8 Hour Nutritional Specialist III - Cook - Regular

Bend-La Pine Schools is committed to the principle of equity. Equity supersedes the notion of equality, where all are treated the same. Pursuing equity requires the removal of barriers and the promotion of inclusive practices so that all students fully benefit. The principle of equity will inform all BLS policies, regulations, programs, operations, practices, and resource allocations.

Studies have shown that some individuals (women and people of color, for example) are less likely to apply for jobs unless they believe they meet every single qualification in a job description.  Our goal is to find the best candidate for the position, and we acknowledge that that candidate may be an individual from a less traditional background. We encourage you to apply, even if you don't believe you meet every one of our qualifications described.  If you are unsure whether you meet the qualifications of a position, or how this would be determined, please feel free to contact Human Resources to discuss your application.

JOB DEFINITION:

Under minimal supervision, the Nutrition Services Assistant III - Cook performs a variety of duties which may include preparing food items for the school food service program, and may direct a kitchen site in the absence of a manger/chef, and direct catering services. The Nutrition Services Assistant III - Cook accomplishes non-routine phases of the work independently. Some phases of work may need to be referred to the Nutrition Services School Executive Chef for advice. The complexity of the work may not be limited to established rules and regulations. Responsibility for getting along with others includes regular contact with students, school staff and the public. The Nutrition Services Assistant III - Cook works under the supervision of the Nutrition Services School Executive Chef and/or supervisor.

NATURE AND SCOPE OF WORK:

ESSENTIAL JOB FUNCTIONS:

1. Prepares any and all food items as scheduled using standardized recipes.

1. May assist in food serving, collecting money and running Meal software.

1. Assist Chef with work schedules for other employees.

1. Orders and records quantity of foods used and maintains other records as necessary.

1. Operates commercial cooking equipment including but not limited to the steamer, tilting skillet, immersion blender, steam jacket kettle, slicer, mixer, sheeter, proofer, and rolling rack oven..

1. Follows rules of health, safety and sanitation.

1. Prepares various food and sauces for production and facilitates distribution of products to various schools and locations.

1. Loads carts and unloads freight.

1. May oversee catering events

1. Helps in the development of the catering menu and recipes.

1. Instructs others in the use and care of cooking equipment.

1. May assist in setting up steam table or counter for food service.

1. Assists in cleaning and storing equipment and food supplies.

1. Assists in cleaning kitchen area.

1. May assist in the opening and closing of the kitchen prior to the beginning and after the ending of each school year.

1. Maintains the cleanliness and orderliness of the assigned operational area.

1. Directs work of assigned assistants and / or student help.

1. Develops and modifies recipes.

1. Fulfills other related duties as assigned or assumed.

1. Fulfills performance standards identified in the evaluation process as required by the position.

1. Fulfills working conditions and physical effort listed below.

WORKING CONDITIONS:  SUPPLIES, TOOLS AND PHYSICAL REQUIREMENTS:

This employee works in an industrial kitchen. The usual hazards associated with cooking equipment- equipment identified but not all inclusive include: hot stoves, steam cookers, cutting devices, dough machines, industrial size bins for rising dough, industrial size pots for dough and for cooking, 50 lb. case of meat, 25 lb. bags of salt,, 30 lb. cases of eggs, butter, lowboy carts, industrial size cans and packaged product, large trays for food products (25 to 40 lbs.), stirring paddle, large rolling bread and meat racks are continually present. Position requires frequent lifting of a variety of items ranging from 25 to 50 pounds on an occasional to frequent basis (15” to 56” in height).  Occasional 2-person lift of large industrial bin (pizza dough) of 150 to 200 pounds. The majority of the worker’s day is spent standing/walking. Occasional climbing on a step stool or ladder is also required.  Worker in this position must demonstrate adequate shoulder, wrist/ hand and low back strength and stamina.

KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge:

• Breakfast and lunch menu pattern.
• Advanced understanding of cooking and culinary techniques.
• Thorough understanding of how ingredients interact with each other.
• Proper methods of preparing ingredients and baking/ cooking large quantities.
• Proper methods of preparing, cooking, serving and storing food products.
• Advanced understanding and application of the use of commercial cooking equipment and tools.
• Operation, cleaning and caring for utensils and commercial cooking and baking equipment.
• Increasing/decreasing recipes.
• Basic understanding of computer software programs and electronic devices.
• Rules of safety and sanitation practices.
• USDA rules and regulations for area of responsibility.
• Rules and procedures for portion control.

Skills and Abilities:

Possess the physical ability to regularly attend work and fulfill the essential functions of the position with or without reasonable accommodation.

• Prepare, mix, and bake/ cook in large quantity.
• Prepare quality food in large quantity.
• Plan and organize food preparation and serving operations to meet fixed schedules.
• Operate equipment found in commercial kitchen.
• Make mathematical calculations accurately.
• Direct work of assistants and student helpers.
• Develop and modify standardized recipes.
• Read, understand and carry out oral and written instructions.
• Accurately transfer, record and convey information, materials, and money as required by the position.
• Adhere to the federal requirement for a drug free workplace.
• Attend regularly-scheduled nutrition services meetings.
• Possess or obtain a Food Handler’s Permit from Deschutes County or maintain current ServSafe certification.
• Possess and maintain valid Oregon drivers license.

EDUCATION AND EXPERIENCE:

High school diploma and up to one year of advanced training / experience in the specific job requirements. Comprehensive knowledge of grammar, the ability to use correct speech, compose routine correspondence, and understand technical instructions (computer) are required.

The position requires general knowledge of some technical procedures or work activity. Working knowledge of a few School District practices or basic policies may be necessary. Job learning time could range from one to six months; tasks are varied. Job proficiency can be acquired in six months to one year.