Food Service Cook

Cook - Exeter Region Cooperative School District

General Function and Scope

This position assists the unit manager or assistant in the preparation of all school meals and production of food. Must have working knowledge of all equipment, understanding and ability to prepare all recipes. Must understand all components of a school meal and be able to make adjustments to the menu when needed.

Qualifications

• High School diploma or GED
• ServSafe Certification
• Strong math, computer, people skills and must like children
• Knowledge of foodservice
• Strength and stamina to perform job task that includes: heavy lifting (40-50lbs.), bending, reaching, standing, cold and hot environments.

Essential Job Functions 2. Sanitation, Safety and Security 3. Equipment Use and Care 4. Food Production 5. Service 6. Personnel Management Competency Statement(s) Terms of Employment: Salary and work year to be established by the Director of Food Service in accordance with the approve budget of the Exeter Region Cooperative School District.

• Program Accountability
• Maintains integrity and accountability of the meal program through compliance with all federal, state and local regulations
• Ensures accountability of recorded documentation for compliance with federal, state, and local regulations
• Ensures compliance with school/school district mission and/or vision stalemates.
• Provides an environment conducive to protecting the health and well-being of the school’s children through high levels of sanitation standards.
• Responds to a food hold and recall in an expedient, effective, and efficient manner.
• Provides a safe environment for performance of work.
• Provides leadership to ensure a secure work environment during an emergency or crisis.
• Understands and has working knowledge on how to use all equipment within their kitchen properly.
• Able to train employees on all equipment if asked.
• Helps with applying the principles to establishing and maintaining high standards of control for quality food production and distribution.
• Assists with preparing and maintaining records that reflect an accurate report of planned menus, food produced, and food discarded.
• Always follows the standards of excellence for providing and maintaining quality in the presentation and service of food.
• Provides positive and courteous meal services to our students and adult customers.
• Communicates effectively with both supervisor and other employees.
• Creates an atmosphere for employee productivity and satisfaction in the workplace.
• Accountability - Ability to accept responsibility and account for actions.
• Accuracy - Ability to perform work accurately and thoroughly.
• Diversity Oriented - Ability to work effectively with people regardless of their age, gender, race, ethnicity, religion, or job type.
• Energetic - Ability to work at a sustained pace and produce quality work.
• Friendly - Ability to exhibit a cheerful demeanor towards others.
• Honesty/Integrity - Ability to be truthful and be seen as credible in the workplace.
• Loyal - The trait of feeling a duty to the employer.
• Organized - Possessing the trait of being organized or following a systematic method of performing a task.
• Punctuality - Ability to report to work on time on a day-today- basis.
• Regular Attendance - Exhibiting regular attendance in order to perform duties in a satisfactory manner.
• Training - Ability to develop a particular skill in others to bring them up to the predetermined standard of work performance.
• Reliability - The trait of being dependable and trustworthy.
• Responsible - Ability to be held accountable or answerable for one’s conduct.
• Safety Awareness - Ability to identify and correct conditions that affect employee safety.

Evaluations: The employee will be evaluated on ability and effectiveness in achieving the responsibilities outlined above and other as assigned. Performance will be reviewed on an annual basis.