Job Title: Cook (24-25 School Year)
Hours: 6:45 am-1:30 pm (7:15 am-2:00 pm Wednesdays), 30 min. unpaid break
Location: Middle School
 
Qualifications:
 

1. High School Diploma or equivalent.
2. Prefer two years quantity cooking experience.
3. Ability to obtain ServSafe certification and complete New Manager Training within the first six-months to one year of employment.
4. Ability to perform basic clerical skills and perform basic mathematical skills.
5. Ability to prioritize, organize, and accomplish assigned work.
6. Ability to provide work direction and respond to requests in a courteous and helpful manner.
7. Ability to work independently and/or lead a group of individuals in the successful completion of tasks and meeting of goals.
8. Ability to work harmoniously with staff, students and public.

 
Desired:

1. Experience in the supervision of school food service operations.

 
Reports to: Director of Food and Nutrition Services
 
Job Goal:
To perform all assigned tasks – food preparation, serving, clean-up and scanning with the objective to meet or exceed the expectations of their immediate supervisor and customers. Recognizes always the mission, vision and core values of the District and the Food & Nutrition Department.
 
Performance Responsibilities:

1. Prepare food per written menu or other assignments using standardized recipes or manufacturer’s instructions using food preparation principles for quality and food safety and complete production records for menu items prepared in a timely fashion as instructed by the Head Cook.
2. For assigned area, calculate food and supplies needed and give order to the Head Cook.
3. Serve food following portion control instructions of Head Cook, CN Labels and/or standardized recipes.
4. Do cleaning assignments following HACCP SOPs and as instructed by the Head Cook.
5. Operate and clean kitchen equipment following manufacturer’s instructions or as instructed by the Head Cook.
6. Follow federal and state guidelines for serving reimbursable meals.
7. Maintain confidentiality of all sensitive information.
8. All other duties as assigned.

Physical Demands:

1. Must be able of constantly standing throughout the work shift.
2. Must constantly present appropriate appearance and personal cleanliness suited to working in close proximity to food service customer.
3. Must be able to frequently work with interruptions during a work shift.
4. Must be capable of frequently working with co-workers with different personalities.
5. It may be necessary to occasionally lift up to 50 pounds to waist level, lift up to 40 pounds to shoulder level, and lift up to 20 pounds above head level.
6. Must be capable of pushing occasionally 500 pounds requiring 35 pounds force with hands placed at 36 inches above floor.
7. Must be capable of occasionally pulling 500 pounds requiring 35 pounds force with hands placed at 36 inches above the floor.
8. Must be capable of occasionally carrying 40 pounds for a distance of 20 feet.
9. Must be capable of occasionally repeated trunk rotation for up to 30 minutes at a time.
10. Must be capable of occasionally squatting.
11. Must be capable of occasionally operating basic kitchen and bakery food preparation and commercial kitchen cleaning equipment.
12. May be capable of occasionally using hand tools and material handling carts requiring a grip force of up to 15 pounds to maintain control.
13. Must be capable of occasionally using cleaning and sanitizing chemicals with appropriate PPE’s.
14. Must be capable of frequently working in elevated temperature and humidity’s and low ventilation environments of a kitchen or bakery.
15. Must be capable of occasionally working in low temperature environments of coolers and freezers.
16. Must have physical dexterity in limbs and digits necessary to operate a motor vehicle and other food preparation and cleaning tools and equipment.

 
Note: The physical demands described above represent real life tasks an employee may need to perform as part of the essential functions of this job. Reasonable accommodations may be made to individuals with disabilities to perform the essential functions. While the frequency may be low, the above stated physical demands may be required during the course of a daily work shift. Tasks that have physical demands that exceed the above stated limits should only be performed with sufficient manpower or material handling equipment.
 
Terms of Employment:

1. Employment based on need.
2. Hours as assigned by Supervisor

 
Evaluation:
Performance of this job will be evaluated in accordance with provisions of Southeast Polk Board Policy.
 
Disclaimer:
The statements of this job description are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel in this position. These statements are not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of employees under his or her supervision.
 

It is the policy of the Southeast Polk Community School District not to illegally discriminate on the basis of race, color, national origin, sex, disability, religion, creed, age (for employment), marital status (for programs), sexual orientation, gender identity and socioeconomic status (for programs) in its educational programs and its employment practices. If you have questions or a grievance related to this policy please contact, Joseph M. Horton, Associate Superintendent, Affirmative Action Coordinator, Equity Coordinator and Title IX Coordinator, Southeast Polk District Office, 407 8th St SE, Altoona, IA 50009, (515) 967-4294, joseph.horton@southeastpolk.org. Inquiries or grievances may also be directed to the Iowa Civil Rights Commission, Des Moines, IA, 50319-0201, (515) 281-4121; or the Director of the Region VII Office of Civil Rights, U.S. Department of Education, John C. Kluczynski Federal Building, 230 S. Dearborn St., 37th Floor, Chicago, IL 60604.