COOK

　　2024-25 School YearQualifications

　　: ability to read and interpret documents such as safety rules, operating and maintenance instructions, standardized recipes, and state procedure manuals; ability to keep routine records of inventory, recipes, and counts of meals served; ability to establish and maintain effective working relationships with administration, staff, students, and the community; ability to plan and prepare meals without unnecessary waste of resources; aptitude for kitchen tasks; willingness to attend required training

　　Physical demands of the job:

　　Standing for long periods of time; bending, lifting equipment and food; repetitive motions used in food preparation and serving

　　Job Goal:

　　To assist in serving students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and warmth; to comply with federal regulations and state laws for school food service programs; to support district goals; to provide quality, freshly prepared-from-scratch foods as part of the food service program; to support the kitchen manager in all aspects of kitchen operation

　　Reports to and evaluated by:

　　Food Service Director, building Principal or Superintendent

　　Performance Responsibilities:

　　Maintains the highest standards of safety and cleanliness in the kitchen, in accordance with state law and federal regulations for school food service programs

　　Determines the quantities of each food to be prepared daily

　　Determines the size of serving to meet the necessary requirements with regard to the ages of those served and federal requirements for a healthy meal

　　Prepares food according to a planned menu and standardized recipes, and determines if the finished product is of the best quality both in flavor and appearance before it is served

　　Records all food requisitions from the storeroom so that an accurate inventory is maintained

　　Records all meals served, designating with or without milk

　　Oversees the locking of the storeroom

　　Completes the daily cleaning of all kitchen equipment, and the washing and sanitation of all dishes, silverware, and utensils

　　Assists in planning menus, o