COOK/CASHIER (7 hrs per day 184 days)-JES

Russell County Schools•Jamestown, KY

12h•Onsite

About The Position

Prepare, cook, bake and serve a variety of foods in quantity at an assigned school site; assist in other food preparation duties as directed; maintain facilities in a clean and sanitary condition; train and provide work direction to others when needed. Perform all duties with positive attitude.

Requirements

High school diploma, or G.E.D. Certificate as required by Kentucky law
6 months to one year experience in cooking and baking food in large quantities.
Must successfully complete training course for certification of beginning school food personnel as prescribed in 702 KAR 6:045 in addition to annual required trainings as set forth by district, state and federal regulations.
Lift a minimum of 10-20 lbs, bend, reach and stand without assistance
Understand and follow oral and written directions.
Communicate effectively both orally and in writing.
Lift heavy objects.
Maintain routine records.
Meet schedules and time lines.
Establish and maintain cooperative and effective working relationships with others.
Plan and organize work.
Observe health and safety regulations.
Train and provide work direction to others.
Make change accurately.
Read and write at a level required for successful job performance.
Complete all mandatory training and attend in-service sessions
Performs assigned tasks in a timely manner
Consistently displays self-control with parents, students, and school personnel
Maintains a clean workstation (desk, office, etc.)
Be clean, neat and appropriately/professionally dressed
Be consistently responsible and display an attitude of honesty and credibility
Show enthusiasm, interest and concern for the total program and its efficient operation
Maintains student control
Operate equipment in a safe manner
Demonstrate positive behavior toward the purposes and goals of the Russell County Public Schools
Maintain regular and punctual attendance
Maintaining regular punctual attendance and timely completion of assigned duties, working assigned contract and extended days and using sick and personal leave appropriately.
Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others consistently displaying self-control, honesty and credibility with parents, students, visitors and school personnel.
Act as a district liaison demonstrating positive behavior, interest and concern toward the programs, purposes, goals and efficient operation of the Russell County Public Schools.
Follow the procurement guidelines and purchase order process.
Disseminate information/resources in areas of responsibilities.
Maintain proper care and safe use of district equipment and property.
Participate in required professional development and trainings as assigned or approved for professional job growth, to remain abreast of program requirements/responsibilities and to improve student educational services.
Maintain confidentiality and privacy of all school records.
Is familiar with and incorporates the use of technology as job responsibilities require.
Adheres with federal, state and district program guidelines, policies, procedures and laws.
Administer health services to students as necessary including, but not limited to, the administration of medication; the operation, maintenance, or health care through the use of medical equipment; or the administration of clinical procedures.
Adheres to the State Professional Code of Ethics.
Perform other tasks and assume other responsibilities as may be assigned by the supervisor or superintendent.

Nice To Haves

KNOWLEDGE OF: Principles and methods of quantity food service preparation, serving and storage.
Sanitation and safety practices related to handling, cooking, baking and serving food.
Methods of preparing and serving food in large quantities.
Methods of adjusting and extending recipes and proper substitutions.
Proper methods of storing equipment, materials and supplies.
Standard kitchen equipment, utensils and measurements.
Health and safety regulations.
Basic record-keeping techniques.
Basic math and cashiering skills.
ABILITY TO: Prepare, cook, bake and serve a variety of foods in quantity at an assigned food service facility.
Prepare and serve food in accordance with health and sanitation regulations.
Operate and maintain standard machines and equipment found in school cafeterias and kitchens.
Prepare attractive, appetizing and nutritious meals for students and staff.
Follow, adjust and extend recipes.

Responsibilities

Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods; prepare and combine necessary ingredients.
Prepare and cook meat dishes, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups, sauces and other foods.
Perform when assigned cashiering duties in the sale of food items to students and staff.
Assist in determining appropriate quantity of food items for cooking and baking; adjust and extend recipes as needed; maintain food quality standards including appearance, and nutritional requirements.
Monitor & record temperatures of all areas of food (receiving-storing-preparing) to assure safety and quality standards are met; monitor water temperatures to assure proper temperature for sanitizing.
Serve food according to established guidelines and replenish serving containers as needed; serve and sell lunch items to faculty.
Clean cafeteria equipment, utensils and appliances and store food supplies; assure compliance with kitchen sanitation and safety procedures and regulations; clean refrigerators and storerooms as required.
Assist in storing unused food and supplies; dispose of unusable leftovers; utilize proper methods of handling foods to be stored.
Operate a variety of standard kitchen utensils and equipment including slicer, chopper, mixer, steamer, fryer, dishwasher, electric warmer, range, oven, pressure cooker, cash register, dishwasher and other cafeteria equipment as required.
Train and provide work direction to others.
Record amounts of food sold and monies collected as assigned; assist with inventory and maintain routine records as directed; prepare records of foods cooked and foods left over.
Prepare and bake food for special events as needed; assist at banquets or special events as required but not limited to.
Assist in other food service areas as needed; collect money and make correct change.