Position Type: Cafeteria/CookDate Posted: 8/9/2024Location: Highland Elementary SchoolDate Available: 08/19/2024District: Meridian CUSD #223Meridian CUSD 223 is seeking a head cookPosition Title: Head cook Reports to: Food Service Director Summary: To instruct and assist students to be self-directed learners, collaborative workers, complex thinkers, quality producers and community contributors. Qualifications:
High School diploma or equivalent State of Illinois Department of Public Health Food Sanitation License Evidence of physical fitness and freedom from communicable disease Basic mathematics, communication and computer skills Successful completion of criminal background check Required Knowledge, Skills, and Abilities:
- Possess effective oral and written communication skills
- Able to comprehend and follow written and verbal instructions
- Able to foster a cooperative work environment
- Able to work with students and adults in a positive manner
- Physically and emotionally able to perform job responsibilities
- Able to attend work regularly and punctually and complete duties in a timely manner
- Of good moral character and possessing temperate, ethical, and industrious habits
- Skilled in the use of office computer equipment, related software applications, and other standard office machines
- Knowledge of basic management and supervisory skills
- Possess effective organizing and coordinating skills
- Able to gather data, compile information, prepare reports and use to improve performance
- Able to make administrative/procedural decisions and judgments
- Able to work effectively with a wide range of constituencies in a diverse community
- Able to perform multiple concurrent tasks and attend to detail
- Able to set goals and establish methods for achieving these goals
- Skilled in problem solving and resolving issues
- Able to communicate effectively with students and parents in both writing and verbally
- At least 10 hours of annual continuing education/training to meet the federal and state guidelines
Responsibilities and Essential Duties:
- Support the District's philosophy of education and instructional goals and objectives.
- Prompt arrival and full effort throughout the duration of every shift.
- Report suspected child abuse/neglect cases as required by statute and District policy.
- Work cooperatively with other school personnel.
- Meet, as required, with students, parents, administrator and/or consultants in order to better job performance.
- Maintain accurate, complete and correct records as required by law, School Board policy and District procedures.
- Maintain student discipline with a focus on student safety in accordance with School Board policy.
- Ensure that the highest standards of safety and sanitation are followed in the kitchen throughout the day.
- Inspect all food deliveries being made, check for quality and accuracy, and sign the invoices only after being inspected. Report same to the Food Service Director.
- Ensure all food and supplies are stored properly and rotated using the First In, First Out (FIFO) standard.
- Determine the quantities of food to be prepared for the day so that all students receive the proper amounts and there are minimal leftovers.
- Order, prepare, and serve all food items as indicated on the monthly menu.
- Prepare food according to the planned menu and test uniformity of recipes.
- Determine if the finished product is of the best quality in both flavor and appearance before it is served.
- Supervise and operate various kitchen equipment; train others in the safe operation of equipment.
- Ensure that the preparation, serving, and storing of all food items meet the quality and sanitation standards set by the District.
- Ensure that all portion sizes served to students and staff are correct and in full compliance with all state and Federal guidelines.
- Ensure that all serving stations are fully stocked with food prior to each serving period in sufficient quantities and that the food is presented in an appetizing way.
- Maintain correct holding temperatures of food in accordance with applicable law.
- Ensure that all leftovers are properly stored or disposed of.
- Ensure that meal counts are taken at the point of service, following all state and Federal regulations, and are taken accurately.
- Ensure that all required recordkeeping is completed in an organized, timely and accurate manner.
- Collect, count, store and record all monies for student and adult payments for meals in accordance with District procedure.
- Delegate job duties to appropriate staff to ensure smooth work flow and completion of all tasks in a timely and efficient manner.
- Supervise and instruct staff on the proper and safe handling of all kitchen equipment.
- Communicate with staff new procedures, policies, expectations, etc.
- Report any problems or accidents occurring in the kitchen or the cafeteria to the Principal and the Food Service Office.
- Supervise the locking of all storage areas and the security of kitchen equipment.
- Alert the Food Service Office of needed equipment repairs, maintenance, or new equipment needs.
- Receive, respond to and report complaints about food or service in accordance with District procedure.
- Display the highest ethical and professional behavior in working with students, parents, school personnel, and outside agencies associated with the school.
- Serve as a role model for students and staff in demonstrating positive attitudes, appropriate attire and grooming, and an effective work ethic.
- Participate in appropriate in-service and workshop programs and attend any required meetings.
- Use computers and/or electronic equipment to fulfill job functions as required by the District.
- Protect confidentiality of records and information gained as part of exercising professional duties in accordance with the law and School Board policies.
- Perform other duties as assigned by the Superintendent, Principal or Food Service Director.
- Be knowledgeable of and adhere to applicable laws and guidelines, including but not limited to, the Illinois School Code, State Board of Education rules and regulations, School Board policies and procedures, all federal and state laws and rules as they relate to food preparation and service, and contractual obligations, where applicable.
Physical Demands and Work Environment: The physical demands and work environment described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the employee is regularly required to sit up to 25% of the day; use hands to manipulate, handle, or feel 75-100% of the day; talk and hear 50-75% of the day; reach with hands and arms (occasionally over the head) 50-75% of the day; and stand and walk 75-100% of the day. The employee must regularly lift and/or move up to 30 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include: close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Other physical demands of the positions include: regular bending, squatting, kneeling, and twisting/turning/balancing 25-50% of the day. The noise level in the work environment is usually moderate. Term of Employment: At Will FLSA Status: Non-Exempt Evaluation: Annually by Director or Building Principal The statements in this job description are intended to describe the general nature and level of the work to be performed by (an) individual(s) assigned to this position. They are not an exhaustive list of all duties and responsibilities related to the position. This job description will be reviewed periodically as duties and responsibilities change with business necessity and School Board policy and procedures. Job functions are subject to modification. 340950_2.DOCX