Cook II - Multiple positions available
Cook II - Multiple positions available
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Assignment hours and location are subject to change based on staffing needs.
Purpose Statement:
The job of Cook II is done for the purpose/s of preparing and serving food items to students and/or school personnel as well as maintaining food service facilities in a safe and sanitary condition.
JOB DESCRIPTION
This job reports to Cook V Nutrition Director and Business Manager
Essential Functions
- Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner.
- Cleans utensils equipment and storage food preparation and serving areas for the purpose of maintaining required sanitary conditions.
- Inventories food items condiments and supplies for the purpose of ensuring availability of items.
- Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment.
Prepares food and beverage items for the purpose of meeting mandated nutritional and projected meal requirements.
- Responds to inquiries of students staff and the public for the purpose of providing information and/or direction regarding the type and/or cost of meals.
- Serves prepared food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
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 are required to perform single nontechnical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment used in food service.
KNOWLEDGE is required to perform basic math; read and follow instructions; and understand written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes: equipment and materials utilized in food service; health standards and hazards; quantity cooking; and safety practices and procedures
ABILITY is required to schedule activities; collate data and consider a number of factors when using the equipment. Flexibility is required to work with data utilizing specific defined processes; and operate equipment using defined methods. Ability is also required to work with others; work with specific jobrelated data; and utilize specific jobrelated equipment. In working with others Problemsolving with data requires following prescribed guidelines; and problemsolvingwith equipment is limited.
Specific abilities required to satisfactorily perform the functions of the job include: working as part of a team; working and communicating effectively with students staff and community; and working with frequent interruptions.
Responsibilities include: working with immediate supervision; providing information and/or advising others; and operating within a defined budget. Utilization of some resources from other work units may be required.
Employment Type
Part-Time
