Job Title:          5-Hour Cook                                      

Reports To:       Director of Child Nutrition                                

Dept./School:   District Wide                                 

Duty Days:        176

Pay Grade:        AUX 1

Date Updated:  September 2022

Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements.  Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

      Education/Certification:

• None specified

      Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations

      Experience:

• None

Major Responsibilities and Duties:

1. Prepare food that looks and tastes good. Sample food before putting it on the line.
2. Has a good knowledge of measurements and use of scales.
3. Follows recipes and catches recipe errors.
4. Promotes and maintains high standards of sanitation.
5. Follows work schedule without being told.
6. Completes work in the allotted time with little supervision and uses time effectively. Helps others when done with tasks early.
7. Treats all customers with respect and promotes the Superintendent’s core values: excellence, teamwork, professionalism, problem-solving, and a positive attitude.
8. Co-operates with other employees. Flexible, helpful, and communicates well with co-workers.
9. Wears clean and acceptable uniform and shoes.
10. Follows Child Nutrition dress code policy as outlined in employee handbook and dresses appropriately.
11. Keep the work area clean, neat, and sanitized.
12. Assists managers to assure that food, supplies and equipment are adequate for efficient operation.
13. Receives and stores food and supplies in accordance with guidelines.
14. Stores food according to HAACP procedures.
15. Assists managers with completion of daily records and reports. Complete daily HAACP reports.
16. Provides excellent customer service for all staff and students.
17. Helps establish a pleasant and positive image in the cafeteria. Maintains professional conduct at all times with all persons including vendors and other school staff.
18. Observes safety practices without being reminded. Follow proper SFS and HAACP procedures.
19. Accepts responsibility for other duties when assigned.
20. Co-operates and is respectful at all times with the Manager.
21. Employees arrive and leave at scheduled times.
22. Employee has a good attendance record.
23. Other duties as assigned.

 Supervisory Responsibilities:

• None

Equipment Used:

 Large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart.

Working Conditions:

      Mental Demands/Physical Demands/Environmental Factors: 

• Continual standing, walking, pushing, and pulling
• Frequent stooping, bending, kneeling, and climbing (ladder)
• Moderate lifting and carrying
• Moderate exposure to extreme hot and cold temperatures

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.