Summer School Cook Manager

Klamath County Sd•Klamath Falls, OR

1d•Onsite

About The Position

This is a temporary summer school position for internal applicants only. Under the supervision of the food service supervisor, the employee performs a variety of routine duties related to the production and serving of food in a school. The employee performs routine cleaning of kitchen facilities and equipment. Work is performed on a close time schedule and requires some computer knowledge. The employee may supervise and evaluate cafeteria workers. General supervision is received from the school principal or designee; technical supervision is received from the food services supervisor. The employee has immediate responsibility for the management and operation of the school kitchen. Work involves strict adherence to nutrition, sanitation, and safety standards. This position requires knowledge of standard sanitation procedures for the care and cleaning of kitchen equipment, basic nutrition principles, and the physical ability to adhere to OSHA and district safety regulations. Work must be performed within the district’s communicable disease control plan (blood borne pathogens) and awareness of the existence and potential exposure to hazardous chemicals as identified on the MSDS sheets. Responsibilities include student safety and security. This position is considered a safety-sensitive position.

Requirements

Some computer knowledge.
Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment.
Knowledge of basic nutrition principles.
Physical ability to adhere to OSHA and district safety regulations.
Work within the district’s communicable disease control plan (blood borne pathogens) and be aware of the existence and potential exposure to hazardous chemicals as identified on the MSDS sheets.
Student safety and security responsibilities.
Ability to direct and instruct kitchen personnel.
Ability to maintain the highest standards of safety and cleanliness.
Knowledgeable of food safety temperatures, HACCP guidelines, and SDS procedures.
Ability to check food shipments and verify orders.
Ability to ensure equipment is turned off and kitchen is secured.
Ability to determine food quantities based on serving sizes.
Ability to prepare food according to menu and dietary guidelines.
Ability to record food requisitions and meals served.
Ability to train staff.
Ability to maintain inventory levels and order supplies.
Ability to report problems or accidents.
Ability to confer with supervisors regarding personnel issues.
Ability to report faulty or inferior quality food.
Ability to direct and assist in cleaning equipment and dishes.
Ability to maintain required records, including food handler cards.
Ability to maintain an attractive, friendly lunch room environment.
Ability to train personnel in required meal components.
Ability to report faulty equipment.
Ability to determine and report food and supply needs.
Ability to assist with finding substitute workers.
Ability to work cooperatively with supervisors and staff.
Regular attendance is an essential function of this job.

Responsibilities

Directs and instructs kitchen personnel in the safe, proper, and efficient use of all kitchen equipment and other duties.
Maintains the highest standards of safety and cleanliness in the kitchen to a standard that will pass semi-annual health inspections. Knowledgeable of food safety temperatures, HACCP guidelines, and SDS procedures.
Checks food shipments into the school, signing invoices only after each order has been verified.
Responsible for checking that all equipment is turned off at the end of the shift and locking up and securing the kitchen.
Determines the quantity of each food to be prepared daily using the size of serving specified for grade groups being served.
Prepares food according to the District menu, using USDA recipes and food preparation methods which promote dietary guidelines.
Records all food requisitions from the storeroom and records all meals served, in the required manner.
Responsible for all staff training and appropriate training of assistant cooks.
Maintains correct inventory levels for both breakfast and lunch, ordering all necessary supplies on a weekly basis.
Informs the principal and supervisor immediately of any problem or accident occurring in the kitchen or cafeteria.
Confers with the Food Services Supervisor and/or Principal regarding any personnel problems.
Reports to Food Services Supervisor any faulty or inferior quality food which is received.
Directs and assists in the regular cleaning of all kitchen equipment and the daily washing and sterilizing of all dishes, silverware and utensils.
Maintains records as required by the District, State and Federal agencies including food handler cards.
Maintains an attractive, friendly lunch room environment.
Takes responsibility for training personnel in the required meal components so all meals served are reimbursable.
Attend appropriate in-service training when scheduled by the administration.
Reports to Food Services Supervisor any faulty equipment.
Determines and reports to Food Services Office the quantity of food and supplies needed for all meals for the upcoming week.
Assist with finding substitute workers to cover any kitchen absences, including their own.
Works cooperatively with the Food Services Supervisor, building administration and staff.
Additional duties as assigned by principal or supervisor.