CLASSIFIEDFT CookLeadNutrition ServicesGilesCreekMS

Job Title: Full TimeCook/Lead10 month Full time w/Benefits)

Department: Nutrition Services

Education Level and Certification: High school degree or GED required. Possess a state or national Food Handlers permit. School Nutrition Certificate or ability to obtain within first year of employment. Culinary certificate degree or equivalent years of experience preferred. Two or more years previous K12 food service experience customer service experience and cash handling experience preferred.

Reports To: Nutrition Services Manager/Principal

Performance Responsibilities and Job Tasks

• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies equipment and work areas to ensure conformance to established standards.
• Determine how food should be presented.
• Instruct cooks and other workers in the preparation cooking garnishing and presentation of food.
• Estimate amounts and costs of required supplies such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus taking into account such factors as seasonal availability of ingredients the likely number of food service customers and requirements of federal and state programs and local wellness plans.
• Prepare and cook foods of all types either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and make recommendations for hiring of staff including cooks and other kitchen workers.
• Meet with food service customers to discuss menus for special occasions.
• Demonstrate use of cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Perform responsibilities and job tasks set forth in the job description for food service workers.
• Develop and maintain a positive professional rapport with students and parents and coworkers.
• Adhere to all federal and State USDA regulations and State and local Food Codes.
• Adhere to the code of ethics of the District for noncertificated staff. TheKitchen Manager must serve as a positive role model for staff and students.
• Perform other tasks or duties as assigned by the Superintendent Principal or other supervisors.

Required Knowledge

TheKitchen Manager is to possess and effectively utilize knowledge in the following areas:

• Production and ProcessingKnowledge of raw materials production processes quality control costs and other techniques for maximizing the effective manufacture and distribution of goods.
• Administration and ManagementKnowledge of business and management principles involved in strategic planning resource allocation human resources modeling leadership technique production methods and coordination of people and resources.
• Customer and Personal ServiceKnowledge of principles and processes for providing customer and personal services. This includes customer needs assessment meeting quality standards for services and evaluation of customer satisfaction.
• Food ProductionKnowledge of techniques and equipment for planting growing and harvesting food products (both plant and animal) for consumption including storage/handling techniques.
• Food HandlingKnowledge of techniques and equipment for food handling including storage/handling techniques.
• Education and TrainingKnowledge of principles and methods for curriculum and training design teaching and instruction for individuals and groups and the measurement of training effects.
• English LanguageKnowledge of the structure and content of the English language including the meaning and spelling of words rules of composition and grammar.
• Public Safety and SecurityKnowledge of relevant equipment policies procedures and strategies to promote effective local state or national security operations for the protection of people data property and institutions.

Required Skills and Abilities

The Kitchen Manageris to possess and effectively utilize the following skills and abilities:

• Communication:Active ListeningGiving full attention to what other people are saying taking time to understand the points being made asking questions as appropriate and not interrupting at inappropriate times.
• SpeakingTalking to others to convey information effectively. The ability to speak clearly so others can understand you. The ability to communicate information and ideas in speaking so others will understand.
• Oral Comprehension and ListeningThe ability to listen to and understand information and ideas presented through spoken words and sentences. The ability to identify and understand the speech of another person.
• WritingCommunicating effectively in writing as appropriate for the needs of the audience. The ability to communicate information and ideas in writing so others will understand.
• Written ComprehensionUnderstanding written sentences and paragraphs in work related documents. The ability to read and understand information and ideas presented in writing.
• Problem SensitivityThe ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem only recognizing there is a problem.
• Information OrderingThe ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g. patterns of numbers letters words pictures mathematical operations).
• Time ManagementManaging ones own time and the time of others.
• ReasoningDeductive: The ability to apply general rules to specific problems to produce answers that make sense. Inductive: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
• NegotiationBringing others together and trying to reconcile differences.
• Service OrientationActively looking for ways to help people.
• InstructingTeaching others how to do something.
• Near Vision: The ability to see details at close range (within a few feet of the observer).
• Equipment MaintenancePerforming routine maintenance on equipment and determining when and what kind of maintenance is needed.
• MonitoringMonitoring/Assessing performance of self other individuals or organizations to make improvements or take corrective action.
• Judgment and Decision MakingConsidering the relative costs and benefits of potential actions to choose the most appropriate one.
• ArmHand SteadinessThe ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• OriginalityThe ability to come up with unusual or clever ideas about a given topic or situation or to develop creative ways to solve a problem.
• ManagementOf Personnel Resources: Motivating developing and directing people as they work identifying the best people for the job. Of Material Resources: Obtaining and seeing to the appropriate use of equipment facilities and materials needed to do certain work. Of Financial Resources: Determining how money will be spent to get the work done and accounting for these expenditures.
• Quality Control AnalysisConducting tests and inspections of products services or processes to evaluate quality or performance.
• Social PerceptivenessBeing aware of others reactions and understanding why they react as they do.
• Finger DexterityThe ability to make precisely coordinated movements of the fingers of one or both hands to grasp manipulate or assemble very small objects.
• Trunk StrengthThe ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without giving out or fatiguing.
• Fluency of IdeasThe ability to come up with a number of ideas about a topic (the number of ideas is important not their quality correctness or creativity).
• Manual DexterityThe ability to quickly move your hand your hand together with your arm or your two hands to grasp manipulate or assemble objects.
• VisualizationThe ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
• Active LearningUnderstanding the implications of new information for both current and future problemsolving and decisionmaking.
• CoordinationAdjusting actions in relation to others; actions.
• Critical ThinkingUsing logic and reasoning to identify the strengths and weaknesses of alternative solutions conclusions or approaches to problems.
• RepairingRepairing machines or systems using the needed tools.
• MathematicsUsing mathematics to solve problems.
• PersuasionPersuading others to change their minds or behavior.
• Category FlexibilityThe ability to generate or use different sets of rules for combining or grouping things in different ways.
• Perceptual SpeedThe ability to quickly and accurately compare similarities and differences among sets of letters numbers objects pictures or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
• Selective AttentionThe ability to concentrate on a task over a period of time without being distracted.
• Visual Color DiscriminationThe ability to match or detect differences between colors including shades of color and brightness.
• HearingAuditory acuity for working safely in kitchen environment.

Work Activities

TheKitchen Manageris to perform the following work activities:

• Thinking CreativelyDeveloping designing or creating new applications ideas relationships systems or products including artistic contributions.
• Making Decisions and Solving ProblemsAnalyzing information and evaluating results to choose the best solution and solve problems.
• Coordinating the Work and Activities of OthersGetting members of a group to work together to accomplish tasks. This includes: directing and coordinating activities of other staff and volunteers and food and beverage preparation.
• Establishing and Maintaining Interpersonal RelationshipsDeveloping constructive and cooperative working relationships with others and maintaining them over time.
• Getting InformationObserving receiving and otherwise obtaining information from all relevant sources.
• Inspecting Equipment Structures or MaterialInspecting equipment structures or materials to identify the cause of errors or other problems or defects.
• Resolving Conflicts and Negotiating with OthersHandling complaints settling disputes and resolving grievances and conflicts or otherwise negotiating with others.
• Communicating with Supervisors Peers or SubordinatesProviding information to supervisors coworkers and subordinates by telephone in written form email or in person.
• Identifying Objects Actions and EventsIdentifying information by categorizing estimating recognizing differences or similarities and detecting changes in circumstances or events. This includes: distinguishing colors cut or grade of meat and other food supplies and understanding government health and food service regulations.
• Monitoring and Controlling ResourcesMonitoring and controlling resources and overseeing the spending of money. This includes requisitioning stock materials supplies or equipment.
• Guiding Directing and Motivating SubordinatesProviding guidance and direction to subordinates including setting performance standards and monitoring performance. This includes assigning work to staff establishing employee performance standards monitoring worker performance and orienting new employees.
• Developing and Building TeamsEncouraging and building mutual trust respect and cooperation among team members.
• Evaluating Information to Determine Compliance with StandardsUsing relevant information and individual judgment to determine whether events or processes comply with laws regulations or standards. This includes: inspecting facilities or equipment for regulatory compliance and overseeing work progress to verify safety or conformance to standards.
• Performing for or Working Directly with the PublicPerforming for people or dealing directly with the public.
• Estimating the Quantifiable Characteristics of Products Events or Information estimating sizes distances and quantities; or determining time costs resources or materials needed to perform a work activity. This includes: cooking in quantity estimating materials or labor requirements and pricing items or purchasing and planning in conformance with established prices.
• Judging the Qualities of Things Services or PeopleAssessing the value importance or quality of things or people.
• Monitoring processes Materials or SurroundingsMonitoring and reviewing information from materials events or the environment to detect or assess problems.
• Organizing Planning and Prioritizing WorkDeveloping specific goals and plans to prioritize organize and accomplish your work. This includes: modifying work procedures or processes to meet deadlines and planning menus.
• Scheduling Work and ActivitiesScheduling events programs and activities as well as the work of others. This includes scheduling employee work hours and making work assignments.
• Handling and Moving ObjectsUsing hands and arms in handling installing positioning and moving materials and manipulating things. This includes cooking food distributing food to serving areas packaging meals for shipment or storage performing a variety of food preparation duties other than cooking placing food on dishes or trays or in takeout bags preparing beverages and washing dishes glassware and related utensils.
• Performing General Physical ActivitiesPerforming physical activities that require considerable use of your arms and legs and moving your whole body such as climbing lifting balancing walking stooping and handling of materials.
• Processing InformationCompiling coding categorizing calculating tabulating auditing or verifying information or data. This includes: investigating customer complaints and measuring or weighing ingredients for food preparation.
• Coaching and Developing OthersIdentifying the developmental needs of others and coaching mentoring or otherwise helping others to improve their knowledge or skills.
• Communicating with Persons Outside OrganizationCommunicating with people outside the school district representing the school district to customers the public government and other external sources. This information can be exchanged in person in writing or by telephone or email.
• Training and Teaching OthersIdentifying the educational needs of others developing formal educational or training programs or classes and teaching or instructing others. This includes conducting training for personnel.
• Analyzing Data or InformationIdentifying the underlying principles reasons or facts of information by breaking down information or data into separate parts.
• Developing Objectives and StrategiesEstablishing longrange objectives and specifying the strategies and actions to achieve them.
• Updating and Using Relevant KnowledgeKeeping uptodate technically and applying new knowledge to your job. This includes using knowledge of food handling rules and oral or written communication techniques.
• Selling or Influencing OthersConvincing others to buy merchandise/goods or to otherwise change their minds or actions.
• Assisting and Caring for OthersProviding personal assistance medical attention emotional support or other personal care to others such as coworkers or food service customers.

Working Conditions
Inside kitchen and lunchroom.

• Inside kitchen and lunchroom.
• Exposure to extremes of heat and humidity high temperatures from cooking operations and hazards of moving machinery hot cooking surfaces and equipment hot grease slippery floors and sharp objects.

Essential Functions: The essential functions of theKitchen Manager position include: 1 regular dependable attendance on the job; 2 the ability to perform the identified tasks and to possess and utilize the identified knowledge skills and abilities to perform the identified work activities; and 3 the ability to perform the following identified physical requirements:

Physical Requirements
Cafeteria Worker

E Essential

NE NonEssential

NE

NE

E

E

E

Stamina

1. Sitting

X

2. Walking

X

3. Standing

X

4. Sprinting/Running

X

Flexibility

5. Bending or twisting at the neck more than the average person

X

6. Bending or twisting at the trunk more than the average person

X

7. Squatting/Stooping/Kneeling

X

8. Reaching above the head

X

9. Reaching forward

X

10. Repeating the same hand arm or finger motion many times (For example: typing data entry etc.

X

Activities

11. Climbing (on ladders into large trucks/vehicles etc.

X

12. Hand/grip strength

X

13. Driving on the job

X

14. Typing nonstop

X

Use of Arms and Hands

15. Manual dexterity (using a wrench or screwing a lid on a jar)

X

16. Finger dexterity (typing or putting a nut on a bolt)

X

Lifting Requirements

17. Lifting up to 10 pounds (Mark all that apply)

Floor to waist

X

Waist to shoulder

X

Shoulder to overhead

X

18. Lifting 11 to 25 pounds (Mark all that apply)

Floor to waist

X

Waist to shoulder

X

Shoulder to overhead

X

19. Lifting 26 to 50 pounds (Mark all that apply)

Floor to waist

X

Waist to shoulder

X

Shoulder to overhead

X

20. Lifting 51 to 75 pounds (Mark all that apply)

Floor to waist

X

Waist to shoulder

X

Shoulder to overhead

X

21. Lifting 76 plus pounds (Mark all that apply)

X

Floor to waist

X

Waist to shoulder

X

Shoulder to overhead

X

22. Can load/items weighing over 50 pounds that are lifted or carried be shared or reduced into smaller loads

X

Pushing/Pulling

23. 25 to 50 pounds

X

24. 51 to 75 pounds

X

25. 76 to 90 pounds

X

26. Over 90 pounds

X

Carrying

27. 10 to 25 pounds

X

28. 26 to 50 pounds

X

29. 51 to 75 pounds

X

30. 76 to 90 pounds

X

31. Over 90 pounds

X

It is the policy of Gretna Public Schools to not discriminate on the basis of sex disability race color religion veteran status national or ethnic origin age marital status pregnancy childbirth or related medical condition or other protected status in its educational programs admission policies employment policies or other administered programs. Persons requiring accommodations to apply and/or be considered for positions are asked to make their request to the Superintendent.