Food Service- Kitchen manager

COOK

REQUIREMENTS:

1. High school diploma or equivalent
2. One year experience as a cook
3. Meet the following physical demands
   1. Stand for long periods of time
   2. Display manual dexterity
   3. Reach, walk, stoop, kneel, crouch, climb, balance, and crawl
   4. Regularly lift or move up to 20 pounds
   5. Frequently lift or move up to 40 pounds
   6. Occasionally lift or move up to 50 pounds
   7. Display hearing, visual, and olfactory acuity

SUPERVISES: Cooks/Servers at the director’s discretion

REPORTS TO:

1. Food Service Director

JOB GOALS:

1. To assist the Food Services Director in any way necessary in the preparation and serving of the meals to students, staffand visitors. Manage kitchen operations in the Director’s absence.

PERFORMANCE RESPONSIBILITIES:

1. Implement the policies of the Board of Education.
2. Communicate appropriately with supervisors, other employees, students and visitors.
3. Maintain a friendly and helpful environment.
4. Maintain an acceptable standard of personal appearance.
5. Help with the baking, vegetable preparation, main dish preparation, sandwiches, salads, desserts, etc.
6. Help serve breakfast, lunch, do dishes and clean daily.
7. Assist with inventory and ordering as requested.
8. Assume responsibility for tasks other than those listed which may be assigned by a supervisor.

EVALUATOR:

1. Food Service Director