Description |
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JOB TITLE
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CAFE COOK
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REPORTS TO
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CAFE MANAGER & DIRECTOR OF NUTRITION SERVICES
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SALARY SCHEDULE/GRADE
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HOURLY (LEVEL I)
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CONTRACTED DAYS AND/OR HOURS
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175 DAYS, 4 HOURS, 6 HOURS, OR HOURLY
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EXEMPT STATUS
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NON-EXEMPT
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JOB CLASS CODE
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7241 (4 HOURS), 8240 (6 HOURS), 8241 (HOURLY)
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POSITION CLASSIFICATION
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CLASSIFIED
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DATE APPROVED
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4/18/2023
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QUALIFICATIONS
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Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law.
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One year of experience in preparing food in large quantities is preferred.
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Must complete a training course for certification of beginning food personnel as prescribed in 702 KAR 6:045.
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POSITION SUMMARY
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To create a positive environment that aligns with the vision for the Nutrition Services Department.
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DISTRICT AND SCHOOL PRIORITY ALIGNMENT
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Align actions with district and school values and core priorities.
Evaluated based on the efficacy of aligned actions.
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PERFORMANCE RESPONSIBILITIES
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Attend meetings related to nutrition service operations and activities as assigned.
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Assist the Cafe Manager in the preparation of a variety of reports and records including inventory, requisitions, daily reports and production sheets as needed.
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Provide support coverage at other schools as needed.
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Prepare rolls, biscuits, breads, cakes, cookies, and other baked goods in large quantities.
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Prepare meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces, and other foods.
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Assist in determining appropriate quantities of food items for preparations; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
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Monitor temperatures of food to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
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Serve food according to established guidelines and replenish serving containers as needed.
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Clean cafeteria equipment, utensils, and appliances in compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required;
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Utilize proper methods of handling foods while assisting in storing unused food and supplies; dispose of unusable leftovers.
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Operate a variety of standard kitchen utensils and equipment, including slicer, chopper, mixer, steamer, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required.
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Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods leftover.
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Prepare and bake foods for special events as needed; assist in banquets or special events as required.
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Collect money and make correct change.
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Contribute to a District culture of cafeteria caretaking.
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Demonstrate a commitment to professional growth.
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Demonstrate punctuality and regular attendance.
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Maintain appropriate professional appearance.
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Adhere to the appropriate code of ethics.
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Perform other duties as assigned by Superintendent or designee.
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KNOWLEDGE AND ABILITIES
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Principles and methods of quantity food service preparation, serving, and storage.
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Sanitation and safety practices related to handling, cooking, baking, and serving food.
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Health and safety regulations.
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Basic computer, math, and cashiering skills.
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Ability to operate and maintain standard machines and equipment found in school cafeterias and kitchens.
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Ability to follow, adjust, and extend recipes.
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Ability to communicate effectively both orally and in writing.
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Ability to establish and maintain cooperative and effective working relationships with others.
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PHYSICAL DEMANDS
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Work is performed while sitting, standing and/or walking.
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Requires the ability to communicate effectively using speech, vision and hearing.
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Requires the use of hands for simple grasping and fine manipulations.
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Requires bending, squatting, crawling, climbing, and reaching.
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Requires the ability to lift, carry, push or pull items weighing up to 50 pounds.
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