JOB SUMMARY

Under the supervision of the Director of Child Nutrition or designee, perform a variety of routine duties in the preparation, cooking and serving of foods and day-to-day operation of an assigned elementary school, middle school cafeteria or snack bar; maintain food service facilities, equipment and utensils in a clean and sanitary condition; and perform related duties as assigned.

DISTINGUISHING CHARACTERISTICS

The Cook I classification is the entry-level classification in the Cook series and incumbents in this classification work under close supervision and are assigned work five (5) or more hours per day at an assigned elementary school, middle school cafeteria or snack bar site. Incumbents perform routine cooking, food preparation and food service activities at an assigned elementary school, middle school or snack bar. The Cook II classification is the experienced-level position in the series and work under general supervision. Incumbents work more independently and perform work in a lead capacity, responsible for cooking, food preparation and related food services activities at an assigned elementary or middle school site. Positions at this level are distinguished from the Cook I classification by performing greater difficulty and complexity of cooking and food service tasks.

ESSENTIAL FUNCTIONS

• Determine appropriate quantity of food items for cooking; ensure compliance with food quality standards including appearance and nutritional requirements; heat and cook food according to standardized recipes to meet scheduled menu requirements and timelines.
• Assist in the development of new recipes by adhering to pre-determined standardized recipes, production plans, and menus and following established procedures and production schedules.
• Prepare, cook and serve food including main dish entrees, snacks, fruits, vegetables, soups, sauces, and gravies; oversee ala carte functions and services.
• Calculate, adjust and extend recipes; assemble, mix and prepare a variety of ingredients and supplies.
• Oversee proper storage of food and supplies; ensure proper food temperatures.
• Measure and weigh ingredients; assemble various ingredients as assigned; mix, slice, grate and chop food items; open cans and containers; replenish containers as necessary.
• Heat, package and wrap food items according to established procedures and portion control standards.
• Serve meals on serving lines; set out prepared foods and beverages; maintain food quality standards, including appearance and taste according to established procedures. Cook I 2
• Set up serving area, food warmers, salad bar and trays.
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition; clean work areas including serving counters, tables, chairs, food containers and other food service equipment; sweep and mop floors to ensure a safe and sanitary work environment.
• Prepare and maintain records of food production quantities, meals or food served, ingredients used, and related data; complete daily and monthly reports and submit to appropriate department; ensure accuracy of records and information.
• Set up, operate, and enter data on Point of Sale (POS) machines.
• Assist with routine cashiering duties, crediting accounts and entering student numbers for meals served as assigned; count money and make correct change.
• Assist in periodic inventory of food and supplies and maintaining of accurate inventory of left-over food and a la carte sales.
• Assist with food ordering estimates and ordering weekly food and supplies using established procedures; receive deliveries and review food items upon receipt; verify orders for accuracy; notify appropriate Child Nutrition staff with any discrepancies.
• Ensure meal trays meet State Child Nutrition requirements; follow District HACCP Plan protocols.
• Wash trays, pots, pans, plates, utensils and other serving equipment.
• Operate standard food service equipment such as ovens, stoves, slicers and warmers.
• Operate a computer and assigned software.
• Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas.
• Communicate with Child Nutrition Director, administrators, staff, and various outside agencies to exchange information, coordinate activities and programs, and resolve issues or concerns.
• Attend meetings and trainings as assigned.

SNACK BAR OPTION

• Participate in the operation of the snack bar at an assigned school site; determine appropriate quantities of food items to meet student needs.
• Prepare and serve hot and cold food items; observe quality and quantity of food served according to established procedures; take, record and ensure proper temperature of foods; heat, arrange and distribute food items according to established procedures and portion control standards.
• Open, set-up and close the snack bar according to established procedures; maintain snack bar facilities and equipment in a clean and sanitary condition.
• Perform cashiering duties; operate a point of sale (POS) machine; count money and make correct change.

OTHER JOB-RELATED DUTIES

• Perform related duties as assigned.
• May be required to transport food within the District.

REQUIRED QUALIFICATIONS

Knowledge of:

• Principles of quantity food preparation and storage.
• Methods of preparing, cooking and serving foods in large quantities.
• Methods of adjusting and extending recipes and proper substitutions. Cook I 3
• Terminology, techniques, ingredients, equivalent measures and abbreviations used in cooking.
• Standard kitchen equipment, utensils and measurements.
• Interpersonal skills using tact, patience and courtesy.
• Proper lifting techniques.
• Sanitation and safety procedures related to cafeteria, particularly food preparation, serving, and storage.
• Basic record-keeping techniques.

Ability to:

• Prepare, cook and serve a variety of foods in quantity at an assigned school cafeteria or snack bar in accordance with health and sanitation regulations.
• Follow, adjust and extend recipes.
• Determine appropriate quantity of food items for cooking.
• Operate and maintain standard machines and equipment found in school cafeterias, kitchens or snack bars.
• Prepare attractive, appetizing, and nutritious snacks and meals for students and staff.
• Understand meal requirements for a reimbursable meal.
• Speak, read and write English at a level required for satisfactory job performance.
• Establish and maintain cooperative and effective working relationships with others.
• Plan and organize work.
• Operate a computer and assigned software and a point of sale (POS) machine.
• Add, subtract, multiply and divide quickly and accurately.
• Understand and follow oral and written directions.
• Communicate effectively both orally and in writing.
• Maintain routine records.
• Meet schedules and timelines.

EDUCATION AND EXPERIENCE

Any combination of education and experience that could likely provide the required knowledge, skills and abilities is qualifying. A typical way to obtain the knowledge, skills and abilities would be:

Education:

High school diploma or equivalent GED.

Experience:

One (1) year of experience in large quantity food preparation. Licenses, Certificates and other

Requirements:

• Valid California Class C driver's license.
• Obtain and maintain a Food Handlers Certification.
• Employees must participate in available training and complete required continuing education/training hours in order to meet USDA professional standards.
• Complete and pass child nutrition courses specified by the Director of Child Nutrition.

WORKING CONDITIONS

Environment:

Kitchen or snack bar environment; driving a vehicle to conduct work.

Physical Demands:

The physical demands described here are representative of those that must be Cook I 4 met by an employee to successfully perform the essential functions of this job.

• Standing and walking for extended periods of time.
• Hearing and speaking to exchange information.
• Lifting, carrying, pushing or pulling moderately heavy objects weighing a minimum of 40 pounds as assigned by position.
• Dexterity of hands and fingers to operate food service equipment.
• Bending at the waist, kneeling or crouching.
• Vision to monitor food quality and quantity.
• Reaching overhead, above the shoulders and horizontally.

Hazards:

• Exposure to very hot foods, equipment, and metal objects used in cooking and baking.
• Exposure to sharp knives and slicers.
• Working around and with machinery having moving parts.
• Exposure to cleaning chemicals and fumes.
• Heat from ovens and cold from freezers.
• Noise from kitchen equipment.

Employee:

________________________________________________

Date:

______________ The above statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Lemoore Union Elementary School District is an Equal Opportunity Employer. The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.). Reasonable accommodations are made under (A.D.A.) as required by law.

Pay:

From $19.43 per hour

Benefits:

Dental insurance Health insurance Vision insurance

Work Location:

In person