Cook

176 Days Cook Contact Information Director of Student Nutrition, Dawn Lin Email: Dawn.Lin@wylieisd.net Phone Number: 972-429-2330 Primary Purpose: Prepare and serve appropriate quantities of food to meet menu requirements, using basic food production skills. Maintain high standards of quality in food production, sanitation, safety practice, and customer service. Store and handle food items and supplies safely and according to established policies and procedures. Qualifications: Education/Certification: • Texas Food Handler Certification or State Sanitation Certification • Six hours of professional development based on USDA standards Special Knowledge/Skills: • Ability to understand instructions for food preparation and safety procedures • Working knowledge of kitchen equipment and food production procedures • Ability to operate large and small kitchen equipment and tools • Ability to perform basic math including being able to count money and make change • Understands good customer service and customer service experience preferred Experience: • None Major Responsibilities and Duties: Food Preparation and Serving • Prepare quality food according to a planned menu of tested, uniform recipes. • Prepares and serves food according to meal schedules, departmental procedures and policies. Practice and promote portion control and proper use of leftovers. • Ability to read and follow instructions. • Helps co-workers when needed until all work is finished in order to have a smooth funning operation. • Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Safety and Sanitation • Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health and safety. • Assist in maintaining the storeroom, walk-in cooler, freezer and garbage collection area in a neat and sanitary fashion. • Maintain good personal appearance and hygiene. • Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. Other • Handle and record cashier functions and maintain daily food preparation records accurately. • Promote teamwork and interaction with fellow staff members. • Is punctual and dependable. • Performs all other duties as assigned by the Manager, Assistant Manager, and Supervisor or Director of Student Nutrition Programs. • May be assigned to other kitchens. Supervisory Responsibilities None. Mental Demands/Physical Demands/Environmental Factors Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamers, sharp cutting tools, stove, oven, dishwasher, and food/utility cart. Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder); grasping/squeezing, wrist flexion/extension and reaching/overhead reaching Lifting: Frequent moderate lifting and carrying up to 30 pounds unassisted on a routine basis. Able to lift weights of 31 to 50 pounds assisted Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperature, extreme humidity, noise, biological hazards, chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water, work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress Special Note: This position is federally funded and, as such, may be contingent upon the availability of federal funds.

Cook

Contact Information

Director of Student Nutrition, Dawn Lin
Email: Dawn.Lin@wylieisd.net
Phone Number: 972-429-2330

Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements, using basic food production skills. Maintain high standards of quality in food production, sanitation, safety practice, and customer service. Store and handle food items and supplies safely and according to established policies and procedures.

Qualifications:

Education/Certification:

• Texas Food Handler Certification or State Sanitation Certification
• Six hours of professional development based on USDA standards

Special Knowledge/Skills:

• Ability to understand instructions for food preparation and safety procedures
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic math including being able to count money and make change
• Understands good customer service and customer service experience preferred

Experience:

• None

Major Responsibilities and Duties:

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested, uniform recipes.
• Prepares and serves food according to meal schedules, departmental procedures and policies. Practice and promote portion control and proper use of leftovers.
• Ability to read and follow instructions.
• Helps co-workers when needed until all work is finished in order to have a smooth funning operation.
• Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

• Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health and safety.
• Assist in maintaining the storeroom, walk-in cooler, freezer and garbage collection area in a neat and sanitary fashion.
• Maintain good personal appearance and hygiene.
• Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.

Other

• Handle and record cashier functions and maintain daily food preparation records accurately.
• Promote teamwork and interaction with fellow staff members.
• Is punctual and dependable.
• Performs all other duties as assigned by the Manager, Assistant Manager, and Supervisor or Director of Student Nutrition Programs.
• May be assigned to other kitchens.

Supervisory Responsibilities

None.

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamers, sharp cutting tools, stove, oven, dishwasher, and food/utility cart.

Posture: Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting

Motion: Continual walking; frequent climbing (ladder); grasping/squeezing, wrist flexion/extension and reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying up to 30 pounds unassisted on a routine basis. Able to lift weights of 31 to 50 pounds assisted

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperature, extreme humidity, noise, biological hazards, chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water, work around machinery with moving parts; work on slippery surfaces

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Special Note:

This position is federally funded and, as such, may be contingent upon the availability of federal funds.