Cook

Qualifications High school diploma or General Education Degree Minimum experience in cafeteria food service as determined by the Board Experience with bookkeeping/budgeting procedures preferred Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required Ability to plan own work schedule and to direct and supervise others Ability to perform simple bookkeeping and inventory procedures Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items A general understanding of Material Safety Data Sheets Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees Self-motivated Work well with students and staff Excellent organizational skills Maintain confidentiality of staff and students Primary responsibility to: Nutrition Services Supervisor and Building Principal Job Summary To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines. To coordinate the work of the school kitchen and cafeteria. Major Duties and Responsibilities Kitchen and Food Operations Prepare daily school meals on time and according to a planned menu and to standards set forth by the appropriate state and federal agencies and the District's food service department Maintain the highest standard of safety and cleanliness in the kitchen and cafeteria Prepare food according to a planned menu and tested, uniform recipes and determine if the finished product is of high quality both in flavor and appearance before it is served Consult with the school nurse regarding special dietary needs and serious food allergies of students and staff Be responsible for the proper storage of all food items, keeping frozen and refrigerated items at the required temperatures Determine the quantities of each food to be prepared daily and the size of serving to meet the necessary age requirements Supervise and instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment Supervise and assist in the serving of food Supervise the daily cleaning of all kitchen equipment, dishes, utensils, and tables Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas Financial and Inventory Responsibilities Process all delivery receipts, bank deposits, payrolls, and daily sales records as directed Order all necessary supplies Report to the food service supervisor any faulty or inferior quality food that is received Oversee the locking of the storeroom and the maintaining of correct inventories Keep daily records of what is used Requisition food stuffs and verify receipt of food shipments Assume responsibility for the security of food and supplies Other Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area Maintain friendly relations with other school staff and with lunchroom customers Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation Prepare all reports as directed by the Food Service Supervisor Keep the food service supervisor and Building Principal informed of activities and problems Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at inservices. This shall include at least 10 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture Seek assistance should emergencies arise Represent the school district in a positive manner Know and follow school district policy and chain of command Perform other duties as assigned Benefits District benefit package for full time employees working 20+ hours per week: Medical/vision/dental insurance $30,000 life insurance with option to purchase additional coverage Employee assistance program (EAP) Unlimited accumulation of sick leave Personal, bereavement, professional leave, vacation (if applicable) Credit reimbursement of up to $300 per year Evaluation Performance of this position will be evaluated annually by the food service supervisor and/or building principal in conformance with federal and state law, administrative rules, and Board policy. Terms of Employment This position shall be considered in all respects "employment at will". The "employment period" and other descriptions and terms set forth in this job description shall not create a property right in the employee. These are set forth only to advise the employee of when and what type of services will be required by the district so long as the employment continues. Note All certificated and non-certificated employees and other individuals are required to undergo a criminal history check and submit to fingerprinting. Any applicant convicted of any of the felony crimes enumerated in Section 33-1208, Idaho Code may not be hired, and any applicant convicted of any felony offense listed in Section 33-1208(2), Idaho Code shall not be hired. Legal Reference I.C. § 33-512 Governance of Schools I.C. § 33-1210 Information on Past Job Performance 7 CFR § 210.30 School Nutrition Program Professional Standards Other References Questions & Answers (Q&As) on the Final Rule "Professional Standards for State and Local School Nutrition Programs Personnel as Required by the Healthy, Hunger-Free Kids Act of 2010" #J-18808-Ljbffr