Cook III

Essential Functions

• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
• Cleans utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions.
• Directs assigned personnel, student workers and/or volunteers for the purpose of assisting them in performing their functions in a safe and efficient manner.
• Estimates food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste.
• Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
• Inspects food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
• Overseeing site operations for the purpose of providing safe and efficient food services in compliance with mandated nutritional requirements and health standards.
• Participates in meetings, workshops, trainings for the purpose of conveying and/or gathering information required to perform functions.
• Prepares documentation (e.g. menu production records) for the purpose of providing written support and/or conveying information.
• Prepares food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.

Performs other related duties as assigned