Job Title:  Full Time Cook/Lead (10 month Full time w/Benefits)

Department: Nutrition Services
 
Education Level and Certification: High school degree or GED required. Possess a state or national Food Handlers permit. School Nutrition Certificate or ability to obtain within first year of employment. Culinary certificate, degree or equivalent years of experience preferred. Two or more years previous K-12 food service experience, customer service experience, and cash handling experience preferred.
 
Reports To: Nutrition Services Manager/Principal

 

Performance Responsibilities and Job Tasks

• Check the quality of raw and cooked food products to ensure that standards are met.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quantity and quality of received products.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Determine how food should be presented.
• Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients, the likely number of food service customers and requirements of federal and state programs and local wellness plans.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Recruit and make recommendations for hiring of staff, including cooks and other kitchen workers.
• Meet with food service customers to discuss menus for special occasions.
• Demonstrate use of cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Perform responsibilities and job tasks set forth in the job description for food service workers.
• Develop and maintain a positive, professional rapport with students and parents and co-workers.
• Adhere to all federal and State USDA regulations and State and local Food Codes.
• Adhere to the code of ethics of the District for non-certificated staff. The Kitchen Manager must serve as a positive role model for staff and students.
• Perform other tasks or duties as assigned by the Superintendent, Principal or other supervisors.

 
Required Knowledge
           
            The Kitchen Manager is to possess and effectively utilize knowledge in the following areas:

• Production and Processing—Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
• Administration and Management—Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Customer and Personal Service—Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Food Production—Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
• Food Handling—Knowledge of techniques and equipment for food handling, including storage/handling techniques.
• Education and Training—Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
• English Language—Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
• Public Safety and Security—Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.

 
Required Skills and Abilities
 
            The Kitchen Manager is to possess and effectively utilize the following skills and abilities:

• Communication:Active Listening—Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
• Speaking—Talking to others to convey information effectively. The ability to speak clearly so others can understand you. The ability to communicate information and ideas in speaking so others will understand.
• Oral Comprehension and Listening—The ability to listen to and understand information and ideas presented through spoken words and sentences. The ability to identify and understand the speech of another person.
• Writing—Communicating effectively in writing as appropriate for the needs of the audience. The ability to communicate information and ideas in writing so others will understand.
• Written Comprehension—Understanding written sentences and paragraphs in work related documents. The ability to read and understand information and ideas presented in writing.
• Problem Sensitivity—The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
• Information Ordering—The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
• Time Management—Managing one's own time and the time of others.
• Reasoning—Deductive: The ability to apply general rules to specific problems to produce answers that make sense. Inductive: The ability to combine pieces of information to form general rules or conclusions (includes finding a relationship among seemingly unrelated events).
• Negotiation—Bringing others together and trying to reconcile differences.
• Service Orientation—Actively looking for ways to help people.
• Instructing—Teaching others how to do something.
• Near Vision: The ability to see details at close range (within a few feet of the observer).
• Equipment Maintenance—Performing routine maintenance on equipment and determining when and what kind of maintenance is needed.
• Monitoring—Monitoring/Assessing performance of self, other individuals, or organizations to make improvements or take corrective action.
• Judgment and Decision Making—Considering the relative costs and benefits of potential actions to choose the most appropriate one.
• Arm-Hand Steadiness—The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
• Originality—The ability to come up with unusual or clever ideas about a given topic or situation, or to develop creative ways to solve a problem.
• Management—Of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job. Of Material Resources: Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. Of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
• Quality Control Analysis—Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
• Social Perceptiveness—Being aware of others' reactions and understanding why they react as they do.
• Finger Dexterity—The ability to make precisely coordinated movements of the fingers of one or both hands to grasp, manipulate, or assemble very small objects.
• Trunk Strength—The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing.
• Fluency of Ideas—The ability to come up with a number of ideas about a topic (the number of ideas is important, not their quality, correctness, or creativity).
• Manual Dexterity—The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
• Visualization—The ability to imagine how something will look after it is moved around or when its parts are moved or rearranged.
• Active Learning—Understanding the implications of new information for both current and future problem-solving and decision-making.
• Coordination—Adjusting actions in relation to others; actions.
• Critical Thinking—Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Repairing—Repairing machines or systems using the needed tools.
• Mathematics—Using mathematics to solve problems.
• Persuasion—Persuading others to change their minds or behavior.
• Category Flexibility—The ability to generate or use different sets of rules for combining or grouping things in different ways.
• Perceptual Speed—The ability to quickly and accurately compare similarities and differences among sets of letters, numbers, objects, pictures, or patterns. The things to be compared may be presented at the same time or one after the other. This ability also includes comparing a presented object with a remembered object.
• Selective Attention—The ability to concentrate on a task over a period of time without being distracted.
• Visual Color Discrimination—The ability to match or detect differences between colors, including shades of color and brightness.
• Hearing—Auditory acuity for working safely in kitchen environment.

 
Work Activities
 
The Kitchen Manager is to perform the following work activities:

• Thinking Creatively—Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
• Making Decisions and Solving Problems—Analyzing information and evaluating results to choose the best solution and solve problems.
• Coordinating the Work and Activities of Others—Getting members of a group to work together to accomplish tasks. This includes: directing and coordinating activities of other staff and volunteers and food and beverage preparation.
• Establishing and Maintaining Interpersonal Relationships—Developing constructive and cooperative working relationships with others, and maintaining them over time.
• Getting Information—Observing, receiving, and otherwise obtaining information from all relevant sources.
• Inspecting Equipment, Structures, or Material—Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
• Resolving Conflicts and Negotiating with Others—Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Communicating with Supervisors, Peers, or Subordinates—Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Identifying Objects, Actions, and Events—Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. This includes: distinguishing colors, cut or grade of meat and other food supplies, and understanding government health and food service regulations.
• Monitoring and Controlling Resources—Monitoring and controlling resources and overseeing the spending of money. This includes requisitioning stock, materials, supplies or equipment.
• Guiding, Directing, and Motivating Subordinates—Providing guidance and direction to subordinates, including setting performance standards and monitoring performance. This includes assigning work to staff, establishing employee performance standards, monitoring worker performance, and orienting new employees.
• Developing and Building Teams—Encouraging and building mutual trust, respect, and cooperation among team members.
• Evaluating Information to Determine Compliance with Standards—Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards. This includes: inspecting facilities or equipment for regulatory compliance and overseeing work progress to verify safety or conformance to standards.
• Performing for or Working Directly with the Public—Performing for people or dealing directly with the public.
• Estimating the Quantifiable Characteristics of Products, Events, or Information— estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity. This includes: cooking in quantity, estimating materials or labor requirements, and pricing items or purchasing and planning in conformance with established prices.
• Judging the Qualities of Things, Services, or People—Assessing the value, importance, or quality of things or people.
• Monitoring processes, Materials, or Surroundings—Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
• Organizing, Planning, and Prioritizing Work—Developing specific goals and plans to prioritize, organize, and accomplish your work. This includes: modifying work procedures or processes to meet deadlines and planning menus.
• Scheduling Work and Activities—Scheduling events, programs, and activities, as well as the work of others. This includes scheduling employee work hours and making work assignments.
• Handling and Moving Objects—Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. This includes cooking food, distributing food to serving areas, packaging meals for shipment or storage, performing a variety of food preparation duties other than cooking, placing food on dishes or trays or in takeout bags, preparing beverages, and washing dishes, glassware, and related utensils.
• Performing General Physical Activities—Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
• Processing Information—Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data. This includes: investigating customer complaints and measuring or weighing ingredients for food preparation.
• Coaching and Developing Others—Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Communicating with Persons Outside Organization—Communicating with people outside the school district, representing the school district to customers, the public, government, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.
• Training and Teaching Others—Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. This includes conducting training for personnel.
• Analyzing Data or Information—Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.
• Developing Objectives and Strategies—Establishing long-range objectives and specifying the strategies and actions to achieve them.
• Updating and Using Relevant Knowledge—Keeping up-to-date technically and applying new knowledge to your job. This includes using knowledge of food handling rules and oral or written communication techniques.
• Selling or Influencing Others—Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
• Assisting and Caring for Others—Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers or food service customers.

  
Working Conditions
 Inside kitchen and lunchroom.

• Inside kitchen and lunchroom.
• Exposure to extremes of heat and humidity, high temperatures from cooking operations, and hazards of moving machinery, hot cooking surfaces and equipment, hot grease, slippery floors, and sharp objects.

 
Essential Functions: The essential functions of the Kitchen Manager position include: (1) regular, dependable attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities to perform the identified work activities; and, (3) the ability to perform the following identified physical requirements:
 

	Physical Requirements                                   Cafeteria Worker E = Essential       NE = Non-Essential	NE	NE	E	E	E
	Stamina
	1.    Sitting		X
	2.    Walking				X
	3.    Standing					X
	4.    Sprinting/Running	X
	Flexibility
	5.    Bending or twisting at the neck more than the average person				X
	6.    Bending or twisting at the trunk more than the average person				X
	7.    Squatting/Stooping/Kneeling				X
	8.    Reaching above the head				X
	9.    Reaching forward				X
	10.    Repeating the same hand, arm or finger motion many times (For example:  typing, data entry, etc.)					X
	Activities
	11.    Climbing (on ladders, into large trucks/vehicles, etc.)		X
	12.    Hand/grip strength				X
	13.    Driving on the job	X
	14.    Typing non-stop		X
	Use of Arms and Hands
	15.    Manual dexterity (using a wrench or screwing a lid on a jar)				X
	16.    Finger dexterity (typing or putting a nut on a bolt)				X
	Lifting Requirements
	17.    Lifting up to 10 pounds (Mark all that apply)
	Floor to waist				X
	Waist to shoulder			X
	Shoulder to overhead			X
	18.    Lifting 11 to 25 pounds (Mark all that apply)
	Floor to waist				X
	Waist to shoulder				X
	Shoulder to overhead			X
	19.    Lifting 26 to 50 pounds (Mark all that apply)
	Floor to waist				X
	Waist to shoulder			X
	Shoulder to overhead			X
	20.    Lifting 51 to 75 pounds (Mark all that apply)
	Floor to waist	X
	Waist to shoulder	X
	Shoulder to overhead	X
	21.    Lifting 76 plus pounds (Mark all that apply)	X
	Floor to waist	X
	Waist to shoulder	X
	Shoulder to overhead	X
	22.    Can load/items weighing over 50 pounds that are lifted or carried be shared, or reduced into smaller loads?		X
	Pushing/Pulling
	23.    25 to 50 pounds			X
	24.    51 to 75 pounds		X
	25.    76 to 90 pounds		X
	26.    Over 90 pounds	X
	Carrying
	27.    10 to 25 pounds				X
	28.    26 to 50 pounds			X
	29.    51 to 75 pounds	X
	30.    76 to 90 pounds	X
	31.    Over 90 pounds	X

 

 It is the policy of Gretna Public Schools to not discriminate on the basis of sex, disability, race, color, religion, veteran status, national or ethnic origin, age, marital status, pregnancy, childbirth or related medical condition, or other protected status in its educational programs, admission policies, employment policies or other administered programs.  Persons requiring accommodations to apply and/or be considered for positions are asked to make their request to the Superintendent.