Description
SUMMARY: To assist in the preparation and service of quality food to students in a quick and pleasant manner.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.
85% - Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met.
- Prepare and serve food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
- Assists in instructing staff and students as to the cafeteria procedures established within each of the buildings.
- Orders and maintains an inventory of all al a carte items and gives report to Head Cook
- Maintains and stocks milk, water, and juice coolers and keeps track of milk deliveries.
- Cafeteria cashier by assisting staff and students with their lunch accounts and entry of purchased of food items as needed
10% - Conducts daily safety inspections of equipment and facilities in cafeteria area.
5% - Reports inferior quality of food or faulty equipment to the Head Cook.
- Records all food requisitions from the storeroom.
SUPERVISORY RESPONSIBILITIES: None
EDUCATION and/or EXPERIENCE: High School diploma or general education degree (GED); previous experience with large scale cooking and food preparation/serving.
LANGUAGE SKILLS: The employee must have the ability to read and comprehend simple instructions, short correspondence, and memos. They must be able to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
MATHEMATICAL SKILLS: The employee must be able to add and subtract two-digit numbers and to multiply and divide by 10's and 100's. They must have the ability to perform these operations using units of American money and weight measurement, volume and distance.
REASONING ABILITY: The employee must have the ability to apply common sense understanding to carry out detailed but basic written or oral instructions and be able to deal with problems involving a few concrete variables in standardized situations.
OTHER SKILLS AND ABILITIES: The employee must be able to work in a friendly manner with co-workers and students and have the ability to plan their own work schedule and to direct helpers under his/her supervision. They must be able to establish and maintain effective working relationships with students, staff and the community. This employee must have a general knowledge of the best methods of preparing and cooking foods in large quantities and the ability to adjust recipes to the quantity required. They must possess the ability to perform the job and communicate in a noisy environment. The employ must be aware of all district requirements and the Board of Education policies.
PHYSICAL DEMANDS: While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools and must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned foods, etc. Specific vision abilities required by this job include close vision, depth perception, peripheral vision, and color vision.
WORK ENVIRONMENT: While performing the duties of this job, the employee occasionally works in temperatures above 100 and occasionally will walk on slippery surfaces. The employee must be able to meet deadlines with severe time restraints and interact with public and other workers. The noise level in the work environment is frequently loud to where you have to raise your voice to be heard. The employee has a greater risk of getting a minor injury such as a cut or burn while performing the duties of this job.
TERMS OF EMPLOYMENT: Salary, fringe benefits, and work year to be established by the Board of Education.
EVALUATION: By the building principal.
BEGINNING PAY: $18.00 per hour / 177 Day Contract
| BENEFIT | DESCRIPTION |
| Medical Insurance | Vendor: Blue Cross Blue Shield of Illinois - 3 Plans to Choose From: POS 2800, HDHP 3400, HDHP 5000 - Single coverage 100% paid by Board of Education - BCBS MD Live - 100% paid by Board of Education - Employee+spouse, Employee+child(ren), Family Tiers are available to Employee at a cost to Employee. |
| Health Reimbursement Account (HRA) | POS 2800 Plan - HRA pays out $1,050 HDHP 3400 Plan - HRA pays out $1,400 HDHP 5000 Plan - HRA pays out $2,000 HRA 100% paid by Board of Education *Above pay outs are based upon Single Tier coverage |
| Dental Insurance | Optional insurance for Employee. Employee is 100% responsible for costs of this insurance. Single - $35.24 Employee+Spouse - $71.58 Employee+child(ren) - $85.70 Family - $134.23 *Above amounts are monthly amounts |
| Vision Insurance | Optional insurance for Employee. Employee is 100% responsible for costs of this insurance. Single - $9.68 Employee+Spouse - $18.52 Employee+child(ren) - $16.76 Family - $25.92 *Above amounts are monthly amounts |
| Group Life Insurance | Board paid group life insurance of $20,000 for all full-time Employees |
| IMRF | Board contributes towards retirement. |
| 403(b) - Tax-Sheltered Annuity Plan | Employee deduction pursuant to annual IRS contribution limits. |
| Sick Days | 12 Sick Days per school year |
| Personal Days | 2 personal days per year. May accumulate up to 7 personal days. After 7 personal days accumulated, the 2 personal days are added to sick leave. |
| Bi-Monthly Payrolls | 24 payrolls per fiscal year. Pay days are on the 15th and 30th of each month. If these days fall on a weekend, pay day is the Friday before. |
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