Cook

To prepare food, serve, and clean up in the kitchen and other areas assigned by the Food Service Director.

RESPONSIBILITIES and ESSENTIAL FUNCTIONS

Maintain daily production records in regard to the amount of food prepared, served, and left over.

Prepare menu items according to recipes and serve food in an attractive manner.

Practice appropriate and consistent portion control measures.

Help determine the quantities of each food to be prepared and quantity served daily to meet the necessary requirements with regard to the ages of those served.

Assist with monitoring efforts to assure tray accuracy, food quantities, and food supplies (inventory) are adequate to meet daily needs by reporting discrepancies to Food Service Director or designee in a timely manner.

Maintain proper serving temperature for hot and cold items.

Maintain cleanliness in the kitchen as directed by the Food Service Director and in a manner consistent with health department standards.

Practice safe, proper, and efficient use of all kitchen equipment.

Help supervise daily cleaning of the food service area, all kitchen equipment, washing and sterilizing of all dishes, silverware, and utensils for use/non-use of the facility.

Maintain the refuse collection area in a neat and sanitary fashion.

Check food shipments into the school, signing invoices only after each order has been verified.

Store delivered food and supply items appropriately and in a timely manner.

Report any substandard quality food received to Food Service Director.

Record all food requisitions from the storeroom.

Help order necessary supplies as needed.

Operate computerized lunch cashier system as assigned.

Handle cash appropriately as assigned.

Train new staff as assigned.

Participate and contribute to Nutrition/staff and meetings.

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