About this role
Cook I REPORTS TO: Director of Operations / Building Administrator DATE of DESCRIPTION: May 8, 2007 DEPARTMENT: Nenana Student Living Center JOB CLASSIFICATION: Grade F SKILL CLASSIFICATION: Cook I NATURE AND SCOPE OF JOB: To prepare and serve meals to students in an atmosphere of efficiency, cleanliness, warmth and cheerfulness. ESSENTIAL FUNCTIONS:
• Demonstrate consistent punctuality and regular attendance.
• Demonstrate appropriate safety precautions when handling hot items, sharp tools, etc.
• Prepare and serve quality food in a quick and pleasant manner.
• Implement menus designed by the Cook II or Cook III.
• 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 Cook II, Cook III or Director of Operations.
• Set up, as needed, cafeteria prior to searving 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, equipment and food used daily.
• 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.
• Interview students and staff to ascertain meal acceptance.
• Attend department staff meetings as required.
• 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 estblished 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 producitivity standards, complete work in a timely manner, work quickly.
• Follow instructions of Cook II or III.
• Perform other duties as assigned by the Cook II or Cook III and Director of Operations.
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 administration 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 judgement.
• 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.
• Learn job-related material primarily through oral instruction and observation which takes place mainly in an “on the job training” setting.
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 above normal speech levels.
ENVIRONMENTAL DEMANDS:
• Exposure to high temperatures (stove).
• Exposure to extreme cold temperatures (walk-in refrigerator and 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-