School Cook II - Waiakea High

Hawaii State Department of Education•Hilo, HI

13d•$5,246•Onsite

About The Position

This position involves planning, coordinating, and preparing meals in a school setting. The School Cook II works with other food service employees to ensure timely meal preparation and adherence to schedules. Responsibilities include reviewing production records, estimating preparation times, and calculating ingredient needs. The role requires accurate weighing and measuring of ingredients, adjusting recipes for yield, and preparing a variety of foods such as sandwiches, breakfast items, and cooked vegetables. The cook will also assist in preparing the principal lunch and breakfast meals, and potentially meals for students with special dietary needs. Serving meals, maintaining sanitary work areas, and proper food storage are also key duties. The position may involve directing cafeteria helpers and training new employees, as well as attending required USDA training.

Requirements

Graduation from high school or equivalent.
1/2 year of General Experience: Experience which demonstrated knowledge of preparing and cooking food.
1 year of Specialized Experience: Quantity cooking work experience in a restaurant, hotel, hospital, school or institution which included actual hands-on experience in the various phases of the preparation of foods in large quantities.
Total of 1-1/2 years of experience.

Nice To Haves

Experience gained as an apprentice or helper in a kitchen where the applicant has acquired some skill in cooking by performing a variety of tasks.
Fry cooks of fast-food operations experience.
Proficiency in quantity cooking as evidenced by knowledge of ingredients, standard procedures, use of kitchen equipment, food handling and storage, safety and sanitation practices.
Ability to follow standardized recipes, adjust recipes, estimate ingredients, and estimate preparation/cooking times.
Possession of an associate’s degree in Food Service from an accredited community college in a food service/culinary arts program which include training in quantity cooking may be substituted for all of the required experience.
Successful completion of a substantially full-time curriculum at an accredited technical school, community college or university which included course work which provided the applicant with knowledge of and hands-on practice in quantity food preparation and cooking comparable to the above required Specialized experience may be substituted for the pertinent experience on a month-for-month basis.
Excess Specialized Experience may be substituted for General Experience on a month-for-month basis.

Responsibilities

Plans, coordinates and works closely with other food service employees to ensure meals are prepared in a timely manner to meet meal service times and/or satellite delivery schedules.
Reviews daily/weekly/monthly food production records and makes cooking/preparation plans accordingly, estimates preparation and cooking time, determines appropriate standardized recipe, and secures necessary ingredients and equipment for preparation and cooking purposes.
Accurately weighs and measures ingredients in accordance with approved standardized recipes and daily production needs; performs mathematical calculations to adjust recipe yield to meet daily production records serving portion/size.
Prepares, cooks, and heats a variety of foods including sandwiches, breakfast meals, taco shells, French fries, etc.; slices food and assembles salads and sandwiches; cooks simple starches and seasons vegetables; assists in the preparation and cooking of the principal lunch meal, breakfast, and other supplementary meal items; may prepare meal items for students with special dietary needs.
Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed.
Portions and/or directs the portioning/packing of menu items for satellite meals.
Cleans and maintains work areas, serving counters, and dining areas in a neat, sanitary, and orderly manner; thoroughly cleans and sanitizes pots, pans, utensils, and equipment after use.
Properly labels, stores, and/or disposes leftover foods; documents on the production record; and informs School Food Services Manager of the leftovers; and may recommend their utilization.
Receives provisions ordered, documents product temperatures if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed.
Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, serving, and/or cleanup; assists in training new food service employees; and may supervise serving operations at satellite schools.
Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture (USDA).