Cook - Level I

Position: Cook - Level I

7 Hours (regular days of school), 2 Hours ( days of school) - while school is in session

Location: River Valley Middle High School - Main Kitchen

QUALIFICATIONS

Required

• Has a high school diploma or its equivalency
• Has leadership and supervisory skills
• Has the ability to read and follow recipes to cook
• Must be able to lift a minimum of 40 pounds
• Is able to read, write, and solve simple mathematical problems
• Has basic knowledge of food sanitation procedures
• Must have National Food Service Management Institute (NFSMI) or ServSafe Manager Certification or be able to pass the examination
• Has a "service-oriented" philosophy and has ability to work independently and with others in a team environment
• Has the ability to work with children of all ages
• Is able to comprehend and follow written and oral instructions
• Demonstrates a good work ethic and has high standards for work performance
• Is dependable and maintains a good attendance record
• Has ability to complete tasks in a timely manner
• Trustworthy with money
• Able to keep matters confidential

Preferred

• Has experience working in a school setting
• Has experience working with school-age children (PK-12th Grade)
• Has experience working in a food service establishment

RESPONSIBILITIES

1. Supervise the child nutrition and school food service program in accordance with district administrative guidelines; Berrien County, Michigan Department of Education, USDA/DoD Nutritional and Production Standards accordance with policy and standards with National School Breakfast and Lunch Program.
2. Prepares and/or supervises the preparation of all foods indicated on menu provided, using standardized recipes and standard portion sizes.
3. Oversees preparation of breakfast and other items as directed by the Food Service Supervisor.
4. Places weekly milk orders and prepares weekly district food and produce orders.
5. Reports any faulty or inferior food quality to the Food Service Supervisor.
6. Instructs other kitchen workers and maintains high standards of quality food production.
7. Maintains the sanitary conditions in his/her assigned area(s), i.e., kitchen and food serving area.
8. Checks equipment and cooking area often to make sure safety and security requirements are maintained and reports any repair and maintenance needs to the Food Service Supervisor.
9. Maintains the production records for his/her assigned area.
10. Oversees the collection of meal fees and preparation of bank deposits.
11. Immediately reports any problems or accidents from his/her assigned area to the Food Service Supervisor.
12. Communicates with the Food Service Supervisor in regards to any personnel matters and staff culture.
13. Supervises the Food Service Department when the Food Service Supervisor is absent.
14. Performs other temporary or regular duties as assigned by the Food Service Supervisor.

ALL INTERESTED APPLICANTS must apply through Red Rover:

Please upload your letter of interest, resume, reference letters, transcripts, and other pertinent information directly to your application.

Questions may be directed to Jenny Jones, Food Service Supervisor at , Ext. 2043 or email her at

Date of Posting: May 2, 2024

Reposted: August 12, 2024 Deadline Date: Until filled