Under the direct supervision of the Supervisor, Central Food Production, and the direction of the Technician, the Cook 2 is directly responsible for preparing food in the central food production facility.

Essential Performance Responsibilities:

• Prepare food according to recipes and production logs in accordance with HACCP guidelines.
• Make recipe calculations and weigh ingredients.
• Portion food according to position.
• Pan, tray, box, and package food items.
• Store completed packaged recipes for loading and distributing to the schools.
• Sweep and mop floors in the assigned production area.
• Assist in the dish room and pot and pan.
• Assist with the general cleaning of the kitchen and employee's break area.
• Organize and clean storage areas utilizing FIFO method of product rotation.
• Operate and clean equipment, carts, racks, and tools in the assigned production.
• Serve as a substitute in any school served by Nutrition Services.
• Cook 2 is responsible for making minor recipe calculations.
• Prepare modified meal food items utilizing appropriate cooking equipment and tools, ensuring that foods are suitable for students with special needs.

Additional Duties: Assists with additional duties as assigned by supervisor.

Equipment: This position may require the ability to use SMART boards and iPads in addition to basic office equipment such as computers, copiers, scanners, and fax machines. Must always comply with WPS guidelines for equipment use.

Travel: Limited travel between schools and central offices may be required.

Physical And Mental Demands:

• Frequent--Lifting of 10 lbs.
• Carrying up to 25 feet of 10 lbs.
• Bending and twisting at the waist.
• Standing.
• Repetitive handling/grasping and fine finger manipulation.
• Reaching.
• Rotation of head/neck.
• Flexion.
• Occasional--Lifting of 10-20 lbs.
• Carrying up to 25 feet of 20 lbs.
• Pushing/Pulling up to 50 feet of 10-20 lbs.
• Walking.
• Limited--Lifting of 20-50 lbs.
• Carrying up to 25 feet of 20-50 lbs.
• Pushing/Pulling up to 50 feet of 20-50 lbs.
• Climbing/Balancing, kneeling, crouching, forceful gripping.
• Exposure to odors, fumes, gases, and chemicals (cleaning solutions).

Knowledge, Skills, And Abilities:

• Ability to communicate effectively with others inside and outside of the organization for the purpose of giving and obtaining information.
• Ability to communicate effectively with a Supervisor when their discretion is needed.
• Exhibit a professional manner and a positive attitude.
• Use good judgment to make decisions on recurring assignments.
• Display a significant degree of professionalism and confidentiality.
• Ability to conform to proper standards of professional dress and appearance.
• Knowledge of the company's mission, purpose, goals, and the role of every employee in achieving each of them.

Qualifications:

• Must obtain a Food Handler's Card within 30 days of employment.
• Must attend a Food Safety Basics class within 6 months of employment.
• This position requires a high school education or GED.

FLSA Status: Non-Exempt

• Must obtain a Food Handler's Card within 30 days of employment.
• Must attend a Food Safety Basics class within 6 months of employment.

• Ability to communicate both verbally and in writing.
• Ability to perform as an effective team player.
• Ability to plan, organize, make decisions, and prioritize work.
• Knowledge of food safety and HACCP guidelines.
• High school education or GED required.