Cook [ESP3366]

Responsible for assisting in the preparation and serving of food to students and staff; the cleaning of equipment, utensils, and preparation and serving areas; and the accurate accounting and reporting of federally required measures.

• Prepare food daily; on a rotating basis, cook the main dishes, bake bread, prepare desserts, salads, etc. using standardized recipes.
  
• Prepare counters and bars for serving including food trays, dressing for sandwiches and other necessary items.
  
• Between meal times, refill and refresh condiment bars, serving lines, etc.; weigh and dispose of leftovers, clean and sanitize service areas in preparation for the arrival of the next group of students.
  
• Follows all sanitation and safe handling procedures including the use of hairnets, gloves and other required coverings.
  
• Set up plates and utensils for students.
  
• Assist in recording the commodities used, production records and other federally required reporting measures.
  
• Operate various types of institutional food preparation equipment such as slicers, pressure cookers, and other kitchen equipment.
  
• Track and record the type of meals served to each student and staff, and the amount paid, if appropriate, as they go through the services lines.
  
• Orient student lunch helpers, as needed.
  
• Provide exceptional appropriate customer service in the serving of food.
  
• Operate the dishwasher and maintain the dishwasher area.
  
• Clean kitchen equipment and entire kitchen and serving area.
  
• Sweep and mop floors.
  
• Put away pots, pans, trays and utensils after washing is complete.
  
• Perform preparation as needed for future meals.
  
• Perform other duties as assigned, which may include data entry at the Point of Sale.
  
• Survey student preferences for a la carte sales.
  
• Reconcile a la carte sales with money received and food items sold.
  
• Where applicable, prepare food for transport and safe delivery and service of perishable food items.
  
• Remove kitchen area trash.
  
• Put away supplies.
  
• Assist in taking food inventory.
  
• Perform or assist with major cleaning or seasonal cleaning activities.
  
• Attend area and district training sessions and meetings.
  
• Cleans sinks.
  
• May assist with equipment inventory at the end of the school year.
  
• May wash laundry (towels, clothes).
  
• Orient student lunch helpers.
  
• Assist in taking food inventory.
  
• Attend area and district training sessions and meetings.
  
• May inspect and accept produce and other food items when delivered.
  

• A High School Diploma or equivalent.
  
• Some experience in food preparation.
  
• Food Handler Permit.
  

• This position requires arduous physical effort with moderate hazards and discomforts.
  
• The physical effort is strenuous and continuous, and the work involves the operation of potentially hazardous equipment as fryers, slicers and pressure cookers.
  
• The position requires constant standing or walking and requires lifting objects up to 50 pounds.
  
• On warm days, the cooking equipment heats the work area to uncomfortably high temperatures.
  
• Requires moderate mental concentration in preparing foods, adjusting recipes, and in determining preparation times and amounts of food required.
  
• Timing of preparation steps is extremely important; cooks experience considerable pressure in meeting required times, in avoiding mistakes, and in working at the pace required.
  
• Involves routine contact with other cooks and with students; interaction with the students requires understanding and interpersonal skills.