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Form of work Summary
Responsible for preparing, serving, and cleaning for all USDA and Child Nutrition Programs to all students following state, federal and district policy. Responsible following all Hazardous Analysis Critical Control Point (HACCP) guidelines Responsible for following job rotations, oral and/or written. May assist with translation and/or communication using second language skills when possible
Essential Duties and Responsibilities
Daily
30%
Prepare, and serve meals according to standardized menus and recipes sing proper portion control and following federal, state and district policies.
Daily
30%
Adhere to proper sanitation, cleaning, and kitchen safety program as defined by federal, state, local guidelines and rules including the NS HACCP Program.
Daily
15%
Work as a team with other kitchen staff by maintaining a consistent positive attitude toward co-workers, students, and school staff.
Daily
8%
Ensure food is properly stored based on federal, state and local nutritional standards and guidelines.
Daily
7%
Assist in receiving and stowing of groceries , and equipment as assigned by Manager.
Wkly
5%
Complete, written production menu worksheets, Oracle time cards and time book. Verify time and effort via email. Follow daily job assignments and rotation as assigned by Manager.
Daily
5%
Perform other duties as assigned.
EDUCATION AND TRAINING:
High school diploma or equivalent, including GED or work experience.
EXPERIENCE:
Some food or school food service experience preferred. Customer service is experience preferred.
SKILLS, KNOWLEDGE, EQUIPMENT & OTHER:
Possess basic communication and interpersonal skills, be able to follow instructions, both verbally and written. Must be able to possess basic personal computer knowledge within two months of hire. Must understand the fundamentals of culinary operation, including operating knowledge of kitchen equipment required within three months of hire. Possess the basic ability to understand documents, define problems and draw valid conclusions. Must be able to work under pressure in a fast paced environment, where teamwork is essential.
CERTIFICATES, LICENSES, & REGISTRATIONS:
Serving it Safe certification is required to be completed within the first year of hire. Must attend mandatory in-service trainings and classes. Upon a conditional offer of employment, all employees must complete a background check and confidential medical inquiry and examination. Final offer of employment is conditional on the results of both the background check and passing the medical examination. The medical exams shall be conducted in order to ensure that candidates are physically able to perform the essential functions of the desired positions with or without reasonable accommodation.
SUPERVISION/TECHNICAL RESPONSIBILITY:
This job has no supervisory responsibilities; however, this position does assist the Cook Manager with directing work of others as requested.
SAFETY TO SELF AND OTHERS:
High exposure to self to: bruises due to slipping, falling or bumping into equipment; cuts due to use of knives and meat slicer; heat burns due to stove, oven and steamer; repetitive motion injuries due to food prep work, serving or working on the computer. Medium exposure to self to: chemical burns due to improper use of cleaning chemicals; hernia due to lifting groceries and equipment; disfigurement due to chemicals, burns, or working with meat slicer. Low exposure to self to: fractured bones due to slipping on wet floors/mats; loss of limb due to working with mixer and meat slicer; loss of sight due to unsafe work habits with chemicals; food-borne illness from improper sanitation.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to stand on feet and walk throughout the day. The employee frequently is required to stoop, kneel, crouch, crawl, twist and bend, or other physical movements required by the job. Employee is required to be able t use hands to finger, handle or feel objects, tools or controls. Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand and arm movements constantly; squeezing and overhead reaching occasionally. Must be able to work in either hot or cold conditions. The employee must be able to talk, hear, smell and taste. Specific vision abilities required by this job include close, distance, color and peripheral vision, depth perception and ability to adjust focus. The employee must be able to regularly lift and/or move up to 35 pounds and often buddy lift and/or move 50 pounds. While performing the duties of this job, the employee may be exposed to weather conditions prevailing at the time.
WORK ENVIRONMENT:
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions; fumes or airborne particles; toxic or caustic chemicals; and extreme heat. The employee is occasionally exposed to moving mechanical parts and extreme cold. The noise level in the work environment is usually loud.
MENTAL FUNCTIONS:
While performing the duties of this job, the employee is regularly required to communicate, both verbally and written. The employee is frequently required to conduct, instruct, compute and use interpersonal skills within the kitchen, with school staff and to provide excellent customer service.
Responsible for preparing, serving, and cleaning for all USDA and Child Nutrition Programs to all students following state, federal and district policy. Responsible following all Hazardous Analysis Critical Control Point (HACCP) guidelines Responsible for following job rotations, oral and/or written. May assist with translation and/or communication using second language skills when possible
Essential Duties and Responsibilities
Daily
30%
Prepare, and serve meals according to standardized menus and recipes sing proper portion control and following federal, state and district policies.
Daily
30%
Adhere to proper sanitation, cleaning, and kitchen safety program as defined by federal, state, local guidelines and rules including the NS HACCP Program.
Daily
15%
Work as a team with other kitchen staff by maintaining a consistent positive attitude toward co-workers, students, and school staff.
Daily
8%
Ensure food is properly stored based on federal, state and local nutritional standards and guidelines.
Daily
7%
Assist in receiving and stowing of groceries , and equipment as assigned by Manager.
Wkly
5%
Complete, written production menu worksheets, Oracle time cards and time book. Verify time and effort via email. Follow daily job assignments and rotation as assigned by Manager.
Daily
5%
Perform other duties as assigned.
EDUCATION AND TRAINING:
High school diploma or equivalent, including GED or work experience.
EXPERIENCE:
Some food or school food service experience preferred. Customer service is experience preferred.
SKILLS, KNOWLEDGE, EQUIPMENT & OTHER:
Possess basic communication and interpersonal skills, be able to follow instructions, both verbally and written. Must be able to possess basic personal computer knowledge within two months of hire. Must understand the fundamentals of culinary operation, including operating knowledge of kitchen equipment required within three months of hire. Possess the basic ability to understand documents, define problems and draw valid conclusions. Must be able to work under pressure in a fast paced environment, where teamwork is essential.
CERTIFICATES, LICENSES, & REGISTRATIONS:
Serving it Safe certification is required to be completed within the first year of hire. Must attend mandatory in-service trainings and classes. Upon a conditional offer of employment, all employees must complete a background check and confidential medical inquiry and examination. Final offer of employment is conditional on the results of both the background check and passing the medical examination. The medical exams shall be conducted in order to ensure that candidates are physically able to perform the essential functions of the desired positions with or without reasonable accommodation.
SUPERVISION/TECHNICAL RESPONSIBILITY:
This job has no supervisory responsibilities; however, this position does assist the Cook Manager with directing work of others as requested.
SAFETY TO SELF AND OTHERS:
High exposure to self to: bruises due to slipping, falling or bumping into equipment; cuts due to use of knives and meat slicer; heat burns due to stove, oven and steamer; repetitive motion injuries due to food prep work, serving or working on the computer. Medium exposure to self to: chemical burns due to improper use of cleaning chemicals; hernia due to lifting groceries and equipment; disfigurement due to chemicals, burns, or working with meat slicer. Low exposure to self to: fractured bones due to slipping on wet floors/mats; loss of limb due to working with mixer and meat slicer; loss of sight due to unsafe work habits with chemicals; food-borne illness from improper sanitation.
PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to stand on feet and walk throughout the day. The employee frequently is required to stoop, kneel, crouch, crawl, twist and bend, or other physical movements required by the job. Employee is required to be able t use hands to finger, handle or feel objects, tools or controls. Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand and arm movements constantly; squeezing and overhead reaching occasionally. Must be able to work in either hot or cold conditions. The employee must be able to talk, hear, smell and taste. Specific vision abilities required by this job include close, distance, color and peripheral vision, depth perception and ability to adjust focus. The employee must be able to regularly lift and/or move up to 35 pounds and often buddy lift and/or move 50 pounds. While performing the duties of this job, the employee may be exposed to weather conditions prevailing at the time.
WORK ENVIRONMENT:
While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions; fumes or airborne particles; toxic or caustic chemicals; and extreme heat. The employee is occasionally exposed to moving mechanical parts and extreme cold. The noise level in the work environment is usually loud.
MENTAL FUNCTIONS:
While performing the duties of this job, the employee is regularly required to communicate, both verbally and written. The employee is frequently required to conduct, instruct, compute and use interpersonal skills within the kitchen, with school staff and to provide excellent customer service.
