Seasonal Cook III

This is a seasonal position, multiple openings.

Summer Lunch Program.

Hours per day will vary depending on need. This will be a timesheet positive based on daily hours needed.

Supervisor: Nutrition Services Director.

Essential Duties And Responsibilities:

Assists with kitchen related duties

Serve Lunch

Fills dishwasher and take temperatures

Cleans dishwasher and counters

Cleans and puts away dishes

Package Food

Assists with other related duties as assigned

Must have the ability to:

Organize work to complete assigned tasks in a scheduled manner

Operate kitchen equipment

Lift and move up to 50 pounds

Assist with other related duties as assigned by Nutrition Services Director

Maintain cooperative relations with other employees

Successfully and appropriately work with students, staff, parents, and community members.

Language Skills:

Communicate fluently, verbally, and in writing in English.

Ability to read, comprehend, and interpret simple instructions, safety rules, and operating instructions.

Ability to verbally respond to common inquiries from students and staff.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, decimals, and volume.

Ability to perform basic math skills involving monetary units.

Reasoning Ability:

Ability to apply common sense understanding to carry out instructions furnished in written, oral, schedule, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills:

General knowledge of computer usage and ability to use, e-mail, internet software, and word processing software.

Other Skills and Abilities:

Ability to appropriately communicate with students, teachers, parents, and members of the community.

Ability to exercise good judgment and work in a dynamic environment.

Certificates, Licenses, Registrations:

Certificates as determined by the District.

Ability to obtain a valid Oregon Food Handler card prior to work.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk or hear and occasionally taste or smell. The employee is frequently required, to walk, stand, sit, use hands for fine manipulation, handle or feel and reach with hands and arms, occasionally above the shoulders. The employee is occasionally required to stoop, kneel, crouch, bend, and twist. The employee must regularly lift and/or move up to 25 pounds and occasionally up to 50 pounds. The employee may also climb ladders. Specific vision abilities required by this job include close vision, distance vision, ability to adjust focus and peripheral vision.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential duties and responsibilities of this job.

The work environment is in a standard kitchen/cafeteria setting. The noise level in the work environment is usually moderate to high depending upon the time of day and student population. The employee may be exposed to a variety of conditions including: wet or humid, work near moving parts, toxic chemicals or fumes (cleaning supplies), airborne chemicals, extreme cold and extreme heat (freezers, ovens, dishwasher). The employee may be exposed to bloodborne pathogens.

Hourly pay per OSEA wage schedule.