Cook 2

Position Function: Under the direct supervision of the Supervisor, Central Food Production and the direction of the Technician, the Cook is directly responsible for preparing food in the central food production facility. Essential Performance Responsibilities: Prepare food according recipes and production logs in accordance with HACCP guidelines; makes recipe calculations, weighs ingredients, portions food according to position Pan, tray, box and package food items; stores completed packaged recipes for loading and distributing to the schools Sweep and mop floors in the assigned production area, assists in dish room and pot and pan Assist with the general cleaning of kitchen and employee's break area Organize and cleans storage areas utilizing FIFO method of product rotation Operate and cleans equipment, carts, racks and tools in the assigned production Serve as a substitute in any school served by Nutrition Services Serve as a team member of the Production Department team Cook 2 is responsible for making minor recipe calculations. Prepare modified meal food items utilizing appropriate cooking equipment and tools, ensuring that foods are suitable for the student with special needs Additional Duties: Assists with additional duties as assigned by supervisor. Equipment: This position may require the ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machine. Must always comply with WPS guidelines for equipment use. Travel: Limited travel between schools and central offices may be required. Physical and Mental Demands: Frequent-- Lifting of 10 lbs Carrying up to 25 feet of 10 lbs Bending and Twisting at the waist Standing Reaching Rotation of head/neck Flexion Occasional-- Lifting of 10-20 lbs Carrying up to 25 feet of 20 lbs Pushing/Pulling up to 50 feet of 10-20 lbs Walking Limited-- Lifting of 20-50 lbs Carrying up to 25 feet of 20-50 lbs Pushing/Pulling up to 50 feet of 20-50 lbs Climbing/Balancing, Kneeling, Crouching, Forceful Gripping Exposure to Odors, fumes, gases and chemicals (cleaning solutions) Knowledge, Skills, and Abilities: Ability to communicate both verbally and written in order to communicate with others inside and outside of the organization for the purpose of giving and obtaining information Ability to communicate effectively with a Supervisor when their discretion is needed Ability to perform as an effective team player Ability to plan, organize, make decisions and prioritize work to meet the daily demands of the building Exhibit a professional manner and a positive attitude Use good judgment to make decisions on recurring assignments Display a significant degree of professionalism and confidentiality Ability to conform to proper standards of professional dress and appearance Knowledge of company's mission, purpose, goals and the role of every employee in achieving each of them Interrelations: Contact with personnel within the district and with customers and vendors Will be working under the direct supervision of the department supervisor in order to complete day to day tasks Will be working with a diverse population requiring the ability to handle all situations with tact and diplomacy Must understand and respond appropriately to customer needs and maintain a positive attitude with all customers and colleagues Expected to interact with all internal and external customers in a friendly, professional manner and provide quick, responsive customer service Employee Punctuality and Appearance: In order for schools to operate effectively, employees are expected to perform all assigned duties and work all scheduled hours during each designated workday, unless the employee has received approved leave Any deviation from assigned hours must have prior approval from the employee's supervisor or building administrator All employees are required to report to work dressed in a manner that reflects a positive image of USD 259 and is appropriate for their position Qualification Profile: Must obtain a Food Handler's Card within 30 days of employment Must attend a Food Safety Basics class within 6 months of employment This position requires a high school education or GED FLSA Status: Non-Exempt Work Locations Food Production Center Shift Day Job Schedule Full-time Calendar 196SSC - 196 SSC Food Production Center #J-18808-Ljbffr