NS Secondary Cook
Classification:
Nutrition Services
Reports to:
Building Principal or designee
Supervises:
none
Range:
9
Hours:
4-8 hours per day
Contract Days:
181 days per year
Position Summary:
Responsible for the preparation, cooking, and baking of foods in quantity and completion of other related tasks as required. Performance of assigned activities in such a way as to provide high quality nutrition services in a safe, sanitary and hospitable environment for students and staff of the school district.
Essential Functions:
1. Follows directions of Nutrition Services Supervisor and Base Kitchen Manager
2. Prepares food according to planned school menu and uniform recipes while following all safety procedures.
3. Adheres to federal and state laws governing the National School Lunch and National School Breakfast programs.
4. Ensures the proper storage of such supplies and goods that are needed for on-site service.
5. Assumes responsibility for seeing that the food supply is replenished regularly.
6. Determine that reimbursable lunch requirements are met and assist in taking daily counts and records such information as required by the Nutrition Services Supervisor.
7. Assumes responsibility for storage and disposal of unused food.
8. Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the cook.
9. Communicates in a timely manner and with accuracy to the Base Kitchen Manager as to product needs.
10. Ensures that meals are ready to be served at prescribed times, including a la carte and special dietary needs where applicable.
11. Oversees and participates in the daily clean-up of kitchen and service areas.
12. Reports to Nutrition Services office all absences in a timely manner.
13. Maintain regular attendance and punctuality.
14. Perform other related duties as needed and designated by Nutrition Services Supervisor.
Knowledge, Skills, and Abilities:
1. Thorough knowledge of quantity food production and kitchen equipment.
2. Thorough knowledge of federal and state laws governing school lunches, including food handling and meal planning.
3. Ability to interpret and follow recipes and other instructions.
4. Ability to exercise some independent judgment while adhering to prescribed policies and procedures and perform the essential functions of the position with minimal supervision.
5. Ability to establish and maintain effective professional relationships and work in partnership with supervisors, other staff, students, and the general public.
6. Ability to maintain confidentiality at all times.
7. Ability to follow district policies and procedures at all times.
Minimum Qualifications:
1. High school diploma or equivalent.
2. Valid Food Handler’s Card.
3. Knowledge of basic requirements of reimbursable school lunch program; safe and proper methods of food preparation, cooking and serving, and safe operation of kitchen equipment and appliances; standard liquid and dry measurements; and principles of training and supervision.
4. Skills necessary to perform essential functions with minimal supervision.
5. Basic technology skills including email
6. Successful completion of criminal history records check, as required by law.
Preferred Qualifications:
1. Paid or volunteer experience in a school kitchen.
2. Bilingual in Spanish or other high need language as designated by the District.
PHYSICAL REQUIREMENTS:
The physical demands listed here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
In an eight (8) hour workday, this job requires:
R – Rarely (Less than .5 hr per day) O – Occasionally (.5-2.5 hrs per day)
F – Frequently (2.5-5.5 hrs per day) C – Continuously (5.5-8 hrs per day)
NA – Not Applicable
