Job Abstract

DEFINITION: The Cook II, under the direction of the Cafeteria Supervisor II, leads and participates in skilled food preparation; trains and provides work direction to other nutrition service staff; assures facilities and equipment are in a clean and sanitary condition; prepares records and reports related to assigned activities. ESSENTIAL DUTIES: • Leads and participates in skilled food preparation; inspects and reviews the food preparation and serving areas to assure that appropriate health and sanitation standards are being met. • Participates in the cooking and baking of a variety of meals, meats, side dishes, desserts and other items; coordinates the preparation of breakfasts and lunches; participates in portion control and the wrapping, arranging and storage of foods. • Participates in the preparation of salads, sandwiches and packaged foods for distribution; mixes, slices, grates and chops food items; prepares beverages. • May perform cashiering duties; collect, sort, count and mark lunch tickets; count and record daily cash receipts; total daily sales; prepare manual or automated daily cash, sales and ordering reports. • Estimates appropriate quantity of food items for cooking and baking; calculates, adjusts and extends recipes as needed; monitors temperatures of food to assure safety and quality standards are met. • Trains and provides work direction to other nutrition service staff. • Assures compliance with kitchen sanitation and safety procedures and regulations; maintains food quality standards including appearance and nutritional requirements; analyzes operations and recommends improvements. • Conducts periodic inventories; orders, receives, and stores food products, equipment and supplies as needed. • Operates and maintains a variety of standard and production kitchen equipment and arranges for repairs as needed. • Prepares and maintains a variety of records and reports related to assigned activities; plans and reviews menus and supplies. • Coordinates the storage of unused food and supplies and disposal of unusable leftovers; utilize proper methods of handling foods to be stored. • Assists with coordinating nutrition service operations for banquets, special events and other activities as assigned. • Attends staff and safety meetings as assigned. ESSENTIAL DUTIES (cont’d): • Performs related tasks as required. QUALIFICATIONS: Knowledge of: • Principles and methods of quantity food service preparation, serving and storage. • Sanitation and safety practices related to handling, cooking, baking and serving food. • Methods of preparing and serving food. • Menu planning techniques including food values, combinations and substitutions. • Methods of adjusting and extending recipes and proper substitutions. • Proper methods of storing food, equipment, materials and supplies. • Standard kitchen equipment utensils and measurements. • Operation and maintenance of nutrition service machines. • Storage and rotation of perishable food. • Basic math and cashiering skills. • Basic record keeping techniques. • Rules and regulations pertaining to health and safety in the cafeteria. • Principles and practices of training and providing work direction and guidance to others. • Health regulations and safe working methods and procedures. • Proper lifting techniques. • District policies, rules and regulations. Ability to: • Lead and participate in skilled food preparations and work. • Prepare, cook, bake and serve a variety of foods at an assigned nutrition service facility. • Prepare and serve food in accordance with health and sanitation regulations. • Operate and maintain nutrition service machines. • Prepare attractive, appetizing and nutritious meals for students and staff. • Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities. • Follow, adjust, and extend recipes. • Train and provide work direction to assigned staff. • Meet schedules and time lines. • Maintain records and prepare reports. • Communicate effectively both orally and in writing. • Assign and review the work of others. • Observe health and safety regulations. • Work cooperatively with others. • Understand and follow oral and written instructions. Education/Training/Certification: • High school graduate or equivalent. • Three years experience in food preparation including cooking. • Food Handler’s Certificate desirable. 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 the job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and talk and/or hear. The employee frequently is required to walk or sit. The employee is occasionally required to stand; reach with hands and arms; climb or balance; and stoop, bend, twist, kneel, crouch, or crawl. The employee may regularly lift and/or move up to 50 pounds. This type of work may involve carrying, lifting, pushing or pulling moderately heavy objects, ascending and descending step ladders, stairs and ramps, and will involve walking or standing for extended periods. Performing in this capacity may also require exposure to cold conditions due to the need to store, remove, and inventory food supplies in freezer storage. Working conditions may include regular exposure to fumes, dust, odors, cleaning agents and chemicals. Exposure to hot, cold, wet, humid, or windy conditions caused by weather may also occasionally be experienced. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.