Cook II- Temporary for 26-27 school year

Cook II Job

We will actively recruit and fill any open positions with candidates who reflect the diversity of our students and community where possible.

Assignment, location, times worked are subject to change based on program/staffing needs.

Bilingual skills (English/Spanish) are preferred.

Purpose Statement:

The job of Cook II is done for the purpose of preparing and serving food items to students and/or school personnel as well as maintaining food service facilities in a safe and sanitary condition.

Job Description:

This job reports to Cook III, Nutrition Director and Business Manager

Essential Functions:

• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Inventories food items, condiments and supplies for the purpose of ensuring availability of items.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Prepares food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.
• Serves prepared food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.

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 are required to perform single, non-technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment used in food service.

Knowledge is required to perform basic math; read and follow instructions; and understand written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes: equipment and materials utilized in food service; health standards and hazards; quantity cooking; and safety practices and procedures.

Ability is required to schedule activities; collate data, and consider a number of factors when using the equipment. Flexibility is required to work with data utilizing specific, defined processes; and operate equipment using defined methods. Ability is also required to work with others; work with specific, job-related data; and utilize specific, job-related equipment. In working with others, problem-solving with data requires following prescribed guidelines; and problem-solving with equipment is limited.

Specific abilities required to satisfactorily perform the functions of the job include: working as part of a team; working and communicating effectively with students, staff, and community; and working with frequent interruptions.

Responsibilities include: working with immediate supervision; providing information and/or advising others; and operating within a defined budget. Utilization of some resources from other work units may be required.

Central School District 13J