7 hrs/day Head Cook, Baker or Salad (Class III)

Nutrition Department: Head Cook, Baker or Salad (Class III)

Shift: 7-2:30

QUALIFICATIONS: 

1. Physically able to work in a standing position for prolonged periods and to walk much of the time during the day.
2. Must be able to read recipes and follow instructions for food preparation.
3. Able to tolerate a warm, noisy work environment.
4. Maintains high standards of personal hygiene and job performance.
5. Is honest and dependable and is discreet in regard to information concerning school children and staff.
6. Must have manual dexterity to handle knives and other pieces of equipment.
7. Is able to work calmly and complete jobs in a timely manner, even under sometimes stressful conditions.
8. Must be able to lift up to 45 lbs.
9. Valid driver’s license and vehicle for required travel.
10. Such alternatives to the above qualifications as the District may find appropriate and acceptable.

REPORTS TO:  Kitchen Manager, Director of Nutrition Services  

SUPERVISES:  Department Second

 JOB GOALS:  Assist in nutrition services as needed in order to enhance student learning, promote the overall efficiency of the school system, and maximize the educational opportunities available to each child.          

PERFORMANCE RESPONSIBILITIES:

1. Comply with required district, department and federal Child Nutrition policies as well as health standards, sanitation procedures and demonstrate knowledge of sanitation practices.
2. Follow attendance rules, including absence notification procedures.
3. Practice good personal hygiene.
4. Manage multiple tasks and use time efficiently.
5. Prepares food in large quantities by using appropriate methods and standardized recipes.
6. Reads, follows and understands standardized recipes.
7. Responsible for the preparation and cooking of menu items. 
8.  Recognizes properly prepared food items by temperature, sight, taste, and smell.
9. Is able to properly use quantity food service production equipment including convection, conventional and combination ovens, griddles, steamers, steam kettles, slicers, mixers, dish machine, and other equipment.
10. Must be able to perform with accuracy mathematical calculations including addition, subtraction, multiplication, and division.
11. Follow written and oral directions. Responsible for maintaining district email account and checking regularly for correspondence.
12. Provides to the Kitchen Manager food orders for their department per established timelines. 
13. Maintains appropriate food inventory levels and completes month end inventory for the designated department.
14. Supervises and trains the Second in designated department (Second Cook, Second Baker or Second Salad) and other Nutrition Service Assistants assigned in that area.
15. Completes all required production paperwork, including production records and portion sheets for both the secondary location and satellite schools served.
16. Operate the point-of-sale computer system as cashier during serving times and perform basic accounting duties.
17. Serve students during meal times and restock serving lines as directed.
18. Be courteous and respectful to all customers and co-workers.
19. Follows established sanitation guidelines for both food preparation and clean-up and performs clean up duties as assigned. 
20. Must, as a department head, receive additional training in sanitation and food preparation as assigned.
21. Attends and completes district assigned training, which may include online or in person training.
22. Other duties as assigned.

TERMS OF EMPLOYMENT:  

1. 175 Contract Days Department and District required training.   Salary and calendar year to be established by the Board of Education.

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the District’s policy on Evaluation, State Statute, and any applicable Collective Bargaining Agreement.

Salary : $18