School Cook I, II - Kalihi Elementary

Hawaii State Department of Education • Honolulu, HI

1d • Onsite

About The Position

The authorized level of the position is School Cook II. Applications are being accepted down to the School Cook I in the event of recruiting difficulties. The salary range for School Cook I is $4,849.00 per month (BC-04), and for School Cook II is $5,246.00 per month (BC-06). This role involves planning, coordinating, and preparing meals in a timely manner, reviewing production records, estimating preparation times, and ensuring accurate weighing and measuring of ingredients. Responsibilities include preparing, cooking, and heating various food items, setting up serving counters, serving students and staff, and maintaining a clean and sanitary work environment. The position also involves receiving provisions, documenting temperatures, storing goods, and potentially directing or instructing helpers. Annual training hours as outlined by the USDA must be achieved.

Requirements

• Graduation from high school or equivalent.
• School Cook I: 1/2 year General Experience (preparing and cooking food).
• School Cook II: 1/2 year General Experience (preparing and cooking food) and 1 year Specialized Experience (quantity cooking work experience in a restaurant, hotel, hospital, school or institution).
• General Experience: Experience which demonstrated knowledge of preparing and cooking food.
• 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.
• Applicants must meet all the requirements for the position they are seeking as of the date of the application.
• Calculation of experience is based on full-time, 40-hour workweeks. Part-time experience is pro-rated.
• Claims of Temporary Assignment (TA) experience to meet the minimum qualification requirements must be verified and attached to the application.

Nice To Haves

• 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).

Benefits

• The advertised salary is based on full-time employment and includes shortage and school year differentials, if applicable.
• New employees can expect their first paycheck within the first 3 pay periods of their start date.
• Payday is on the 5th and 20th (or previous business day) of every month.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED