JOB DESCRIPTION
JOB TITLE: CHILD NUTRITION COOK
SALARY LEVEL: SALARY SCHEDULE
DEPARTMENT: CHILD NUTRITION
REPORTS TO: CHILD NUTRITION SITE SUPERVISOR
FLSA STATUS: Non-Exempt
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
REASONING ABILITY:
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand and use hands to find, handle, or feel objects, tools, or controls. The employee frequently is required to walk, reach with hands and arms, talk or hear, and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT:
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently exposed to extreme heat. The employee occasionally works near moving mechanical parts; in high precarious places; and in outside weather conditions and is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, extreme cold, and risk of electrical shock.
The noise level in the work environment is usually loud.
GENERAL CRITERIA:
- Follows District Policy
- Punctuality and attendance
- Follow instructions
- Practices safety/sanitation habits
- Exhibits initiative
- Work completed in neat and timely manner
- Works well with other district employees
- Meets production standards
- Utilization of materials and supplies
- Appearance
- Interaction with students and patrons
- ESSENTIAL FUNCTIONS OF THE JOB:
- Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served and consults the supervisor in these tasks.
- Reads and works quantity sheets.
- Adjusts recipes when necessary consulting supervisor in this task.
- Weighs and measures food.
- Rotates, dates and labels frozen and refrigerated products.
- Keeps frozen, staple, and perpetual inventories. Helps put up food and supplies as delivered.
- Washes and cleans utensils and equipment used in cooking.
- Clean up serving and dishroom tasks as assigned by the supervisor.
- Follows directions of supervisor.
- Performs tasks assigned by the supervisor without having to be continually reminded.
- Assumes a leadership role in the kitchen as directed by the supervisor.
- Works cooperatively with all kitchen staff.
- Works cooperatively with all maintenance, warehouse, and delivery people.
- Works cooperatively with site principal, custodians, teachers, students and parents.
- Works cooperatively with all Child Nutrition Office staff.
- Works cooperatively with all members of Central Office Administration.
- Works cooperatively with the Supervisor of the Child Nutrition Program.
- Contributes to the harmonious atmosphere of the kitchen.
- Responsible for the opening and closing of the kitchen in the absence of the supervisor.
- Performs such other tasks as may be assigned by the supervisor.
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