Cook II

Location: Pryor,Montana,United States

St. Labre Indian Catholic School

Pretty Eagle Catholic Academy  

St. Charles Mission School

Job Description

Job Title:            Cook II  - St. Charles 

Department:      Food Services

Reports To:        Food Service Supervisor

FLSA Status:     Nonexempt – 12 month position

Salary Grade:    4B ($13.44-$15.47-$17.49)/hour

Location:           Pryor, MT 

Approved Date: 07/01/2022

SUMMARY

Assists the Head Cook in maintaining efficient, clean, and safe operation of the kitchen following the established policies and procedures of St. Labre Indian School and county, state, and federal guidelines by performing the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. * Indicates the nonessential duties and responsibilities.  Nothing in this job description restricts St. Labre's right to assign or reassign duties and responsibilities to this job at any time. 

1. Assists Head Cook in all areas of the kitchen; assumes duties of Head Cook when Head Cook is gone. 

2. Assists Head Cook in preparation of meals according to a planned menu by preparing side dishes and or finishing preparation of the entree following specified recipes and techniques. Helps Baker when needed; also helps Baker prepare school snacks each day and sack lunches as ordered. 

3. Adjusts according to average daily participation, recipes and amounts of menu items prepared, using nutritional software; cleans and sanitizes work area and equipment used. Deep cleans equipment or area assigned each week and during No School days and school vacations.

4.  Help Package Meals following the packaging directions. Make sure all meals are ready for service or properly handled to be reheated for service. Be responsible for keeping the machine and area clean and sanitized at all times. 

5. Follow the menu with fresh fruits and vegetables requirements. Keep track of all items and report to the Head cook daily of product and cost used for meals and snacks. 

6. Assists Head Cook in checking and comparing inventories of food and nonfood items against supplies needed for menu and food orders for the following week's menu.  Helps compile a list of items needed.

7. Continually observes the serving line during meal times and restocks menu items as needed so servers do not have to leave the serving line; fills orders for food and nonfood supplies from all other departments as assigned.

8. Helps with decorating the cafeteria for holidays and preparation and serving during other special events; manually washes pots and pans used in food preparation before they are sent through the dish machine to be sanitized.

9. Records all food and nonfood supplies when used and submits the information to the Head Cook daily; safely stores all chemicals away from food and food service supplies and food preparation areas.

10. Helps put away all incoming supplies by marking each item or unit with date received and stocking shelves in the storeroom and coolers, following the First In First Out Policy.

11. On the last working day of each month, physically counts and records all food and nonfood supplies on hand in the assigned area.

12. Observes physical condition of equipment and facilities and makes sure any problems are reported and corrected immediately; completes work orders and submits to Head Cook or FS Director for approval; follows up on work order, and notifies Head Cook or FS Director if repair is not completed right away. 

13. Mops up all spills immediately; immediately reports all accidents and personal injuries and any near misses to the Food Service Supervisor or Food Services Director.

14. Cleans, organizes, sweeps, and mops the storeroom or cooler each day as assigned by Head Cook.

15. Helps in the kitchen or on the serving line or other areas as instructed by the Head Cook or FS Supervisor or Director.  

SUPERVISORY RESPONSIBILITIES 

This job has no supervisory responsibilities.