SY 26-27 Food Services Worker II (Cook)

SY 26-27 Food Services Worker II (Cook)

Assists in the preparation and service of food within School District of Philadelphia facilities. Cleans food preparation and/or service areas. Work may involve cooking the main entrees and/or other items in a full-service cafeteria by following standardized recipes, serving and/or cashiering in a lunchroom or maintaining an accurate count of items produced and sold. Operates a compliant Point of Service (POS) and POS computer system/terminal.

Essential Functions

• Counts the number of items prepared and served.
• Places food on serving counter; serves food to children or adults in a lunchroom; receives money and makes change.
• Operates a compliant POS and POS computer system/terminal.
• Washes pots, pans, trays and other utensils; cleans preparation and/or service areas; may perform heavier cleaning tasks periodically; may sweep and mop floor in kitchen area.
• Cooks the main entrees or other items in a full-service cafeteria following prescribed menus and standardized recipes.
• Collects, sorts and counts bills and coins received from lunchroom sales.
• May count the number of items prepared and sold; may generate end-of-day reports from POS computer system/terminal.
• Removes trash form kitchen and cafeteria.
• May prepare food on grill, including but not limited to hamburgers and hotdogs.
• Assembles sandwiches, slices meat, and chops vegetables, prepares salad and fruit dishes; bakes desserts or breads; prepares desserts and portions into serving containers.

Qualifications

Minimum Requirements

• Education equivalent to the completion of the twelfth school grade.
• Two years of full-time, paid food services experience in a large-scale institutional environment which has included the School Food Service, Principles of Quantity Food Production, and ServeSafe Sanitation Program.

Knowledge, Skills and Abilities

• Demonstrated knowledge of: food preparation techniques for both hot and cold food entrees and a la carte food items.
• Knowledge of: the health and sanitation aspects of food handling and preparation. public health aspects related to food handling and preparation. the materials, equipment, methods and techniques of preparing food in quantities of three hundred meals or more.
• Skill in: the use and care of equipment used in food preparation and services. the preparation of a variety of main dishes from standardized recipes.
• Ability to: adhere to established time schedules for food preparation. perform mathematical calculations. maintain personal cleanliness. read, write and count accurately. operate a compliant Point of Service and Point of Service computer system/terminal and/or roster. understand and follow oral and written instructions. establish and maintain effective working relationships.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.