The authorized level of the position is School Cook II. Applications are being accepted down to the School Cook I in the event of recruiting difficulties.

Salary Range:

• School Cook I, BC-04: $4,514.00 per month
• School Cook II, BC-06: $4,883.00 per month

Examples of Duties:

• Plans, coordinates and works closely with other food service employees to ensure meals are prepared in a timely manner to meet meal service times and/or satellite delivery schedules.
• Reviews daily/weekly/monthly food production records and makes cooking/preparation plans accordingly, estimates preparation and cooking time, determines appropriate standardized recipe, and secures necessary ingredients and equipment for preparation and cooking purposes.
• Accurately weighs and measures ingredients in accordance with approved standardized recipes and daily production needs; performs mathematical calculations to adjust recipe yield to meet daily production records serving portion/size.
• Prepares, cooks, and heats a variety of foods including sandwiches, breakfast meals, taco shells, French fries, etc.; slices food and assembles salads and sandwiches; cooks simple starches and seasons vegetables; assists in the preparation and cooking of the principal lunch meal, breakfast, and other supplementary meal items; may prepare meal items for students with special dietary needs.
• Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
• Portions and/or directs the portioning/packing of menu items for satellite meals.
• Cleans and maintains work areas, serving counters, and dining areas in a neat, sanitary, and orderly manner; thoroughly cleans and sanitizes pots, pans, utensils, and equipment after use.
• Properly labels, stores, and/or disposes leftover foods; documents on the production record; and informs School Food Services Manager of the leftovers; and may recommend their utilization.
• Receives provisions ordered, documents product temperatures if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
• Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, serving, and/or cleanup; assists in training new food service employees; and may supervise serving operations at satellite schools.
• Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture (USDA).

Minimum Qualifications:

Education Requirement: Graduation from high school or equivalent.

Experience Requirements: Except for the substitutions provided for in this specification, applicants must have had work experience of the kind, amount and quality described below.

General Experience: Experience which demonstrated knowledge of preparing and cooking food. Such experience may have been gained as:

• An apprentice or helper in a kitchen where the applicant has acquired some skill in cooking by performing a variety of tasks.
• Fry cooks of fast-food operations.

Specialized Experience: Quantity cooking work experience in a restaurant, hotel, hospital, school or institution which included actual hands-on experience in the various phases of the preparation of foods in large quantities.

The overall knowledge and experience must conclusively demonstrate the applicant’s ability to perform quantity cooking for the school food services program.

Supplemental Information:

Salary: The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.

Equal Opportunity: The Hawaii State Department of Education does not discriminate in its educational policies, programs, and activities on the basis of various factors in accordance with relevant laws.

• 13 paid holidays each year; 14 holidays during an election year.
• 21 days vacation per year.
• 21 days sick leave per year.
• Partially subsidized health insurance premiums.
• Free life insurance policy for employees.
• Flexible Spending Accounts for health care expenses.
• Retirement plan contributions by the State.
• Tax Shelter Annuity and Deferred Compensation options.
• Temporary Disability Insurance for non-work-related injuries.
• Workers' Compensation benefits for job-related injuries.
• Union representation and employee discounts.

• High school diploma or equivalent.
• Six months of experience in preparing and cooking food.
• One year of quantity cooking experience in a relevant setting.
• Knowledge of food safety and sanitation practices.
• Ability to follow standardized recipes and adjust yields.
• Experience in handling kitchen utensils and equipment.