About this role
Cook II REPORTS TO: Director of Operations DATE of DESCRIPTION: May 8, 2007 DEPARTMENT: Nenana City School District JOB CLASSIFICATION: Grade H SKILL CLASSIFICATION: Cook II NATURE AND SCOPE OF JOB: To plan, prepare and serve meals to students in an atmosphere of efficiency, cleanliness, warmth and cheerfulness. To provide procedural and inventory oversight for District kitchens. ESSENTIAL FUNCTIONS:
• Demonstrate consistent punctuality and regular attendance.
• Demonstrate appropriate safety precautions when handling hot items, sharp tools, etc.
• Perform monthly inventory and control usage of all district commodities and other foodstuffs.
• Provide orientation and training to all district kitchen staff.
• Adhere to local, state, federal and other regulatory agencies, standards, codes and laws.
• Work with and assist Food Service Supervisor with daily personnel issues in a professional manner.
• Supervise and participate in the storage and care of food supplies.
• Place food orders based on anticipated consumption.
• Plan work schedules for other Food Service Department staff.
• Inspect areas used in food preparation for cleanliness.
• Keep records regarding the amount of food used, amount of money received, number of meals served, cost per meal, etc.
• Prepare and serve quality food in a quick and pleasant manner.
• Design menus for district kitchens.
• Weigh and measure ingredients, properly using recipes in order to produce a standard product.
• Determine proper cooking time and temperature.
• Operate various kitchen equipment as assigned, report malfunctioning equipment to the Director of Maintenance
• Set up, as needed, cafeteria prior to saving of the meal.
• Ensure the food supply for serving is replenished regularly.
• Cleanup and sanitization of the kitchen, equipment, cafeteria and service areas.
• Clean work area and equipment using broom, mop, sponge, cleaning solution or other appropriate tools or materials.
• Prepare and maintain an inventory of supplies and equipment.
• Perform major cleaning of refrigerators, storeroom and other essential equipment as needed or as directed.
• Demonstrate continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively to provide quality service.
• Maximize cost containment and savings opportunities, including food cost containment.
• Interview students and staff to ascertain meal acceptance
• Attend department staff meetings as needed.
• Work cooperatively with other district employees, the general public, and students.
• Effectively manage difficult or emotional customer or staff situations; respond promptly to student needs; respond to requests for service or assistance.
• Follow established district policies and procedures.
• Use time efficiently.
• Approach others in a tactful manner; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions.
• Demonstrate accuracy and thoroughness; monitor own work to ensure quality.
• Meet productivity standards, complete work in a timely manner, work quickly.
• Follow instructions of Food Service Supervisor
• Perform other duties as assigned by the Food Service Supervisor
EDUCATION, LICENSE, CERTIFICATION OF FORMAL TRAINING:
• High School Diploma or Equivalent
• Experience in food preparation and knowledge of nutritional needs of youth
• Good health as determined by required physical examination (at district expense)
• Exceptional personal hygiene
• Possess a current, valid State Food Service card.
POSITION QUALIFICATIONS: Knowledge, Skills and Mental Abilities
• Demonstrate aptitude or competence for assigned responsibilities
• Such alternatives to the above qualification as the Board of Directors may find appropriate and acceptable.
• Demonstrated positive speech skills (enunciation and clarity)
• Ability to think clearly and calculate accurately
• Ability to work with people of various personality types (flexibility)
• Possess and demonstrate sound emotional judgment
• Effective organizational skills.
• Ability to follow and successfully complete written and oral directions
• Ability to observe or monitor objects and people's behavior to determine compliance with prescribed operating or safety standards.
• Knowledge of the fundamentals of nutrition and their application to the health of children.
• Ability to plan work efficiently for the economic use of food supplies and equipment
• Knowledge of large scale food preparation methods.
• Possess an understanding of purchasing and inventory control.
EQUIPMENT USED: Computer Copier Stove Oven Miscellaneous kitchen appliances Mixer Cooking utensils and dinnerware (knives, spoons, forks, spatulas, etc.) Washing utensils PHYSICAL DEMANDS:
• Finger strength required to type effectively on a computer keyboard, manipulate kitchen tools or utensils, grasp pots, pans, trays when laden with food
• Lower body strength to kneel, stand, and walk throughout the workday.
• Remain in a standing position for extended periods of time.
• Upper body strength to correctly lift up to 30 pounds and carry more than 25 feet.
• Verbal stamina to articulate clearly and with appropriate volume throughout the workday.
• Auditory discrimination sufficient to receive detailed information through normal speech at 5 feet and warning cries or alarms normal speech levels.
ENVIRONMENTAL DEMANDS:
• Exposure to high temperatures (stove)
• Exposure to extreme cold temperatures (walk-in refrigerator, freezer)
• Occasional exposure to loud noises.
• Exposure to hot water, soap and other cleaning materials
• While performing the duties of this job, the employee may be exposed to cooking fume particles and may handle toxic or caustic materials.
-EMPLOYEES ARE HELD ACCOUNTABLE FOR ALL FUNCTIONS OF THIS POSITION-