ESSENTIAL FUNCTIONS: EXAMPLES OF DUTIES: 1. Use standardized recipes from the Department of Agriculture, adhering to their directions and cooking methods. 2. Plan daily, weekly, and monthly menus according to the nutritional requirements of the Federal School Lunch Program, with flexibility according to the number of lunches needed daily. 3. Keep daily records of lunches served according to the requirements of the Federal School Lunch Program (complete production sheets to back up daily meal, supply photocopy of daily lunch count sheet to office, attach daily count and completed production sheet together and file) and act as back-up person to the monthly reconciliation. 4. Analyze and develop food safety processes using the principals of HACCP plan. (Hazard Analysis and Critical Control Point) 5. Work with the Food Director to maintain the integrity of the Federal School Lunch Program for state review. 6. Cooks various types of food for wholesome, nutritious, and appealing lunches, making use of commodities whenever possible. 7. Performs skilled cooking tasks, washes dishes and pans using an approved sanitizing system. 8. Keep work area, counter space, shelves, equipment, freezers and refrigerator, and floors clean and sanitary to maintain a food-safe facility daily. 9. Operate kitchen equipment in a proper, safe, and sanitary manner. 10. Serves food to students or arrange for service by staff or volunteers. 11. Monitors volunteers/students that they maintain proper sanitary practices during serving. 12. Order food and supplies; arrange for proper storage and security of food and supplies. 13. Shop weekly to supplement commodities with fresh vegetables, fruits and grains, paper and plastic supplies to service meals and cleaning agents for the kitchen. 14. Maintain accurate inventory records of food and supplies daily, 15. Wash & maintain an ample supply of towels, helpers’ aprons, and hats for kitchen use. Keep an active inventory of towels and helper aprons and hats. Knowledge of: Standard food preparation methods, knowledge of standard food storage procedures. Standard inventory control. Ability to: Communicate effectively with others, demonstrating tact, diplomacy, and sensitivity to their concerns; ability to exercise good judgment and make decisions; ability to establish and maintain cooperative relationships with other staff members contacted in the course of work; ability and willingness to work with numerous interruptions and distractions. Open to new ideas in cooking and actively involved in upgrading the food regarding taste, appearance, and nutritional value. Attend workshops or staff meetings as requested. EMPLOYMENT STANDARDS: 1. High school diploma or equivalent. 2. Bondable. 3. Able to sign on checking account. 4. Employment physical may be required. 5. Ability to represent the District in a professional manner. 6. Maintain an acceptable standard of personal hygiene. 7. Pass a T. B. Skin Test and fingerprinting. 8. Attend and pass the Serve Safe Food Safety Program to become certificated and maintain that certification during employment. PHYSICAL DEMANDS: The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. • Persons performing service in this position classification will exert 50 pounds of force occasionally to lift, carry, push, pull or otherwise move objects. • May occasionally lift and stack heavy objects not to exceed 50 pounds. • This type of work involves walking or standing most of the time but may involve sitting for brief periods. Perceiving the nature of sound, near and far vision, depth perception, providing oral information, the manual dexterity to operate food and business-related equipment, and handle and work with various materials and objects are important aspects of this job.