Cook

Work Days: 190 Reports To: Cafeteria Manager JD Revision Date: 11/15/2024 Supervises: N/A Function / Position Summary Responsible for all duties related to the receiving, storage (food & supplies) and preparation of meals/snacks daily. Adheres to the National School Breakfast, Lunch, Snack and Supper program guidelines and requirements in accordance with Federal, State and Local regulations. Provides excellent customer service to all. May be required to leave the main work site on occasion for meetings & training. Maintain confidentiality within the school, district and community. Job Duties / Responsibilities Required to maintains a clean, sanitary, and organized workspace at all times. Responsible for the proper handling and storage food and supplies. Performs and documents temperature and sanitation checks as required by district policy, and local health department requirements. Prepares weekly projections to order food and supplies for menus. Utilizes correct measuring and serving utensils to ensure accurate meal portioning. Maintains accurate production data reports on a daily, weekly and monthly basis. Ensures dishwashing is ongoing and completed to meet district sanitation expectations at all times Ability to create and execute scratch or speed scratch recipes meeting NSLP & SBP requirements. Ability to memorize and prepare basic ingredient components, or meals and recipes for each menu item as required by district policy. Ensures all serving lines have equal menu choices for all students throughout each lunch period. Properly train back-up employee in all aspects of the Cook's responsibilities to provide coverage as needed. Assist with serving and cashiering as needed. Maintains a required system of accountability. Detail to product presentation and quality as required by district policy. Exemplifies leadership attitude to ensuring that all meals are served in a timely manner. Provide supervisor support to site Cafeteria Manager and acting Manager. Other duties as assigned. Education High school diploma or equivalent required. Culinary Certification or Degree Preferred. Must possess a valid Certified Professional Food Manager Certification, previously known as sanitation certificate. Certificate shall be obtained by the start of the second school term of employment. Experience / Knowledge Hold a State of Illinois Food Handler card and demonstrate specific knowledge-based competencies required to satisfactorily perform the functions of the job which includes. If certification is not current, must be able to obtain within 30 days of employment. Minimum of two (2) years' experience in kitchen leadership position. Excellent time management, organization and multi-tasking skills. Ability to successfully complete required daily written documentation and verbal communicate. In depth working understanding of National School Breakfast, Lunch menu planning and meal requirements. Physical Demands Ability to work in a very fast paced and stressful environment. Ability to sand for long periods. Ability to assist in lifting 50 pounds. Ability to withstand daily demands of lifting, bending and pushing heavy carts. Ability to withstand going in and out of freezers, refrigerators and storage areas. Wear appropriate uniform and shoes as required. Terms of Employment This is a ten (10) month position. Salary and benefits as established by the Board of Education, and set forth in the collective bargaining agreement as applicable. Maintain positive attendance record as specified by FNS Department Handbook and SEIU contract. Must be able to adhere to all Blackout dates according to the Food and Nutrition Calendar. Must complete all FNS and District mandated GCN Tutorials, monthly safety training and department sponsored training per USDA requirements by their due dates. Attend all back to school and professional development meetings/trainings as required. #J-18808-Ljbffr