Cook

ESSENTIAL FUNCTIONS:

Food Safety:

• Know food safety as described in the Food Safety Plan.
• Wear appropriate attire, including a hat or hair net, and remove all jewelry (except plain wedding band) before food handling.
• Wash hands thoroughly as needed and wear gloves when handling ready-to-eat foods.

Meal Preparation, Cooking, and Service:

• Prepare, cook, and serve meals following the National School Breakfast and Lunch guidelines, ensuring nutritional standards, meal patterns, and portion sizes are met.
• Follow all recipes and cooking instructions, ensuring food reaches the required internal temperatures to maintain food safety standards.
• Run the Point of Service (POS) station during meal service, ensuring accurate counting of meals and recording of money, as needed.
• Sell a la carte items at schools offering this service, which requires the use of a cash register.

Training:

• Complete yearly mandatory training as required by the Wisconsin Department of Public Instruction.
• Attend all relevant meetings for your position, including the August In-service.

Inventory and Production Management:

• Estimate the amount of food needed for orders in conjunction with the Lead Cook.
• Check incoming food and supplies for accuracy and quality and report any shortages or issues.
• Maintain accurate records of food, milk, and other required documentation.
• Complete all paperwork daily.

Record Keeping:

• Complete daily logs for coolers and freezers, dish machines, 3-compartment sinks, sanitizer buckets, and thermometer calibration, as needed.

Sanitation and Maintenance:

• Wash and sanitize countertops, dishes, utensils, dollies, and other equipment.
• Sweep kitchen floors daily.
• Perform daily, periodic, and end-of-year cleaning and sanitizing of kitchen equipment, storage units, and work areas.
• Monitor kitchen equipment for proper functioning and report any malfunctions to the Nutrition Office in a timely manner.

Attendance:

• Report on duty at the designated time; deviations require approval from the School Nutrition Supervisor or Coordinator.
• Maintain consistent and reliable attendance to ensure the kitchen operates smoothly and meals are prepared on time.

Regulatory Compliance:

• Adhere to all federal, state, and local regulations related to school nutrition programs.

Additional Duties:

• Perform additional tasks as directed by the Lead Cook, Nutrition Supervisor, or Coordinator of School Nutrition.