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Cook I - Red Lake School District, ISD #38


September 25, 2020

Independent Schools District No. 38

Red Lake, MN 56671

Posted: 09/24/2020 – 10/01/2020

Position Title: Cook I

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 experience is preferred. Must take the ServSafe course and pass the exam within 90 days of hire, or already hold a valid Minnesota Food Manager certificate.

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 organize, prepare and serve National School Meals to students, including Breakfast, Lunch, After- School Snacks, and if applicable, 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:


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.

2. Check district email account at least once a day.

3. Assembles food supplies, measures ingredients for meals according to standardized recipes and/or instructions from Head Cook II and prepares meals. Follows written published menus.

4. Serves food to students and stores food supplies according to policies and regulations.

5. Put food away as quickly as possible to be within food safety guidelines.

6. Cleans work areas, utensils and equipment using procedures established for sanitary precautions on a routine and seasonal basis.

7. Checks temperatures on foods on a regular basis during the course of meal preparation and serving of meal, and records temperatures on temp logs.

8. Completes prepared and leftover sections of food production records on a daily basis on the day of service.

9. Prepare for the following day by getting items ready according to assignment.

10. Assist with food catering orders (conferences and special events)

11. Assists with washing dishes in 3-compartment sinks and the dish sanitizing machine.

12. Responsible for following procedures outlined by the HACCP Policy.

13. Assists in the inventory of food and other supplies, and stocking shelves upon deliveries, including dating and rotating inventory upon delivery. Records temperatures on Receiving Logs.

14. Reinforces policies, rules of the district, building and cafeteria.

15. Assists other food service staff with cleaning and loading duties.

16. Attends required training at the district and state level as requested by the district.

17. Other duties as assigned by the Head Cook II, Building Principal, and/or the Food Service Coordinator. Knowledge of:

1. District policies and procedures.

2. Computer technology to check emails.

3. ServSafe practices and HACCP Plan.

4. Offer vs. Serve regulations

5. Completion of Production Records

Ability to:

1. Communicate/relate with people.

2. Plan and organize.

3. Manage time.

4. Maintain confidentiality of students.

5. Self-starter and ability to work independently.

6. Be a team member and promote a pleasant work environment for students and co-workers.

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

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

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

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

10. Performance review has been completed and any suggested improvement is being addressed.

Verification of Competency and Application Process:

To apply, send: 1) completed District application, 2) cover letter and resume, 3) three letters of reference from educational professionals, and 4) documentation of licensure credentials or statement of ability to meet licensure requirements to:

Human Resources

Red Lake School District #38

PO Box 499

Red Lake, MN 56671

Or, fax to (218) 679-2321 or email to


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