CookBaker Food Service

TITLE: Food Service Cook/BakerWORK HOURS: Academic Year Monday-Friday 8:00 am - 2:00 pmSUMMARY: Reporting to the Director of Food Services the Food Service Cook/Baker is responsible for assisting with the operation of a school cafeteria including food preparation counter service and serving and securing administrative and supervisory work for coordinating the provision of food services to all school students faculty and staff as well as addressing all other work related to food services. Assist other food service staff in ensuring that students and faculty receive a safe and nutritious meal. ESSENTIAL DUTIES AND RESPONSIBILITIES:Follows Rules and Regulations in the Employee out and cooks food according to menu in/receives food orders and away deliveries / maintains a first in first out inventory in helping others the preparation of all other that sanitation codes and safe food handling procedures are followed. Orders food and supplies as needed to fulfill menu requirements. Maintains proper food controls to prevent waste. Oversees cleanliness readiness of kitchen equipment and reports all breakdowns and needed repairs to the Food Service Director. Maintains inventory; keeps storage rooms clean and organized. Cashiering as needed. Ensures daily clean-up and sanitation of kitchen area; secures kitchen supply areas at the end of the other duties as specific situations arise as per the direction of the Food Service Director. Reports all staffing issues to the Food Service Director. Ensures proper training of current and incoming staff to meet the needs of the assigned kitchen. May be required to fill in at any of the Districts QUALIFICATIONS: Education and ExperienceHigh School Diploma or equivalent. Previous school lunch food preparation and service experience strongly preferred. ServSafe certification required. Hazard Analysis Critical Control Point (HACCP) Training Skills and AbilitiesKnowledge of meal production quality food preparation sanitation use and care of institutional equipment and utensils; procedures used in ordering receiving storing and inventorying of food and supplies; and health and safety rules and regulations pertaining to food establishments including sanitation and maintenance -based competencies include managing and coordinating the day-to-day food service operation at multiple assigned school sites; operating computer equipment and software; and effective -based competencies include ensuring compliance with district state and federal requirements; training others in the preparation and service of food in large quantities; comprehending and explaining rules regulations policies and procedures; and working independently with minimal DEMANDS: While performing the duties of this job light to moderate physical effort is required; frequently required to move/transport heavy objects up to 50 lbs.; remain in a stationary position for extended periods; and position oneself to access equipment or inventory. Accommodations may be made for individuals with disabilities to perform the functions. WORK ENVIRONMENT:The job is generally performed indoors with infrequent exposure to outdoor weather. The noise level is usually moderate to loud but occasionally high depending upon the student population and kitchen essential duties and responsibilities listed are intended only as an illustration of the type of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar related or a logical assignment of the position.