Job Title:                             Nutrition Services Worker II Range Cook MS

Department:                       Nutrition Services

Pay Grade:                          F130

FLSA Status:                       Non-Exempt

Reports to:                          Director III – Nutrition Services

 

GENERAL PURPOSE

Responsible for providing support to the educational process with specific responsibilities for food service activities at an assigned location; preparing and/or serving food items to students and/or school personnel; and maintaining food service facilities in a safe and sanitary condition.

 

ESSENTIAL JOB FUNCTIONS

• Prepare, cook, and serve food and beverage items serving them to students and staff in an efficient manner.
• Assist with stock ensuring availability of items required for meeting projected menu requirements.
• Attend unit meetings, in-service training, and workshops in order to gather information required to perform job functions.
• Clean utensils, equipment, storage, food preparation, and serving areas maintaining required sanitary conditions.
• Inspect food items and/or supplies verifying quantity, quality, and specifications of orders and/or complying with mandated health standards.
• Maintain accurate equipment temperature, food temperature, production record, maintenance, and receiving logs.
• Maintain equipment, storage, food preparation, and serving areas in a sanitary condition complying with current health standards.
• Monitor kitchen and cafeteria areas ensuring a safe and sanitary working environment.
• Perform functions of other nutritional services positions as assigned by supervisor, ensuring adequate staffing levels.
• Prepare food and beverage items meeting mandated nutritional and projected meal requirements.
• Report equipment malfunctions.
• Serve one or more items of food meeting mandated nutritional requirements and/or requests of students and school personnel.
• Perform other related duties as required/assigned.

QUALIFICATIONS AND REQUIREMENTS

Education and Experience

• High School Diploma or its equivalent.
• Minimum of one (1) year of job related experience with increasing levels of responsibility is required.

Certificates, Licenses and Other Special Requirements

• Must pass a Pre-Placement Physical Capacities Test.
• Must have a Hepatitis A vaccination.
• Must pass a Criminal Background Clearance.
• Must have a Food Handlers Safety certification.
• Must be Servsafe Certified.

Knowledge, Skills, and Abilities

• Knowledge of basic math, including calculations using fractions, percentages, and/or ratios; read and follow instructions; ability to read and follow a recipe, and understand multi-step written and oral instructions.
• Knowledge based competencies required to satisfactorily perform the functions of the job include safety practices and procedures; quantify food preparation and handling; and sanitation practices.
• Skill to perform multiple, technical tasks with a need to routinely upgrade skills in order to meet changing job conditions.
• Skill based competencies required to satisfactorily perform the functions of the job, including adhering to safety practices; and operating equipment found in a commercial kitchen.
• Ability to read technical information and compose a variety of documents.
• Ability to analyze situations to define issues and draw conclusions.
• Ability to work with others under a wide variety of circumstances; working with data utilizing defined but different processes; and operate equipment using defined methods.
• Ability to work with a significant diversity of individuals and/or groups; work with data of widely varied types and/or purposes; and utilize job-related equipment.
• Ability to analyze issues and create action plans.
• Ability to collaborate and communicate effectively with internal and external stakeholders.
• Ability to apply critical thinking/problem solving to improve work processes.
• Ability to adhere to safety practices; meet deadlines and schedules; work under time constraints; and communicate with diverse groups.

Working Conditions and Physical Requirements

• Work environment is primarily inside, where the noise and temperature levels are moderate. Maintain accurate logs; equipment temperature logs, food temp logs, receiving logs, maintenance logs etc.
• The work is moderately physical work that requires exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force to move objects.Walking, standing, climbing stairs, lifting and carrying, receiving and putting away food deliveries.
• Must possess the physical ability to work primarily with fingers, perceive the nature of sounds, make rational decisions through sound logic and deductive processes, express or exchange ideas by the spoken word, substantial movements (motions) with the hands, wrists, and/or fingers, and discern letters or numbers at a given distance.
• Additionally, the following physical abilities are required: balancing, handling, hearing, kneeling, manual dexterity, mental acuity, reaching, speaking, standing, talking, visual acuity, and walking.