Position Areas
Non-Instructional Support
Description
Position: COOK
Minimum Qualifications:
Reports to: Building Principal and Food Service Coordinator
Contract Year: Subject to contract
Salary: Subject to collective bargaining agreement
Qualifications: Possess all NSLP food safety and handling licensing and certification requirements, follow the health and sanitation codes, knowledge of food preparation and student behavior management
The basic functions of this position:
Major Responsibilities:
Major Responsibility No. 1: Food Preparation
Key Duties:
Major Responsibility No. 2: Serving the Meals
Key Duties:
Minimum Qualifications:
- Knowledge of food preparation
- Ability to work as an effective team member
- Basic physical and visual activities are required
- Criminal background checks are required
Reports to: Building Principal and Food Service Coordinator
Contract Year: Subject to contract
Salary: Subject to collective bargaining agreement
Qualifications: Possess all NSLP food safety and handling licensing and certification requirements, follow the health and sanitation codes, knowledge of food preparation and student behavior management
The basic functions of this position:
- Follow all state and federal guidelines
- Perform all duties assigned by the administration, head cook, and Food Service Coordinator
- All other duties as assigned
Major Responsibilities:
- Food Preparation
- Serving
- Safety and Cleanliness
- Miscellaneous
Major Responsibility No. 1: Food Preparation
Key Duties:
- Prepare the foods according to a planned menu and as directed by the head cook
- Reports to head cook regarding any faulty or inferior quality food which is received from a vendor
- Wears the proper hair netting for food preparation.
- Notify head cook if any products are not available upon preparing daily menu
Major Responsibility No. 2: Serving the Meals
Key Duties:
- Check with head cook on the size of portions to be served.
- Prepare cafeteria serving counter
- Serve the meals in an attractive manner
- Keep the condiments filled during the serving period
- Serve the food to staff and students in a friendly manner
- Wear the proper hair covering and gloves for serving
Key Duties:
- Maintain the highest standards of safety and cleanliness in the kitchen
- Responsible for cleaning and care of all equipment including but not limited to washing and sterilizing of all dishes, silverware, and utensils
- Responsible for cleanliness of all work surfaces and kitchen floor
- Responsible for washing daily kitchen laundry
- Maintain proper self-hygiene while working in the kitchen and serving area
Major Responsibility No. 4: Miscellaneous
Key Duties:
- Report to head cook regarding any personnel problems. If the problem is not resolved, report to the school principal ·
- If head cook is not in the building, check in and sign food shipment orders and invoices once order is verified
- If head cook is not in the building, oversee locking the storeroom, and refrigerator/freezer
- Perform related duties as required and/or assigned by Head Cook
- All other duties as assigned