Food Service Cook 26-370

1 of 3 Bridgeton Public Schools Job Description Revised

TITLE: Food Service Cook

QUALIFICATIONS: 1. Must be 18 years of age or older.

2. High School diploma or G.E.D. required.
3. Experienced in cooking is required.
4. Knowledge of food safety and sanitation regulations.
5. SERV Safe Certification (must be obtained within 6 months of employment).
6. Candidate must be in physical condition to be able to lift at least 30 lbs.
7. Must be able to read, write, and understands basic math.
8. Must know how to follow oral instructions, cooperate with supervisors, fellow employees, and other department personnel.
9. Possess a high degree of personal cleanliness and hygiene.
10. Required criminal history background check and proof of U.S. Citizenship or legal resident alien status.

REPORTS TO: Food Service Manager

JOB GOAL: To provide students and staff with nutritious, attractive meals in an efficient, clean, and friendly atmosphere.

PERFORMANCE RESPONSIBILITIES:

1. Produce all meals and components for the NSLP, Breakfast Program, Dinner Program, After-School Snack Program, Fresh Fruit & Vegetable Program, Summer Feeding Program, special events, and special orders as directed by Food Service Manager.

2. Follow all local, State, and Federal regulations in regard to sanitation, food 2 of 3 preparation, and ethical standards.

3. Produce healthy, tasty, and flavorful meals with consideration of cost- effectiveness and sanitation of ingredients and workstations.

4. Report directly to the Food Service Manager with any problems, questions, or concerns.

5. The kitchen is broken down into production areas in which each person will be assigned and responsible for the sanitation and upkeep of that area. These assignments may be rotated at the Food Service Manager's discretion.

6. Display and serve Hot/Cold food items at least 10 minutes before the first lunch period begins. Any variance must be communicated to the Food Service Manager.

7. Request needed ingredients from the Food Service Custodian or Manager in a timely fashion. (Example would be removing frozen meats from the freezer in time enough to allow proper thawing in the refrigerator).

8. Break down all Hot/Cold food displays and buffets as needed. Store/destroy leftover food as directed by Food Service Manager.

9. Follow board approved dress code as well as the provided chef coat, apron, and hat/visor/hairnet on a daily basis. The Cooks uniform and apron will be worn in a clean, neat, and orderly fashion. Proper hair restraint is required.

10. Assist in the daily cleaning and sanitizing of the kitchen as well as the dining tables during all lunch periods and at the end of the day.

11. Secure all food and supplies at the end of the day.

12. Performance of other duties as the manager, Food Service Director, School Business Administrator, or their designee may be assigned.

13. Follow correct call-off procedures as directed by the Human Resources Department.

3 of 3 TERMS OF EMPLOYMENT: 10 -month. Salary to be determined by the Board of Education

EVALUATION: Performance will be evaluated in accordance with district policy.

WD 06/06/23 revised TME/CLW 6/12

FS Cook