Lead Pre K-8 Cook

UPPER ARLINGTON CITY SCHOOLS

Building:                      Barrington Elementary
Position:                      Lead Pre K-8 Cook 
Time Schedule:           M-F, 10 Months
Hours:                          7:00 a.m.- 1:30 p.m.
Salary Rate or Ratio:  $19.37 - $21.45 p/hour
Reports to:                  Director of Nutritional Services
Employment Status:  Classified - Regular/Part Time
FLSA Status:               Non-Exempt  

Description:   The Pre K-8 Cook plays a crucial role in supporting the nutritional and educational goals of the school by providing healthy, balanced, and appealing meals to students. The PreK-8 Cook assists in planning and preparing all aspects of breakfast and/or lunch menus and service, and supports the efficient operation of their designated kitchen/cafeteria while adhering to all health, safety, and USDA guidelines/standards.  The Pre K-8 Cook will promote healthy eating and support a service-friendly, team, and welcoming environment.

Probationary Period:    120 days 

NOTE:  The lists below are not ranked in order of importance:

Qualifications:

• High school diploma or general education degree (GED)
• One to two years of related experience
• Level II Certification or ability to attain within the first 6 months of employment
• Such alternatives to the above qualifications as the Supervisor and/or Board of Education may find appropriate

Required Knowledge, Skills, and Abilities:

• Ability to communicate ideas and directives clearly and effectively, both orally and in writing
• Ability to estimate the amount of food needed for one day's menu
• Ability to follow recipes
• Ability to read and understand verbal and written instructions, written warnings, and labels
• Ability to work effectively with others
• Ability to work quickly and efficiently during lunch periods
• Effective, active listening skills
• Experience cooking in large quantities
• Experience in preparing school lunches
• Knowledge of various cooking procedures
• Organizational and problem-solving skills
• Ability to work independently
• Ability to supervise others performing semi-skilled and general cafeteria duties
• Thorough understanding of friendly customer service
• Such alternatives to the above knowledge, skills, and abilities as the Supervisor and/or Board of Education may find appropriate
   

Essential Functions:

• Adhere to federal, state, and local laws pertaining to school food service programs
• Adhere to prescribed standardized recipes
• Adhere to rigid sanitary standards in work and attire
• Assist in the daily cleaning of all kitchen equipment
• Prepare all meals
• Performs monthly inventory of supplies and orders supplies as needed
• Prepares the food service daily report or equivalent and completes production records daily
• Maintain kitchen security by locking and unlocking doors and storage areas, and checking freezer and refrigerator temperatures daily in accordance with the board of health regulations.
• Keeps records of all receipts and categorize into children's lunches, free and reduced lunches, milk, � la carte, and adult receipts
• Assist with regular inventories of raw food, materials, and equipment
• Attend meetings, online training courses, and in-services as required
• Ensure the safety of students
• Fill out daily usage papers
• Follow the rules, regulations, and policies of the school lunch program
• Follow the school district menu and see that all necessary foods and supplies are on hand in accordance with the menu
• Interact in a positive manner with staff, students, and parents
• Maintain orderly and clean work areas
• Maintain respect at all times for confidential information, e.g., free and reduced lunch students
• Set up serving lines as needed and appropriate
• Make contacts with the public with tact and diplomacy
• Prepare and serve food in an attractive manner
• Prepare and serve quality food to the students in a quick and pleasant manner
• Prepare foods prior to serving to ensure; cleanliness, appropriate thickness, serving size � this includes but is not limited to washing veggies, cutting meats, dishes, and side dishes
• Prepare sandwiches, hot and cold, casseroles, soups, pizzas, desserts, nachos, and other � la carte foods
• Monitor all equipment while in use
• Report the inferior quality of food or faulty equipment to the appropriate supervi