Cook - High School

JOB DESCRIPTION

POSITION TITLE:  Cook – RHS: Grab N’ Go

CLASSIFICATION:  AFSCME Food Service

FLSA STATUS:  Non-Exempt

REPORTING RELATIONSHIP:  Director of Food Service

GENERAL PURPOSE:

Under general supervision of the Director of Food Service, the Cook is responsible for the ordering, preparation, service and cleanup of the food and non-food supplies assigned to the High School Kitchen.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

●       Responsible for knowing and understanding the meal patterns, including NSLP and NSBP;

●       Must understand how to use and maintain all kitchen equipment at Romeo High School;

●       Responsible for Breakfast coffee/hot cocoa station daily. Setup/service/breakdown;

●       Responsible for warming hot cocoa per menu as needed;

●       Responsible for prep/cooking/packing/serving/cleanup of the following per menu: yogurt parfaits, snack cups and pizza;

●       Responsible for assisting in the prep/cooking/packing/serving/cleanup of the following per menu: cold/hot wraps, signature salads and fruit and vegetable bar as needed per the direction of the Food Service Director;

●       Assist with the prep/cooking/loading of hot boxes/cleanup of the hot part of the meal for GSRP and Head Start Menu as needed;

●       Responsible for prep, cooking and packaging pizza on Grab n Go line per menu during lunch service;

●       Responsible for setting up and serving students meal programs per current menu for Grab n Go line, restocking line during lunch periods.

●       Responsible for homemade Pico de Gallo for Romeo High School, 9th Grade Academy per menu as needed;

●       Responsible for weekly orders of cold wraps and signature salads from the 9th grade Academy as needed;

●       Prepares and cooks additional quantities as needed;

●       Responsible for adjusting quantities prepared to eliminate waste and outages;

●       Communicates with the Head Cook/Leader any equipment concerns for service calls;

●       Ability to perform all duties of the Romeo High School kitchen to assist as needed;

●       Responsible for receiving weekly truck orders from vendors as needed;

●       Responsible to fill-in for Cook, on-site or off-site when needed;

●       Prepares food using standardized recipes while following proper handling and cooking techniques under ServSafe and health department regulations;

●       Responsible for using correct portions and proper cooking temperatures for all food prepared;

●       Responsible for setting up the cold breakfast items for daily service, restocking after breakfast for a la carte service at lunch time.  Complete daily breakfast production sheets as needed;

●       Responsible for completing Grab N Go production records;

●       Responsible for setting up all cold vegetable/fruit options per the daily menu as needed;

●       Responsible for inventorying specified stock levels and notify the High School Head Cook/Leader for reordering;

●       Responsible for keeping production records and temperature logs accurate and up to date;

●       Responsible for cleaning up, using the dish machine and properly storing equipment and tools;

●       Responsible for assisting with washing and putting away of dishes daily;

●       Responsible for maintaining food and facilities within the appropriate government agency codes;

●       Ability to run the Point of Sale system when necessary;

●       Ensures all food in refrigeration/freezer/dry storage is properly stored, labeled and dated;

●       Responsible for weekly cleaning tasks as needed;

●       Responsible for maintaining a clean working area: serving lines, work stations, reach in coolers/warmers, and equipment are cleaned daily. Stainless is cleaned weekly. Boxes are broken down before placed in cart dumpster daily. Trash cans are not over loaded. Stock room, walk-in cooler and walk-in freezers are kept neat and clean empty boxes are removed and floors are kept clean.;

●       Responsible to complete yearly Professional Development in accordance with USDA Policy 80 FR11007 and provide that documentation to the Food Service Director;

●       Responsible for completing all Professional Development required by the District, i.e. SafeSchools;

●       Performs duties per the HACCP process;

●       Must be able to work as a team;

●       Participates in district and school initiatives, adheres to building and district school improvement plans;

●       Participate in organizational quality;

●       Keep in confidence all student and/or personnel records and information;

●       Adheres to district and school rules and procedures;

●       Conducts behavior to demonstrate collegiality and professionalism;

●       Regular and reliable attendance is an essential function of the position;

●       Other duties as assigned by the Food Service Director.

EDUCATION and/or EXPERIENCE:

●       Possession of a High School Diploma or equivalency

●       ServSafe Certification

●       SrvSafe Allergen Certification

●       Experience in full preparation cooking or as an assistant cook within a school kitchen or equivalent

●       Such alternatives to the above qualifications as the Board of Education may find appropriate and acceptable

●       Applicants must satisfactorily pass a criminal background check as defined by the State of Michigan.

KNOWLEDGE, SKILLS AND ABILITIES

●       Demonstrated understanding of USDA School Meals Pattern requirements

●       Working and demonstrated knowledge of Food Safety and Health Department Codes

●       Knowledge of records administration and maintenance techniques and procedures;

●       Knowledge of productivity applications such as Microsoft Office (word processing, Google, email, etc. is required;

●       Skills to effectively communicate with a variety of stakeholders, both orally and in writing;

●       Skills necessary to integrate and utilize district technology on a daily basis to maintain proficiency, as required skill sets change with technology and or the needs of the district;

●       Skills in the use of computer technology for research, data management, communications and other instruction in a networked environment utilizing the Internet and other electronic communication mechanisms;

●       Ability to set and meet goals evaluated through ongoing and annual Administrator feedback and achievement of objectives and agreed upon professional/personal goals;

●       Ability to handle routine correspondence;

●       Ability to work well with students, the public, and other employees;

●       Ability to work collaboratively with internal and external contacts;

●       Ability to define problems, collect data, establish facts and draw valid conclusions.