COOK (6.00 hrs/day) - Central Valley High School #1082 in Redding

Overview

Under the direction of the Lead Cook, to assist in the preparation, setting up, serving and selling of food; to maintain the food service facility in an orderly, safe and sanitary condition; and to do other related work as required.

Responsibilities

• Assists the Lead Cook in the preparation, packaging and serving of foods, including the preparation of sandwiches, salads, relishes, hot entrees and a variety of other foods.
• Serves and sells hot and cold foods, salads, beverages, desserts and snacks.
• Assists in maintaining the food service facility in a safe, clean and sanitary condition.
• Bakes a variety of foods and baked goods, including cakes, cookies, breads, rolls.
• Reviews recipes and menus, and estimates needed ingredients and the time required for the cooking and baking of foods and baked goods.
• Assists in receiving, inspecting and storing of foodstuffs, supplies and materials.
• Assists with inventory control and in the requisitioning of foodstuffs, supplies and materials.
• Stores or disposes of excess food properly.
• Washes, sanitizes and stores dishes, tableware, and kitchen utensils; scrubs counters and disposes of wastes properly.
• Performs duties of Lead Cook if that employee is absent.
• Maintains high standard of personal hygiene.
• Operates dishwasher and washes trays, plates, utensils and other serving equipment.
• Assists in setting up food preparation lines.
• May fill vending machines.
• Operates, cleans, and stores kitchen equipment.
• Maintains daily production records in a snack bar.
• Operates and balances a cash register and daily records.
• Performs other related duties as assigned.

Qualifications

Knowledge of:

• Methods, procedures and techniques of cooking and baking in large quantities;
• Standard food service appliances and equipment;
• Sanitation and safety practices and procedures;
• Child Nutrition Program requirements;
• Basic arithmetical calculations and measurement processes.

Ability To:

• Skillfully cook and bake;
• Lift and transport foodstuffs, materials and supplies;
• Understand and carry out oral and written directions;
• Establish and maintain cooperative working relationships;
• Adhere to standard menus and recipes in the preparation of foods and snacks;
• Operate and maintain food service related equipment;
• Requisition, receive and store foodstuff and supplies.

Experience And Education

Experience: One year of experience in quantity baking, cooking, salad preparation and food service facility maintenance in a commercial, institutional or school food service facility.

Education: Equivalent to the completion of the twelfth grade, supplemented by training or coursework in nutrition and in safety and sanitation procedures, or related areas.