School Cook I, II - Kapunahala Elementary

Hawaii State Department of Education•Kaneohe, 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 to meet service times, reviewing production records, estimating preparation times, and ensuring accurate weighing and measuring of ingredients. The cook will prepare, cook, and heat a variety of foods, assist in preparing principal lunch and breakfast meals, and may prepare items for students with special dietary needs. Responsibilities also include setting up serving counters, serving students and staff, replenishing items, cleaning work areas and equipment, properly storing and disposing of leftovers, receiving and storing provisions, and documenting supplies used. The position may involve directing and training cafeteria helpers and other assistants, and potentially supervising serving operations at satellite schools. Attendance at staff meetings, workshops, and in-service training is required, along with achieving annual USDA training hours.

Requirements

Graduation from high school or equivalent.
School Cook I: 1/2 year General Experience (demonstrated knowledge of preparing and cooking food), 0 years Specialized Experience, 1/2 year Total Experience.
School Cook II: 1/2 year General Experience (demonstrated knowledge of preparing and cooking food), 1 year 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), 1-1/2 year Total Experience.
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).