COOK

Job Summary

The District reserves the right to close the recruitment process at any time, without prior notice, based on District needs and the applicant pool, regardless of the posted application period. While the position may be advertised for up to 15 days, the posting may be closed earlier if a sufficient number of qualified applications are received or if hiring needs change.


Job Description / Essential Elements:

Lynwood USD

Cook

CLASS CODE

LYN185

SALARY

$21.18 - $25.43 Hourly

$3,671.00 - $4,408.00 Monthly

ESTABLISHED DATE

April 26, 2006

REVISION DATE

April 17, 2023

Basic Function

The job of Cook is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for performing skilled large-quantity cooking in a production kitchen environment; cooking food items that meet mandated nutritional requirements and/or requests of students and/or school personnel; verifying quantities and specifications of orders; reheating, assembling, wrapping/cupping, and serving food; and maintaining facilities in a safe and sanitary condition.

This job reports to DESIGNATED SITE SUPERVISOR/ADMINISTRATOR.

Representative Duties

Essential Functions

Attends unit meetings, in-service training, workshops, etc. for the purpose of conveying and/or gathering information required to perform job functions.

Communicates with internal and external personnel (e.g. students, staff, parents, school visitors, etc.) for the purpose of implementing and maintaining food services and providing good customer service.

Inventories full kitchen (e.g. equipment, supplies, small-ware, frozen/fresh/shelf-stable food, condiments, etc.) for the purpose of ensuring availability of items required for meeting projected menu requirements.

Maintains food equipment, storage, food preparation, and serving areas in a sanitary condition for the purpose of complying with current health standards.

Monitors kitchen and cafeteria areas, in absence of a supervising cook, for the purpose of ensuring a safe and sanitary working environment.

Operates standard food service equipment (e.g. food slicers, knives, electric and manual can openers, ovens, steamers, warmers and carts, etc.) for the purpose of preparing and serving food items.

Oversees the preparation, cooking, and serving of food and beverage items and washing dishes/pots and pans, in the absence of a supervising cook, for the purpose of meeting mandated nutritional and health standards, ensuring appealing presentation of food items, and proper cleaning of food preparation items.

Participates in other nutrition service areas, sometimes working below scope, as needed (e.g. perform functions of other nutritional services positions, package foods for transport, set up serving areas, drive a vehicle to deliver food to satellite schools or transport equipment, etc.) for the purpose of ensuring adequate staff coverage within site nutritional services operations.

Performs routine cashier duties (e.g. count money, make correct change, record daily meal counts, prepare bank deposits, etc.) for the purpose of ensuring compliance with established financial and administrative requirements and guidelines.

Performs skilled large-quantity cooking for distribution to school sites and other special programs and locations (e.g. determine appropriate quantity of food items for cooking and baking; work with supervisor to estimate food preparation amounts and adjust recipes if required; maintain food quality standards including appearance and nutritional requirements; heat and cook food according to standardized recipes; evaluate prepared foods for flavor, appearance, and temperature; clean and sanitize prep area, serving area, dishware, and pots/pans, etc.) for the purpose of meeting scheduled menu requirements and operating time lines, and ensuring high-quality foods according to guidelines and procedures.

Prepares a variety of records and reports (e.g. records of ingredients used, inventory counts, side sheets and menu production, and distribution records, etc.) for the purpose of maintaining records of items prepared.

Prepares food items (e.g. cooks, reheats, maintains proper food temperature, mixes, stirs, portions items and cups, assembles, wraps, sets up items in designated cold/hot carts, etc.) for the purpose of preparing menu items at assigned location.

Receives, inspects, stocks, and rotates food items, condiments, and supplies, verifying quantity, quality, temperature, and specifications of orders for the purpose of maintaining adequate quantities and security of items and/or complying with mandated health standards.

Records and reports a variety of food service information (e.g. daily inventory of meals served, number of individual items prepared and left over, total number of items prepared and left over, time and temperature of hot and cold items at various times, etc.) for the purpose of documenting activities, providing written reference, and/or conveying information in compliance with District, state, and federal guidelines and requirements.

Reports equipment malfunctions for the purpose of maintaining equipment in safe working order. Serves one or more items of food for the purpose of providing items in a timely manner.

Serves as a lead in the absence of the Food Service Supervisor for the purpose of assisting in training and providing work direction and guidance to assigned personnel.

Marginal Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Initial/Minimum Qualifications

EDUCATION AND EXPERIENCE:

1. High school diploma or equivalent.
2. Two (2) years of experience in a job-related field.
3. Any other combination of education, training, and experience, which demonstrates that the applicant is likely to possess the required skills, knowledge, or abilities, may be considered.

LICENSES AND OTHER REQUIREMENTS:

1. Valid Food Handler Card issued by an authorized agency.
2. Valid Class C Driver's License.

Knowledge, Skills, Abilities and Working Conditions

SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices, operating commercial kitchen equipment, basic computer skills including using pertinent software applications, and effective oral communication.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand complex, multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures, quantity food preparation and handling, sanitation practices, and knowledge of HACCP guidelines.

ABILITY is required to schedule activities and/or meetings; gather and/or collate data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of types of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: setting priorities, working as part of a team, working independently with little direction, working with frequent interruptions, and establishing and maintaining cooperative and effective working relationships.

Responsibility

Responsibilities include: working under direct supervision using standardized routines; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to have some impact on the organization's services.

Work Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 10% sitting, 45% walking, and 45% standing. The job is performed under minimal temperature variations and under conditions with some exposure to risk of injury and/or illness.

Required Testing

Certificates and Licenses

Pre-Employment Job-Related Proficiency Test

Food Handlers/SafeServe Certificate

Valid Class C Driver's License & Evidence of

Insurability May be Required

Continuing Educ. / Training

Clearances

Maintenance Certificates and/or Licenses

Mandated Reporter Training

Meets Continuing Education Requirements

Criminal Background Check

Pre-Employment Fingerprinting and TB Testing

FLSA Status

Non Exempt

Requirements / Qualifications

Comments and Other Information

DOCUMENT SUBMISSION OPTIONS BELOW:
Unofficial documents/ transcripts will be accepted for initial consideration. If a job offer is extended and accepted, official documents/transcripts will be required upon offer of employment, if it is not submitted. For more information on required documents, please refer to the "Initial Qualifications" section.


OPTION 1: Upload and attach all required documentation(s)/certification(s) in its ORIGINAL form to your application upon submission by the closing date.


- OR -


OPTION 2: Submit all required documentation(s)/certification(s) in its ORIGINAL form, IN-PERSON, to the Human Resources, Classified Personnel department at 11321 Bullis Road, Lynwood, CA prior to or by the application closing date. (Copies will be made).