What are the responsibilities and job description for the Food Service/Cook position at Denison Community School District?
Food Service Personnel
Position Goal
To ensure nutritious and attractive meals are prepared and served that meet state and federal requirements in an atmosphere of efficiency, cleanliness, and friendliness.
Reports to
Director of Food Service and Head Cook
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education &/or Experience
High school diploma.
Essential Duties and Responsibilities
Ability to work well with fellow employees, administration, students, teachers, and staff.
To act as a liaison between the public and the school, and in so doing promote the general positive image of the total school system.
Prepares or assists in the preparation, cooking, and serving of a variety of foods for breakfast and lunch.
Maintains high level of sanitation.
Assists as needed in setting up service area for meals.
Assists with the cleaning and storing of eating utensils, dishes, trays, pots and pans, and other cooking equipment.
Assists in portioning and serving food.
Is able to operate all equipment in the kitchen/cafeteria area.
Assists with the end of day cleaning duties (cleaning equipment, sweeping, and mopping, etc.).
Cooperates with the head cook, director of food service, and/or building principal in fulfilling the requirements of the food service program.
Demonstrates concern for and sensitivity to the needs of all regardless of their age, color, creed, national origin, race, religion, marital status, sex, sexual orientation, gender identity, physical attributes, physical or mental ability or disability, ancestry, political party preference, political beliefs, socioeconomic status, or familial status.
Communication Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate with coworkers in a professional and courteous manner.
Analytical and Reasoning Skills
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to be flexible in coping with any situation that may arise.
Technology Skills
Must be able to use the computer to use email, complete required trainings, and enter time tracking information.
Physical Demands and Work Environment
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is frequently required to talk or hear. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, outside weather conditions and vibration. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is regularly loud.
Other Duties as Assigned
Will perform other duties as may be assigned by the superintendent or designee, necessary and appropriate to achievement of the program and/or District goals and objectives.
Terms of Employment
Salary and benefits to be determined by the Board of Education.
Evaluation
Performance of this job will be evaluated by the Director of Food Service/Head Cook in accordance with the provisions of the Board’s policy on evaluation of support services personnel.
Position Goal
To ensure nutritious and attractive meals are prepared and served that meet state and federal requirements in an atmosphere of efficiency, cleanliness, and friendliness.
Reports to
Director of Food Service and Head Cook
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education &/or Experience
High school diploma.
Essential Duties and Responsibilities
Ability to work well with fellow employees, administration, students, teachers, and staff.
To act as a liaison between the public and the school, and in so doing promote the general positive image of the total school system.
Prepares or assists in the preparation, cooking, and serving of a variety of foods for breakfast and lunch.
Maintains high level of sanitation.
Assists as needed in setting up service area for meals.
Assists with the cleaning and storing of eating utensils, dishes, trays, pots and pans, and other cooking equipment.
Assists in portioning and serving food.
Is able to operate all equipment in the kitchen/cafeteria area.
Assists with the end of day cleaning duties (cleaning equipment, sweeping, and mopping, etc.).
Cooperates with the head cook, director of food service, and/or building principal in fulfilling the requirements of the food service program.
Demonstrates concern for and sensitivity to the needs of all regardless of their age, color, creed, national origin, race, religion, marital status, sex, sexual orientation, gender identity, physical attributes, physical or mental ability or disability, ancestry, political party preference, political beliefs, socioeconomic status, or familial status.
Communication Skills
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate with coworkers in a professional and courteous manner.
Analytical and Reasoning Skills
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to be flexible in coping with any situation that may arise.
Technology Skills
Must be able to use the computer to use email, complete required trainings, and enter time tracking information.
Physical Demands and Work Environment
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel and reach with hands and arms. The employee is frequently required to talk or hear. The employee is occasionally required to sit; stoop, kneel, crouch, or crawl and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, outside weather conditions and vibration. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat and risk of electrical shock. The noise level in the work environment is regularly loud.
Other Duties as Assigned
Will perform other duties as may be assigned by the superintendent or designee, necessary and appropriate to achievement of the program and/or District goals and objectives.
Terms of Employment
Salary and benefits to be determined by the Board of Education.
Evaluation
Performance of this job will be evaluated by the Director of Food Service/Head Cook in accordance with the provisions of the Board’s policy on evaluation of support services personnel.
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