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LIVE OAK SCHOOL DISTRICT POSITION DESCRIPTION

Position: Cook

School/Department: Child Nutrition Program

Reports To: Child Nutrition Director Grade: 14

SUMMARY

Under general direction create, prep, cook, prepare and serve food items in a Central Kitchen

other food facility; maintain 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 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)

Prepare and cook entrees from scratch or speed scratch. This includes the use of raw

meats and vegetables.

Prepare and cook soups, vegetables, gravies, pastas, rice dishes and other plant based

foods from scratch.

Freshly prepare raw or cooked meat by the use of knife skills and or commercial kitchen

appliances.

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

and or commercial kitchen appliances.

Cook all 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.

Direct others including students, employees and volunteers in the preparation and

cooking of food.

Make 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.

Assist in the cleaning of 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

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Document all necessary HACCP requirements and guidelines and ensure overall kitchen

safety.

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.

Measure, sift and mix ingredients.

Cater breakfast and lunch to teachers and other faculty members for special meetings and

events.

Cater breakfast and dessert for adult functions.

Inventory Central Kitchen food and food supplies and communicate needs with the Food

Service Manager or Director.

Assist in creating menus, recipes and general operational support systems.

Ensure that kitchens at all sites continue to run daily operations in the absence of Food

Service Manager or Food Service Director.

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

Store all food and inventoried supplies and kitchen equipment.

Secure central kitchen at end of day, including making sure all necessary doors are

locked and lights are turned off.

Ensure all kitchen towels and rags are cleaned daily

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 Food Handlers

Certification provided by the District. District will provide First Aid and CPR training and

certification.

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

understand and carry out both oral and written instructions; skillfully prepare baked goods in

large quantities; 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.

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

materials on a daily basis, stand 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.

Food service experience in institutional food preparation is required. Additional experience may

substitute for education.

Rev: 1/7/21

Board Approved: 5/26/21