Cook

BASIC FUNCTION

Under the direction of an assigned supervisor, perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in the District's production kitchen; maintain kitchen facilities, equipment and utensils in a clean and sanitary condition.

• Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment; assure related activities comply with established safety and sanitation requirements
• Determine appropriate quantity of food items for cooking; assure compliance with food quality standards including appearance and nutritional requirements; heat and cook food according to standardized recipes to meet scheduled menu requirements and operating time lines
• Measure and weigh ingredients; calculate, adjust and extend recipes; estimate needed quantities of food and supplies; assemble, mix and prepare a variety of ingredients and supplies; open containers; remove wrappers and ingredients; thaw items as needed; assure proper temperature of foods
• Maintain kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, tables, food containers and food service equipment; deep clean ovens, food racks, carts, refrigerators, chillers and other equipment
• Prepare food items and utensils for distribution to school and contract sites according to individual school needs as assigned; review and verify quantities of outgoing shipments; load hot and cold transport carts with specified food items and supplies for distribution to school sites
• Monitor inventory levels of food items, utensils and supplies; order, receive, store and rotate food items and supplies; conduct meal counts and inventories
• Operate standard food service equipment such as slicers, ovens, can openers, food carts, mixers, choppers, stoves and warmers
• Communicate with personnel and various outside agencies to exchange information and resolve issues or concerns
• Maintain a variety of records related to daily food item distribution, inventory and assigned activities; process and complete food transport sheets as required

Perform related duties as assigned

• Methods of preparing and serving foods in large quantities
• Methods of adjusting and extending recipes and proper substitutions
• Terminology, techniques, ingredients, equivalent measures and abbreviations used in cooking
• Sanitation and safety practices related to preparing, handling and serving food
• Standard kitchen equipment, utensils and measurements
• Basic inventory practices and procedures
• Oral and written communication skills
• Interpersonal skills using tact, patience and courtesy
• Portion control techniques
• Storage and rotation of perishable food
• Proper lifting techniques
• Record-keeping techniques

• Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment
• Maintain kitchen facilities, equipment and utensils in a clean and sanitary condition
• Prepare attractive, appetizing and nutritious meals for students and staff
• Follow, adjust and extend recipes
• Determine appropriate quantity of food items for cooking
• Operate standard kitchen equipment safely and efficiently
• Follow and assure compliance with health and sanitation requirements
• Store and rotate food supplies in storage areas according to established procedures
• Conduct daily inventories and estimate appropriate amounts of food items and supplies
• Communicate effectively both orally and in writing
• Establish and maintain cooperative and effective working relationships with others
• Meet schedules and time lines
• Work independently with little direction
• Maintain various records related to work performed

Any combination equivalent to: graduation from high school and three years increasingly responsible experience in the preparation of food in large quantities including work with following and extending recipes in a commercial kitchen, catering operation or similar environment

Valid Serv Safe certification obtained through a proctored exam

Food service environment Subject to heat from ovens

• Standing for extended periods of time
• Hearing and speaking to exchange information
• Lifting, carrying, pushing or pulling objects typically weighing up to 50 and up to 60pounds with assistance
• Dexterity of hands and fingers to operate food…