Position Type: Food Service/CookDate Posted: 8/14/2024Location: Converse County School District #2Date Available: ASAPClosing Date: Open until FilledFood Service Worker - Cook (Part-time) 28 Hours Per Week 185 Days Per Year (9 Month) $15.06 (depending on experience) Purpose Statement The job of Cook is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for prepping, cooking, and delivering food items that meet mandated nutritional requirements and/or requests of students and/or school personnel; verifying quantities and specifications of orders; and maintaining facilities in a safe and sanitary condition. This job reports to Food Service Director Essential Functions
- Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
- Attends meetings (e.g. department, in-service, etc.) for the purpose of gathering information required to perform job functions.
- Cleans facilities (e.g. utensils, equipment, storage areas, food prep areas, serving areas, etc.) for the purpose of maintaining required sanitary conditions.
- Communicates with stakeholders (e.g. students, parents, staff, etc.) for the purpose of conveying or receiving information required to perform job functions.
- Cooks food, prepared and/or from scratch, for the purpose of meeting mandated nutritional and projected meal requirements.
- Enters information (e.g. student and food counts, milk orders, delivery and production logs, routes, etc.) for the purpose of providing written support and/or conveying information.
- Inspects deliveries (e.g. food, supplies, etc.) for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.
- Loads food items, supplies, and/or equipment for the purpose of transporting to assigned location.
- Maintains facilities in a sanitary condition (e.g. equipment, storage areas, food prep and serving areas, etc.) for the purpose of complying with current health standards.
- Prepares items (e.g. food, labels, delivery carts, supplies, equipment, etc.) for the purpose of serving student/staff menu items and meeting health and safety guidelines.
- Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
- Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
- Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
- Transports food items, supplies and/or equipment for the purpose of delivering requested items to designated sites.
- Unloads food items, supplies and/or equipment for the purpose of providing requested items at designated sites.
Other Functions
- Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications Skills, Knowledge and Abilities SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen; and using pertinent software applications. KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices. ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of types of job- related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: setting priorities; working as part of a team; and working with interruptions. Responsibility Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization's services. Work Environment The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 5% sitting, 75% walking, and 20% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Experience: Job related experience is preferred. Education: High school diploma or equivalent. Required Testing: None Specified Certificates and Licenses: Food Handlers/ServSafe Certificate Continuing Educ./Training: HAACP Training , Maintains Certificates and/or Licenses Clearances: Criminal Background Clearance FLSA Status: Non Exempt Salary Grade: Suppory Staff Salary Schedule, Row D ($14.34 - $14.59 depending on experience)