BENNINGTON PUBLIC SCHOOLS

 

 

JOB TITLE: Cook

 

LOCATION: TBD

 

POSITION SUMMARY

This position requires moderate physical strength to perform a wide range of duties involved with preparing and/or serving meals in a school nutrition program.  Nutrition Services staff work as a team in the preparation, accountability, and service of food.  Work is performed under the supervision of the Head Cook while following USDA regulations. 

 

REQUIREMENTS:

• High School Diploma or equivalent.
• Ability to communicate effectively and execute directions from supervisor.
• Must have the ability to lift a minimum of 50 pounds.
• Regular work attendance is essential.
• Professional, personable, and welcoming.
• Ability to maintain confidentiality and professionalism in interacting with staff, public, parents, and Board Members.
• ServSafe certification or Food Handler certification preferred.

REPORTS TO:  Nutrition Services Coordinator

 

SUPERVISES: None

 

TERMS OF EMPLOYMENT: 10 month part time position

4 hrs/day Cook M-F or

6.5 hrs/day Cook M-F

 

EVALUATION: Performance of this job will be evaluated in accordance with provisions of the school board’s policy on Evaluation of Support Services Personnel.

 

PERFORMANCE RESPONSIBILITIES:

• Assist head cook in preparation of meals for school food service program by using appropriate HAACP methods and following standardized recipes.
• Daily duties include serving meals, general kitchen and equipment cleaning, dish room, mopping, stocking and inventory.
• Follow portioning guidelines as well as recipe instructions to ensure proper nutritional value is served during the meal.
• Proper use of food service equipment and supplies.
• Complete required annual training.
• Demonstrate acceptable interpersonal skills and relations with co-workers, staff, students and the general public.
• Perform other duties as assigned. 

 

PERFORMANCE RESPONSIBILITIES:

• Assist head cook in preparation of meals for school food service program by using appropriate HAACP methods and following standardized recipes.
• Daily duties include serving meals, general kitchen and equipment cleaning, dish room, mopping, stocking, and inventory.
• Follow portioning guidelines as well as recipe instructions to ensure proper nutritional value is served during the meal.
• Proper use of foodservice equipment and supplies.
• Complete required annual training.
• Demonstrate acceptable interpersonal skills and relations with co-workers, staff, students, and the general public.
• Perform other duties as assigned. 

JOB REQUIREMENTS; MINIMUM QUALIFICATIONS  

 

Skills, Knowledge, and Abilities

 

SKILLS are required to perform multiple, non-technical tasks with a need to periodically upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: operating standard kitchen and office equipment including pertinent software applications; preparing and serving meals; completing temperature logs and production records accurately and efficiently; working effectively under strict timelines.

 

KNOWLEDGE required to satisfactorily perform the functions of the job includes school district operations and philosophy; concepts of food safety and sanitation; time management; ability to exercise independent judgment.

 

ABILITY is required to routinely bend, lift and use basic job-related equipment. Manual dexterity to handle knives and other kitchen equipment such as slicers, mixers, choppers, and scales.  Flexibility is required to work independently or with others in a wide variety of circumstances; operate equipment using defined methods. Ability is also required to work with a significant diversity of individuals and/or groups.  In working with others, problem-solving is required to identify issues and create action plans.

 

Specific abilities required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; maintaining confidentiality; meeting deadlines and schedules; setting priorities; working as part of a team; working with constant and sustained interruptions; following USDA regulations, HAACP standard operation procedures and the Nebraska Food Code

 

BENEFITS

 

Nine days paid leave per year, two of which may be used as personal leave. Retirement and Life Insurance.

 

WORKING ENVIRONMENT

 

The usual and customary methods of performing the job's functions require the following demands: (1) regular, dependable attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities, and to perform the identified work activities; and, (3) lifting, carrying, pushing, and/or pulling; and significant fine finger dexterity. Generally, the job requires the ability to work in a standing position for prolonged periods of time.  This job is performed in a generally clean and healthy environment.

 

 

THIS INSTITUTION IS AN EQUAL OPPORTUNITY EMPLOYER