Assignment, hours and location are subject to change based on staffing needs.

Purpose Statement:

The job of Cook II is preparing and serving food items to students and/or school personnel as well as maintaining food service facilities, small wares and equipment in a safe and sanitary condition.

This job reports to the Nutrition Director and Business Manager.

Essential Functions

• Preps food and beverage items for serving to students and staff in an efficient manner.
• Assists Cook III and/or IV in preparation of food.
• Cleans dishes, utensils, equipment, and storage, food preparation and serving areas to maintain required sanitary conditions.
• Inventories food items, condiments and supplies for ensuring availability of items.
• Monitors kitchen and cafeteria areas to ensure a safe and sanitary working environment.
• Prepares food and beverage items to meet mandated nutritional and projected meal requirements.
• Responds to inquiries of students, staff and the public, providing information and/or direction regarding the type and/or cost of meals.
• Serves prepared food that meets mandated nutritional requirements and/or requests of students and school personnel.
• Performs other related duties, as assigned, ensuring the efficient and effective functioning of the work unit.

Job Requirements: Minimum Qualifications

SKILLS are required to perform single, non-technical tasks with a need to occasionally upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include adhering to safety practices; and operating equipment used in food service.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job includes equipment and materials utilized in food service; health standards and hazards; quantity cooking; and safety practices and procedures

ABILITY is required to schedule activities; collate data, and consider a number of factors when using the equipment. Flexibility is required to work with data utilizing specific, defined processes; and operate equipment using defined methods. Ability is also required to work with others; work with specific, job-related data; and utilize specific, job-related equipment. In working with others, Problem-solving with data requires following prescribed guidelines; and problem solving with equipment is limited.

Specific abilities required to satisfactorily perform the functions of the job include working as part of a team; working and communicating effectively with students, staff, and community; and working with frequent interruptions.

Responsibilities include working with immediate supervision; providing information and/or advising others; and operating within a defined budget. Utilization of some resources from other work units may be required.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to walk; stand; sit; use hands for fine manipulation, handle or feel and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 40 pounds and occasionally up to 60 pounds. The employee may occasionally climb stairs or ladders. Specific vision abilities required by this job include close vision, distance vision, ability to adjust focus and peripheral vision. Generally the job requires 10% sitting, 60% walking or moving, and 30% standing.

Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The work environment is a standard school kitchen setting. The noise level in the work environment is usually moderate, but occasionally high depending upon student population and activities. The employee is occasionally exposed to wet or humid conditions and warm conditions. Employees may be exposed to bloodborne pathogens.

OTHER