel, stoop, crouch, knee stand, crawl, climb stairs or ladders, reach overhead, and lift overhead

Must have a high school diploma or equivalent and related work experience

Minimum two years of professional culinary arts, with food production experience in a leadership role, required

Must hold a current and valid food handler's permit

Must have and maintain a valid Washington State Driver's License

Ability to use proper grammar, spelling, and language in both oral and written communication, as well as culinary math skills*

Membership in American Culinary Federation is preferred

ServeSafe certification is preferred

Previous cashier experience at point of sale preferred

*Testing may be used to determine knowledge of pertinent skills

Nutrition Services Classification on Public School Employees of Cheney Salary Schedule

School year position: 182 days; hours per day and days per week vary by position; district may revise assignment and job location as needed

WSP/FBI criminal history background clearance

The employee shall be evaluated per the terms of the Public School Employees (PSE) Collective Bargaining Agreement by the building principal, department director, or designee. The process shall include an evaluation of the employee's performance of the above Duties and Responsibilities and Knowledge, Skills and Abilities.

Must complete school safety training within thirty (30) calendar days from hire date and annually thereafter

Must acquire and maintain CPR/First Aid card within sixty (60) calendar days from hire date and as scheduled thereafter

Attend designated trainings as specified by supervisor and/or department director in order to maintain knowledge/skills

Submit current/renewed licenses to Human Resources upon attaining

Job description and format updated: November 2024

Public School Employees of Cheney (PSEC) a local chapter of Public School Employees Union (PSE) SEIU Local 1948