QUALIFICATIONS:

Education/Certification:

• Must be able to read and interpret recipes.
• Ability to follow oral instructions for food preparation and safety procedures.
• Certified fitness evaluation.
• Health Department Food Handlers Card within 30 calendar days of employment.
• Completion of an accredited sanitation course and maintain certification.
• Must have completed and maintain the Managers Certification.SPECIAL KNOWLEDGE/SKILLS:
• Working knowledge of kitchen equipment and food production.
• Possess knowledge and awareness of district, state and federal requirements in the Child Nutrition Programs.
• Effective communication, positive public relations and exhibit strong interpersonal skills.
• Exhibits appropriate time management.
• Works with limited supervision.

EXPERIENCE:

• Experience with large-scale cooking and food preparation/serving preferred.

PRIMARY PURPOSE:

• To prepare appropriate quantities of food to meet requirements and maintains high standards of quality in food production, sanitation, and safety practices.

MAJOR RESPONSIBILITIES AND DUTIES:

• Prepare quality food according to a planned menu of tested, standardized recipes.
• Assist with the storage and care of food items and supplies; maintain a clean and organized storage area.
• Care for and use equipment in a safe and efficient manner.
• Serve food according to meal schedules, departmental procedures and policies.
• Follow established procedures to ensure standards of quality, compliance, cleanliness, health, and safety.
• Handle and record cashier functions accurately.
• Assist in recording food requisitions and request orders of necessary supplies.
• Record all required documentation accurately and consistently.
• Maintain personal appearance and hygiene.
• Follows the chain of command as outlined in the FNS Handbook.
• Promotes teamwork and interaction with fellow staff members.
• Is available for work on a consistent and timely basis with infrequent unplanned absences.
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• Ensure all food items are prepared and served according to recipe/instructions.

• Complete Kitchen Safety Technician Daily Checklist and KST Safety Technician Monthly Checklist on time.
• Review all Tech and Production sheets are complete, legible and submitted to the Manager.
• Facilitate and/or assist Kitchen Manager with HACCP training.
• During food production, ensure the safety and quality of food guidelines, heath codes and safety regulations are followed and meet our department and Mesquite Health Department standards.
• Review temperature logs on all equipment, confirm recordings are accurate and timely; notify the Manager of any missing information.
• Effectively and timely communicate work order requests to the Kitchen Manager.
• Perform assigned duties in a timely manner.
• Take responsibility for actions, results, and mistakes.
• Accepts transfers to other campuses for short-term or long-term assignments.
• 6 hours of Professional Standard hours documented each school year.
• Perform other duties as assigned. Gives and receives feedback in a positive manner; Resolves conflict in a respectful manner.
• Respects the talent and unique contributions of every individual, culture, and ethnic group to increase effectiveness of the unit; Influences the culture in ways that value and support diversity.