Elementary First Cook

First Cook

Reports to: Food Service Director

Dept: Elementary Food Service

Terms: 178 days/yr or Per Collective Bargaining Agreement

Days: Monday through Friday

Hours: 6:15 am - 2:00 pm Monday, Wednesday, Friday; 6:00 am- 2:00 pm Tuesday and Thursday

Job Summary

Oversees all functions of the school kitchen and assists in the preparation, service, and clean-up of nourishing and attractive breakfasts and lunches for school district students, staff, and guests. Complies with all applicable sanitation and health standards. Follows established food production programs and procedures.

Qualifications

Education/License/Certification:

• High school diploma or equivalent preferred
• ServSafe Certification
• Level I School Nutrition Certification
• Level II School Nutrition Certification preferred

Work Experience:

• Experience in food service, preparation, and/or catering preferred

Special Knowledge/Essential Skills:

• Ability to perform basic mathematical skills (addition, subtraction, division, multiplication, and basic algebra)
• Fluent in understanding, speaking, reading and writing English
• Ability to communicate information and ideas effectively to others
• Ability to organize, prioritize and accomplish a variety of assigned tasks
• Ability to work independently and/or as a team to complete tasks and meet goals
• Ability to recognize problems, determine causes, and take appropriate action for resolution
• Ability to take direction and respond to requests in a courteous, helpful manner
• Ability to be trained to meet job responsibilities
• Dependable, punctual, reliable, accurate and safe worker

Other:

• Clear state, criminal, and child abuse background checks

Essential Duties And Responsibilities

Identifies and recognizes safe building and working conditions, and school safety procedures.

• Notifies supervisors concerning the needs for repairs.
• Correctly uses and disposes of cleaning products.
• Follows procedures for the use of chemical cleaners and equipment to prevent damage to property, self, and others.
• Complies with all HACCP requirements.
• Complies with all local, state, and federal safety regulations.
• Reads, understands, and follows chemical data/handling bulletins, nutrition labels, recipes, and equipment warnings and directions.

Works cooperatively in a courteous, positive and time sensitive manner with colleagues, supervisors, students, staff, and the general public on a daily basis.

• Reports to work each day on time, clean, neat, and in uniform.
• Redirects staff as needed and ensures proper training is complete.
• Ensures that communications at the managerial level remain confidential and professional
• Responsible for arranging substitute workers when needed.
• Assists other staff with their duties.

Supports and performs kitchen and cooking duties as directed by the food service director.

• Maintains a clean and healthy work environment for food preparation and serving. Sets up, cleans, and organizes food preparation and serving areas.
• Supports in the organization and maintenance of inventory, production, and ordering.
• Completes and maintains daily accurate production records and temp logs.
• Anticipates meal counts for each service and ensures enough product is prepared to cover those needs.
• Prepares, transports, and serves a variety of foods to students, staff, and the public.
• Able to assist with meal and snack shop account deposits.
• Able to run the P.O.S. software and recognize a complete reimbursable meal at the cashiers station.
• Problem-solves, anticipates, and prevents foreseeable problems.
• Food Ordering
• Attends safety in-services, training, and school meetings as requested.
• Performs other duties as assigned.

Additional Information

Physical Demands:

• Minimum of 21 years of age.
• Work with interruptions.
• Capable of frequent to constant standing and walking on floors, which may be concrete, terrazzo, vinyl tile, ceramic tile, and rubber mats for over 75% of the workday.
• Capable of frequent to constant lifting and holding objects weighing up to 50 pounds.
• Capable of lifting 50 pounds from floor to chest level and up to 40 pounds from waist to overhead (74").
• Capable of repetitive lifting up to 50 pounds from floor to waist level on an occasional to frequent basis.
• Capable of carrying 50 pounds at waist level up 50 steps.
• Capable of pushing and or pulling carts and equipment loaded with or weighing over 100 pounds.
• Capable of circular motion tasks (i.e. washing, scrubbing, etc.) with the hands up to 10 minutes at a time.
• Capable of frequent stooping, squatting, reaching, kneeling, twisting, and bending for variable periods of time.
• Capable of frequent trunk rotation and twisting for 90 minutes at a time.
• Capable of reaching or pushing with full arm extension.
• Capable of picking up and maneuvering flat and bulky items on the floor or in awkward positions weighing up to 50 pounds.
• Capable of performing repetitive motions for extended (20 minutes) time periods.
• Capable of frequent use of pinch grips for 2 minutes to move or carry items weighing up to 15 pounds.
• Capable of working in extreme temperatures, in a humid, cramped, busy, loud environment around children.
• Capable of climbing step stools and stepladders to reach equipment and storage shelves.
• Good balance and ability to walk while carrying loads of up to 50 pounds.
• Good to excellent vision and hearing, along with the ability to taste, feel, and smell.
• Capable of using Personal Protective Equipment (PPE) as required for job tasks.
• Capable of operating commercial dishwashers, disposals, coffee pots, servers, warmers, ovens, steamers, slicers, and other equipment needed for the preparation and serving of large quantities of food.
• Capable of completing special duties assigned during the school year, during the summer, and other non-school days.

Equipment/Tools:

• Brooms
• Wet and dust mops
• Rolling mop buckets
• Garbage liners
• Garbage cans
• Trash and waste cans/carts
• Cleaning / disinfecting chemicals
• Dishwashers
• Dish dryers
• Disposals
• 2 & 4 wheeled carts
• Dollies
• Water hoses
• Hand broom
• Dustpan
• Servers
• Warmers
• Ovens
• Stoves
• Mixers
• Variety of food preparation, serving and storage equipment.
• Knives
• Slicers
• Steamers
• Other equipment as needed

Disclaimer: This description describes the general nature and work expected of