Second Cook

Please note that this posting closes at 3:00 pm on the date listed above.



If you have questions regarding this position, please contact Bobbie Beach, Operations Manager, at (385)-646-6887 or email bdbeach@graniteschools.org.
 

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Job Title	Second Cook
Department	Bates Central Kitchen
Supervisor	First Cook, Manager, Director
Salary Schedule	ESP (62)
Lane Placement	Lane D
Contract Length	9 months (183 Days)
FLSA Classification	Non-exempt
Last Review Date	July 2018

To perform this job successfully, an individual must be able to perform each essential function satisfactorily, with or without reasonable accommodations.  The requirements listed below are representative of the knowledge, skills, training, education, responsibilities, abilities; the machines, tools and equipment used; background; and any licenses or certifications required.  Physical, punctual, reliable, and predictable regular attendance is an essential job function to perform the essential duties and responsibilities of the position.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Job Summary
The job incumbent assists in the preparation of food for the various schools.  Some major cooking is required.  But assists in the preparation of meat products, cookies, rolls, salads, cake cutting, jams, dressings, sauces, etc.  Helps clean and sanitizes work area. Will also be working with packaging machines for the breakfast in the classroom program. Attendance, physical presence, and timeliness are required ane are essential functions of this position.
 
Essential Functions

• Prepare, tray, and wrap breads to be frozen, proofed, and/or baked
• Prepare for future production needs
• Bag, count, and separate breads based on orders, load into appropriate carriers, and store in dock area
• Clean oven, clean, mop and sanitize area, empty garbage
• Sanitize, dissemble, and reassemble cooking equipment (pots, pumps, beaters, tippers, blasters, tumblers, vats, etc.; may make minor repairs to cooking equipment
• Check temperatures and record, as directed by first cook
• Gather and prep food items for production needs
• Plug in and turn on hot boxes
• Open, slice, dice, carry, lift, slide, pour, add, and stir appropriate productions into cooking equipment (pots, vats, etc.) as directed by first cook, recipe, quantities, and production processes.
• Scoop, add and mix appropriate ingredients and quantities into emulsifier.
• Assist firs cooks with tippers; bag and/or pan prepared hot food; rack vegetables for steamer
• Label, pack, package, seal, organize, and load prepared hot food into carriers to fulfill orders.
• Organize, date, and rotate products in ingredients and thaw rooms.
• Sweep, mop, wipe counters, organize, clean, and sanitize assigned production areas.
• Drain and properly dispose of grease in outside grease barrels.
• Dispose of garbage in dumpster and trash compactor; reline garbage containters.
• Prepare, organize, clean, and sanitize production areas.
• Review special diet list paperwork and gather items needed for production.
• Assist with preparing various not and cold special diet foods; prepare special diet casseroles from scratch; pan vegetables; ensure no cross contamination and usage of proper ingredients, quantities, and temperatures.
• Gather, count, assemble, label, pack, and load produce, food, and menu items to fulfill special diet orders; ensure special diet menus items are packed and labeled accurately and routed to appropriate location.
• Respond to school call in requests as needed.
• Complete temperature logs.
• Open, cut, prepare, grate, tie, and tag cheese products to fulfill production needs and orders.
• Gather, mix, prepare, assemble, and package a variety of salads and sandwiches to fulfill orders.
• Gather, count assemble, label, pack and load produce, food, and menu items to fulfill orders (i.e., breakfast, lunch, sack lunches, snacks, dinner, etc.); ensure produce, food and menu items are packed and labeled accurately and routed to appropriate location.

Non-Essential Functions

• Maintain appropriate permits, certifications and/or trainings as required
• Complies with applicable district, state and federal laws, rules, and regulations.
• Other duties as assigned

Required Education and Qualifications
High school diploma or equivalent
 
Required Prior Experience

• Some large kitchen experience preferred

Required Knowledge and Skills

• Basic mathematical abilities
• Use of large kitchen equipment
• Familiar with electrical appliances, hand implements, etc.
• Compliance of Health Department regulations

Assigned Decision Making

• Accountable for own tasks.
• Safety of others when handling hot pans, knives, machinery, etc.
• Ability to work with others to meet deadlines.

Interactions with Others
Interacts positively with students, staff, managers, directors, vendors, and other district personnel.
 
Supervisory Responsibility
NA
 
Budget Responsibility
NA
 
Working Environment
Standard commercial kitchen conditions including walk-in freezers and refrigeration rooms.  There is daily exposure to heat, cold, and humidity. Steady flow of work required but in voluntary interruptions are common.  Constant pressure to complete tasks and meet deadlines causes stress.
 
Physical Requirements – Not limited to the following:

• While performing the duties of this job, the employee is required to speak and/or hear.  Frequently required to stand, walk, reach with hands and arms and stoop, kneel, and crouch.  Occasionally required to use hands to handle or feel and must occasionally climb or balance.
• Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, and depth perception.
• Must be able to stand for long periods of time
• Must be able to lift and/or move up to 50 lbs.

Note:  The list of essential and marginal functions and of physical requirements is not exhaustive and may be supplemented in accordance with the requirements of the job.