Student: Cook

Food Service Worker
Under the direction of an assigned supervisor, perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in the District's production kitchen; maintain kitchen facilities, equipment and utensils in a clean and sanitary condition.
Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment; assure related activities comply with established safety and sanitation requirements

• Determine appropriate quantity of food items for cooking; assure compliance with food quality standards including appearance and nutritional requirements; heat and cook food according to standardized recipes to meet scheduled menu requirements and operating time lines
• estimate needed quantities of food and supplies; assure proper temperature of foods
• Maintain kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, tables, food containers and food service equipment; deep clean ovens, food racks, carts, refrigerators, chillers and other equipment
• Prepare food items and utensils for distribution to school and contract sites according to individual school needs as assigned; load hot and cold transport carts with specified food items and supplies for distribution to school sites
• Monitor inventory levels of food items, utensils and supplies; order, receive, store and rotate food items and supplies; conduct meal counts and inventories
• Operate standard food service equipment such as slicers, ovens, can openers, food carts, mixers, choppers, stoves and warmers
• Maintain a variety of records related to daily food item distribution, inventory and assigned activities; process and complete food transport sheets as required

Methods of preparing and serving foods in large quantities
Sanitation and safety practices related to preparing, handling and serving food
Standard kitchen equipment, utensils and measurements
Basic inventory practices and procedures
Storage and rotation of perishable food
Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment
Maintain kitchen facilities, equipment and utensils in a clean and sanitary condition
Prepare attractive, appetizing and nutritious meals for students and staff
Determine appropriate quantity of food items for cooking
Operate standard kitchen equipment safely and efficiently
Follow and assure compliance with health and sanitation requirements
Store and rotate food supplies in storage areas according to established procedures
Conduct daily inventories and estimate appropriate amounts of food items and supplies
Communicate effectively both orally and in writing
Any combination equivalent to: graduation from high school and three years increasingly responsible experience in the preparation of food in large quantities including work with following and extending recipes in a commercial kitchen, catering operation or similar environment
Food service environment
Lifting, carrying, pushing or pulling objects typically weighing up to 50 and up to 60pounds with assistance
Dexterity of hands and fingers to operate food service equipment
Seeing to monitor food quality and quantity
Exposure to very hot foods, powerful industrial-grade equipment, and metal objects
Exposure to cleaning chemicals and fumes
The first step in the examination process is the application screening, and whether or not the candidate meets the minimum qualifications listed.
The testing process may consist of a written exam, an oral exam, a performance exam, a structured interview (SI), a qualification appraisal interview (QAI), an evaluation of training & experience/education (T&E), and/or any combination thereof.
The testing process consists of a minimum of two examination processes, EXAMINATION WEIGHT: Appointments are made at the minimum salary shown in the posting, and increases are granted at intervals based on anniversary date.
Notification of Non-Discrimination Policy:
Accordingly, BUSD programs and activities shall be free from discrimination, harassment, intimidation and bullying based on actual or perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or group with one or more of these actual or perceived characteristics. Board Policy 0410, Board Policy 1311, Board Policy 4030, Board Policy 5145.3, Board Policy 5145.7)
The Board also prohibits retaliation against any district employee or job applicant who complains, testifies or in any way participates in the district's complaint procedures instituted pursuant to this policy. (Board Policy 4030)
Complaint forms are available at school sites and on the district webpage at
For inquiries or concerns regarding BUSD nondiscrimination policy 5145.3 or the filing of discrimination complaints, please contact: Jasmina Viteskic, Title IX Coordinator/Compliance Officer 2020 Bonar Street Room 116, Berkeley, CA 94702 Phone: View phone number on click.appcast.io Email: View email address on click.appcast.io