Cook II - PECA

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy

St. Charles Mission School

Job Description

Job Title: Cook II - PECA

Department: Food Services

Reports To: Food Service Supervisor

FLSA Status: Nonexempt – 12 month position

Salary Grade: 4B ($13.44-$15.47-$17.49)/hour

Location: Pretty Eagle

Approved Date: 07/01/2022

SUMMARY

Assists the Head Cook in maintaining efficient, clean, and safe operation of the kitchen following the established policies and procedures of St. Labre Indian School and county, state, and federal guidelines by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the nonessential duties and responsibilities. Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time.

1. Assists Head Cook in all areas of the kitchen; assumes duties of Head Cook when Head Cook is gone.

2. Assists Head Cook in preparation of meals according to a planned menu by preparing side dishes and or finishing preparation of the entree following specified recipes and techniques. Helps Baker when needed; also helps Baker prepare school snacks each day and sack lunches as ordered.

3. Adjusts according to average daily participation, recipes and amounts of menu items prepared, using nutritional software; cleans and sanitizes work area and equipment used. Deep cleans equipment or area assigned each week and during No School days and school vacations.

4. Help Package Meals following the packaging directions. Make sure all meals are ready for service or properly handled to be reheated for service. Be responsible for keeping the machine and area clean and sanitized at all times.

5. Follow the menu with fresh fruits and vegetables requirements. Keep track of all items and report to the Head cook daily of product and cost used for meals and snacks.

6. Assists Head Cook in checking and comparing inventories of food and nonfood items against supplies needed for menu and food orders for the following week's menu. Helps compile a list of items needed.

7. Continually observes the serving line during meal times and restocks menu items as needed so servers do not have to leave the serving line; fills orders for food and nonfood supplies from all other departments as assigned.

8. Helps with decorating the cafeteria for holidays and preparation and serving during other special events; manually washes pots and pans used in food preparation before they are sent through the dish machine to be sanitized.

9. Records all food and nonfood supplies when used and submits the information to the Head Cook daily; safely stores all chemicals away from food and food service supplies and food preparation areas.

10. Helps put away all incoming supplies by marking each item or unit with date received and stocking shelves in the storeroom and coolers, following the First In First Out Policy.

11. On the last working day of each month, physically counts and records all food and nonfood supplies on hand in the assigned area.

12. Observes physical condition of equipment and facilities and makes sure any problems are reported and corrected immediately; completes work orders and submits to Head Cook or FS Director for approval; follows up on work order, and notifies Head Cook or FS Director if repair is not completed right away.

13. Mops up all spills immediately; immediately reports all accidents and personal injuries and any near misses to the Food Service Supervisor or Food Services Director.

14. Cleans, organizes, sweeps, and mops the storeroom or cooler each day as assigned by Head Cook.

15. Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor or Director.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree GED; and one to six months related experience and or training preferred; or equivalent combination of education and experience.

CERTIFICATES, LICENSES, REGISTRATIONS

Valid Montana driver’s license preferred.

Food Service Safety and Sanitation Certificate within the probation period

KNOWLEDGE, SKILLS, AND ABILITIES

1. Excellent interpersonal skills; demonstrating the ability to get along with others during daily contact with supervisor, coworkers, students, staff, and sales or delivery people.

2. Working knowledge of Food Service Safety and Sanitation; use and care of Food Services equipment; and food preparation.

3. Ability to work independently with little supervision.

4. Ability to read and write routine reports and correspondence.

5. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

6. Ability to perform basic mathematical operations; adding, subtracting, dividing, and multiplying whole numbers, fractions, and decimals.

7. Must know the difference between weights and measures and be able to follow and adjust recipes.

8. Respects the teachings of the gospel of Jesus Christ in private, personal, and public life.

9. Commitment to the mission of the Roman Catholic Church in Native American education.

10. Sensitivity to, and appreciation of Native American people and their cultures.

11. Ability to serve as an appropriate role model for students.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; bend, push; and stoop, kneel, crouch, or crawl. The employee frequently is required to reach with hands, arms, and shoulders while moving, preparing, or serving food or sweeping, mopping or cleaning. The employee is frequently required to talk or hear. The employee must frequently lift and or move up to 50 pounds of weight while preparing or moving food items and stocking shelves.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK HOURS

Regular school year work schedule is one full week before the first day of teacher orientation and two full weeks after the last day of school; 40 hours a week, 8 hours a day with two 15 minute breaks and a 30 minute lunch break. Due to special functions or late supply trucks, working overtime is sometimes required. Work schedules and hours may be adjusted by the Head Cook or Food Services Director if needed. Summer employment in the cafeteria is not guaranteed.

DRESS CODE, PERSONAL HYGIENE

Because of the safety factors involved in preparing and serving food, excellent personal hygiene practices must be followed. Body, hair, fingernails, clothing and shoes must be clean when reporting to work.

Hair restraints, uniforms and slip resistant hard toed shoes with adequate arch support are required at all times while on duty. Uniforms will be provided by St Labre. Employees will change into their uniforms and work shoes when arriving for work. Uniforms will be laundered and stored at work. Aprons and serving gloves, and protective gloves are also required much of the time. Protective safety gear is required when specified by material safety data sheets.

Jewelry, artificial nails, sleeveless shirts, short pants or skirts, sandals, torn or stained clothing, T-shirts that promote drugs, alcohol, tobacco, or obscene language, are not permitted.

Preparing or serving food is prohibited when there are open or infected cuts or sores on any exposed part of the body. Cuts, sores, or acne must be properly treated or covered.

Working with or near food is also prohibited while experiencing a sore throat or flu like systems.