Description
DEFINITION
Under the direction of the Kitchen Manager, the Cook prepares, serves and cleans up after meals at designated schools.
SUPERVISION RECEIVED AND EXERCISED
Receives direct supervision from Kitchen Manager and Food Services Director.
PRIMARY DUTIES
Prepares, cooks and serves menu items as planned and directed by the Manager; follows prescribed standardized recipes.
Learns and becomes familiar with responsibilities assigned to all cooks, including the POS.
Maintains correct portion control in serving menu items.
Stores and record all left-overs at the end of each day.
Assists in all areas of clean up.
Checks duties for next day and organizes all supplies needed.
Reports inventory to Manager.
Checks off deliveries against invoices.
Maintains orderly and clean work area; adheres to rigid standard operating procedures. (SOPs)
Understands the regulations and philosophies of the National School Lunch Program.
Assumes necessary daily duties of the kitchen in the absence of the Kitchen Manager.
Arrives at work on time and be ready for work at the scheduled start time; accurately records time worked.
Arranges for a substitute when taking time off.
Is courteous and professional to co-workers, students and faculty.
Attends trainings as needed.
Performs other duties as assigned.
QUALIFICATIONS
Knowledge of:
National School Lunch Program
Kitchen and equipment safety procedures
Standard Operating Procedures (SOPs)
Sanitary guidelines and safe food handling practices
HACCP policy and guidelines
Delivery and inventory procedures
Ability to:
Organize and carryout lunchroom procedures
Acquaint themselves with every procedure and all equipment in the lunchroom
Maintain orderly and clean work area
Prepare and serve food in an attractive manner
Adhere to sanitary standards
Interpret and apply District policies and procedures.
Work independently in the absence of supervision.
Establish and maintain effective working relationships with those contacted in the course of work.
Complete repetitive tasks
Adhere to food service dress code standards
EXPERIENCE & TRAINING GUIDELINES
Experience:
Preferred experience in the food service industry and ability to pass a criminal background check.
WORKING CONDITIONS
Frequent standing, walking, bending, stooping, reaching and pulling. Operate electrical utensils and appliances. Operate gas or electric stove and oven. May be working with escaping steam, water pressure, high temperatures, hot grease, slippery floors, moving machines and sharp objects. Must lift up to 20 pounds without assistance and up to 50 pounds with assistance.
HOURLY RATE AND DAYS WORKED
Hourly rate: $22.80 - $28.75 depending on experience
Work schedule: M - F / 5.5 hours per day
Days worked: 176 days/year (with paid personal time,, and paid time off for holidays and district non-work days such as during winter break and spring breaks)
Benefits: The Roaring Fork School District offers full district paid employee health benefits as well as voluntary vision, dental, and dependent coverage. Other benefits include: paid personal time, paid parental leave for mothers and fathers, a robust retirement plan under Colorado PERA with a district contribution of over 20% of an employee’s wages each month, Employee Assistance program and access to discounted ski passes and other community benefits.
For more information please contact Octavio Maese: omaese@rfschools.com,