Food Service Cook Part Time

Position Type:

Food Service/Cook

Date Posted:

5/23/2024

Location:

Caliche Schools

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Part Time Food Service 4 hours a day 4-day work week (Tues-Friday) 151 working days

Salary: minimum $14.42 *salary dependent on experience (salary based on the 23-24 salary schedule)

Part-time with PERA, 10 PTO days a year, can begin using after required proabtion period. Weekends,Holidays and summer's off.

Description:

Performs a variety of kitchen duties as assigned in the preparation and serving of school meals. Cooking of main entrée, alternate entrée, and any other cooking duties that are required for the daily menu.

Also prepare items for salad bar, breakfast meals that are on the daily menu. Must have knowledge of the serving requirements for a reimbursable meal for the age group they serve. Giving the correct portions for age group, not more or less than required.

6 hours or traning is required per year for cooks.

Recommened optain Servsafe food handler certificate or certified manager certificate is also recommemed. Distirct will make oppotrunities available to obtain those cerrificates.

Summer food service is an option for those that may want to work that program in June/July.

Job Summary:

1.Prepare or assist in the preparation of a variety of foods in accordance with departmental work production standards. Every staff member should know how to perform all duties that are required as part of the work day in the building they are assigned. Cooking, prepping, salad bar, meal service, storing and the correct procedure for cooling, dating & storing left over food & cleanup of the entire kitchen.

2.Sets up serving lines and serves meals or meal components. Making sure the food is cooked and served at the correct temperature as required from the Health Dept. Know the proper reheating procedure and holding times for all food items.

3.Accepts money for food and beverages served during the day. Have basic computer skills.

4.Cleans and sanitizes in accordance with approved housekeeping and safety practices for the following: pots and pans/utensils, counters and prep tables, dish room and restroom facilities, store room, walk-in and freezers.

5.Operates, cleans and sanitizes all kitchen equipment daily. Shine all stainless steel on Fridays or the last working day of the week.

6.Follow approved housekeeping and safety practices to ensure that safe conditions are maintained in the kitchen, food-serving areas, and in dining areas.

7.Stores food and supplies in accordance with instructions. Date all food that is stored in the walk-in fridge and freezer. FIFO (first in first out) should be practiced with all food, especially fresh produce and milk.

Qualifications:

High school graduation or equivalent is preferred but not required.

Previous institutional food service or restaurant experience is preferred but not required.

Working Conditions:

Works under the direct supervision of the Kitchen Manager. Manager will assign duties to staff to be completed per the planned menu items for the day, also any other prep or side work that needs to be done for meal service for the day or work that can be done for the next day's planned menu.

The Manager can assist in the preparation as needed, the majority of cooking and preparation should be done by kitchen staff. Able to stand for long peiords of time, lift #20. Able to sweep and mop daily and help put away deliveries from vendors.

Work in a hot kitchen that is fast paced and busy for the majority of the day. Be able to get a long with co-workers, other buidling staff and most of all treat all studetns with care, compassion, respect, kindness and make sure they are fed and safe while they are in the cafetiera. Employees also report to the Director.

Attachment(s):

• Job Discription