Cook

POSITION TITLE: Food Service - Cook
 
FLSA: Non-Exempt
 
COMPENSATION:  $21.06 per hour

QUALIFICATIONS:

• Food Manager’s License
• Ability to read and communicate in English
• Accurately count, weigh, measure, and complete basic math functions
• Ability to adapt to sudden and/or unpredictable changes in the day’s tasks or work flow
• Follow instructions and take initiative in performance of assigned tasks
• Physical ability to walk, stoop, stand, twist, reach, and squat on a constant basis

• Physical ability to use hands and fingers dexterously

• Ability to lift up to 40 pounds occasionally and up to 10 pounds frequently

• Must work in a hot, humid environment.
• Must work in a cold or below zero environment for short period.
• Must work in a noisy environment.

1. Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner
2. Responsible for majority of food preparation, utilizing cooking techniques, information, and directions outlined in recipes and other resources provided
3. Wash trays, pans, and other items using dish machine or three (3) compartment sink
4. Place menu and a la carte foods on serving line and assemble the appropriate serving utensils
5. Monitor and record temperature of food and beverages, report unsafe temperatures to in-charge individual, and take appropriate corrective actions
6. Serve food according to recipe portion or as instructed
7. Monitor quantity of food needed throughout meal service, quickly prepare more if needed, and figure and record leftover foods
8. Disassemble serving line and clean serving area
9. Discard or properly store leftover foods
10. Perform all tasks in accordance with HACCP guidelines
11. Operate point of sale system including making change if necessary and utilizing Offer vs. Serve principles

1. Report to work at scheduled time with proper uniform and appropriately groomed
2. Adhere to all school district, building, and department rules and regulations
3. Assist in unpacking boxes, stocking storeroom or coolers, pulling food items from storeroom and other inventory management duties as assigned
4. Perform cleaning tasks as assigned
5. Utilize proper hand washing techniques
6. Participate in meetings, training sessions, and seminars as scheduled
7. Complete other tasks as assigned