TITLE: Kitchen Cook

CLASSIFICATION: Classified – Hourly

REPORTS TO: Child Nutrition Services Manager

SUMMARY: Prepares, produces, heats, cooks, bakes and serves a variety of foods from fresh, canned, dry, or frozen states according to recipes and assists in other related tasks in a designated food service production and/or service area.

PERFORMANCE RESPONSIBILITIES:

1. Prepares, produces, heats, cooks, bakes and serves a variety of foods including soups, entrees, meats, vegetables,         desserts, breads, salads, sandwiches, beverages, or other foods and beverages as specified by the menus,         recipes, and production records.
2. Sets up and merchandises food and food service areas and serves food.
3. Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops,               tilt-skillets, tilt kettles, warmers, and coolers.
4. Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons and ladles.
5. Practices safe food handling according to Hazardous Analysis Critical Control Point HACCP.
6. Assists in the monitoring, reduction, and management of food waste.
7. Occasionally cleans and sanitizes pots, pans, and kitchen utensils.
8. Performs daily, weekly, and monthly deep cleaning of the facility, service areas, and all kitchen equipment such as         counters, tables, ovens, refrigerators, freezers, mixers, transient hot carts, mobile carts, and rolling racks.
9. Disposes of waste according to the Food Services Operating Procedures, OSHA, the State processes and    
10. May receive, label, and store food and supplies according to produce and Food Service HACCP Standards.
11. Assists in taking inventory.
12. Assists in preparing sales, production and other reports.
13. Perform any and all job related duties assigned by the School Principal or Child Nutrition Services Manager.

EDUCATION:

• High school diploma or equivalency.

LICENSES OR CERTIFICATIONS:

• Valid Maricopa County Food Handler’s Card
• School Nutrition Association Certification desirable
• A valid Fingerprint Clearance Card

EXPERIENCE:

• One-year school food service experience or two years of experience with institutional/large volume food service production.

SKILLS/KNOWLEDGE/ABILITIES:

• Ability to pre-plan, set priorities and manage time to meet production timelines.
• Physical ability to lift and carry 50 pounds, push food carts, bend, and reach, as well as stand for extended periods.
• English proficiency to be able to read, understands, adjust recipes and communicate with co­workers and CNS manager.
• Knowledge and practice of health and safety standards.
• Ability to safely operate commercial ovens, mixers, stoves, can openers and food warmers.

WORKING CONDITIONS:

• The working environment is in the cafeteria kitchen and dining room that includes exposure to noise and vibrations from kitchen equipment, fumes and odors from grease traps, and heat from stoves and ovens.

TERMS OF EMPLOYMENT:

• Nine-month, At-Will, hourly, benefits in accordance with Board policies.

EVALUATION:

• Performance to be evaluated in accordance with Board policy on the evaluation of classified staff.