USD #489 Nutrition Services Department Job Description Main Dish Job Title:

Number of Work Hours: 7.5 hours per day, 5:45am-1:45pm

Job Definition:

Calculate recipes (update as needed) and prepare main dish items. Maintain accurate records of quantities prepared. Assist manager in food ordering. Assist in food preparation in other areas of kitchen. Assist in serving and clean up. Act as leader in kitchen, and fill in for manager as needed.

General Duties Nutrition Services - Main Dish Cook

1. Calculate recipes and update on computer program as needed.

2. Prepare main dish items for breakfast, lunch, and a la carte. Must be done accurately and in a timely manner, with the expectation of prepping the day before.

3. Maintain accurate records of quantities prepared and temperature logs.

4. Assist manager in determining quantities of food to order for main dish items.

5. Help with other meal preparation in all areas of kitchen.

6. Help set up the choice line.

7. If rotation is used, may help serve, act as runner, or have duties in dishwashing area, including pot and pan washing, and dish machine duties.

8. Help with inventory, putting away of food, and general cleaning of kitchen.

9. Act as leader in kitchen. Maintain positive attitude, good attendance, help supervise kitchen in absence of manager.

Requirements 

1. Must be able to read and write English

2.  Must be able to do basic arithmetic. Must be well organized.

3. Must be able to follow oral and written direction.

4. Must be able to work with an assistant.

5. Must have the capacity to grasp and adjust to new and changing situations.

6. Manual dexterity and ability to work under pressure are desirable.

7. Ability to lift objects of 25 pounds.

8.  Must be neat in appearance, clean, have good personal hygiene habits.

9.  Must wear appropriate clothing, hairnet and comfortable appropriate shoes.

10.  A health certificate is required stating healthy status and TB test or chest x-ray.

Working Conditions

1. Number of hours and days are specified in work agreement.  

2.  Monday through Friday except for school holidays.  Exceptions are stated in school calendar.

3. Nine month per year.

3. Kitchen is well lighted, ventilated and comfortable.

4. Standing on feet for long periods and lifting up to 40lbs is required.

Supervision

1. Responsible to Base Kitchen Manager.

Personal Requirements

1. High School graduation or GED.

2. Experience in foodservice preferred.

3. References required. Term of Employment

1. At Will

Evaluation

1. Performance effectiveness evaluated in accordance with USD #489 Board of Education