C-3 Cook II

1. Shall work cooperatively with cafeteria coordinator in preparing and serving food.

2. Shall monitor food service staff to ensure proper preparation, serving and sale of food.

3. Shall prepare, cook, replenish and serve food.

4. Shall ensure all employees engage in proper preparation, serving and sale of food.

5. Shall train new cafeteria staff.

6. Shall order and receive food and supplies as needed. Possibly during inclement weather.

7. Shall maintain inventory control.

8. Shall perform general cleaning and sanitizing.

9. Shall maintain all required records.

10. Shall perform any other duties assigned by the Cafeteria Coordinator, Food Service Director, or Superintendent.

11. Shall maintain communication with the building Administrators.

12. Small and large scale catering

Must have or obtain within 90 days Managers Serve/Safe certificate.

Must have basic computer, math and problem solving skills as needed.

Must be able to work effectively with all school district personnel.

Must have a basic understanding of the USDA school meals program and summer feeding program.

Demonstrate experience with inventory and ordering.

Demonstrate experience with meal planning and production records.

Must have reliable transportation.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to remain in a stationary position and is occasionally required to move about the kitchen, cafeteria, and school. The employee will have repetitive hand movement, reaching, pulling and stooping in confined spaces. The employee will be exposed to odors associated with cooking and cleaning. The employee is required to operate kitchen equipment necessary to prepare, cook, and serve food, and operate basic computer equipment. The employee will assist with reports as needed. The employee will communicate with others and must be able to exchange accurate information in these situations. The employee may occasionally lift up to 40 pounds. The employee will be exposed to extreme temperatures, hot and cold.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. The employee is frequently required to interact with students, staff and occasionally with the public. At times, the employee may be directly responsible for the safety and well-being of students