Cook I (Part-time 10 month position) @ Greenwich Public Schools

Performs a variety of routine semi-skilled to skilled work in preparing and serving meals and food in a school kitchen. Under the general direction and supervision of the K-8 Food Services Manager (off site) supervision is exercised over all food services personnel at the school to which the Cook I is assigned. 

Graduation from high school with basic experience or training in institutional cookery, baking, record keeping and cash register operation, plus 2 years of related experience or an equivalent combination of education and experience.

 

SPECIAL NECESSARY REQUIREMENTS:

 

Must be certified in Food Safety & Sanitation, or pass a Food Safety & Sanitation Course recognized by the State of Connecticut within 6 months of employment.

 

Must be free from communicable diseases.

ESSENTIAL FEATURES:

 

Prepares and cooks a variety of food; instructs, trains, directs and supervises food services personnel in proper food storage, preparation and serving of food under approved sanitary and food service operating procedures; reviews scheduling of other employees with Food Services Managers.

 

Operates some small and large kitchen equipment and computer cash registers, and instructs, trains and supervises other employees in proper use, care and safety procedures. Responsible for daily sales, daily cash and bank deposits.

 

Ensures proper sanitary and health standards are maintained for food receiving, storage, preparation and serving; cleaning and care of all equipment; and cleaning of all work areas.

 

Ensures that all menus and any written and verbal instructions from the Food Services Director or the Food Services Managers are understood and accurately followed by all food services staff.

 

Determines amounts as needed and prepares orders for food and supplies on proper forms as directed by the Food Services Director or the Food Services Managers; receives and inventories all food and supplies.

 

Controls quality and quantity of food prepared and served; supervises serving lines for proper food quality and serving procedures; prepares production records, steam table diagrams and temperature charts.
 

Controls food, labor and supply costs, may deal with vendors, maintains all records as instructed by the Food Services Director or the Food Services Managers; responsible for accurate cash reports; completes forms or complies with direction sent out by the Director’s office or given by the Food Services Managers, on time and in the proper manner.

 

Maintains good working relations in the kitchen, in the school and in the community.

 

May assist in washing dishes, pots, pans or equipment.

 

May attend staff meetings and in-service training as required; assists with catering functions and billing as required.

 

Performs related work as assigned.

 

 

Working knowledge of procedures for ordering food and supplies, accurate receiving skills, knowledge of methods and techniques of quantity food cookery, and knowledge of standard food service and storage techniques for all foods or the ability to learn.

 

Skilled in the use of personal computer and industry specific software, and utilizing Microsoft Word for record maintenance

 

Ability to make decisions according to laws and regulations and according to established department policies.

 

Ability to develop skill in use and care of all basic equipment used in school kitchens and to develop skill and proficiency in operating a cash register.

 

Ability to estimate food needs in advance.

 

Ability to understand and follow written and verbal instructions. Ability to learn assigned supervisory tasks readily and to adhere to department policies and procedures in supervising and directing the work of others.

 

Ability to establish and maintain satisfactory working relationships with other employees, school staff and students and the general public.

 

Ability to perform the physical requirements of the position.