Food Service Lead Cook, Mattawa Elementary

Wahluke School District #73

Job Description

TO BEGIN AUGUST 26, 2024

JOB TITLE: Food Service Lead Cook, Initial Assignment Mattawa Elementary

REPORTS TO: Director of Child Nutrition

REPRESENTATIVE GROUP: Public School Employee Union, Classified; Non-Exempt Position

SALARY: Current PSE Agreement Salary Schedule

WORK HOURS: To Be Determined-Early Morning Start (8 hours a day)

Benefits: Position qualifies for employer contribution to medical benefits; Retirement contributions and plans. Earned sick leave, 10 days per year or prorated from date of hire; personal days, 3 per year or prorated from date of hire; up to 10 paid holidays per year.

GENERAL DUTIES: Work with the Director of Child Nutrition to determine promotional programs. Works with the Director of Child Nutrition to provide input in the hiring of new staff. Works with the Director to provide training of new staff and ongoing training in their school(s). Provides input to the Director for staff evaluations in their school(s). Is responsible for ordering food supplies and maintaining appropriate inventory for their school(s). Is responsible for the determination of the number of servings per entrée in their school, and for maintaining appropriate production records. Is responsible for proper HACCP and sanitation procedures in their school(s). Is responsible for the preparation of the main dish(es) for their school and others. Prepares food for the serving line and keeps all foods on the serving line at lunchtime. Cleans and maintains small equipment, washing pots and pans when needed.

ESSENTIAL REQUIREMENTS: High school education or equivalency test. Minimum of three years experience in food service industry. Must have a current Food & Beverage Workers' Permit. Must be a certified PIC with Grant County, or current county food safety class. Experience/Coursework in Human Relations and Customer Service. Serve-Safe or Serving it Safe certification preferred.

TOOLS AND EQUIPMENT: Uses scales for weighing ingredients and portion control, mixer, oven, range, steam-jacketed kettle, slicer, braising skillet, and other related tools and equipment.

WORKING CONDITIONS: Works an average of forty hours per week, Monday through Friday. following the school calendar approximately 10 months; plus additional days as necessary. Ten paid Holidays.ys, for ten months a year, in a well-lighted kitchen. Must be able to work in a hot and humid environment. Must work in a cold, or below zero environment for short periods. Must do much standing on feet and frequent lifting up to 50 pounds.

SUPERVISION: Is responsible to the Director of Child Nutrition. Supervises and trains the food staff assistant(s) and student helpers.

PERSONAL REQUIREMENTS: Displays leadership qualities. Ability to resolve and problem solve complex interpersonal issues among others. Must be able to read and write English, to do basic arithmetic, and to follow oral and written direction. Must have flexibility and the capacity to grasp and adjust to new and changing situations. Manual dexterity and ability to work under pressure are desirable. Must be neat in appearance and wear uniform-type clothing, hairnet or cap covering on hair, and comfortable, safe shoes.

JOB EXPECTATIONS:

• Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner.

• Organize preparation of food for assigned school/department in necessary quantities and meet the necessary time schedule.

• Accurately implement standardized recipes.

• Maintain legible and accurate recipes that can be interpreted by employees.

• Report all food and supply needs to Director of Child Nutrition

• prepare food that is well-seasoned, attractive, merchandised well, and served at proper temperature.

• Perform safe operation of equipment used n preparation and cleanup.

• Assist with monthly inventories management functions for departement.

• Assist with and/or oversee all food preparation, proportioning, hold, service, and storage of left-overs.

• Utilize proper hand washing techniques.

• Participate in meetings, training sessions, and seminars as scheduled.

• Assist with department staff training.

• Dress according to school policy and food worker card safety code (listed below):

• School dress code is casual professional attire

• Closed toe shoes (no heels)

• Properly covered - no tank tops, short shorts, or holey clothing

• No gang-related, tobacco, or alcohol attire

• No perfume or cologne

1.Be at the kitchen early enough to be ready at your scheduled start time.

Ready means: *Hair restrained *Apron on *Hands washed

2.No cell phones in kitchen area - keep in coat, use during break time only

3.Follow all instructions from regular kitchen staff

4.Be able to lift 25 pounds unassisted frequently, and up to 50 pounds occasionally with help

Personal Habits Affect Food Safety - Washington Food Worker Code

Eating, Drinking and Smoking

Food worker may not eat, drink, or use any type of tobacco in food preparation areas. This is to prevent spills onto food and to reduce the chance of contamination.

Exception: Food workers may drink form a covered container with a straw. The drink must be stored so that it cannot spill onto food or food-contact surfaces.

Hair Restraints

Hair restraints are intended to keep hands out of hair and hair out of food. Hair must be effectively restrained whenever you are working around food or food preparation areas. Hair restraints include hairnets, hats, barrettes, ponytail holders, and tight braids. Long beards must also be restrained.

Fingernails

Fingernails must be trimmed so they are easy to clean. If nail polish or artificial nails are worn, the food worker must wear gloves when preparing all foods, not just ready-to-eat foods. For example, a food worker with artificial nails would need to wear gloves when mixing batter with a spoon.

Jewelry

Jewelry can hide germs that cause foodborne illness and make it hard to wash hands. Jewelry can also fall into food. While preparing food, food workers must remove watches, rings, bracelets, and all other jewelry on the arms or hands.

Exception: Wedding rings may be worn if they are covered with a glove when the food worker is preparing food.

Personal Items

Personal items like medicine, coats, and purses must be stored away from food, dishes, and linens.

ESSENTIAL DUTIES AND RESPONSIBILITIES of the Food Staff Assistant include the following. Other duties may be assigned.

• May prepare main dish(es), and any other secondary dishes as needed.

• Maintains proper food hot holding/cold storage temperatures and reheating, cooling, freezing and thawing procedures in their school.

• Operates kitchen equipment and dishwasher.

• Inspects equipment for cleanliness.

• Maintains clean/sanitary food preparation and serving area.

• May organize and supervise student servers for uniformity and maximum efficiency. May supervise other food service staff and substitutes.

• Ladles soups and gravies, serves salads, breads, main dish items, sandwiches and other food items in appropriate portions. Portion desserts and perform other duties as required.

• Replenish supply of food items on serving line.

• Lifts full pans of food to move around kitchen.

• May lift full milk crates into cooler.

• Stores and/or disposes of unused foods.

• Wash dishes, trays, silverware, utensils, pots and pans and stack and/or store in appropriate containers or storage areas.

• May maintain necessary supplies and goods for assigned meals. Restock breakfast supplies for the next day (cereal & seeds), restock lunch cart (trays, silverware and napkins).

• Basic Housekeeping may include: washing counters, counter fronts/sides/doors, stainless steel and shelves, serving equipment. May clean ovens, steam jackets, mixers, refrigerators or freezer units, milk coolers, warming ovens, food carriers, utility carts, dishwasher and any equipment used by food service persons.

• May open cans with can opener and chops, slices and cuts with sharp knives.

• May prepare food or condiment items as needed.

• May stock shelves.

• May wash steam kettle & braising skillet as needed.

• May relieve or assist other employees to meet emergency or on-the-job training situations.

• Perform related duties as required.

Physical Requirements: Positions in this class typically require: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, talking, hearing, seeing, and repetitive motions. Medium Work: Exerting up to and lifting up to 50 pounds occasionally with assistance, and/or up to 20 pounds frequently, and/or up to 10 pounds of consistently to move objects.

The Wahluke School District complies with all federal and state rules and regulations and does not discriminate on the basis of race, religion, creed, color, sex, sexual orientation including gender identity or expression, national origin, the presence of any sensory, mental, or physical disability, or the use of a trained dog guide or service animal by a person with a disability, age, or honorably discharged veteran or military status. This holds true for all programs and services. The District provides equal access to the Boy Scouts and other designated youth groups. Inquiries regarding compliance and/or grievance procedures may be directed to the school district's Equity and Civil Rights Coordinator at lleitz@wahuke.net; Title IX Director at jespindola@wahluke.net; and/or Section 504/ADA coordinator at gcalaway@wahluke.net or at (509)932-4565.