ESSENTIAL DUTIES:
Prepare and cook main dishes, meats, pasta, vegetables and others; prepare salads, sandwiches, fruit, soups, gravies, sauces and other foods; mix, slice, grate and chop food items.
Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; estimate, prepare and combine necessary ingredients.
Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements; make recommendations regarding new menu items or variations on current recipes.
Organize and set up serving areas; serve food according to established guidelines; monitor temperatures of food to assure safety and quality standards are met.
Clean and store nutrition service equipment and utensils; assure compliance with kitchen sanitation and safety procedures and regulations; sweep and mop floors; clean preparation surfaces and nutrition service appliances.
Operate a variety of standard kitchen utensils and equipment including a slicer, chopper, mixer, fryer, electric warmer, range, oven, pressure cooker and cash register.
Assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
Prepare food for a variety of special events and banquets as assigned.
Oversee and participate in packaging and storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Prepare and maintain breakfast, lunch and menu worksheets and other records as assigned.
Assist in other nutrition service areas as needed; collect tickets and money, make correct change, check off student names for meals served; prepare foods for transport; set up serving areas.
Serve as the lead in the absence of the lead.
OTHER DUTIES:
Perform related duties as assigned.
KNOWLEDGE AND ABILITIES:
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 in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.
Principles and practices of providing work direction and guidance to others.
ABILITY TO:
Prepare, cook, bake and serve a variety of foods in quantity at an assigned nutrition service facility.
Prepare and serve food in accordance with health and sanitation regulations.
Operate and maintain nutrition service machines and equipment.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Maintain a variety of records related to assigned activities.
Meet schedules and time lines.
Interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe and follow health and safety regulations.
Perform cashiering duties and make change accurately.
Train and provide work direction and guidance to others.
WORKING CONDITIONS:
ENVIRONMENT:
Indoor kitchen environment.
Subject to heat from ovens.
PHYSICAL DEMANDS:
Standing for extended periods of time.
Lifting, carrying, pushing or pulling moderately heavy food trays, carts, materials and supplies.
Dexterity of hands and fingers to operate nutrition service equipment.
Reaching overhead, above shoulders and horizontally.
Bending at the waist, kneeling or crouching.
Hearing and speaking to exchange information.
Seeing to read a variety of materials and monitor food quality and quantity.
HAZARDS:
Heat from ovens.
Exposure to very hot foods, equipment, and metal objects.
Working around knives, slicers or other sharp objects.
Exposure to cleaning chemicals and fumes
Ewing Consulting, Inc. August 2016
