LINN-MAR COMMUNITY SCHOOL
DISTRICT
JOB
DESCRIPTION
No. 0025
Position Title:
Lead Cook / Baker
Immediate Supervisor:
Food Service
Production Manager/Kitchen Manager
Summary:
Prepares quality food products
for students and adults in a quick and pleasant manner.
Hours of Work:
As specified
by supervisor; shift varies by building; breaks as specified
by contract.
Essential Duties and Responsibilities:
(Other duties may be assigned.)
?
Responsible for preparing
and cooking meals in a timely manner. Supervises and
coordinates activities of workers engaged in preparing and
cooking food in accordance with policies and procedures
established by the Nutrition Services Department.
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Prepares food according to
a planned menu and tested uniform recipes, and determines if the
finished product is of best quality both in flavor and appearance
before it is served.
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Follows USDA and
standardized recipes when preparing food.
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Follows HCAAP requirements
when preparing food.
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Follows Iowa Food Code
requirements when preparing food.
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Understands and practices
good nutrition in the preparation and service of food.
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Assists with serving food
as needed.
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Assists in dish room area
washing trays, silverware, etc., and returning to proper storage
as needed.
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Washes pots and pans in
three-compartment sink as needed.
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Assists in control of food
and supply costs with proper handling and storage techniques
(rotate inventory). Maintains inventory records as required
by department.
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Has ability to communicate
and work with fellow employees.
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Maintains good public
relations with students, parents, faculty and the
community.
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Assists with catering, if
necessary.
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Demonstrate regular and
reliable attendance.
Professional
Standards:
1. Quality of work
(Maintains high standards of food distribution
<S>,</S>
safety and quality.)
2. Quantity of work
(
The amount of work performed is evidence of high
productivity; industrious; accountable for own fair share of
work load; seeks additional tasks)
3. Knowledge of job
(
Job methods, procedures, practices and responsibilities
are well understood and reflected in job performance;
exhibits continuous improvement and ongoing learning)
4. Creativity/Problem solving
(
Offers new ideas; suggests innovative and better ways of
performing necessary tasks)
5. Interpersonal skills
(
Works collaboratively with others; courteous; polite;
pleasant; promotes positive image in contacts with co-workers
and District customers)
6. Dependability
(
Reliable; punctual; consistent attendance; completes work
accurately and in a timely fashion; stable and calm in a
crisis or emergency; works independently)
7. Professional appearance
(
Dress is acceptable for the job; appears clean,
well-groomed and "professional")
8. Organizational skills (
Exhibits ability to prioritize work; organizational
skills enhance job productivity
)
9. Safety
(
Provides safety and security for self and others through
following proper safety procedures at all times)
10. Written/Verbal communication
(
Conveys information and ideas accurately and courteously
to clearly met the needs of the staff/students/visitors,
transfers thoughts and ideas into speech and presents
clearly)
11. Managing change/adaptability
(
Demonstrates good understanding of organizational changes
and communicates support for such change. Adapts to changes
in schedule and work assignments)
12. Professional approach
(
Professional, positive and helpful approach with visitors
and District employees. Displays loyalty toward the
organization. Demonstrates a capacity to understand
internal and external customer requirements and produces a
professional level of service that is satisfactory)
13. Flexibility
(
Demonstrates openness to new organizational structures and
procedures. Willingly takes direction and will modify
one's preferred way of doing things)
Supervisory
Responsibilities:
Supervises and
coordinates activities of workers engaged in preparing and
cooking food in accordance with policies and procedures
established by the Nutrition Services Department.
Minimum Education or
Experience:
High school diploma or
GED (General Education Degree).
Experience in school food
service operations preferred, but not required.
Ability to attend classes as
suggested by management.
Short Food Course offered by
Department of Education and ServSafe Certification is
required (paid by the district).
Licensure or Certification:
Completion of the
following course(s) or equivalent is preferred, but not
mandatory.
Basic School Food Service
Knowledge, Skills and Abilities:
(To perform this job successfully, an individual must be
able to perform each essential duty satisfactorily. The
requirements listed here are representative of the knowledge,
skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with
disabilities to perform the essential functions.)
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Able to read and size a
recipe and follow instructions as listed.
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Able to communicate
information and ideas in speaking to others so they will
understand both orally and in writing.
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Able to prioritize,
organize and accomplish assigned work.
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Able to work independently
and/or as a team to complete tasks and meet goals.
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Able to recognize problems,
determine causes, and take appropriate action for
resolution.
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Able to take direction and
respond to requests in a courteous and helpful manner.
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Able to learn the operation
of food service equipment.
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Aware of district policies
and requirements.
Physical Demands:
(The physical demands described here are representative of
those that must be met by an employee to successfully perform
the essential functions of this job. Reasonable
accommodations may be made to enable individuals with
disabilities to perform the essential functions.)
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Must be capable of standing
*constantly.
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Must *constantly present
appropriate appearance and personal cleanliness suited to working
in close proximity to food service customers.
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Must be able to *frequently
work with interruptions during a work shift.
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Must be capable of
*frequently working with co-workers with different
personalities.
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Must be capable of
*occasionally climbing 4 steps of a ladder.
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It may be necessary to
*occasionally lift up to 50 pounds to waist level, *occasionally
lift up to 40 pounds to shoulder level, and *occasionally lift up
to 25 ponds above head level.
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Must be capable of
*occasionally pushing 125 pounds requiring 20 pounds-force with
hands placed at 36 inches above floor.
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Must be capable of
*occasionally pulling 125 pounds requiring 20-poinds-force with
hands placed at 36 inches above floor.
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Must be capable of
*occasionally carrying 35 pounds for a distance of 50
feet.
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Must be capable of
*occasionally trunk rotation for up to 2 minutes at a
time.
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Must be capable of
*occasionally squatting for up to 2 minutes.
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Must be capable of
*occasionally operating commercial kitchen cleaning
equipment.
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Must be capable of
*occasionally using hand tools and material handling carts
requiring a grip force of up to 15 pounds to maintain
control.
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Must be capable of
*occasionally using cleaning and sanitizing chemicals with
appropriate PPE's.
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Must be capable of
*frequently working in elevated temperature and humidity's and
low ventilation environments of a kitchen or bakery.
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Must be capable of
*occasionally working in low temperature environments of coolers
and freezers.
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Must have physical
dexterity in limbs and digits necessary to operate cleaning tools
and equipment.
?
Work Environment:
(The work environment characteristics described here are
representative of those an employee encounters while
performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals
with disabilities to perform the essential functions.)
Will be working with
temperatures above 100 degrees and will be getting food items
from cooler and freezer at temperatures of 0-40 degrees.
Will be walking where there are wet floors so surfaces may be
slippery. Will be working with sharp objects and near hot
surfaces. Will be under pressure to meet deadline in
getting food prepared for serving students. Noise level
may get loud so employee will need to raise voice to be
heard.
Clothing / PPE's:
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Approved slip-resistant
shoes
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Uniform as directed by
management
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Appropriate gloves and/or
protective equipment required by the task, such as hairnet,
aprons and rubber gloves when operating the dishwasher or hot
pads when handling hot pots.
Equipment / Tools:
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Ovens (rotary, convection,
conventional), stove (electric, gas), microwaves, steamers,
kettles and proofers, meat slicers, can openers (manual,
electric), mixers, cookie dropper, vegetable cutting machine,
minor kitchen tools, ice cream machine, garbage disposal,
dishwasher, tables (wall-mounted, folding), weights and
measurement devices.
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Computers:
Macintosh/IBM compatible (PC.)
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Hot carts and containers,
material handling carts and other equipment which are required
for food transportation tasks.
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Brooms, mops, rags,
buckets, garbage liners and cans, cleaning chemicals, hand broom,
and dust pans for cleanup operations.
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Light/medium duty delivery
hand trucks, dollies.
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Other
commercial/institutional kitchen equipment as may be
available.
Evaluation:
Evaluation is the
responsibility of the Production Manager. Evaluation for
new or transferred employees will be completed after 2 months
and again by June 1. After the first full year, employees
will be evaluated annually or before June 30 each year.
*denotes standard values
established by the Department of Labor.
The statements in this job
description are intended to describe the general nature and
level of work being performed by individuals assigned to this
job. They are not intended to be an exhaustive list of
all responsibilities, duties, and skills required of
personnel in this position. These statements are not
intended to limit or in any way modify the right of any
supervisor to assign, direct, and control the work of
employees under his or her supervision.
Prepared By:
Susan
Knight
Date:
7/18/06;
4/16/12
Approved By:
Karla Christian, Exec. Director of HR
Date:
7/18/06; 3/8/09; 4/16/12
For Applicant:
I have read and
understand the responsibilities of the job description outlined
above.
_________________________
_____________________________ _________
Printed
Name
Signature
Date