| Location | WY |
Cook
FLSA
STATUS
Non
Exempt
POSITION
SUMMARY
The
job
of
Cook
is
done
for
the
purpose(s)
of
providing
support
to
the
food
service
activities
at
assigned
location
with
specific
responsibilities
for
cooking
food
items
that
meet
mandated
nutritional
requirements
and/or
requests
of
students
and/or
school
personnel;
verifying
quantities
and
specifications
of
orders;
and
maintaining
facilities
in
a
safe
and
sanitary
condition.
ESSENTIAL
FUNCTIONS
Attends
in-service
training,
workshops,
etc.
for
the
purpose
of
conveying
and/or
gathering
information
required
to
perform
job
functions.
Cleans
utensils,
equipment,
and
storage,
food
preparation
and
serving
areas
for
the
purpose
of
maintaining
required
sanitary
conditions.
Cook
food,
prepared
and/or
from
scratch,
for
the
purpose
of
meeting
mandated
nutritional
and
projected
meal
requirements.
Estimates
food
preparation
amounts
and
adjusts
recipes
if
required
for
the
purpose
of
meeting
projected
meal
requirements
and
minimizing
waste.
Evaluates
prepared
foods
for
flavor,
appearance
and
temperature
for
the
purpose
of
providing
items
that
will
be
accepted
by
students
and/or
staff.
Inspects
food
items
for
the
purpose
of
verifying
quantity,
quality
and
specifications
of
orders
to
meet
preparation
requirements
and/or
complying
with
mandated
health
standards.
Inventories
food,
condiments
and
supplies
(e.g.
produce,
fruit,
milk,
etc.)
for
the
purpose
of
ensuring
availability
of
items
required
for
meeting
projected
menu
requirements.
Loads
and
unloads
food
containers
into
van
for
the
purpose
of
delivering
lunches,
food
and
supplies
to
the
various
schools.
Maintains
equipment,
storage,
food
preparation
and
serving
areas
in
a
sanitary
condition
for
the
purpose
of
complying
with
current
health
standards.
Monitors
kitchen
and
cafeteria
areas
for
the
purpose
of
ensuring
a
safe
and
sanitary
working
environment.
Oversees
the
preparation,
cooking
and
serving
of
food
and
beverage
items
(e.g.
salad
bar,
fruit
bar,
etc.)
for
the
purpose
of
meeting
mandated
nutritional
and
health
standards
and
ensuring
appealing
presentation.
Reports
equipment
malfunctions
for
the
purpose
of
maintaining
equipment
in
safe
working
order.
Rotate
items
in
the
stock
room,
cooler
and
freezer
daily
or
weekly
for
the
purpose
of
maintaining
a
fresh
supply
of
food
items.
Serves
one
or
more
items
of
food
for
the
purpose
of
meeting
mandated
nutritional
requirements
and/or
requests
of
students
and
school
personnel.
Stocks
food,
condiments
and
supplies
for
the
purpose
of
maintaining
adequate
quantities
and
security
of
items.
Other
duties
as
assigned.
SUPERVISORY
CONTROLS
This
position
reports
to
the
Food
Service
Director.
This
position
does
not
supervise
any
other
staff.
Cook
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KNOWLEDGE,
SKILLS,
ABILITIES
AND
OTHER
COMPETENCIES
Ability
to
perform
single,
technical
tasks
with
a
potential
need
to
upgrade
skills
in
order
to
meet
changing
job
conditions.
Specific
skill-based
competencies
required
to
satisfactorily
perform
the
functions
of
the
job
include:
adhering
to
safety
practices;
operating
equipment
found
in
a
commercial
kitchen;
and
using
pertinent
software
applications.
Ability
to
perform
basic
math,
including
calculations
using
fractions,
percents,
and/or
ratios;
understand
written
procedures,
write
routine
documents,
and
speak
clearly;
and
solve
practical
problems.
Specific
knowledge-based
competencies
required
to
satisfactorily
perform
the
functions
of
the
job
include:
safety
practices
and
procedures;
quantify
food
preparation
and
handling;
and
sanitations
practices.
Able
to
collate,
and/or
classify
data;
and
consider
a
number
of
factors
when
using
equipment.
Flexibility
is
required
to
work
with
others
in
a
variety
of
circumstances;
work
with
data
utilizing
defined
and
similar
processes;
and
operate
equipment
using
a
variety
of
processes.
Ability
is
also
required
to
work
with
a
diversity
of
individuals;
work
with
similar
types
of
data;
and
utilize
a
variety
of
types
of
job-related
equipment.
Some
problem
solving
may
be
required
to
identify
issues
and
select
action
plans.
Problem
solving
with
data
requires
independent
interpretation
of
guidelines;
and
problem
solving
and
equipment
is
moderate.
Specific
ability
based
competencies
required
to
satisfactorily
perform
the
functions
of
the
job
include:
setting
priorities;
working
as
part
of
a
team;
and
working
with
interruptions.
Able
to
work
under
limited
supervision
following
standardized
practices
and/or
methods;
providing
information
and/or
advising
others;
and
operating
within
a
defined
budget.
There
is
a
continual
opportunity
to
have
some
impact
on
the
organization's
services.
EDUCATION,
EXPERIENCE,
CERTIFICATION
AND
LICENSES
Job
related
experience
is
not
required.
Required
annual
trainings
ServSafe
Certificate
WORK
ENVIRONMENT
The
usual
and
customary
methods
of
performing
the
job
functions
require
the
following
physical
demands:
significant
lifting,
carrying,
pushing,
and/or
pulling,
some
climbing
and
balancing,
frequent
stooping,
kneeling,
crouching,
and/or
crawling
and
significant
fine
finger
dexterity.
Generally
the
job
requires
5%
sitting,
60%
walking,
and
35%
standing.
The
job
is
performed
under
some
temperature
variations
and
under
conditions
with
some
exposure
to
risk
of
injury
and/or
illness.
BACKGROUND
CHECK
As
part
of
our
hiring
process,
we
will
conduct
a
background
check
on
all
potential
employees,
which
may
include
a
review
of
your
criminal
history,
employment
verification,
and
education
records.
I
have
reviewed
this
job
description
and
I
understand
all
the
requirements,
my
job
duties
and
responsibilities.
I
am
able
to
perform
the
essential
functions
as
outlined.
____
__
Employee
Signature
Date
Cook
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