Cafeteria Cook

Campbell County School District #1•Gillette, WY

1d•Onsite

About The Position

The job of Cafeteria Cook is done for the purpose of directing food service personnel in performing their functions in a safe and efficient manner; providing food services that meet the mandated nutritional needs of students; ensuring availability of quantities of items; providing written support to convey information; and complying with mandated health requirements. This is an 8 hrs. per day/190 days per year position, located at Twin Spruce Jr. High School. Please be aware if offered a job in the following position, it will be contingent on passing a physical.

Requirements

Adhering to safety practices
Preparing and maintaining accurate records
Utilizing industrial grade food service equipment
Using pertinent software applications
Basic math, including calculations using fractions, percents, and/or ratios
Reading a variety of manuals
Writing documents following prescribed formats
Presenting information to others
Understanding complex, multi-step written and oral instructions
Methods of quantity cooking
Health standards and hazards
Food safe handling procedures
Meal planning and food purchasing
Managing a high volume food preparation operation
Scheduling a number of activities, meetings, and/or events
Collating data
Considering a number of factors when using equipment
Independently working with others in a wide variety of circumstances
Working with data utilizing defined but different processes
Operating equipment using standardized methods
Working with a diversity of individuals and/or groups
Working with a variety of data
Utilizing job-related equipment
Analyzing issues and creating action plans
Independent interpretation of guidelines
Moderate problem solving with equipment
Setting priorities
Working around children
Establishing and effective working relationships
Working as part of a team
Job related experience
High School diploma or equivalent
Valid Driver’s License
Criminal Justice Fingerprint/Background Clearance

Responsibilities

Arranges food and beverage items (e.g. placing in steam tables, displaying, filling racks, etc.) for the purpose of making them available to students and staff.
Cleans utensils, equipment and the storage, food preparation, serving and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
Collects payments for food items from students and/or staff (e.g. cash, meal tickets, etc.) for the purpose of securing funds for reimbursement of costs for providing nutritional services.
Conducts physical inventories for the purpose of verifying stock and identifying losses.
Directs other food service personnel and student workers/volunteers for the purpose of guiding them in performing their functions in a safe and efficient manner, maximizing the efficiency of the workforce and/or meeting shift requirements.
Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste.
Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.
Maintains accurate student records (e.g. food allergies, free and reduced meal status, meal count, status of pre-paid accounts, etc.) for the purpose of providing documentation to meet state, federal, and/or administrative requirements.
Monitors kitchen, cafeteria areas and equipment operations and functions for the purpose of maintaining equipment in safe working order.
Monitors students in the lunchroom/cafeteria for the purpose of meeting mandated nutritional and health requirements providing a safe and supportive environment.
Orders equipment and supplies for daily use in cafeteria (e.g. standard items stocked in warehouse, special items required for catering events, consumable supplies, bread, milk, etc.) for the purpose of maintaining an adequate inventory to complete jobs efficiently within budget guidelines.
Prepares a variety of documents (e.g. meal counts, inventory reports, etc.) for the purpose of providing documentation and/or conveying information for planning purposes to supervisory and management personnel.
Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements.
Responds to inquiries of students, staff, and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.
Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of student and school personnel.
Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.
Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department.
Transports food and supplies to other locations (e.g. classrooms on the school site, off-site, etc.) for the purpose of delivering requested items to serving sites as needed.
Assists other personnel, as may be required, for the purpose of ensuring an efficient and effective work environment.