Position Title: Cook I
Supervisor: Food Service Coordinator
Bargaining Group: Minnesota School Employees Association
Revised: 7/31/2019
Terms: Fulltime – 9 month employee
Qualifications: High School Diploma or GED. Previous school food service or commercial kitchen experience is preferred. Must take the ServSafe course and pass the exam within 90 days of hire, or already hold a valid Minnesota Food Manager certificate.
Ability to maintain regular attendance, which includes punctuality and completing the assigned day. Good communication skills, personal appearance and a cooperative attitude are required. A positive friendly attitude toward students, co-workers and district staff is absolutely necessary. Willingness to assist where needed and the ability to establish good working relationships are essential. Ability to lift up to 50 lbs., perform
repetitive movements and bend.
Position Overview (Basic Purpose of Position): To organize, prepare and serve National School Meals to students, including Breakfast, Lunch, After- School Snacks, and if applicable, Fresh Fruit & Vegetable Program, meals on a daily basis on all scheduled school days during the school year, performing all tasks related to school meal service.
REGULAR DUTIES & RESPONSIBILITIES
1. Arrive to work and remain on the job through the regularly scheduled work day.
2. Check district email account at least once a day
3. Assembles food supplies, measures ingredients for meals according to standardized recipes
and/or instructions from Head Cook II and prepares meals. Follows written published menus.
4. Serves food to students and stores food supplies according to policies and regulations.
5. Put food away as quickly as possible to be within food safety guidelines.
6. Cleans work areas, utensils and equipment using procedures established for sanitary precautions on a routine and seasonal basis.
7. Checks temperatures on foods on a regular basis during the course of meal preparation and serving of meal, and records temperatures on temp logs.
8. Completes prepared and leftover sections of food production records on a daily basis on the day of service
9. Prepare for the following day by getting items ready according to assignment.
10. Assist with food catering orders (conferences and special events)
11. Assists with washing dishes in 3
- compartment sinks and the dish sanitizing machine.
12. Responsible for following procedures outlined by the HACCP Policy.
13. Assists in the inventory of food and other supplies, and stocking shelves upon deliveries, including dating and rotating inventory upon delivery. Records temperatures on Receiving Logs.
14. Reinforces policies, rules of the district, building and cafeteria.
15. Assists other food service staff with cleaning and loading duties.
16. Attends required training at the district and state level as requested by the district
17. Other duties as assigned by the Head Cook II, Building Principal, and/or the Food Service Coordinator
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