Job Description / Essential Elements:
TUSTIN UNFIED SCHOOL DISTRICT
The Cook I, under the direction of the Cafeteria Supervisor I, leads and participates in skilled
food preparation and production work; trains and provides work direction to other nutrition
service staff; assures facilities and equipment are in a clean and sanitary condition; prepares
records and reports related to assigned activities.
• Leads and participates in skilled food preparation and production work; inspects and
reviews the food preparation and serving areas to assure that appropriate health and
sanitation standards are being met.
• Participates in the cooking and baking of a variety of meals, meats, side dishes,
desserts and other items in large quantities; coordinates the preparation of breakfasts
and lunches; participates in portion control and the wrapping, arranging and storage
• Participates in the preparation of salads, sandwiches and packaged foods for
distribution; mixes, slices, grates and chops food items; prepares beverages.
• May perform cashiering duties; collect, sort, count and mark lunch tickets manually
or by using Point of Sale (POS) computer system; count and record daily cash
receipts; total daily sales; prepare manual or automated daily cash, sales and ordering
• Estimates appropriate quantity of food items for cooking and baking; calculates,
adjusts and extends recipes as needed; monitors temperatures of food to assure safety
and quality standards are met.
• Trains and provides work direction to other nutrition service staff.
• Assures compliance with kitchen sanitation and safety procedures and regulations;
maintains food quality standards including appearance and nutritional requirements;
analyzes operations and recommends improvements.
• Conducts periodic inventories; orders, receives, and stores food products, equipment
and supplies as needed.
• Operates and maintains a variety of standard and production kitchen equipment and
arranges for repairs as needed.
• Operates and maintains hand truck and other storage equipment.
• Prepares and maintains a variety of records and reports related to assigned activities;
plans and reviews menus and supplies.
• Coordinates the storage of unused food and supplies and disposal of unusable
leftovers; utilize proper methods of handling foods to be stored.
• Assists with coordinating nutrition service operations for banquets, special events and
other activities as assigned.
• Attends staff and safety meetings as assigned.
• Performs related tasks as required.
• Principles and methods of quantity food service preparation, serving and storage.
• Sanitation and safety practices related to handling, cooking, baking and serving food.
• Methods of preparing and serving food in large quantities.
• Menu planning techniques including food values, combinations and substitutions.
• Methods of adjusting and extending recipes and proper substitutions.
• Proper methods of storing food, equipment, materials and supplies.
• Standard kitchen equipment utensils and measurements.
• Operation and maintenance of nutrition service machines and production equipment
• Storage and rotation of perishable food.
• Basic math and cashiering skills.
• Basic record keeping techniques.
• Rules and regulations pertaining to health and safety in the cafeteria.
• Principles and practices of training and providing work direction and guidance to
• Health regulations and safe working methods and procedures.
• Proper lifting techniques.
• District policies, rules and regulations.
• Lead and participate in skilled food preparations and production work.
• Prepare, cook, bake and serve a variety of foods in quantity at an assigned nutrition
• Prepare and serve food in accordance with health and sanitation regulations.
• Operate and maintain nutrition service machines and production equipment.
• Prepare attractive, appetizing and nutritious meals for students and staff.
• Interpret, apply and explain policies, procedures, rules and regulations related to
• Follow, adjust, and extend recipes.
• Train and provide work direction to assigned staff.
• Meet schedules and time lines.
• Maintain records and prepare reports.
• Communicate effectively both orally and in writing.
• Assign and review the work of others.
• Observe health and safety regulations.
• Work cooperatively with others.
• Understand and follow oral and written instructions.
• High school graduate or equivalent.
• Three years experience in food preparation including cooking.
• Food Handler’s Certificate desirable.
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
While performing the duties of the job, the employee is regularly required to use hands to finger,
handle, or feel objects, tools, or controls and talk and/or hear. The employee frequently is
required to walk or sit. The employee is occasionally required to stand; reach with hands and
arms; climb or balance; and stoop, bend, twist, kneel, crouch, or crawl.
The employee may regularly lift and/or move up to 50 pounds. This type of work may involve
carrying, lifting, pushing or pulling moderately heavy objects, ascending and descending step
ladders, stairs and ramps, and will involve walking or standing for extended periods. Performing
in this capacity may also require exposure to cold conditions due to the need to store, remove,
and inventory food supplies in freezer storage. Working conditions may include regular exposure
to fumes, dust, odors, cleaning agents and chemicals. Exposure to hot, cold, wet, humid, or
windy conditions caused by weather may also occasionally be experienced. Specific vision
abilities required by this job include close vision, distance vision, peripheral vision, depth
perception and the ability to adjust focus.