The Cook works under the direct supervision of the Food Service Lead. Must be able to plan, organize, prepare, cook and serve food (for students/staff and public) for the lunch room, cottages (put in food cart), various formal and or informal meals, provide items as need per the needs of the program and in varying quantities.
Assure meals are served on time and meals served that are appealing to the eye, smell and taste. Maintain facility cleanliness, safety and sanitary conditions and ensure sanitations standards are met at all times, accepts responsibility and helps others for and with general cleaning. Assist in ordering food, supplies as well as stocking shelves and cleaning storeroom etc.
Responsible for inventory control, food safety and follow the first in first out procedure. Assist in making sure all snacks, sack lunches, special requests are completed on a timely basis. Operate commercial kitchen equipment including mixer, slicer, dishwasher, ovens and other equipment when necessary.
Submit documents i.e. production records, food orders, temperature sheets etc. Knowledge or willing to learn and adhere to health and safety policies and USDA Federal dietary guidelines for School Nutrition, USDA portion control and other polices required. Attends workshops and or training in related areas (serve safe, dietary guidelines, HACCP, portion control, required paperwork, cost effective ways and or new ways to serve items etc) whenever possible and when program needs allows.
Maintain work habits that are safe in terms of preparation and handling of foods and assuring sanitation of equipment and facilities. Strives for good positive relations with students, co-workers, supervisors and community, accepts constructive criticism, has an interest in children nutritional needs, possesses organizational skills and basic computer skills, ability to read recipes and when necessary calculate amount needed for varying numbers of students and staff. Understanding the importance of taking the initiative to perform routine duties independently. Other duties as assigned.
MSDB is a non-smoking environment extending to the entire campus: there are no authorized smoking areas and smoke breaks are not given. All successful candidates must possess a Montana Drivers License; submit to a background check, which includes a criminal record review, and must not possess any felony or DUI convictions.
It is the policy of the Board that any finalist for hire shall submit to a finger-print based national criminal history background check conducted by the FBI prior to recommendation for hire. Additionally, an "Application and Notice Pursuant to the National Child Protection Act of 1993 as Amended by the Volunteers for Children Act" must be completed and signed as part of the application.
The successful candidate will be required to have or learn basic sign language skills to communicate with deaf staff and students. New employees hired after July 1, 2012 must meet the requirements of MSDB Policy 5124 Employee Sign Language Skills and will be evaluated through the Sign Language Proficiency Interview. New employees to this position must meet the Target Skill level Standard of "Survival Plus" within 3 years of the date of hire.
A high school diploma or equivalency is highly desired. Previous experience of working in the food service industry is highly desirable.
Serve Safe Certified preferred, but not required. Other combinations of education and experience which would provide required knowledge, skill and ability will be evaluated on an individual basis
State Of Montana