ORCUTT UNION SCHOOL DISTRICT 

CLASS TITLE:  CHILD NUTRITION SENIOR COOK

BASIC FUNCTION:

Under the direction of the Director-Child Nutrition, prepare and cook a variety of food items at the Central Kitchen and serve at assigned satellite locations; maintain food service equipment and facilities in a clean and sanitary condition in accordance with state health laws; maintain records relte3d to inventory and lunch counts.

REPRESENTATIVE DUTIES:

          Prepare, cook and bake a variety of food items at the Central Kitchen; coordinate          duties to assure food is prepared according to established delivery schedules and menus.  E

          Prepare main entrees, meat dishes, vegetables and other food items for          transport to assigned satellite locations.  E

          Set up serving areas; serve food to students, teachers and other personnel at   assigned satellite locations.  E

          Maintain work area and serving areas in a sanitary manner; clean serving           counter, tables, benches, food containers and other equipment; wash pots and   pans, utensils and other serving equipment. E

          Operate a variety of standard kitchen equipment including food mixers, grinders,        slicer, chopper, warmers, ovens and others. E

          Assist in determining appropriate quantity of food items for cooking and baking;           thaw frozen food items as needed.  E

          Lock and unlock cafeteria or kitchen facilities at assigned satellite locations;    communicate with district and site personnel regarding meal counts, equipment          repair and required food items and supplies.  E

          Assist with inventory and maintain records as directed; receive and verify    deliveries of food items and supplies as necessary.  E

          Train and provide work direction to student assistants and others.  E

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES: 

KNOWLEDGE OF:

Proper methods of preparing, baking, cooking and serving food in large quantities.

Kitchen sanitation and safety practices and requirements.

Operation, cleaning and maintenance of utensils and equipment.

Health and safety regulations.

Standard weights and measure used in cooking and baking.

ABILITY TO:

Organize and coordinate lunch programs at assigned satellite locations.

Prepare, bake and cook foods in quantity.

Operate standard machines found in school cafeterias and kitchens.

Establish and maintain effective working relationships with others.

Maintain safety and sanitation standards.

Lift objects weighing up to 50 pounds.

Prepare attractive, appetizing and nutritious meals.

Read, follow and adjust recipes.

Meet schedules and time lines.

Train and provide work direction to student assistants and assigned personnel.

Learn to perform simple transactions on the computer in order to expedite communications and records transfer to District Office.

Perform simple math functions, collect money and make correct change.

EDUCATION AND EXPERIENCE: 

Any combination equivalent to:  graduation from high school and two years of experience in quantity food preparation and kitchen maintenance.

LICENSES AND OTHER REQUIREMENTS:

Certification in Food Safety by State approved examination.

Renewal by exam every three (3) years. 

WORKING CONDITIONS: 

ENVIRONMENT:

School cafeteria or kitchen environment.

Exposure to hot foods, equipment and metal objects.

PHYSICAL DEMANDS:

Lifting, carrying, pushing or pulling heavy objects.

Standing or walking for extended periods of time.

Dexterity of hands and fingers to operate kitchen equipment.

Carrying, pushing or pulling food trays, carts, materials and supplies.

Reaching overhead, above the shoulders and horizontally.

ORCUTT UNION SCHOOL DISTRICT

CLASS TITLE:  CHILD NUTRITION WORKER

BASIC FUNCTION:

Under the direction of an assigned supervisor, perform a variety of duties to assist in food service operations at one or more assigned locations; maintain food service work and serving areas and equipment in a clean and sanitary condition.

REPRESENTATIVE DUTIES:

Prepare, wash and cut vegetables, fruits and other foods for cooking. E

Set up serving area; serve food to students, faculty and other personnel according to established schedules; work cooperatively to assure that necessary food is available for service. E

Maintain work areas and serving areas in a sanitary manner; clean serving counter, tables, benches, food containers and other equipment; wash pots and pans, utensils and other serving  equipment; store kitchen equipment. E

Operate a variety of standard kitchen equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, warmer, oven and others. E

Weigh and measure portions for serving; count number of items on hand and number sold. E

Sell lunch tickets and food items as assigned; collect monies, make change and maintain simple records. E

Prepare or assist in preparing salads, desserts, sandwiches and beverages as assigned. E

Pack food for transport to satellite schools as assigned. E

Assist other food service personnel as assigned.

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Sanitation and safety procedures and practices related to cooking and serving food.

Methods of preparing and serving food in large quantity.

Standard kitchen utensils, equipment and measurements.

Health and safety regulations.

Basic food preparation methods including washing, cutting and assembling food and ingredients.