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SECOND COOK (#140)

Lewistown School District 1

Job Details

Job Description

Job Title:               SECOND COOK

Classification:       SECOND COOK

Reports To:           Head Cook/Food Service Director

FLSA Status:         Classified             

Prepared By:         Sandi Chamberlain

Prepared Date:      July 16, 2007

Approved By:        Cindy Giese

Approved Date:     July 18, 2007

 

Central Kitchen- 7 hours per day, 5 days per week. 4:30 a.m to 11:30 a.m. 

                         TOTAL = 35 hous per week

 

 

SUMMARY:  The Second Cook works cooperatively and effectively with the cooking staff in the preparation of attractive, high quality, tasty and nutritious snacks and meals for the School Food Service and is responsible, along with the Head Cook, for a correct daily accounting of meals, ala carte, catering and inventory.

 

ESSENTIAL DUTIES AND RESPONSIBILITIESOther duties may be assigned

 

  • Assist the Head Cook and aides in the preparation of nutritious and attractive foods for meals, a la carte menus and catering functions under the direction of the Head Cook and School Food Service Director.
  • Review the menus and catering functions with the Head Cook and accurately follows the Head Cook's daily and weekly work schedule to ensure efficient food production within specific time limits.
  • Assist the Head Cook with the checking in and storage of the weekly food and supply orders.
  • Be able to interpret, reduce, expand and develop new recipes.
  • Consistently prepare tasty and eye appealing products in the correct amounts to ensure accurate portion control using foods and supplies conservatively.
  • Within the first six months of district employment, attend a sanitation and safety class recommended by the Food Service Director and follow the correct sanitation and safety procedures learned at the class.
  • Maintain physical capability of lifting up to 50 lbs. as quantity food preparation entails heavy lifting.
  • Work cooperatively with the kitchen staff in maintaining coolers, freezers, cupboards and storerooms in a clean and orderly manner.
  • Be knowledgeable in the correct operating procedures for all food production equipment and when necessary teach these procedures to the kitchen aides.  Be willing to assist in maintenance and cleaning of equipment as needed.
  • Assist the Head Cook with the compilation of the daily production records which are filed for auditing purposes and with inventory procedures for efficient inventory control.
  • Be willing and able to assume Head Cook's responsibilities in Head Cook's absence.
  • Work cooperatively and effectively with the school administration, staff, students, and the public.
  • Participate in assigned food service training programs as directed by the Superintendent, Food Service Director and/or Principal.
  • This job description is not intended to be all-inclusive and the employee will also perform other duties as directed by the Head Cook and/or Food Service Director.

 

 

INDIRECT SUPERVISORY RESPONSIBILITIESIndirectly supervises 1 or 2 persons.  Responsibilities include training employees; planning, assigning, and directing work.

 

QUALIFICATIONSTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCEMust have a high school diploma or GED; one year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

 

LANGUAGE SKILLSAbility to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  Ability to write routine reports and correspondence.  Ability to speak effectively before groups of customers or employees of organization.

 

MATHEMATICAL SKILLSAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

 

REASONING ABILITYAbility to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.

 

CERTIFICATES, LICENSES, REGISTRATIONSMust complete a ten (10) hour safety and sanitation course within the first six (6) months of employment.

 

PHYSICAL DEMANDSThe 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 stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.  Lifting involves loading and unloading mixers, ovens and carriers with food items and pans, and moving cases of food in and out of the freezer and refrigeration units and storage areas.  Ingredients can be awkward.  Must have hand/eye coordination to work with equipment, portion food items, and recordkeeping.  Major portion of job requires standing.

 

WORK ENVIRONMENTThe 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.

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles.  The employee is frequently exposed to moving mechanical parts and extreme heat.  The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, extreme cold, and risk of electrical shock.  The noise level in the work environment is usually moderate.  Noise from kitchen equipment, compressors and overhead fans is present.  Heat and cold from ovens, steam jacket kettle, braising pans, and freezer are present.  Some equipment like cutter/mixer, floor mixer, and slicer have moving parts and air movement occurs from ventilation.

 

PERSONAL CHARACTERISTICSEmployees of Lewistown School District #1 must exhibit acceptable work habits and perform tasks in a professional manner by adhering to the following guidelines:  Maintain proper grooming and dress consistent with the type of task being performed; be regular in attendance and punctual for work; initiate tasks in a self-directed manner and perform work with a minimum of supervision; organize work and manage time to achieve efficiency and high quality of work; perform tasks neatly and accurately in accordance with desired quality and quantity; provide positive feedback to supervisor(s) for implementing ideas which will make the work assigned more effective and efficient; maintain self control and a friendly, outgoing disposition; and maintain confidentiality of related work matters as applicable.

 

DRUG FREE WORKPLACEScreening tests for alcohol and illegal drug use may be required before hiring and during your employment in School District #1.  Employees of Lewistown School District #1 must submit to a fingerprint criminal background check.  Any appointment will be contingent upon the results of the criminal background report received from the Department of Justice, which must be acceptable to the Board of Trustees, in its sole discretion.

 

EVALUATIONPerformance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Professional Personnel.

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