Cook II - Red Lake School District, ISD #38

Independent Schools District No. 38

Red Lake, MN 56671

Posted: 12/23/19 – 01/06/2020

Position Title: Cook II

Supervisor: Food Service Coordinator

Bargaining Group: Minnesota School Employees Association

Revised: 7/31/2019

Terms: Fulltime – 9 month employee

Qualifications: High School Diploma or GED. Previous school food service, or commercial kitchen, supervisory experience is preferred. Must hold a Minnesota Food Manager Certificate (preferred), or must take the ServSafe training and pass the exam within 90 days of hire.

Ability to maintain regular attendance, which includes punctuality and completing the assigned day. Good communication skills, personal appearance and a cooperative attitude are required. A positive friendly attitude toward students, co-workers and district staff is absolutely necessary. Willingness to assist where needed and the ability to establish good working relationships are essential. Ability to lift up to 50 lbs., perform repetitive movements and bend.

Position Overview (Basic Purpose of Position): To supervise the organization, preparation and service of Child Nutrition Program meals to students, including Breakfast, Lunch, After- School Snacks, and if applicable, the Fresh Fruit & Vegetable Program, meals on a daily basis on all scheduled school days during the school year, performing all tasks related to school meal service.

Major Position Duties:

REGULAR DUTIES & RESPONSIBILITIES

List of things to accomplish in job function NECESSARY SKILLS, KNOWLEDGE, ABILTIES

What you should know or be able to accomplish in job function PERFORMANCE STANDARDS

How will you know the job is done?

1. Arrive to work and remain on the job through the regularly scheduled work day. Set a good example for the team.

2. Check district email account upon arrival in order to remain in direct contact with the Food Service Coordinator. Check email frequently during the work day for updates.

3. Direct the workflow of all kitchen staff (kitchen cooks, assistants, subs and student workers, if applicable).

4. Market and merchandise the food program to students and staff.

5. Review food menus to determine that the size of servings meet the age/grade requirement for the school nutrition program.

6. Responsible for meal program production records and HACCP records as required by State and Federal Child Nutrition Programs. All records are to be completed on the day of the task.

7. Submit all completed production records to the Food Service Coordinator on the Monday immediately following the week of meal service.

8. Prepare and serve hot and cold meals using tested uniform recipes.

9. Determine if the finished food product prepared by the cooks is the best in overall quality, flavor, appearance and texture.

10. Responsible for following procedures outlined by the district's HACCP Policy.

11. Ensure that all work station/carts and all other kitchen equipment is clean on a routine and seasonal basis.

12. Assist staff with preparing for the following day by getting items ready according to assignment.

13. Prepare food orders in a timely manner for twice-weekly deliveries. Submit the orders to the Food Service Coordinator according to the timeline outlined in the district's Food Service Department Ordering Procedure.

14. Monitor the security of the storeroom, freezer and cooler, and overall security of the Child Nutrition area.

15. Assist kitchen assistants, custodians and other Child Nutrition staff with cooking, serving, cleaning and loading duties if needed.

16. Communicate to the Food Service Coordinator concerns relating to the food service program.

17. Conducts at least one performance review per year for each staff member that is supervised by the Head Cook II. The Food Service Coordinator will assist and observe the performance review to support the Head Cook II.

18. Maintains confidentiality for the department, food service staff and students.

19. Attend all district and state training as required by the Child Nutrition Program.

20. Other duties as assigned by the Food Service Coordinator and/or building principal. Knowledge of:

1. District policies and procedures.

2. Computer technology to check and communicate by email.

3. ServSafe practices and HACCP Plan.

4. Offer vs. Serve regulations

5. Completion of Production Records

Ability to:

1. Communicate/relate with people.

2. Self-starter and ability to work independently.

3. Plan and organize.

4. Manage time.

5. Promote a pleasant work environment for co-workers and encourage teamwork in the kitchen.

6. Encourage staff to reach their full potential.

7. Ensure that the cafeteria is a friendly and pleasant gathering place for students.

8. Maintain confidentiality of students, staff and the food service department.

1. Time clock reflects prompt arrival and completion of assigned work shift.

2. Meals are prepared to district expectations, and national and state regulations and guidelines.

3. Students and staff are excited to come to the cafeteria for meals.

4. Co-workers are happy to be on the team.

5. Work areas are clean and sanitized.

6. Food orders are accurate and complete for each delivery, and submitted to the Food Service Coordinator on time.

7. Production records are completed daily and submitted to the Food Service Coordinator promptly according to the district procedure.

8. All food/supply deliveries are dated with date of arrival and all stock is rotated so the oldest inventory is used first (walk-in cooler, walk-in freezer and dry storage areas). Staff have completed their assigned areas.

9. All required temperature and sanitizing logs and daily production records are completed daily.

10. Has assisted co-workers with all tasks so everyone can leave on time.

11. Has completed all food service training as required by the district and the USDA.

12. Performance review has been completed by the Food Service Coordinator for the Head Cook II and any suggested improvement is being addressed.

To apply send complete District application, cover letter, resume, and credentials to: Ashley VanHorn, Human Resource Coordinator, Red Lake School District #38, PO Box 499, Red Lake, MN 56671.

Miigwech,

Ashley VanHorn

Genawenimaad Enokiinijin

(Human Resources Coordinator)

Red Lake Schools #38

(218) 679-5102 Office

(218) 679-2321 Fax

avanhorn@redlake.k12.mn.us