JOB CLASSIFICATION: COOK 5.0 Hours Daily
JOB CLASSIFICATION SUMMARY:
A cook works under the immediate supervision of the Cafeteria Division Manager or Extra-Duty Manger, and is responsible for food preparation for the National School Lunch Program. Examples of a Cook's job responsibilities may include the following: preparing meal components and ala carte items, operating a variety of commercial kitchen equipment, setting up and maintaining serving line(s) with daily menu items, assisting in the preparation of food items for special events, operating a cash register during the lunch period and maintaining organized, clean and sanitized work areas within the kitchen.
ESSENTIAL JOB FUNCTIONS:
Adheres to sanitation and safety practices which comply with State, County and District requirements and codes, which includes, but is not limited to the storing, preparing and serving of food products, and the general cleaning and sanitizing of the kitchen, food service equipment, supplies and utensils.
Prepares meal components and ala carte items for service during the lunch period. Examples of job tasks include, but are not limited to the following:
1.scratch cooking and baking expanding standardized recipes to the desired number of portions, gathering measuring and/or weighing ingredients, following recipe instructions and ensuring a quality end product with the proper yield.
2.food preparation tasks grating cheese, slicing meat, opening canned goods, washing and or cutting fresh fruits and vegetables, heating or re-therming entrees and/or vegetables and baking cookies.
Assists with the proper receiving and storage of food and supplies from purveyors/vendors.
Sets up the serving line(s) with a variety of entrees, fruits, vegetables, milk, ala carte products and paper goods and supplies and replenishes serving line(s) between lunch periods.
Serves the required lunch components and/or ala carte products in the proper portions to students, staff, parents and other members of the community in a friendly and courteous manner.
Carefully enters all sales into a cash register to ensure all purchases are accurately recorded, collects money for such sales, makes correct change and balances cash drawer as prescribed by the Manager or Extra-Duty Manager. Recognizes the components of a reimbursable meal and the eligibility benefit level of students in order to ensure meals are claimed properly.
Operates a variety of commercial kitchen equipment which includes, but may not be limited to steam-jacketed kettles, convection ovens, tilt skillets, gas ranges, steamers, grills, fryers, steam tables, slicers, mixers and food warming cabinets.
Coordinates work and communicates with other Food Service employees to prevent waste and utilize food products.
Ensures proper presentation, portion control, and maintenance and documentation of proper re-therming and serving temperatures.
Complies daily with U.S.D.A., Michigan Department of Education and District regulations, policies and procedures. This includes, but is not limited to assisting in the accurate completion of production records and claiming of reimbursable meals at the point of service.
Adheres to prescribed safety procedures. This includes, but may not be limited to checking work area for safety hazards, removing safety hazards from the work area, reporting safety hazards to the Manager or Extra-duty Manager, administering emergency first aid and completing accident reports.
Prepares food items for special events, banquets and/or catered events in an attractive manner.
Assist in putting away of food and supplies in storage facilities, coolers and/or freezers.
Performs other responsibilities and duties as assigned by the Cafeteria Division Manager, Extra-Duty Manager, Director or Assistant Director of Food Services in a timely manner. Duties may be assigned a "reasonable expectation" by the Cafeteria Division Manager, Extra-Duty Manager, Director or Assistant Director of Food Services. "Reasonable Expectation" refers to the timeframe in which a task or duty is to be completed.
A Cook has regular contact with students, school staff and administrators and other school food service workers.
A. Must be a high school graduate, or have obtained a G.E.D.
B. Must have the ability to read, write, follow verbal and written instructions and perform basic math functions.
C. Must have a basic knowledge of safety and sanitation, as it relates to food service operations.
D. Must complete School Food Service Basics-100 and Sanitation and Safety-120 of the State-Wide Training Program, offered by the Michigan School Food Service Association and the Michigan Department of Education within a two-year period of time.
SCHOOL SAFETY CLEARANCE: The successful candidate will be subject to a fingerprint and background check as a condition of employment. All fees required for this check (estimated $69.00) will be the responsibility of the successful applicant.
The Battle Creek Public School District is an equal opportunity employer and will not discriminate on the basis of race, color, handicap, sex, age, religion, national origin, weight, height, or marital status in its employment practices.
Calhoun Intermediate School District