Dieringer School District
Dieringer - Substitute Cook
Dieringer School District, Bonney Lake, Washington, United States, 98391
Purpose Statement:
The job of "Cook" is done for the purpose/s of cooking, preparing and serving food items for consumption by students and school personnel; verifying quantities and specifications of orders; maintaining facilities in a sanitary condition; and assisting assigned food service personnel.
Essential Functions:
Cleans
utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Cooks
food as needed, for the purpose of meeting projected meal. Estimates
food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste. Follows
monthly lunch and breakfast menus, meeting mandated nutritional requirements. Guides
assigned personnel, students, workers and/or volunteers for the purpose of assisting the individuals to perform their functions in a safe and efficient manner. Orders
food, condiments and supplies from the main kitchen for the purpose of maintaining adequate quantities and security of items. Prepares
documentation for the purpose of providing written support and/or conveying information. Prepares
food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements. Reports
equipment malfunctions for the purpose of maintaining equipment in safe working order. Responds
to inquiries of students, staff and/or the public for the purpose of providing information and/or direction regarding food items. Serves
one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Other Functions:
Assists
other personnel as may be required for the purpose of supporting them in the completion of their work activities. Other duties as assigned.
Wages and benefits as per the DCPEA collective bargaining agreement.
Required Testing/Clearances *Fingerprint/Background Clearance
Licenses/Certificates *Valid Health Card
Knowledge and Skills: *Knowledge of modern methods of food preparation, health codes, sanitation principles, and nutritional requirements. *Skills to cook large quantities of food items; perform basic arithmetic calculations; operate and maintain institutional kitchen equipment; adjust recipes to various quantity demands, use standard office equipment.
Essential Functions:
Cleans
utensils, equipment, and the storage, food preparation and serving areas for the purpose of maintaining sanitary conditions. Cooks
food as needed, for the purpose of meeting projected meal. Estimates
food preparation amounts for the purpose of meeting projected meal requirements and minimizing waste. Follows
monthly lunch and breakfast menus, meeting mandated nutritional requirements. Guides
assigned personnel, students, workers and/or volunteers for the purpose of assisting the individuals to perform their functions in a safe and efficient manner. Orders
food, condiments and supplies from the main kitchen for the purpose of maintaining adequate quantities and security of items. Prepares
documentation for the purpose of providing written support and/or conveying information. Prepares
food and beverage items for the purpose of meeting mandated nutritional requirements and projected meal requirements. Reports
equipment malfunctions for the purpose of maintaining equipment in safe working order. Responds
to inquiries of students, staff and/or the public for the purpose of providing information and/or direction regarding food items. Serves
one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Other Functions:
Assists
other personnel as may be required for the purpose of supporting them in the completion of their work activities. Other duties as assigned.
Wages and benefits as per the DCPEA collective bargaining agreement.
Required Testing/Clearances *Fingerprint/Background Clearance
Licenses/Certificates *Valid Health Card
Knowledge and Skills: *Knowledge of modern methods of food preparation, health codes, sanitation principles, and nutritional requirements. *Skills to cook large quantities of food items; perform basic arithmetic calculations; operate and maintain institutional kitchen equipment; adjust recipes to various quantity demands, use standard office equipment.