JOB DESCRIPTION
COOK
General Function and Scope
The Cook provides children with appetizing, nutritious meals in a sanitary, pleasant environment which promotes positive learning. The job functions include preparing foods in the child nutrition program in order to meet the nutritional needs of infants and children according to the CACFP state and federal guidelines. The Cook reports to the Director of Operations and Facilities.
Essential Functional Areas of Responsibilities
Sanitation, Food Safety, and Employee Safety
- Adheres to established personal hygiene techniques and clothing requirements.
- Ensures that the preparation, serving, and storing of all food items meet the highest standards of safety and sanitation.
- In conjunction with other Cook, performs main cooking functions for the day.
- Monitors and records refrigerator and freezer temperatures twice daily, reporting any problems to the Director of Operations and Facilities.
- Properly stores or disposes of leftovers. Labels leftovers properly and follows First In, First Out (FIFO) according to leftover dates, disposing of leftovers after 7 days.
- Safely operates kitchen equipment, and supervises other kitchen helpers in safe operation of kitchen equipment.
- Washes dishes and pots; regularly cleans refrigerators, stove/oven, and other kitchen equipment and utensils as well as kitchen areas including counters, shelves, bins, cupboards, walls, and any other areas requiring cleaning.
- Reports any equipment maintenance or repair issues to the Director of Operations and Facilities.
Food Production and Storage
- Determines the quantities of food to be prepared for the day so that all students receive the proper amounts and there are minimal leftovers.
- Prepares and serves all food items according to the planned menu (including substitutions for food allergies). Ensures completion of all special items on carts going to the rooms.
- Ensures that standardized recipes are followed and menu substitutions are minimized.
- Determines if the finished product is of the best quality in both flavor and appearance before it is served.
- Notifies the Director of Operations and Facilities and/or the Dietitian if menu substitutions are required and follows recommendations.
- Ensures that all portion sizes served to students and staff are correct and in full compliance with all state and federal guidelines.
- Follows proper standards of food storage, including rotation using the First In, First Out (FIFO).
- Assists or relieves other employees in tasks to meet emergencies, special situations or as necessary to maintain the operation of the food service unit or as assigned by the Director of Operations and Facilities.
Procurement
- As directed by Dietitian, takes inventory of refrigerated, dry and frozen items.
- Receives, inspects, labels and stocks food deliveries. If directed, places food order with purveyor.
Program Accountability
- Observes plate waste and determines needed adjustments for future menu cycles.
- Documents any menu substitutions and retains them on record for 30 days.
- Maintains CACFP folder with current menus, menu substitution lists and temperature charts.
- Ensures that all required paperwork is completed in an organized, timely and accurate manner.
Other:
- Displays the highest ethical and professional behavior in working with students and school personnel.
- Serves as a role model for children and staff in demonstrating positive attitudes, appropriate attire and grooming, and an effective work ethic.
- Participates in appropriate in-service and workshop programs and attends any required meetings.
- Uses computers and/or electronic equipment to fulfill job functions as needed.
- Adheres to federal statutes and regulations, state and local health agency requirements, and policies of St. Michael’s School.
- Performs any duties and responsibilities that are within the scope of employment, as assigned by the Director of Operations and Facilities, and not otherwise prohibited by law or regulation.
Qualifications
The Cook shall:
1. Hold at a minimum a valid ServSafe Food Handler Certification, and preferably a valid ServSafe Food Protection Manager Certification certificate.
2. Have previous experience in the preparation and service or cooking of food in a large-scale food service facility.
3. Have knowledge of basic food handling techniques, safety work practices, and ability to use kitchen tools and equipment.
4. Have the ability to plan for and prepare high quality meals, in institutional quantities, from basic ingredients.
5. Have the ability to complete math problems involving simple fractions and decimals.
6. Have the ability to read and write.
7. Have excellent integrity and demonstrate good moral character and initiative.
8. Exhibit a personality that demonstrates interpersonal skills to relate well with students, staff, administration, parents and the community.
9. Demonstrate the ability to communicate effectively in English, both orally and in writing, using proper grammar and vocabulary.
10. Provide all necessary documentation for employment as required by St. Michael’s School.
Verification of Competency
1. Employment application and resume.
2. Required documentation outlined in the qualifications above.
3. Letters of reference from former employers, teachers, or other professional sources as specified by the
policies of St. Michael’s School.
4. Employment interview.
Employment Terms
1. Work year of twelve months.
2. Salary, benefits, leave time and conditions as negotiated.
3. Conditions established by all laws and codes of the state, and all policies, rules, and
regulations established by the policies of St. Michael’s School.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities and functions of the job and are not meant to be all inclusive. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential responsibilities and functions of the job.
Unless reasonable accommodations can be made, while performing this job the staff member shall:
1. Use strength to lift items (at least 40 lbs) needed to perform the functions of the job.
2. Sit, stand and walk for required periods of time.
3. Speak and hear.
4. Use close vision, color vision, peripheral vision and depth perception along with the ability to focus vision.
5. Communicate effectively in English, using proper grammar and vocabulary. American Sign Language or Braille may also be considered as acceptable forms of communication.
6. Reach with hands and arms and use hands and fingers to handle objects and operate kitchen equipment.
Environmental Demands
The environmental demands described here are representative of those that must be met by an employee to successfully perform the essential responsibilities and functions of the job and are not meant to be all inclusive.
1. Exposure to a variety of childhood and adult diseases and illnesses.
2. Exposure to heated/air conditioned and ventilated facilities.
3. Exposure to a building in which a variety of chemical substances are used for cleaning,
instruction, and/or operation of equipment.
4. Function in a workplace that is usually moderately quiet but that can be noisy at times.
Pay: From $15.00 per hour
Benefits:
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
