Child Nutrition Cook

COOK

PRIMARY PURPOSE:

To effect the efficient operation of food service routines and practices associated with a busy food service operation.

QUALIFICATIONS:

1. **Education and/or Experience:** 3 months successful experience in commercial/institutional cooking is preferred.

2. **Reading:** Must be able to read and understand ingredient and chemical labels, warnings, recipes and production information written in English.

3. **Math:** Must be able to adjust quantity recipes (multiplication, division, fractions and percentages) and measure for recipes.

4. **Reasoning:** Must be able to determine the effect of ambient conditions (temperature, humidity, etc.) on final food product and adjust preparation accordingly. Must be able to handle a frequent change of task.

5. **Communication Skills:** Must be able to make fellow employees aware of potential safety problems. Must be able to work as a team member. Must be able to communicate with students, parents, co-workers, parents, school staff, and supervisors.

6. **Overall Physical Demands:** The job requires occasional exertion of a heavy force of up to 50 pounds and/or frequent exertion of a medium force of 21 to 40 pounds. It is usually necessary to frequently stand, walk and transport objects. Repetitive motions. A pre-employment physical examination is required at applicants expense.

7.

Attendance:

Regular attendance is an essential function of this job.

TOOLS, EQUIPMENT AND DEVICES USED OR OPERATED:

Commercial food mixers, slicers, ranges, ovens, other gas, steam and electrical food preparation equipment, food preparation and service utensils, point-of-sale computers, and cash registers.

ENVIRONMENTAL DEMANDS:

This job involves exposure to cold working conditions for periods up to 15 minutes: exposure to hot working conditions for lengthy periods of time: exposure to noise requiring workers to shout to be heard above the ambient noise level; and work areas are often filled with chemical fumes and cooking odors and vapors.

PROTECTIVE EQUIPMENT REQUIRED OR RECOMMENDED:

sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads, arm protectors, nuisance masks, aprons, hair restraints.

REPORTS TO:

Child Nutrition Manager. Each employee should follow this line of authority from the bottom up when discussing problems related to their work:

1. Board of Education

2. Superintendent

3. Chief Financial Officer

4. Resident District Manager

5. Senior Director of Child Nutrition

6. Child Nutrition Supervisor

7. Child Nutrition Manager

JOB GOAL:

Prepare or assist in the preparation, cooking and serving of a variety of foods in a pleasant and enjoyable atmosphere.

PERFORMANCE RESPONSIBILITIES:

1. Prepare or assist in the preparation of a variety of foods, including meats, entrees, soups, salads, sandwiches, fruits, vegetables, breads, beverages and desserts following standardized recipes and menus, price schedules, and portion controls, and in accordance with departmental work production standards.

2. Set up food on serving lines and/or steam tables and serve meals or meal components.

3. Store or dispose of excess food properly.

4. Wash, sanitize, and store dishes, tableware, and kitchen utensils; scrub counters, tables, and chairs; mop floors; and dispose of wastes properly.

5. Operate and clean all kitchen equipment such as ranges, ovens, steamers, tilting skillets, mixers, choppers, and dishwashing machines.

6. Follow principles of sanitation and kitchen safety.

7. Use basic arithmetic to recipes to quantities needed for food service.

8. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness in work habits.

9. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get along with customers, clients, co-workers, and supervisors.

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