Prep Cook

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LIVE OAK SCHOOL DISTRICT POSITION DESCRIPTION

Position: Prep Cook

School/Department: Child Nutrition Program

Reports To: Child Nutrition Director Grade: 11

SUMMARY

Under the general direction the prep cook, will assist in the preparation and service of food items

in a Central Kitchen or other food facility; assist in maintaining food service equipment and

facilities in a safe, clean and sanitary condition. Receive direct to general supervision from

Director of Child Nutrition Services or his/her designee within a well-defined framework of

standard policies and procedures; perform routine functions of food services operations as

required.

NATURE AND SCOPE

Under the guidance of the Child Nutrition Program Manager and/or Director, performs skilled

work as part of the Child Nutrition Program. Incumbents will exercise some judgment and

discretion when applying specific instructions. Work relationships are generally within the group

or may extend beyond the peer group to District staff in other departments, outside contractors,

vendors, faculty, students, and parents. May have contact with adverse weather conditions.

ESSENTIAL TYPES OF DUTIES (Examples)

Assist in the preparation and cooking of entrees from scratch or speed scratch. This

includes the use of raw meats and vegetables.

Assist in the preparation and cooking of soups, vegetables, gravies, pastas, rice dishes

and other plant based foods from scratch.

Freshly prepare all vegetables and plant based foods by the use of knife skills, soaking

and or commercial kitchen appliances.

Heat food for all programs including but not limited to NSLP, CACFP, Al la Carte, and

preschool.

Assist in distribution by organizing and preparing all food for delivery.

Assist in making sure attendance for all student helpers has been marked.

Set up serving counters, tables and food warmers with appropriate food items and

supplies as assigned.

Clean all types of dishes, serving counters, food containers, ovens, freezers, refrigerators

and other food service equipment and machines as needed.

Deep clean ovens, stoves, dishwasher and refrigerators

Document all necessary HACCP requirements and guidelines and ensure overall kitchen

safety.

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Requisition, date and store food items, rotating food as assigned: package and store

leftovers.

Wrap and/or package food items for transport; lift and move heavy milk and fruit boxes.

Assist in the serving of food on-site.

Assist other food service employees and/or work with student helpers to ensure that food

is prepared on time and in a safe and sanitary manner.

Serve as cashier, receive money, make change and collect meal tickets as required;

complete all required forms; verify number of meals served.

Assist in the inventory Central Kitchen food and food supplies and communicate needs

with the Food Service Manager and/or Director.

Operate a variety of equipment and appliances normally found in a commercial kitchen.

Store all food and inventory supplies and kitchen equipment.

Maintain regular attendance.

Work cooperatively with others.

Performs related duties and responsibilities as required to accomplish the objectives of

the position

QUALIFICATIONS

Knowledge and Skills: Basic knowledge of institutional food preparation, kitchen and food

serving utensils and equipment; proper methods of baking, cooking and preparing large

quantities of food; weights and measures (English and Metric), kitchen safety and sanitation,

basic computer, inventory record keeping, estimating and order procedures. Must obtain

California ServSafe Managers Certification provided by the District.

Abilities: Ability to learn and effectively apply proper sanitation and safety requirements;

understand and carry out both oral and written instructions; perform a variety of food preparation

tasks requiring a high degree of manual dexterity; learn to operate assigned food service

appliances and equipment in a safe and effective manner; read at a level sufficient to perform

assigned duties; perform routine arithmetical calculations; make change accurately; meet the

physical requirements necessary to safely and effectively perform the required duties; establish

and maintain effective work relationships with those contacted in the performance of required

duties.

Physical Abilities: Requires the ability that allows movement for positioning of hot or cold

materials on a daily basis, standing for extended periods of time, walk, bend, kneel and stoop.

May lift objects up to 50 lbs. Work in an environment dominated by wide temperature extremes

(freezers, refrigerators and ovens). Sufficient hand and eye coordination for reading a computer

screen and use of kitchen utensils. Reasonable accommodations may be made for this position.

Education and Experience: Typically requires completion of high school curriculum or GED.

At least 1 year of food service experience in institutional food preparation is required.

Board Approved: 05/04/22

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