KITCHEN STAFF SUBSTITUTES

 

JOB SUMMARY

 

The District’s Cook is responsible for meal and snack preparation and serving of all meals and snacks in the district.  This person is required to work in compliance with all health and sanitation regulations. A district cook will support the nutritional and educational needs of children while following federal, state, and local guidelines.  This position is a 9-month full-time hourly position with a salary schedule set by the Board of Education.

 

The information contained in this job description is for compliance with the Americans with Disabilities Act (A.D.A.) and is not an exhaustive list of the duties performed for this position.  Additional duties are performed by the individual holding this position and additional duties may be assigned.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

NOTE: Reasonable accommodations will be made, if necessary, to enable individuals with disabilities to perform the essential functions.

 

Supports the Head Cook and Food Service Director as needed to ensure efficient daily operations of the food service program.

• Assist the Head Cook in efficiently and effectively preparing production records and participation records for their kitchen.
• Assist the Head Cook in collecting any monies collected from students and/or staff during the serving times.
• Prepares and serves all meals and snacks to students and staff.
• Assist the Head Cook in checking and receiving all supplies and deliveries in their respective kitchen. Invoices are to be verified and checked for accuracy and signed at the time of delivery.

• Assist the Head Cook and Director, school nurse, teachers, and parents to plan menus for children with special nutrition needs.
• Assumes shared responsibility for the cleanliness, sanitation, and the proper storage of all equipment and the proper handling, serving, and storage of all foods and other items.  Knowledge of state and local health codes is a must.
• Assumes shared responsibility for the cleanliness of their respective kitchen.  Knowledge of kitchen equipment is a plus.
• Assists Head Cook in monitoring refrigerators, freezers, dishwashers, for proper temperatures.
• Assists Head Cook in all record keeping including production and inventory records. 
• Supports the Head Cook and Director in developing and implementing policies and procedures to assure compliance with federal, state, and local laws and regulations.
• Supports and ensures the confidentiality and integrity of the free/reduced-price meal program. 
• Complete required annual eight (8) hours of continued education/training.  This is in addition to the required annual food safety training.
• Communicates with fellow staff, administration, district personnel, and patrons in a courteous professional manner resolving issues and conflicts effectively with the end goal of “what’s best for our students” as our number one priority.

• Assists the Head Cook and Director in implementing the marketing plan to attract more students and staff to participate in all district programs.
• Performs other tasks, duties, and responsibilities as assigned by the Head Cook or Director.  

PHYSICAL DEMANDS

NOTE:  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

 

Regularly required to walk and stand for extended periods of time; use hands and fingers to handle, or feel objects, tools, or controls; talk and hear for extended periods.

• Employee is required to reach with hands and arms, reach above the head and forward and grip for extended periods of time.
• Employee will frequently squat, stoop, or kneel, will frequently bend or twist at the neck and trunk and push or pull items such as food carts or tables.
• Employee will frequently lift and/or move independently 25lbs or more such as crates, bags, or cartons of canned food or fresh produce.
• May be required to write legible reports, read notes, memos, and printed materials.
• Speak clearly and communicate effectively.
• Employee required to have close vision, distance vision, and the ability to adjust focus.

WORK ENVIRONMENT

NOTE:  The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

Employee will regularly work indoors but will occasionally be required to be outdoors.

• Employees will work with food preparation equipment.
• Employee may occasionally work with toxic or caustic chemicals such as degreaser and sprays.
• The noise level in the work environment is usually moderate.
• Employee will occasionally work in extreme temperatures for limited periods.
• Employee will work in a fast-paced environment and must be able to meet deadlines with severe time constraints.
• There is a greater than average risk of minor burns and cuts with this position.

QUALIFICATIONS

• High School Diploma and experience in school nutrition programs.
• Knowledge and experience in large-scale food service preparation and service are a plus.
• Must pass a criminal background check.
• Additional abilities and skills needed to support the mission of Diamond R-IV School District’s nutrition program.
• Any additional tasks or duties as assigned.

As a political subdivision, employer, recipient of federal funds, and educational institution, the Board of Education is prohibited from, and hereby declares a policy against engaging in unlawful discrimination, including harassment creating a hostile environment, on the basis of race, color, sex, national origin, ancestry, disability, age, or use of leave protected by the Family and Medical Leave Act, in its programs, activities, and with regard to employment.  The Board is an equal opportunity employer.