General Summary
The job of Cook is done for the purposes of providing food service that meets the mandated needs of students, maintaining facilities in a sanitary condition, and monitoring transactions.
Essential Functions
Prepares and serves food and beverage items to meet mandated nutritional requirements and projected meal requirements.
Stocks food, condiments, and supplies to maintain adequate quantities and security of items.
Tests prepared food for flavor, appearance and temperature to ensure safety and health standards are met and acceptance of items by students and staff.
Ensures the utensils, equipment, and the storage of food preparation areas to maintain sanitary conditions and meeting health and safety standards.
Monitors kitchen equipment and operations to maintain a safe and functional operating environment.
Orders supplies and equipment for daily use to ensure an adequate inventory.
Maintains accurate reports and prepares a variety of documents to ensure compliance with mandated requirements, conveying information, and providing documentation for department planning.
Utilize food service vehicle during daily operations to transport food and product between buildings as necessary.
Monitor, report and record any mechanical issues on school vehicles that are used.
Performs other related duties to ensure the efficient and effective functioning of the work unit.
Assists other staff in kitchen to ensure quick and efficient meal productions and cleanup.
Minimum Qualifications
High school diploma or equivalent
WA State food handler’s card
Required Knowledge, Skills and Abilities
KNOWLEDGE is required to perform basic math, including calculations using fractions, percentages, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: methods of cooking, health standards and hazards, safe food handling procedures, and assisting with the management of a high volume of food preparation.
SKILLS are required to perform multiple, non-technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include; adhering to safety practices, using industrial grade food service equipment, and pertinent software applications.
ABILITY is required to schedule activities; collate data; and consider a number of factors when operating equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a wide diversity of individuals; work with specific job-related data; and utilize job-related equipment. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited. Specific abilities required to satisfactorily perform the functions of the job include: adapting to changing work priorities; working as part of a team; and working around children/students.
Working Environment
The usual and customary methods of performing the job’s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 0% sitting, 60% walking, and 40% standing. The job is performed under some temperature variations and hazardous conditions.
