1400.16 - JOB DESCRIPTION – COOK

Position:                                Cook

Reports to:                             Food Service Director

Employment Status:               Regular/Full-time

Description: The cook is responsible for aiding in the preparation and service of quality food for breakfast, lunch, snacks, and special events, to students, school staff, and other visitors. The cook is responsible for efficient utilization of foods and materials, following strict recipes and menus with the guidance of the Director of Food and Nutrition, keeping a clean and orderly workspace, and other related duties assigned. All while having a pleasant attitude while at work.

NOTE:  The below lists are not ranked in order of importance

RESPONSIBILITY:

The cook, in the performance of his/her duties, is directly responsible to the food service director.

Qualifications:

1. High School diploma or equivalent (GED) preferred.
2. Experience in commercial or institutional kitchen operations.
3. Documentation of a clear criminal record.
4. Physical capabilities of a cook, including the ability to lift 50lbs. safely and spend extended periods of time standing.
5. Able to work well in a team and customer service-focused environment.
6. Basic first aid/or safety training.

Essential Functions:

1. Produces food for meals in accordance with the written menu and strictly following supplied recipes, with guidance from the Director of Food and Nutrition.
2. Possess clean habits and good personal hygiene with compliance of nutrition, health, and safety regulations, set by the government and internally.
3. Follows dress code, to ensure kitchen safety and sanitation.
4. Keeps a clean and orderly workspace, along with regular maintenance of kitchen equipment.
5. Keeps updated knowledge of food groups, balanced meals, and proper serving sizes.
6. Keeps running inventory of stock, and notifies the director in a timely manner when low/out-of-stock items are going to be needed for the assigned menu.
7. Manages time efficiently to ensure that food is prepared and served in a timely manner as well as productively uses downtime to complete other needed tasks.
8. Ensures that enough quality food is available to complete a balanced meal, notifying appropriate cooks when products are becoming low during service.
9. Maintain respect at all times for confidential information, such as free and reduced lunch status, and other socially sensitive information.
10. Participate in special food service events and educational programs.
11. Prevent waste by following approved cost-saving measures.
12. Regularly rotates stock, to best prevent expiration, using oldest products first.
13. Properly labels items with the date received/opened and labels government-supplied products as such.
14. Reports accidents, problems, and equipment in need of repair immediately to the appropriate individual.
15. Assists with the supervision of work-study students assigned to the kitchen.
16. Completes yearly training requirements.
17. Separates and processes materials for recycling.
18. Acquaints self with all procedures in the lunch room.
19. Uses correct procedures of:
     
    1. Quantity and quality meal preparation
    2. Efficient and effective serving
    3. Sanitation
    4. Maintenance reporting
    5. Housekeeping (in food service area)
    6. Other related duties.

Skills & Abilities:

1. Interacts with students, staff, visitors, and colleagues in pleasant, and positive manner.
2. Maintain positive and appropriate interactions with school-aged children, considering special needs that may arise.
3. Duties may include lifting, carrying (up to 50lbs.), and moving work-related supplies, and equipment.
4. Demonstrates basic reading comprehension and mathematics skills to correctly follow recipes, and interpret food quantities, conversions, and orders.

Working Conditions and Equipment Used:

1. Large food service equipment such as ovens, steamers, grills, mixers, food slicers, knives, can openers, dishwashers, and warming and refrigeration equipment.
2. Communication equipment, phone systems.
3. Extreme temperatures, from ovens and refrigeration.
4. Exposures to chemicals and food substances.
5. Exposure to high noise levels.
6. Exposure to slippery surfaces, from walk-in freezers, and wet floors.
7. Occasional interaction among unruly children.

TERMS OF EMPLOYMENT: In accordance with Board-issued contract.

** Southern Local School District is an Equal Opportunity Employer and does not discriminate on the basis of religion, age, sex, or disabilities.**

Southern Local School District Board of Education adoption date: 8/15/2024

This Job description in no manner states or implies that these are the only duties and responsibilities to be performed by the position incumbent. The incumbent will be required to follow the instructions and perform the duties required by the Director of Food and Nutrition, the Principal, and the Superintendent. Further, duties will vary from hours worked and other variables.

____________________________________            ____________________________________
Superintendent/Designee                                          Date

My signature below signifies that I have reviewed the contents of my job description and that I am aware of the requirements of my position.  I further certify that I have reviewed the contents of my job description.

____________________________________            ____________________________________
Signature                                                                    Date