Description:
Lead Main Dish.
Class 1, 6.5 hrs./day, 176 days/yr.
QUALIFICATIONS
Requires the following (or equivalent qualifications):
- Must possess a high school diploma or GED
- Completion of or ability to complete Short Course I
- Completion of or ability to complete Sanitation Course
- One year experience in home cooking or institutional cooking
POSITION PURPOSE
Prepare and serve attractive and nutritious meals in a pleasant atmosphere of efficiency and cleanliness. To perform duties in a helpful manner promoting positive public relations with students, the general public, and other employees
DEMONSTRATED SKILLS AND ABILITIES
- Ability to follow oral and/or written directions or instructions
- Ability to relate with students, public, and other employees in a positive manner
- Ability to operate tools and equipment as assigned
- Ability to keep tools and equipment clean and in working order
- Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks
- Ability to read and follow standardized recipes and perform calculations for recipes
- Ability to maintain routine records, prepare routine reports, and perform mathematical calculations
- Knowledge of weights and measures and ability to properly measure ingredients
- Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations
PERFORMANCE ACCOUNTABILITIES
- Maintain strict confidentiality while performing position duties in an ethical manner.
- Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations.
- Maintain safety regulations at all times.
- Maintain work area in a clean and sanitary manner following approved procedures.
- Maintain records as necessary to forecast quantities needed.
- Organize work so production schedule is met.
- Prepare main dish and other items including soups following standardized recipes.
- Monitor temperature of food on serving lines. Maintain proper temperature of food at all times.
- Maintain data and records necessary for production records.
- Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes.
- Supply serving lines during serving periods.
- Properly store leftover food and assist with storage of supplies.
- Work in pots and pans area as assigned.
- Notify manager of supplies needed.
- Notify manager when equipment needs maintenance or repair.
- Participate in general cleaning of kitchen areas, storerooms, and kitchen equipment.
- Perform other duties as assigned.
