About this role
Description: Lead Main Dish. Class 1, 6.5 hrs./day, 176 days/yr. QUALIFICATIONS Requires the following (or equivalent qualifications):
• Must possess a high school diploma or GED • Completion of or ability to complete Short Course I • Completion of or ability to complete Sanitation Course • One year experience in home cooking or institutional cooking POSITION PURPOSE Prepare and serve attractive and nutritious meals in a pleasant atmosphere of efficiency and cleanliness. To perform duties in a helpful manner promoting positive public relations with students, the general public, and other employees DEMONSTRATED SKILLS AND ABILITIES
• Ability to follow oral and/or written directions or instructions • Ability to relate with students, public, and other employees in a positive manner • Ability to operate tools and equipment as assigned • Ability to keep tools and equipment clean and in working order • Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks • Ability to read and follow standardized recipes and perform calculations for recipes • Ability to maintain routine records, prepare routine reports, and perform mathematical calculations • Knowledge of weights and measures and ability to properly measure ingredients • Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations PERFORMANCE ACCOUNTABILITIES
• Maintain strict confidentiality while performing position duties in an ethical manner. • Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations. • Maintain safety regulations at all times. • Maintain work area in a clean and sanitary manner following approved procedures. • Maintain records as necessary to forecast quantities needed. • Organize work so production schedule is met. • Prepare main dish and other items including soups following standardized recipes. • Monitor temperature of food on serving lines. Maintain proper temperature of food at all times. • Maintain data and records necessary for production records. • Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes. • Supply serving lines during serving periods. • Properly store leftover food and assist with storage of supplies. • Work in pots and pans area as assigned. • Notify manager of supplies needed. • Notify manager when equipment needs maintenance or repair. • Participate in general cleaning of kitchen areas, storerooms, and kitchen equipment. • Perform other duties as assigned.