Cook – White Lake Middle School (830 a.m. 100 p.m.)

The Cook is responsible for preparing and serving nutritious and attractive meals. They assist with meal production as directed. The Cook is responsible for maintaining and applying all safety sanitation and cleanliness standards and practices in all food service areas as required by federal state local and district regulations and policies. They assist with daily dishwashing and equipment maintenance. The Cook is responsible for operating the point of sale system. The coordinate and implement sales promotions. They assist in the coordination of events and activities.

QUALIFICATIONS:

• To perform this job successfully an individual must be able to perform each essential duty satisfactorily.
• The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.
• Successful completion of ServSafe Certification Training (highly recommended)
• Successful demonstration of food service meal production and presentation skills.
• Knowledge and ability to practice and maintain high standards of sanitation and cleanliness in food production and personal practices.
• Knowledge and ability to operated quantity food production equipment.
• Basic knowledge of nutrition.
• Knowledge of union contract implementation and employee and employer right.
• Ability to interact positively with children adolescents and adults.
• Ability to interact positively with co-workers manager and supervisor.
• Ability to use a computer as a tool operation.
• Ability to work independent of continuous supervision.
• Ability to deal with public students and staff in a positive and safe manner.

ESSENTIAL FUNCTIONS:

• Prepare and serve nutritious and attractive meals.
• Assist with meal production as directed.
• Maintain and apply all safety sanitation and cleanliness standards and practices in all food service areas as required by federal state local and district regulations and policies.
• Assist with daily dishwashing and equipment maintenance.
• Operated production equipment.
• Compile and maintain appropriate records and forms.
• Receive and stock inventory food and supplies.
• Transport food and supplies and cash bags/boxes when necessary.
• Compile and maintain appropriate records for federal state and local regulations and reports.
• Operation of computerized point of sale system.
• Assist in revenue collection including deposits and student record keeping.
• Public relations as appropriate and necessary.
• Coordination and implementation of sales promotions.
• Understand and determine qualified means and qualified components of meals.
• Monitor reimbursable meal qualification at point of service.
• Stock display and present merchandise.
• Assist in coordination of events and activities.
• Assist in operation of facilities as directed.
• Coordinate meal production in absence of Kitchen Manager or Head Cook.
• Meet and service the needs of clientele in a timely fashion and in a pleasant and appropriate manner.
• Assist in arranging substitutes as necessary to ensure program operation.
• Assist in printing copying and distribution of publications and other program administration.
• Assist in the operation of facilities as directed by Director and/or designate.
• Other duties as assigned by Director and/or designate.

Supervisory Responsibilities:
None. Assist in the training and support of substitute employees
CERTIFICATES LICENSES REGISTRATIONS
Successful completion of ServSafe Certification Training (highly recommended)


EDUCATION and/or EXPERIENCE:High School diploma and/or related experience.
LANGUAGE MATHEMATICAL AND REASONING SKILLS:Ability to speak and write to apply mathematical concepts to practical to carry out instructions furnished in written or oral format and deal with problems involving several concrete variables in standardized situations.
PHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to sit talk or employee is occasionally required to stand walk and reach with hands or vision abilities required by this job include close vision and ability to adjust and focus.
WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually quiet.
METHOD OF APPLICATION
Contact the Food Service Department at or .

Applications accepted on-line only at

Inquiries should be addressed to:
Jeanna Klebba
Administrative Assistant to Human Resources
2390 South Milford Rd. Highland MI 48357
248.684.8217 (TELEPHONE) 248.684.8266 (FAX)
E-MAIL:



Jeanette Wenger Chief Human Resource Officer and TitleVI Officer
In compliance with Title VI of the Civil Rights Act of 1964 Title IX of the Education Amendments of 1972 Section 504 of the Rehabilitation Act of 1973 Title II the Age Discrimination Act of 1975 and the Americans with Disability Act of 1990 it is the policy of the Huron Valley School district that no person shall on the basis of race color religion national origin or ancestry sex age disability height weight or marital status be excluded from participation in be denied benefits of or be subjected to discrimination during any program or activity or in employment.