Food Service Cook SY 26/27

Skyline Schools                                                                                                                   

Position Title:  Cook

Position Summary:

Follows basic recipes and/or production directions for preparing, cooking, tasting, for consumption in a PreK-12 establishment. Prepares Breakfast, Lunch, Snack meals for 500-600 students and 10-20 Sports team meals.

Ensures cafeteria line is set-up properly, including holding temperatures and time, proper serving utensils.

Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, utilizing USDA Foods and Child Nutrition products.

Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisitions supplies.

Clean and sanitized workstations and equipment and must follow County Health Department, Skyline Schools, and all regulatory rules and procedures.

Serves on cafeteria line ensuring all meals served meet regulatory requirements.

Pulls daily production requirements per production requirements from storeroom, walk-in and/or freezer. Preps product for the next day’s/ weeks menu requirements.

Typical Knowledge and Skills:

Applies basic culinary skills and develop skills appropriate for the position. Focuses primarily on area of specialty, assists in all other areas within kitchen. Good working knowledge of food preparation. Requires familiarity of kitchen equipment. Requires cooking experience.

Requirements:

Education or Equivalent Experience: High School diploma or GED or equivalent experience.

Function Specific Experience: 1-2 years of related work experience, K-12 preferred.

Certification Requirements: Food Handlers Card (ServSafe Certificate optional)

Supervision Provided:

Cafeteria Manager provides close supervision involving detailed instructions and constant checking on work performance.

Daily Production Meetings as needed by Food Service Director.

Working Conditions:

Work is performed in an area that is adequately lighted and ventilated. Works in a kitchen environment.

Physical Demands: Ability to perform the position which requires agility, dexterity and long periods of standing, bending, and carrying or lifting supplies and equipment weighing 25 pounds or more.