Job Description

Cook & Server

Purpose:

The cook assists in the preparation and serving of food, and in the cleaning and maintenance of kitchen facilities.  To accomplish these tasks the Cook and/or Server must work closely with the staff and administration of USD 321.

Responsible To:

Food Service Director, Kitchen Manager

Qualifications:

1. A reasonable degree of proficiency in basic math applications and computations.
2. Demonstrated aptitude for successful performance of the tasks listed.

Essential Functions:

1. Knowledge, Skill and Abilities
1. Assist in preparing and serving food.
2. Assist in cleaning and maintaining kitchen facilities.
3. Prepare and serve food and clean kitchen equipment as per directions and guidelines.
4. Maintain proper sanitary and safety practices.
5. Ensure that all food preparation is done in a timely manner as to meet schedules.
6. Appropriately operate all equipment as required.
7. Communicate effectively with all members of the school district and community.
8. React to change productively and handle other tasks as assigned.
9. Support the value of an education.
10. Support the mission and philosophy of USD 321.
11. Comply with all district policies, rules and regulations.
2. Physical Requirements/Environmental Conditions:
1. Requires the ability to sit and/or stand for prolonged periods.
2. Requires the ability to manually move, lift, carry, pull, or push heavy objects or materials.
3. Requires the ability to stoop, bend, and/or reach.
4. Must be able to lift 30 lbs. repeatedly.
5. Must be able to lift 50 lbs. occasionally.
6. Must be able to work in noisy and crowded environments.
7. Must be able to work with electrical and gas appliances.
8. Must be able to work in and around fumes and odors.
9. Must maintain appropriate levels of personal hygiene and sanitation.
10. Must follow district guidelines for professional food service dress code.
11. Must comply with district, state, and federal sanitation guidelines.
12. Must be able to work with dish washing liquids and powders, solvents and other cleaning chemicals.
13. Must be able to work with materials of intense heat or extreme cold.
14. Requires regular attendance and/or physical presence at the job.

General Responsibilities:

1. Adhere to all district health and safety policies, including all precautions of the Bloodborne Pathogens Exposure Control Plan.
2. Ensure accuracy of food quantities sent to schools.
3. Follow standardized recipes.
4. Inform Kitchen Manager of inferior product quality and products not meeting specifications.
5. Other duties as assigned which are consistent with the general requirements and qualifications of the position.

Evaluation:

Performance of this job will be evaluated annually in accordance with provisions of the Board’s policy on Evaluation of Nonprofessional Personnel.