F/T Nutrition Cook/Lead at Colonial School District in New Castle, DE

Job description

You belong in the Power of WE! EMPLOYMENT OPPORTUNITY Internal and External POSITION: Cook/Lead Worker (6.5 Hours/Day) WORK YEAR: 10 Months COMPENSATION: Refer to Current Nutrition Services Workers Salary Schedule FLSA STATUS: NonExempt MINIMUM REQUIREMENTS: The requirements listed below are representative of the knowledge, skills, and/or abilities required. Required completion of Department of Education Food Service Unit One through Unit Four Courses must be completed within two (2) years from the date of hire. Required completion of ServSafe certification at time of hire preferred, or within three (3) months from date of hire/promotion. Knowledge of HACCP procedures during food preparation and storage. Ability to read recipes and convert measurements to the desired quantities. Knowledge of requirements for USDA Meal Pattern as specified by the USDA Child Nutrition Program. Prior outside cooking/baking experience as a school general worker. Cooperative attitude, leadership and ability to work well with students, school personnel and co-workers. Evidence of dependability. Regular attendance is an essential function of this position. Physical ability to perform above duties (lift at least 40 lbs.), work in extreme temperatures, and stand on cement floors for up to six hours a day. Requires repetitive stooping, twisting and bending. Acceptable Criminal Background Report and no entries on Child Abuse Registry ESSENTIAL DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to satisfactorily perform the essential duties and responsibilities related to the job function. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. The Supervisor may assign other duties and accountabilities limited to those consistent with the applicable scope of the appropriate professional job function. Shall perform skilled work in the preparation of all menu items according to a pre-planned menu using selected standardized recipes. Shall schedule preparation time so that menu items are ready promptly at serving times and batch cooked in order to ensure quality and freshness. Products are to be taste tested for quality before serving. Shall prepare daily menu items in appropriate quantity, assuring adequate portions and avoiding over production. Responsible for reading recipes and converting measurements. Shall inform manager of supplies needed well in advance. Shall have the ability to maintain written production records and all temperature records. Shall implement proper HACCP procedures while receiving, preparing and storage of all food in accordance with federal, state, and district procedures. Shall order, receive, check in, issue, and store food & supplies following HACCP and procedures. Shall be responsible for proper use, operation and cleanliness of all kitchen equipment including but not limited to steamers, gas and electric ranges, convection ovens, slicers, mixers, and all other kitchen equipment as required. Shall have the ability to operate the cash register and willing to learn the manager computer software. Shall keep work and storage areas and equipment clean and avoid a backlog of unwashed equipment; shall keep the production area clean and be willing to sweep the floor or sanitize cafeteria tables. Shall assist Nutrition Services Manager to maintain perpetual food inventory and take physical inventory utilizing a computerized system. Shall demonstrate leadership ability to provide verbal and written directives to staff in regard to assisting in the prep area, proper portion sizes, cooking and holding temperatures. Shall accept alternating assignments when designated by the Nutrition Services Manager. Shall observe whatever needs to be done to expedite the preparation, serving, and cleanup, and complete such tasks without regard to classification. Shall display to students, faculty, staff and co-workers an attitude of accommodation and cooperation. Sh