QUALIFICATIONS: High School diploma or equivalent
Equivalent combination of education and training considered
Basic mathematical knowledge
Government regulation knowledge <S> </S>
Must possess good interpersonal and oral communication skills
1-3 years cooking experience
Food Service Sanitation Certification
Able to lift 50 pounds
REPORTS TO: HEAD COOK COORDINATOR (9-12) / FOOD PRODUCTION
COORDINATOR (5-8)
SUPERVISOR: DIRECTOR OF FOOD SERVICE
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JOB GOAL:
Responsible for performing a variety of routine food service duties
Performance Responsibilities:
· Coordinates and prepares large amounts of food items that are appealing in every detail, and wholesome while corresponding with menus on a daily, weekly, and monthly basis;
· Performs various food preparation duties including replenishing food, meals for staff lounge, ala carte food preparation, cleaning food areas, and any special menus as directed by the coordinator;
· May perform a variety of kitchen duties including baking (7-8), slicing and grinding various foods, restocks
cooking items/freezer/refrigerator, counts inventory;
· Cleans and organizes kitchen area, freezers and refrigerators;
· Maintains a high standard of food preparation, sanitation and safety in the kitchen, cafeteria, and storage areas ensuring that safety standards are met and accuracy is achieved including HACCP (Health Analysis
of Critical Control Points) standards according to HACCP checklists;
· Communicates food item needs to coordinator;
· Communicates menu items served and portion sizes to Assistant Cooks;
· Maintains production sheets and daily usage estimates on production;
· Fosters cooperation and teamwork among all staff; is courteous to students and staff and consistently
follows all polices of the District;
· Participates in in-service training programs as assigned
· Performs other related duties as assigned.
This job description has been reviewed and is in accordance with the Americans with Disabilities Act.