Food Service Cook

Under direction of the Food Service Supervisor, the Food Service Cook prepares and provides meals and food items that meet mandated nutritional requirements and/or special dietary needs of students and school personnel.   Assigned kitchen will be at the early childhood, elementary or high school.   Provides leadership and guidance to assigned personnel in the performance of their job functions.

Primary Job Functions
(Primary functions may vary among positions, but may include the following tasks, knowledge, abilities, skills, and other characteristics.  This list of tasks is ILLUSTRATIVE ONLY and is not intended to be a comprehensive listing of tasks performed by all positions within this classification).Job Duties

• Prepares food or assists in food preparation.
• Completes associated production records and other required paperwork.
• Monitors food and equipment temperatures and maintains appropriate temperature logs.
• Receives food and supply deliveries according to established procedures.   
• Operates computerized meal count programs, as needed.
• Operates various types of kitchen equipment including, but not limited to; slicer, chopper, mixer, oven, steamer, tilting-skillet, dishwasher, knives and kitchen tools.
• Sets up serving line at designated times; serve and clean up, including remote sites or catering functions as required.
• Verifies quantities and specifications of meals.
• May be asked to drive delivery van to transport meals when needed.
• Maintains clean working area, equipment, cafeteria, storage areas and restroom in accordance with established health and safety standards. 
• Maintains facilities in a sanitary condition.
• Uses hazardous chemicals for cleaning and performs daily completion of chemical logs.
• Launders towels, aprons and other linens.
• Performs one or more specific food service assignments as directed by Supervisor such as cashier, caterer, etc.
• Assists with the training of new employees and cross-training of co-workers.
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

Knowledge, Abilities, Skills, and Other Characteristics
A willingness to learn and understand:

• The History, culture, traditions, and customs of the Salt River Pima-Maricopa Indian Community

Knowledge of: 

• Food service operations in school or institutional settings
• Basic food safety and sanitation procedures
• Point of sale systems

Skilled in:

• Preparing planned/assigned menu items acceptable to the end customer
• Task and time management to meet multiple deadlines
• Computer skills to include Microsoft Office Suite, Internet, e-mail, and spreadsheets
• Minimizing food and supply waste
• Basic math to determine portion requirements
• Determining if work habits/operating procedures/food products are safe for workers/customers 

Ability:

• Use a computer and point of sale system as instructed for job duties
• Read, understand, and follow printed information including, but not limited to; recipes, production sheets, guidance manuals, equipment manuals, and  product labels
• Communicate effectively and work cooperatively with co-workers
• Tolerate excessive heat and excessive cold (0 degrees F to 90 degrees F)
• Hear in a noisy environment
• Operate equipment safely including standard food preparation utensils such as knives, spoons, tongs and whips; and power driven equipment such as a meat slicer or mixer
• Make continuous or repetitive arm-hand movements, such as slicing or chopping food
• Remain in a standing position for extended periods of time and bend or stoop repeatedly over time, such as removing items from stove, oven or refrigerator
• Move objects between 20-50 pounds short distances (20 feet or less)
• Maintain a clean, safe work area
• Practice sanitary, safe work habits: and present no direct threat to others in the same area.   This may include use of appropriate tools, chemical solutions, and other materials.

• Education and experience: High school diploma or G.E.D. equivalent required. 
• One (1) year experience in quantity, institutional food production.  
• Food Service experience in a school setting is preferred.  
• Must possess or have the ability to obtain a Food Handler’s permit.

Equivalency: Any equivalent combination of education and/or experience that would allow the candidate to satisfactorily perform the duties of this position, will be considered.

Underfill Eligibility: An enrolled Community Member whom closely qualifies for the minimum qualifications for a position may be considered for employment under SRPMIC Policy 2-19, Underfill.

Driving Requirement:This job description does not require the incumbent to drive; however, any employee who chooses or is asked to drive an SRPMIC vehicle for work related community business must receive authorization to do so.  For clarification, work related community business includes driving to and from SRPMIC government sites and buildings.

Terms of Employment: This position is treated as a full-time non-exempt position scheduled for 40 hours per week.  

Must be able to pass a Pre-Employment Drug Test and extensive Fingerprint and Background Check. Employee is Subject to Random Drug Testing and completion of a Background Check every five (5) years.

Employment preference is given in the following order:
 1) Qualified Community Member 2) Qualified Native American, and 3) Other Qualified Applicant. 
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required.

Prior to hire as an employee, applicants will be subject to drug and alcohol testing. Will be required to pass a pre-employment background/fingerprint check. 

"SRPMIC is an Equal Opportunity/Affirmative Action Employer" Preference will be given to a qualified: Community Member Veteran, Community Member, Spouse of Community Member, qualified Native American, and then other qualified candidate.

In order to obtain preference, the following is required: 1) Qualified Community Member Veteran (DD-214) will be required at the time of application submission 2) Qualified Community Member (must provide Tribal I.D at time of application submission),3) Spouse of a Community Member (Marriage License/certificate and spouse Tribal ID or CIB is required at time of application submission), and 4) Native American (Tribal ID or CIB required at time of application submission).

Documents may be submitted by one of the following methods: 

1) attach to application

2) fax (480) 362-5860

3) mail or hand deliver to Human Resources.

Documentation must be received by position closing date.