Cook (East High School)

Cook

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The Cook assists school personnel and students in matters related to meal service and food preparation in an efficient, courteous manner, contributing to the overall nutritional well-being of students.

Demonstrated aptitude for the successful performance of the tasks listed and must possess a ServSafe Certification or be able to obtain the certification within a timely manner.

1. Prepare and serve the food as directed by the supervisor and outlined on the provided menu cycle.

2. Maintain assigned duty schedule as directed by the supervisor.

3. Clean equipment after each meal and store unused food items in the proper manner, ensuring compliance with health and safety regulations.

4. Keep the food preparation and food storage areas in a clean, organized, and workable fashion at all times.

5. Communicate job-related concerns or suggestions for improvement to the supervisor, Director, or Assistant Director of Student Nutrition Services.

6. Complete continuing education as directed by SNS office to remain in compliance with USDA guidelines for the National School Lunch Program (NSLP).

Maintain a neat, clean personal appearance and wear district uniforms at all times when performing duties.

Possess the ability to effectively communicate, verbally, and in written form, with administrators, staff, and the community as needed.

Attend and participate in department meetings and training sessions when scheduled.

Perform other duties as assigned by the supervisor, principal, and his/her designee.

Ability to maintain confidentiality; communicate clearly both orally and in writing. Employees must be able to communicate effectively in English.

While performing these duties, the employee is regularly required to reach, climb, bend, stand, and walk. The employee normally uses hand strength to grasp and hold. The employee will frequently lift, carry, move, push, or pull up to 50 pounds and occasionally move, push, or pull up to 100 pounds. The employee should have good dexterity, vision, and hearing.

The employee will work primarily in a busy school kitchen environment. Exposure to hot and cold temperatures and humidity. Noise level can be moderate to loud due to kitchen equipment.

Employment will be on an at-will basis for nine-months, beginning with the first day of the work calendar or at the time of employment for the duration of the school year with prorated personal leave. Each employee will be provided a yearly work calendar showing the specific daily work schedule of the employees. The work calendar may be modified by the Board of Education at any time, as needs dictate. A definite daily schedule will be established by the Director of Student Nutrition Services and the head cook and approved by the Deputy Superintendent. The yearly salary will be disbursed in nineteen (19) equal payments or twenty-four (24) equal payments per employee's choice.

End of the year performance evaluations will occur annually in accordance with the provisions of the Board's policy on evaluation of support staff personnel.

Adopted: April 5, 1982, Revised: June 19, 2000, May 15, 2006, October 20, 2008, November 16, 2009, August 11, 2015, June 29, 2020, November 18, 2024