Bridgeton Public Schools
Job Description
Revised
POSITION:
Food Service Cook
QUALIFICATIONS:
- Must be 18 years of age or older.
- High School diploma or G.E.D. required.
- Experienced in cooking required.
- Knowledge of food safety and sanitation regulations.
- SERV Safe Certification (must be obtained within 6 months of employment).
- Candidate must be in physical condition to be able to lift at least 30 lbs.
- Must be able to read, write, and understands basic math.
- Must know how to follow oral instructions, cooperate with supervisors, fellow employees, and other department personnel.
- Possess a high degree of personal cleanliness and hygiene.
- Required criminal history background check and proof of U.S. Citizenship or legal resident alien status.
REPORTS TO:
Food Service Manager
JOB GOAL:
To provide students and staff with nutritious., attractive meals in an efficient, clean, and friendly atmoshpere.
PERFORMANCE RESPONSIBILITIES:
- Produce all meals and components for the NSLP, Breakfast Program, Dinner Program, After-School Snack Program, Fresh Fruit & Vegetable Program, Summer Feeding Program, special events, and special orders as directed by Food Service Manager.
- Follow all local, State, and Federal regulations in regards to sanitation, food preparation, and ethical standards.
- Produce healthy, tasty, and flavorful meals with consideration of cost effectiveness and sanitation of ingredients and workstations.
- Report directly to the Food Service Manager with any problems, questions, or concerns.
- The kitchen is broken down into production areas in which each person will b assigned an responsible for the sanitation and upkeep of that area. These assignments may be rotated at the Food Service Managers discretion.
- Display and serve Hot/Cold food items at least 10 minutes before the first lunch period begins. Any variance must be communicated to the Food Service Manager.
- Request needed ingredients to the Food Service Custodian or Manager in a timely fashion. (Example would be removing frozen meats from the freezer in time enough to allow proper thawing in the refrigerator).
- Breakdowns all Hot/Cold food displays and buffets as needed. Store/destroy leftover food as directed by Food Service Manager.
- Follow Board approved dress code as well as the provided chef coat, apron, and hat/visor/hairnet on a daily basis. The Cooks uniform and apron will be worn in a clean, neat, and orderly fashion. Proper hair restraint is required.
- Assist in the daily cleaning and sanitizing of the kitchen as well as the dining tables during all lunch periods and at the end of the day.
- Secure all foods and supplies at the end of the day.
- Perform other duties as may be assigned by the manager, Food Service Director, School Business Administrator or their designee may be assigned.
- Follow correct call-off procedures as directed by the Human Resource Department.
TERM OF EMPLOYMENT:
10-month. Salary to be determined by the Board of Education
EVALUATION:
Performance will be evaluated in accordance with district policy.
WD 06/06/23 Revised
TME/clw
06/12
FS Cook