What are the responsibilities and job description for the Summer Cook/Baker position at Food Service Department?
TITLE: Summer Food Service Cook/Baker
WORK HOURS: June 30, 2025 - August 8, 2025, Monday-Friday, 4.75 hours per day
SUMMARY: Reporting to the Director of Food Services, the Food Service Cook/Baker is responsible for assisting with the operation of a school cafeteria including food preparation, counter service and serving, and securing administrative and supervisory work for coordinating the provision of food services to all school students, faculty, and staff as well as addressing all other work related to food services. Assist other food service staff to assure that the students and faculty receive a safe, nutritious meal.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Follows Rules and Regulations in the Employee Handbook.
Lays out and cooks food according to menu requirements.
Check in/receives foods orders and deliveries.
Puts away deliveries / maintains a “first in, first out” inventory system.
Assists in helping others on a daily basis.
Directs preparation of all other foods.
Assures sanitation codes and safe food handling procedures are followed.
Orders food and supplies as needed to fulfill menu requirements.
Maintains proper food controls to prevent waste.
Oversees cleanliness, readiness of kitchen equipment, report all breakdowns and needed repairs to Food Service Director.
Maintains inventory; keeps storage rooms clean and organized.
Cashiering, as needed.
Ensures daily clean up and sanitation of kitchen area; secure kitchen supply areas at end of day.
Performs other duties as specific situations arise, as per direction of Food Service Director.
Reports all staffing issues to Food Service Director.
Ensures proper training of current and incoming staff to meet the needs of the assigned kitchen.
May be required to fill-in at any of the District’s schools.
MINIMUM QUALIFICATIONS:
Education and Experience
High School Diploma or equivalent. Previous school lunch food preparation and service experience strongly preferred. ServSafe certification required. Hazard Analysis Critical Control Point (HACCP) Training required.
Knowledge, Skills, and Abilities
Knowledge of meal production, quality food preparation, sanitation, use and care of institutional equipment and utensils; procedures used in ordering, receiving, storing, and inventorying of food and supplies; and health and safety rules and regulations pertaining to food establishments including sanitation and maintenance regulations.
Skills-based competencies include managing and coordinating the day-to-day food service operation at assigned multiple school sites; operating computer equipment and software; and effective communication.
Ability-based competencies include assuring compliance with district, state and federal requirements; training others in the preparation and service of food in large quantities; comprehending and explaining rules, regulations, policies and procedures; and working independently with little direction.
PHYSICAL DEMANDS:While performing the duties of this job, light to moderate physical effort is required; frequently required to move/transport heavy objects up to 50 lbs.; remain in a stationary position for extended periods; and position oneself to access equipment or inventory. Accommodations may be made for individuals with disabilities to perform the functions.
WORK ENVIRONMENT:
The job is generally performed indoors with infrequent exposure to outdoor weather. The noise level is usually moderate to loud but occasionally high depending upon the student population, and kitchen equipment.
The essential duties and responsibilities listed are intended only as an illustration of the type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if work is similar, related, or a logical assignment of the position.
Salary : $20
