FOOD SERVICE COOK

BASIC FUNCTION: Under direct supervision, prepare, cook and/or reconstitute a variety of soups, meats, vegetables and sauces in a high school cafeteria; and perform related duties as required.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1. Prepare, cook, and/or reconstitute a variety of main dishes, including soups, casseroles, meats, sandwiches, fowl, fish, potatoes, vegetables, gravies and sauces;

2. Verify recipes; measure quantities needed;

3. Operate mechanical kitchen and bakery equipment, such as blenders, mixers, grinders and slicers;

4. Prepare dough for baking;

5. Prepare steam tables on serving lines;

6. Prepare, serve, sell and keep serving lines supplied with food and refills as necessary;

7. Prepare, reheat, and/or cook a variety of ready-to-serve food products;

8. Store leftover foods and bakery products;

9. Perform kitchen clean-up work;

10. Keep daily records of foods and bakery products cooked, served, shipped, and discarded;

11. Assist Food Service Lead in the planning and directing the preparation and serving of food.

12. Assist Food Service Lead in ordering ingredients and supplies;

13. Assist in work assignments of others as established by Food Service Lead;

14. Assist in receiving and storage of food and bakery products; and

15. Prepare snack center for efficient daily operation.

KNOWLEDGE OF:

1. Estimation of ingredients for cooking and baking; preparation of foods in an efficient and attractive manner; health and safety standards; supervision and training, safe working methods and procedures.

2. Basic weights and measures used in food preparation;

3. Meal Tracker Computer System.

ABILITY TO:

1. Use bakery, cooking, and other food service equipment and utensils;

2. Follow health and safety rules and regulations pertaining to food establishments;

3. Follow recipes, procedures, and/or oral and written instructions;

4. Conduct inventories;

5. Provide work direction as assigned;

6. Establish and maintain effective working relationships with others; and

7. Lift and carry 35 pounds without assistance.

8. Accurately count monies, have basic math skills pertaining to daily work requirements.

9. Instructs others in the preparation and safe handling of food.

10. Read and write.

11. Performs related duties as assigned

MINIMUM QUALIFICATIONS:

1. High school diploma, or equivalent; and

2. Two years of experience in quantity food preparation and service.

3. Certified Professional Food Manager or equivalent certificate

PHYSICAL DEMANDS AND WORKING ENVIRONMENT: The conditions herein 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 job functions.

WORKING CONDITIONS: Environment: Food Service facility environment; subject to heat from ovens and stoves, and cold from walk-in refrigerators and freezers. PHYSICAL ABILITIES: Standing and walking for extended periods of time; moderate lifting up to 35 pounds; dexterity of hands and fingers to operate kitchen equipment; pushing or pulling objects, food trays and carts weighing up to 35 pounds; reaching overhead, above the shoulders and horizontally; bending at the waist; and seeing to assure proper quantities. HAZARDS: Exposure to very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers; and exposure to detergents, abrasive cleaning solvents, and disinfectants.