Cook at School

Cook at School Duties for the Cook include: Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP). Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients. Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes. Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests. Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

Requirements:

Conditions of employment... Direct Deposit and Social Security Card are required. Meet qualification/eligibility/background requirements for this position. A one-year probationary period may be required. Satisfactorily complete an employment verification (E-Verify) check. Satisfactory completion of a minimum of 4 hours initial food sanitation and safety training is required within 30 days of employment and a minimum of 4 hours refresher training annually. Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, para.2 and a Child Care Tier 1 background investigation is required. Must have current health assessment which documents good mental and physical health, freedom from communicable disease, and immunizations IAW current Army and DoD policy including annual influenza vaccinations. May be subject to irregular hours, evening and/or weekends. Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending. Work is performed in kitchen areas, which are well lighted but are often hot and noisy. Employee is exposed to steam, fumes, odors from cooking, and to extreme temperature changes when entering walk-in refrigerators or freezing units. Must be able to lift or move objects up to 40 pounds unassisted, and occasionally lift or move objects weighing over 40 pounds with the assistance of other workers or lifting devices. Must stand on tile floor, subject to burns, cuts, bruises, and slipping on wet floors. Qualifications... s must be two pages (or less). s should clearly demonstrate the applicant's relevant experience, skills, knowledge and abilities as they pertain to this position. A qualified candidate must possess the following: A minimum of 6 months of work experience directly related to the duties described above, that included skill in working with professional kitchen appliances and equipment. Be able to communicate (verbal and written) in English. Ability to lift and carry up to 40 lbs. on a routine basis. Education... This job does not have an education qualification requirement.