COOK - PART-TIME

Food Service Worker

This is the first of three levels in the Food Service series. Incumbents prepare food according to an established menu. Responsibilities may include washing, chopping, measuring and mixing ingredients; ensuring the proper temperature of foods; maintaining sanitary food preparation and serving areas; and maintaining records of food prepared and served.

(The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position. Other duties may be assigned.)

• Prepare and serve assigned meals from menu; Store food properly and make necessary cleanup after each meal.
• Maintain a clean kitchen and storeroom. Maintain all kitchen equipment, including appliances, serving windows, sinks, counter tops, and floors.
• Complete required documentation. Maintain log books for school lunch program.
• Inventory and make supply lists from assigned menus and inventory.
• Fill in for Head Cook when necessary for vacation and sick leave.
• Perform related work as necessary and assigned.
• Adhere to the policies and practices outlined in the Office of Juvenile Justice Services Policy Manual and the Calcasieu Parish Police Jury Human Resources Manual.
• Sign and adhere to the Equal Employment Opportunity Act Policy and the Drug-Free Workplace Policy.
• Adhere to policies safeguarding confidentiality of juveniles.

This position does not require supervisory responsibilities.

Education and Experience: High school diploma or general education degree (GED); and one to three months related experience and/or training; or, any combination of education, training, and experience that would indicate possession of the knowledge, abilities, and skills necessary to perform this job successfully.

• Valid Driver's License as per State law or requirement.

To perform this position successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Food handling, preparation, and storage practices and principles;
• Sanitation principles and practices;
• Records maintenance practices.

• Preparing and cooking food for large populations;
• Handling and storing food;
• Cleaning and sanitizing kitchen and dining equipment, utensils, and facilities;
• Reading and following recipes;
• Preparing and maintaining records;
• Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Positions in this class typically require: balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, fingering, grasping, feeling, talking, hearing, seeing and repetitive motions. Medium Work: Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Incumbents may be subjected to moving mechanical parts, electrical currents, gases, poor ventilation, and chemicals.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, sharp instruments, and extreme heat. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and risk of electrical shock. The noise level in the work environment is usually moderate.