Peterson Elementary School Cook Manager

Klamath County Sd•Klamath Falls, OR

About The Position

The Cook Manager has immediate responsibility for managing and operating the school kitchen under the supervision of the food service supervisor. The position prepares and serves food according to the District menu, USDA recipes, and dietary guidelines, and performs routine cleaning of kitchen facilities and equipment. Work follows a close time schedule and requires some computer knowledge. The Cook Manager may supervise and evaluate cafeteria workers and is responsible for training kitchen personnel, including assistant cooks. The role requires strict adherence to nutrition, sanitation, and safety standards, including food safety temperatures, HACCP guidelines, SDS procedures, OSHA and district safety regulations, and the district’s communicable disease control plan. The employee must be aware of potential exposure to hazardous chemicals identified on MSDS sheets. The position includes responsibility for student safety and security and is designated safety sensitive. General supervision is provided by the school principal or designee; technical supervision is provided by the Food Services Supervisor.

Requirements

Some computer knowledge.
Knowledge of standard sanitation procedures for the care and cleaning of kitchen equipment.
Knowledge of basic nutrition principles.
Physical ability to adhere to OSHA and district safety regulations.
Ability to work within the district’s communicable disease control plan, including blood-borne pathogens, and awareness of potential exposure to hazardous chemicals identified on MSDS sheets.
Knowledge of food safety temperatures, HACCP guidelines, and SDS procedures.
Regular attendance.
Ability to perform the responsibilities of a safety-sensitive position.

Responsibilities

Maintain regular attendance.
Direct and instruct kitchen personnel in the safe, proper, and efficient use of kitchen equipment and performance of other duties.
Maintain kitchen safety and cleanliness to meet semi-annual health inspection standards; follow food safety temperature requirements, HACCP guidelines, and SDS procedures.
Check food shipments and sign invoices only after verifying each order.
Ensure all equipment is turned off at the end of the shift and secure and lock the kitchen.
Determine daily food preparation quantities based on serving sizes for the grade groups served.
Prepare food according to the District menu and USDA recipes and methods that promote dietary guidelines.
Record food requisitions from the storeroom and meals served as required.
Train staff, including assistant cooks, and ensure personnel understand required meal components so meals qualify for reimbursement.
Maintain appropriate breakfast and lunch inventory and order necessary supplies weekly.
Immediately inform the principal and supervisor of kitchen or cafeteria problems or accidents.
Discuss personnel problems with the Food Services Supervisor and/or Principal.
Report faulty or inferior-quality food deliveries to the Food Services Supervisor.
Direct and assist with regular cleaning of kitchen equipment and daily washing and sterilizing of dishes, silverware, and utensils.
Maintain records required by District, State, and Federal agencies, including food handler cards.
Maintain an attractive and friendly lunchroom environment.
Attend in-service training when scheduled by the administration.
Report faulty equipment to the Food Services Supervisor.
Determine and report to the Food Services Office the quantities of food and supplies needed for the upcoming week’s meals.
Assist in finding substitute workers to cover kitchen absences, including the employee’s own absences.
Work cooperatively with the Food Services Supervisor, building administration, and staff.
Perform additional duties as assigned by the principal or supervisor.