Cook Floater

Summary

Description

SUMMARY:
Prepares food in a high-volume, high-speed quantity kitchen; follows recipes and procedures for baking, skillet, and kettle operations; receives, stores, prepares and serves all foods on the school menus. Position is 5 days a week at various sites, where needed.
 
ESSENTIAL FUNCTIONS:
This class specification lists the major duties and requirements of the job and is not all-inclusive. Incumbent(s) may be expected to perform job-related duties other than those contained in this document and may be required to have specific job-related knowledge and skills.
 
· Follows operational procedures, while maintaining high standards, for efficient, quality food production.
· Follows standardized recipes; measures and adjusts recipes accurately.
· Follows department procedures for proper use and care of equipment; adheres to OSHA and local physical safety requirements.
· Practices all HACCP, USDA federal, state and local safety and sanitation guidelines for food production.
· Prepares accurate record keeping.
· Follows USDA school meal patterns and Offer vs. Serve for both breakfast and lunch.
· Serves correct portion sizes as appropriate for each grade level.
· Maintains quality standards for the attractive presentation and fast service of food.
· Orders food and supplies using information from food production records, menu notes and Food Buying Guide.
· Adheres to all safety and sanitation requirements.
· Cook Floater will work at all school sites, depending on need. Floater will mostly perform cooking duties but may on occasion perform other food related tasks.
· Cook Floater may on occasion help train in new staff.
· Promotes and supports the overall mission of the District by demonstrating courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.
 
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
 
Education and Experience:
· High School Diploma or GED Equivalent.
· One (1) year of food service experience.
· OR an equivalent combination of education, training and experience.
 
Required Certificates, Licenses, and Registrations:
Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation.
 
· Driver’s License.
· Food Safety and Sanitation Certification.
 
Required Knowledge and Skills
 
Required Knowledge:
· Safety and sanitation practices for food preparation, distribution and storage.
· Operation and maintenance of various pieces of kitchen equipment.
· Professional cooking and knife handling skills.
· HACCP, USA federal, state, and local food safety and sanitation guidelines.
· OSHA and physical safety requirements.
· Personal sanitation and hygiene regulations.
· Principles of record keeping and records management.
· Correct business English, including spelling, grammar and punctuation.
 
Required Skills:
· Following and maintaining safety standards.
· Following verbal and written instructions and procedures.
· Commitment to the District mission, which is to ensure high quality, innovative, challenging education where all learners are valued and respected.
· Performing assigned responsibilities in a manner consistent with the District’s established Core Values.
· Advancing the District’s mission and values through careful attention to the key issues of Learning, Environment, and Resources.
 
PHYSICAL/MENTAL REQUIREMENTS:
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 50-pound containers of food preparation materials and equipment; may require working in a walk-in freezer.
 
WORKING ENVIRONMENT:
Work is performed in a commercial food service and kitchen work environment.
May require travel to locations throughout the District.
 
Schedule: FT/1.0 FTE – 168 days. 
Salary: Per the Nutrition Agreement, $20.34 – $23.67, DOE.