Baker/Cook - Osborn Middle School
About The Position
Essential Functions: __ Essential functions, as defined under the Americans with Disabilities Act, may include any of the following representative duties, knowledge, and skills. Essential duties and responsibilities may include, but are not limited to, the following: Prepares and bakes assigned menu items; prepares and combines necessary ingredients; refers to recipes as required. Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends recipes as needed. Maintains food quality standards including appearance and nutritional requirements. Heats, portions, and serves food to students and staff according to established procedures. Cleans food service equipment, utensils, and appliances, and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators and storerooms as required. Monitors temperatures of food to assure that safety and quality standards are met. Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, and other cafeteria equipment as required. Maintains inventory and routine records as directed; prepares records of foods cooked and foods left over; stores unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored. Maintains cleanliness of dining room and kitchen areas; sweeps and mop floor; operates and cleans food service equipment; maintains sanitation, health and safety standards in work area. May perform duties of the CN Manager for short periods of time. Other duties as assigned.
Responsibilities
- Prepares and bakes assigned menu items; prepares and combines necessary ingredients; refers to recipes as required.
- Assists in determining appropriate quantity of food items for cooking and baking; adjusts and extends recipes as needed.
- Maintains food quality standards including appearance and nutritional requirements.
- Heats, portions, and serves food to students and staff according to established procedures.
- Cleans food service equipment, utensils, and appliances, and stores food supplies; assures compliance with kitchen sanitation and safety procedures and regulations; cleans refrigerators and storerooms as required.
- Monitors temperatures of food to assure that safety and quality standards are met.
- Operates a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, and other cafeteria equipment as required.
- Maintains inventory and routine records as directed; prepares records of foods cooked and foods left over; stores unused food and supplies; disposes of unusable leftovers; utilizes proper methods of handling foods to be stored.
- Maintains cleanliness of dining room and kitchen areas; sweeps and mop floor; operates and cleans food service equipment; maintains sanitation, health and safety standards in work area.
- May perform duties of the CN Manager for short periods of time.
- Other duties as assigned.
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What This Job Offers
Industry
Executive, Legislative, and Other General Government Support
Education Level
No Education Listed
Number of Employees
11-50 employees
