Cook (full-time) Webster Elementary

JOB TITLE -Cook

CLASSIFICATION - Classified

FLSA STATUS - Non-Exempt

IMMEDIATE SUPERVISOR -Director of Nutrition Services

RECEIVES GUIDANCE FROM -Director of Nutrition Services Operations Specialist Kitchen Manager

PURPOSE OF THE POSITION -To assist in administering effective and nutrition services programming for Urbandale Community School District.

Please review theUCSD Actions of Excellenceto gain an understanding of the expectations for UCSD employees.

QUALIFICATIONS -
(Skills Knowledge Abilities Education Certification/Licensure Experience Equipment)

Skills Knowledge and Abilities

1. High school graduate or equivalent.
2. Quantity cooking experience desired.
3. 6 hours training within first year with Certificate of Completion covering: Nutrition Food Safety/Sanitation and School Nutrition Orientation.
4. ServSafe Certification - Required within one year of hire or when training is available to staff. This training will be at no cost to the employee and a paid day. Failure to pass exam will require employee to redo at their expense and on their own time within 6 months of initial testing. Certification of ServSafe must be maintained throughout employment.
5. Hazard Analysis Critical Control Points (HAACP) knowledge desired.
6. Knowledge of quantity food preparation and techniques for preserving nutritional value.
7. Knowledge of food service regulation and sanitary codes governing food service operations.
8. Knowledge of work safety.
9. Knowledge of security and emergency procedures.
10. Manual dexterity in handling of all equipment.
11. Physically fit with the ability to lift 50 pounds regularly.
12. Ability to stand and walk 90% of the workday.
13. Flexibility to acclimate to drastic changes in environment (i.e. hot in kitchen cold in freezer etc.).
14. Ability to work in a kitchen atmosphere sometimes noisy and may be exposed to food allergens.
15. Ability to operate all equipment.
16. Flexibility to handle peak rush periods.
17. Ability to see needs of the total operation and assist in critical areas.
18. Ability to interpret a variety of instructions in written oral diagram or schedule forms.
19. Must be able to read write and communicate in English.
20. Knowledge of computers.
21. Knowledge of record keeping and strong mathematical skills.
22. Strong customer service skills.
23. Ability to meet and work with people in a pleasant manner.

Education

1. High School Diploma or equivalent required.

Certification/Licensure

1. 4-6 hours training within first year with Certification of Completion covering: Nutrition Food Safety/Sanitation School Nutrition Orientation.
2. ServSafe Certification - Required within one year of hire or when training is available to staff. This training will be at no cost to the employee and will be a paid day. Failure to pass exam will require employee to redo at their expense and on their own time within 6 months of initial testing. ServSafe certification must be maintained throughout employment.

Experience

1. Quantity food service experience preferred.

Equipment

1. Office equipments such as cell phone multi-line phone system fax machines copiers and computers.

ESSENTIAL DUTIES AND RESPONSIBILITIES -

The following duties are normal for this position. These are not to be construed as exclusive or all inclusive. Other duties may be required and assigned.

1. Knowledge of USDA Meal Pattern Requirements and Nutrition Standards.
2. Knowledge and ability to perform all nutrition positions within the kitchen or work site to which assigned.
3. Maintain compliance with state and local health regulations.
4. Professionally interact with all personnel students building patrons federal/state inspectors vendors and delivery drivers.
5. Leads the preparation of food and ensure correct quantities are prepared for kitchen and satellite kitchens.
6. Ensure quality food products are served.
7. Assist with set up and serving both breakfast and/or lunch.
8. Display and organize food in an attractive manner.
9. Correctly portions and neatly serves food items when needed.
10. Maintains cleanliness and neatness of work area.
11. Assists in handling of left-over food appropriately and in accordance with food safety guidelines.
12. Leads in maintaining neatness organization and rotation of stock.
13. Maintain daily production records and all applicable required forms for the department.
14. Cleans-up kitchen and serving area includes but not limited to dishes sweeping and mopping.
15. Report to the Production Kitchen Manager and/or Director of Nutrition Services all relevant matters.
16. Valid drivers license and able to drive a car or provide transportation suitable to accommodate responsibilities.
17. Attend meetings and maintain professional growth through workshops professional organizations in-service programs and/or professional materials.
18. Conduct all responsibilities with a high level of motivation team orientation and professionalism.
19. Maintain a reliable attendance record.
20. Maintain confidentiality.
21. Other duties as assigned.

SUPERVISION OF OTHERS -

1. None

PHYSICAL REQUIREMENTS -

1. Repetitious bending lifting and hand movement.
2. Capable of lifting 50 lbs.
3. Ability to work standing and moving for long periods of time.
4. Ability to work an irregular schedule.
5. Drug tobacco and alcohol-free while working.
6. Must be able to see and hear within normal limits with or without corrective lenses or hearing aids.
7. Ability to operate a motor vehicle used to travel between sites.

WORKING CONDITIONS -

1. Majority of work is performed in a kitchen or school setting.
2. Occasional meetings outside the school day.
3. Occasional exposure to body fluids fumes noise and hazardous materials and emergency situations.

TERMS OF EMPLOYMENT -

1. At-Will Employee
2. Letter of Assignment
3. Per Board Policies and administrative guidelines
4. Performance evaluated annually

Required Experience:

IC