FOOD SERVICE STAFF

 

 

QUALIFICATIONS: 

 

1. Have a knowledge of the proper methods for preparing and serving quality food in large quantities
2. Have a knowledge of proper care and operation of kitchen equipment.
3. Be informed on proper dietary guidelines and good nutrition. 
4. Be physically able to perform all duties required including lifting, bending, reaching, stretching, and pulling.

 

REPORTS TO:  Food Service Director

 

JOB GOAL:  To maintain high standards of food preparation and good sanitation practices, and cleanliness as established by the school district.

 

PERFORMANCE RESPONSIBILITIES AND OBJECTIVES:

 

Specific Duties:

 

General:

 

1. Head Cook will direct supervision and be responsible for ordering food and supplies,      completing food production records daily, and oversees all activities in the kitchen.
2. Other food service personnel will assist in any or all of these jobs effectively and cooperatively as directed by the Head Cook.
3. Head Cook will plan, assign, and review the work of the cooks and the cooks will accept her directions and comply with them.
4. Carry out assignments in accordance with established procedures and under the direction of the Food Service Director.
5. Be punctual and dependable.
6. Be positive and friendly with students, teachers, and co-workers.
7. Practice safety precautions in the kitchen with equipment.
8. Attend meetings and workshops whenever possible.
9. Strive to maintain a good working relationship with others.
10. Use good judgement, be courteous, and be tactful.
11. Prepare quality meals.

 

Personal Hygiene Requirements:

 

1. Bathe daily.
2. Keep fingernails short and clean.  Do not use artificial nails or colored nail polish.
3. Wash hands frequently with soap and warm water.
4. Always wash hands after visiting the toilet.                                                             

5. Should not wear large pieces of jewelry (watches and wedding rings permitted).
6. Always wear a hair net.
7. No smoking.
8. Do not chew gum when preparing food.
9. Protect open sores with bandages.
10. Use clean gloves when serving and during as much preparation as possible.
11. Always wear clean clothes.
12. Do not work when ill.

 

TERMS OF EMPLOYMENT:  Nine months/175 days per year – 174 pupil days and 1 working day before school begins.  Salary to be arranged by the Superintendent and the Board of Education.  Thirty minute lunch per day not a part of work time.

 

EVALUATION:  Performance evaluated annually by the Building Administration in accordance with Board of Education regulations. 

 

BENEFITS:  10 days sick leave accumulative to 90 days.

                    2 days personal leave (deducted from sick leave).