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The individual in this position is the primary user of ovens, skillets, mixers, and other appliances within their assigned kitchen.  \nESSENTIAL DUTIES AND RESPONSIBILITIES  \nEssential duties must be performed on site. Other duties may be assigned.  \n● Assists in the preparation of food in large quantities and planning the preparation of some cooked items.  \n● Prepares food according to a planned menu and standardized recipes daily.  \n● Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions are met.  \n● Cleans assigned areas and equipment daily.  \n● Sets up/breaks down serving lines (salad bar, hot food, ala carte, etc.) daily.  \n● Reports inferior quality of food or faulty equipment to the appropriate authority on a daily basis.  \n● Assists with putting away food deliveries, as needed.  \n● Performs temperature checks on food and maintains temperature logs.  \n● Updates production sheets, as needed.  \n● Serves as the contact person in the absence of the kitchen manager.  \n● Serves as the manager of the Point of Sale ( POS) system in the absence of the kitchen manager.  \n● Reports to work as scheduled on a regular and reliable basis.  \n● Other duties as assigned.  \nSUPERVISORY RESPONSIBILITIES  \nThis position does not have any supervisory responsibilities.  \nQUALIFICATION REQUIREMENTS  \nTo perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  \nEDUCATION and/or EXPERIENCE  \n● Required: High school diploma or general education degree (GED)  \n● Required: Knowledgeable of and comfortable using computers  \n● Required: Experience using registers or willing to be trained  \n● Required: ServSafe manager certification or equivalent or ability to become certified upon hire  \n● Preferred: Previous experience with large scale cooking and food preparation/serving  \nLANGUAGE SKILLS  \nAbility to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to students and other employees of the organization.  \nJob Description  \nMATHEMATICAL SKILLS  \nAbility to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute rate, ratio and percent.  \nREASONING ABILITY  \nAbility to apply common sense understanding to carry out detailed but basic written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.  \nOTHER SKILLS and ABILITIES  \nAbility to pass entry level aptitude test. Ability to work in a friendly manner with co-workers and students. Ability to perform the job and communicate in a noisy environment. Ability to establish and maintain effective working relationships with students, staff and the community. Ability to perform duties with awareness of all District requirements and Board of Education policies.  \nPHYSICAL DEMANDS  \nThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  \nWhile performing the duties of this job, the employee is frequently required to walk and contin","cbCaiieYWKddERRb","https://ap.wps.com/l/cbCaiieYWKddERRb","pdf",115972,"English","# SUMMARY\n# ESSENTIAL DUTIES AND RESPONSIBILITIES\n## SUPERVISORY RESPONSIBILITIES\n# QUALIFICATION REQUIREMENTS\n## EDUCATION and/or EXPERIENCE\n## LANGUAGE SKILLS\n## MATHEMATICAL SKILLS\n## REASONING ABILITY\n## OTHER SKILLS and ABILITIES\n# PHYSICAL DEMANDS\n# WORK ENVIRONMENT","[{\"question\":\"What is the main purpose of the Lead Cook/Server position?\",\"answer\":\"The role ensures safe, efficient, pleasant food production and serving of quality meals to students in an assigned school while operating key kitchen appliances.\"},{\"question\":\"What are the essential daily responsibilities?\",\"answer\":\"They prepare food per planned menus and standardized recipes, clean kitchen equipment and assigned areas daily, set up/break down serving lines, and perform temperature checks with maintained logs.\"},{\"question\":\"What qualifications are required for this job?\",\"answer\":\"Candidates must have a high school diploma or GED, be comfortable using computers, have experience using registers or willingness to be trained, and hold ServSafe manager certification (or ability to become certified upon hire).\"},{\"question\":\"What are the physical and work environment demands?\",\"answer\":\"The job requires frequent walking and continuous standing, occasional lifting up to 50 pounds and other movements, and work in high temperatures with loud noise and risks such as minor cuts or burns.\"}]","Lead Cook/Server Job Description - Nutrition Services | PDF",1789311373]