Lead Cook (980) 8 hours per day, 180 days per year
Updated: June 27
Salinas
0
0mi
Job Abstract
Lead Cook (980) 8 hours per day, 180 days per year at Salinas City Elementary Application Deadline Until Filled Date Posted 6/27/2024 Contact Sandra Vargas Number of Openings 1 Salary Single Rate 22.24 Per Hour Add'l Salary Info $22.24 - range 27 Length of Work Year 8 hours per day, 180 days Employment Type Full Time Job Summary Under general supervision, of the Food Service Supervisor, is responsible for the planning, preparation, and cooking of the meals and snacks in large quantities in a cen... more details
Lead Cook (980) 8 hours per day, 180 days per year at Salinas City Elementary
Application Deadline
Until Filled
Date Posted
6/27/2024
Contact
Sandra Vargas
Number of Openings
1
Salary
Single Rate
22.24
Per Hour
Add'l Salary Info
$22.24 *range 27
Length of Work Year
8 hours per day, 180 days
Employment Type
Full Time
Job Summary
Under general supervision, of the Food Service Supervisor, is responsible for the planning, preparation, and
cooking of the meals and snacks in large quantities in a central (base) kitchen for transport to satellite kitchens;
provides work direction to other base kitchen food services staff; cleans kitchen equipment and utensils according
to required safety standards.
Job Description / Essential Elements:Print
LEAD COOK
DEFINITION
Under general supervision, of Food Service Supervisor is responsible for the planning and preparation of the main dishes and vegetables in a central kitchen; performs cleaning tasks and does related work as required.
EXAMPLES OF DUTIES
Positions in this class are distinguished from those of Food Service Associates I and II, and Cook by levels of responsibility in the operation of complex food service programs. Must be able to cook for large quantities; to follow established menus, prepare meat and other main dishes or vegetables. Estimate the quantity of food required, knowledge of thawing time; amounts in cases; methods and time of cooking. Plan ahead so product required will be available; plans time so main dishes are available when needed. Coordinates the work with cook and FoodService Associate II. Checks recipes and has the ability to increase or reduce standard recipes. Serves meals to students and staff. Assists in the cleaning and in storing of food and supplies in freezer or walk-in refrigerator. Does general cleanup, including washing pots and pans, cleaning stoves, ovens, steam kettle, proof cabinets, racks etc. Keeps kitchen in clean and tidy condition. Responsible for ordering food and supplies, daily production work records, and monthly inventories. Reports any equipment needs to Food Service Supervisor. Performs related work as required. Abides by and carries out State and Federal regulations as they pertain to the National School Lunch Program. Participates in yearly training and skill upgrading forums as requested.
QUALIFICATIONS
Knowledge of:
Principles of sanitation and safety, time and motion, quantity food preparation and nutrition.
Methods of computing food quantities required by menus.
High standards for safety and sanitation.
Proper methods of storing and freezing of products.
Ability to:
Work effectively and harmoniously with others.
Pre-plan and organize time.
Convert recipes to amounts of food needed in proportion to number of meals prepared.
Perform assigned tasks without close supervision.
Understand and follow written and oral instructions.
Use good judgment and skill in independently setting up and performing assigned duties.
Take and pass a Serv Safe examination over a period of time, books and classes provided.
Physical Requirements:
Extensive standing or walking.
Frequent activity requiring full-body exertion.
Physical strength sufficient to lift up to 50 pounds.
Good manual dexterity.
Ability to see for purposes of reading correspondence, documents and other printed matter.
Ability to hear and understand speech at normal levels in person and/or on the telephone.
Ability to communicate so others will be able to clearly understand a normal conversation in person and/or on the telephone.
Mental acuity to collect and interpret data, evaluate, reason, define problems, establish facts, draw valid conclusions, make valid judgements and decisions.
EXPERIENCE:
Work as a Food Service Associate II for a minimum of one (1) year or equivalent related experience in institutional food service work.
EDUCATION:
Completion of formal or informal education, 12th grade or equivalent, sufficient to assure the ability to read and write English at the level required for successful job performance.
Requires taking and passing basic math test for successful job performance.
LICENSE:
Possession of an appropriate California driver’s license issued by the State Department of Motor Vehicles.
Board Approved 6/13/11
Requirements / Qualifications
Any combination of education equivalent to a high school diploma
• Any combination of training and experience which has provided the applicant with the required knowledge
and abilities to successfully perform job duties
• Requires taking and passing basic math test for successful job performance.
• Experience as a Food Service Associate II for a minimum of one (1) year or equivalent related experience in
institutional food service work.
• Must have a current ServSafe Food Handlers Certification
• Must obtain and maintain current ServSafe Food Safety Manager Certification within six (6) months of
employment
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