Cook II

JOB DESCRIPTION COOK II

A. RESPONSIBILITIES:

• 1. To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and warmth.

• 1. Work under the direct supervision of the building principal, Cook III and the nutritionist.
• 2. Work cooperatively with all staff to develop and maintain an effective, ongoing food service program.

• 1. Application
• 2. Interview
• 3. Recommendation by the Superintendent
• 4. Employment by the Board of Education

• a. Knowledge of menu requirements
• b. Ability to operate kitchen equipment
• c. Ability to properly clean the kitchen area
• d. Obtain a food handler's car
• e. Ability to assist the Cook III in preparing large quantities of food, producing a quality product
• f. Ability to develop and maintain an effective working relationship with others
• g. Must have obtained a High School Diploma or GED
• h. Successful passage of the State Competency Test for Cooks or holds or has held the classification as a cook

• 1. Assist in the preparation and serving of food in a quick and pleasant manner
• 2. Assume responsibility for seeing to it that during meal service periods the supply of food offered is replenished regularly.
• 3. Assist in the daily clean up of the kitchen and service areas.
• 4. Perform major cleaning of refrigerators and storerooms at regularly scheduled intervals as designated by the Cook III or Food Service Supervisor.
• 5. Assume responsibility for storage and disposal of unused foods.
• 6. Maintain the highest standards of safety and cleanliness in the kitchen (Including trash and garbage collection in a sanitary fashion)
• 7. Participate in in-service training as directed.
• 8. Perform other duties assigned by the Principal, Nutritionist or Cook III.

200 Days – Salary based on job classification and paygrade scale established for service personnel per county BOE salary schedule plus competitive benefits package equal to approximately 35% of direct compensation.

Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluation of Service Personnel (REVISED 12-2-99