Primary Purpose:

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

 

Qualifications:

Education/Certification:

High School Diploma or GED Equivalent

Food handlers’ card, CPR certified Bilingual and computer skills are always a plus.

 

Special Knowledge/Skills:

Ability to understand food preparation and safety instructions

Working knowledge of kitchen equipment and food production procedures

Ability to operate large and small kitchen equipment and tools

Ability to perform basic arithmetic operations

 

Experience:

Food Service experience helpful

 

Major Responsibilities and Duties:

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested, uniform recipes; serve food according to meal schedules, policies, and procedures. 
• Practice and promote portion control and proper use of leftovers; supervise storage and handling of food items and supplies. maintain a clean and organized storage area.
• As a cook/aide you will alternate to one of the 4 positions weekly. (This allows everyone to know all positions of cook) The duties assigned to those positions will be outlined and signed on a separate duties expectation document.

 

Safety and Sanitation 

• Operate tools and equipment according to prescribed safety standards. 
• Follow established procedures to meet high standards of cleanliness, health, and safety. 
• Keep garbage collection containers and areas neat and sanitary. 
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. 
• Maintain personal appearance and hygiene. 

 

Professional Conduct:

• Demonstrates ability to remain calm and withstand pressures.
• Flexible to changes in routine and adapts quickly to changing situations.
• Reliable and responsible attendance and punctuality.
• Demonstrates respect, courteousness to peers and visitors and assist fellow workers willingly.
• Avoid speaking ill of the district and district personnel

 

Other

• Participate for mandatory meetings, in services,
• Handle and record cashier functions accurately.
• Help record food requisitions and orders necessary supplies.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.
• Perform other duties as assigned by the supervisor or other administrator that are consistent with the general requirements and qualifications for the position

 

Supervisory Responsibilities

 None

 

 

 

Mental Demands/Physical Demands/Environmental Factors

• Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart  
• Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting 
• Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching 
• Lifting: Frequent moderate lifting and carrying (15–44 pounds) 
• Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces;. Unless otherwise noted to stay over for mandatory meetings, in services, etc.
• Mental Demands: Work with frequent interruptions; maintain emotional control under stress