COOK III - TEMPORARY POSITION (#1979)

Assignment, hours and location are subject to change based on staffing needs.

Purpose Statement:

The job of Cook II is done for the purpose/s of preparing and serving food items to students and/or school personnel as well as maintaining food service facilities in a safe and sanitary condition.

JOB DESCRIPTION

This job reports to Cook V, Nutrition Director and Business Manager

Essential Functions

• Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
  
  
• Cleans utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions.
• Inventories food items, condiments and supplies for the purpose of ensuring availability of items.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.

• Prepares food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements.

• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.
  
  
• Serves prepared food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
  
  

• Other Functions

  • Performs other related duties, as assigned, for the purpose of ensuring the efficient and effective functioning of the work unit.
    
    

   

  Job Requirements: Minimum Qualifications

   

  SKILLS are required to perform single, non-technical tasks with a need to occasionally 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; and operating equipment used in food service.

   

  KNOWLEDGE is required to perform basic math; read and follow instructions; and understand written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes: equipment and materials utilized in food service; health standards and hazards; quantity cooking; and safety practices and procedures

   

  ABILITY is required to schedule activities; collate data, and consider a number of factors when using the equipment. Flexibility is required to work with data utilizing specific, defined processes; and operate equipment using defined methods. Ability is also required to work with others; work with specific, job-related data; and utilize specific, job-related equipment. In working with others, 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: working as part of a team; working and communicating effectively with students, staff, and community; and working with frequent interruptions.

   

  Responsibilities include: working with immediate supervision; providing information and/or advising others; and operating within a defined budget. Utilization of some resources from other work units may be required.