Cook I

REPORTS TO:                     Director of Operations

DATE of DESCRIPTION:     May 8, 2007

DEPARTMENT:                    Nenana City School District

JOB CLASSIFICATION:      Grade F

SKILL CLASSIFICATION:   Cook I

NATURE AND SCOPE OF JOB:

To prepare and serve meals to students in an atmosphere of efficiency, cleanliness, warmth and cheerfulness.

ESSENTIAL FUNCTIONS:

1. Demonstrate consistent punctuality and regular attendance.
2. Demonstrate appropriate safety precautions when handling hot items, sharp tools, etc.
3. Prepare and serve quality food in a quick and pleasant manner.
4. Implement menus designed by the Cook II or Cook III.
5. Weigh and measure ingredients, properly using recipes in order to produce a standard product.
6. Determine proper cooking time and temperature.
7. Operate various kitchen equipment as assigned, report malfunctioning equipment to Cook II, Cook III or Director of Operations.
8. Set up, as needed, cafeteria prior to searving of the meal.
9. Ensure the food supply for serving is replenished regularly.
10. Cleanup and sanitization of the kitchen, equipment, cafeteria and service areas.
11. Clean work area and equipment using broom, mop, sponge, cleaning solution or other appropriate tools or materials.
12. Prepare and maintain an inventory of supplies, equipment and food used daily.
13. Perform major cleaning of refrigerators, storeroom and other essential equipment as needed or as directed.
14. Demonstrate continuous effort to improve operations, decrease turnaround times, streamline work processes and work cooperatively to provide quality service.
15. Interview students and staff to ascertain meal acceptance.
16. Attend department staff meetings as required.
17. Work cooperatively with other District employees, the general public, and students.
18. Effectively manage difficult or emotional customer or staff situations; respond promptly to student needs; respond to requests for service or assistance.
19. Follow estblished District policies and procedures.
20. Use time efficiently.
21. Approach others in a tactful manner; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions.
22. Demonstrate accuracy and thoroughness; monitor own work to ensure quality.

22. Meet producitivity standards, complete work in a timely manner, work quickly.
23. Follow instructions of Cook II.
24. Perform other duties as assigned by the Cook II or Cook III and Director of Operations.

EDUCATION, LICENSE, CERTIFICATION OF FORMAL TRAINING:

1. High School Diploma or Equivalent.
2. Experience in food preparation and knowledge of nutritional needs of youth.
3. Good health as determined by required physical examination (at district expense).
4. Exceptional personal hygiene.
5. Possess a current, valid State Food Service card.

 POSITION QUALIFICATIONS:

Knowledge, Skills and Mental Abilities

1. Demonstrate aptitude or competence for assigned responsibilities.
2. Such alternatives to the above qualification as the Board of Directors may find appropriate and acceptable.
3. Demonstrated positive speech skills (enunciation and clarity).
4. Ability to think clearly and calculate accurately.
5. Ability to work with people of various personality types (flexibility).
6. Possess and demonstrate sound emotional judgement.
7. Ability to follow and successfully complete written and oral directions.
8. Ability to observe or monitor objects and people’s behavior to determine compliance with prescribed operating or safety standards.
9. Learn job-related material primarily through oral instruction and observation which takes place mainly in an “on the job training” setting.

EQUIPMENT USED:

Computer

Copier

Stove

Oven

Miscellaneous kitchen appliances

Mixer

Cooking utensils and dinnerware (knives, spoons, forks, spatulas, etc.)

Washing utensils

PHYSICAL DEMANDS:

1. Finger strength required to type effectively on a computer keyboard, manipulate kitchen tools or utensils, grasp pots, pans, trays when laden with food.
2. Lower body strength to kneel, stand, and walk throughout the workday.
3. Remain in a standing position for extended periods of time.
4. Upper body strength to correctly lift up to 30 pounds and carry more than 25 feet.
5. Verbal stamina to articulate clearly and with appropriate volume throughout the workday.
6. Auditory discrimination sufficient to receive detailed information through normal speech at 5 feet and warning cries or alarms above normal speech levels.

ENVIRONMENTAL DEMANDS:

1. Exposure to high temperatures (stove).
2. Exposure to extreme cold temperatures (walk-in refrigerator and freezer).
3. Occasional exposure to loud noises.
4. Exposure to hot water, soap and other cleaning materials
5. While performing the duties of this job, the employee may be exposed to cooking fume particles and may handle toxic or caustic materials.

-EMPLOYEES ARE HELD ACCOUNTABLE FOR ALL FUNCTIONS OF THIS POSITION-