Hours: 5:30 a.m. to 2:00 p.m. - Monday Through Friday
Location: Central Kitchen
Salary: 16:04; $17.44 after 90 days
APPLICATION REQUIREMENTS
An application is considered complete when all of the items listed below are received on or before the closing date. Only complete applications are eligible for screening. Supplemental documents, such as those listed below, can be uploaded in the attachment page of the application, and MUST be in a pdf format.
- Current resume.
- Three (3) letters of recommendation, within the past three years and preferably from previous employers. Please attach all letters of recommendation in one document.
- Fingerprinting - This district requires final candidates to pay for their own background check. Fingerprinting is done by appointment only; please call Karla Milhollen at (406) 892-6550, ext. 1421. The cost is $30.00, payable by cash or check only, at the time of service.
- MMR immunization records – If born after December 31, 1956, you will need to provide proof of immunity (titer test) or medical records verifying that your Measles, Mumps, and Rubella (MMR) vaccinations are up-to-date before the first day of work.
- Copy of Culinary Arts degree or transcripts showing successful completion of a culinary arts program.
- Pre-employment physical (Only if hired.)
All employment offers are contingent upon providing complete MMR records, satisfactory results of the background check, pre-employment physical, and Board approval.
INSTITUTIONAL FOODSERVICE COOK
Job Description
REPORTS TO: Food Service Director
JOB SUMMARY:
The functions of Cook will provide sustained support to the foodservice department. Cook is responsible for the purpose of producing quantity food items. Uphold Institutional Foodservice Sanitary requirements. Assist staff in department operational requirements. This position is supervised by the Food Service Director.
PRIMARY COOK FUNCTIONS:
Participate in school safety in-service programs.
Production outcome of varying food quantity items for the School District Foodservice Program.
Calculate production summaries and recipe adjustment details, minimizing food waste.
Evaluate food taste during food production for recipe ingredients flavor appeal. Present food accordingly for on-site service.
Verify and meet quantity food requirements for district schools.
Works effectually together with staff and Food Service Director to achieve State and County mandates for foodservice department sanitary requirements.
Purveyors of food shipment delivery receipt to central kitchen.
Participate in departments inventory assessments.
Troubleshoot food preparation equipment, serving and storage areas including mechanical and non-mechanical equipment for effectual operation and document accordingly.
Prepare by using a variety of documentation for the conveyance of information in a foodservice department.
Participate in informational and necessary meetings as required.
Other duties assigned for the purpose of ensuring conformity and the effective function of a foodservice department.
Only minimum duties are listed. Other functions may be required as given or assigned.
MINIMUM QUALIFICATIONS:
Graduate from an accredited Culinary Arts Institution.
Requires 2 years in quantity institutional cookery.
Requires knowledge of methods of cookery for entrees, soups, salads and bakery in variable quantities.
Acquired working knowledge of the principles of State and County food production sanitation.
Self-motivated dedication to the position of producing quality results, managing their work time and responsibilities. The organizational skills to clearly express oneself in oral and written communications.
The ability to function accordingly with staff.
EQUIPMENT USED:
Equipment for the production of food in an institutional cooking environment. Institutional ovens and combo ovens, steam cooking equipment, griddles, large mixers, cleaning and dish cleaning equipment, refrigerators and freezers and other institutional kitchen equipment. General office technology such as Microsoft programs and foodservice programs, calculator and telephone equipment.
WORK ENVIRONMENT:
Cook will work with staff in a foodservice production environment. Cook will also work independently. At times cook will have direct exposure to students, school staff and the general public. There is an exposure to cuts, burns and walking on slippery surfaces while performing the cook’s duties. There is exposure to necessary kitchen equipment functional operating work temperatures.
PHYSICAL DEMANDS:
Cook will necessarily be required during work to continual standing and walking. Bending and twisting of the full torso is common. There will be reaching and retrieving using shoulders, arms and hands.
There will be stooping, kneeling, crouching and possible short crawls. Cook continually uses shoulders, arms and hand strength handling production working tools. Cook will lift and/or move up to 50 pounds of weight. Also, required cook must possess close reading aptitude, depth perception and peripheral vision capabilities.
MENTAL/MOTOR DEMANDS:
Rarely while doing the cook’s work will they find it routine. The work is multitasking in production time frames and attentiveness is necessarily required. The cook is involved in a working social environment and precise oral communication skills are a must. Reasoning while exercising sound judgement is required on the job along with mathematics, estimating and problem solving. The cook will possess a calm working order about themselves instilling a confidence of capability to all.
The physical demands, work-environment characteristics, and mental/motor demands described within this job description are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
History
Revised on: January 24, 2020 |