The Food Service Cook reports to the Food Service Manager and Food Service Director, operating within the Food Service department. This is a non-exempt position with a contract length of 180 days, where daily hours may vary.

The primary purpose of this role is to be responsible for the preparation of food in sufficient quantities to cover requirements, timing preparation to meet service schedules, and food handling in accordance with sanitary standards. The cook will maintain standards of recipes and portion control to prevent food waste and assure high-quality productions and care/cleanliness of equipment.

Major Responsibilities and Duties:

• Maintain professional behavior, appearance, and work ethic to represent the school district positively at all times.
• Articulate a positive image of the school district and school district personnel.
• Present a positive role model for students that supports the school climate and mission of the school district.
• Demonstrate effective customer service strategies to all district patrons.
• Follow food production schedules provided by the food service director.
• Cook a variety of foods following standardized recipes and methods of preparation.
• Control serving portions, eliminating waste and leftovers.
• Check equipment to ensure it maintains safety and sanitation requirements and report needed repairs to the unit manager.
• Maintain personal appearance and hygiene, following dress code.
• Assist in inventory, food storage, tray line service, kitchen/dining area clean-up, and any other duties in the kitchen.
• Ensure food items are stored in a safe hazard-free environment.
• Effectively communicate with colleagues, students, and parents.
• Demonstrate behavior that is professional, ethical, and responsible.
• Clean and sanitize after each meal session (breakfast, first lunch, second lunch, etc.) in the dining and food service areas.
• Clean the kitchen and dining areas thoroughly after the last lunch period.
• Clean and disinfect the cafeteria employee bathroom as directed.
• Communicate with the Food Service Director regularly regarding supplies, commodities, etc.
• Help move tables and chairs to set up for special events in the cafeteria as needed.
• Other duties as assigned.

Equipment Used: Large and small kitchen equipment, including but not limited to, electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwasher, food utility carts, garbage disposal, mop, and broom.

Working Conditions:

• Mental Demands: Maintain emotional control under stress.
• Physical Demands: Stand and walk short distances most of the working day; stoop, reach for, and lift food supplies and equipment; moderate exposure to extreme hot and/or cold temperatures; exposure to chemicals used in cleaning, sanitizing, and pest control; required wearing of hair restraints while on duty; hazards include cuts from utensils, burns from hot foods and equipment as well as falls due to wet floors; ability to lift 50 lbs.

• Professional development opportunities.
• Positive work environment with a focus on teamwork.
• Opportunities for advancement within the school district.

• Preferred high school diploma or GED.
• Ability to read, write, and make simple calculations.
• Formal or on-the-job training in food preparation.
• Knowledge of cooking techniques and proper food handling.
• Experience in quantity food preparation preferred.
• Working knowledge of kitchen equipment.
• Effective communication skills.