Under direction, the purpose of the position is to perform skilled food preparation, service and clean up tasks for an assigned school of the district. Employees in this classification possess previous vocational training and/or experience in commercial or industrial food preparation and service, and demonstrate a high degree of knowledge, skills and abilities in the field. Incumbents generally function in a head cook or lead worker capacity, and provide training, instruction and assistance to lesser skilled personnel. Functional areas include, but are not necessarily limited to, snack bar, salad bar, cashiering, vegetable and fruit preparation, baking, cooking, set up, and cleaning. Daily duties are accomplished through the collaborative work effort of all lunchroom staff. Work objective is to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with established serving schedules and regulatory standards governing the food service industry. Performs related work as directed.
EXAMPLES OF ESSENTIAL FUNCTIONS
Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
Functions as a head cook or lead worker capacity, providing training, instruction and guidance to trainees and lesser skilled personnel.
Performs planning activities, i.e., reviewing menus for item availability, ordering required menu inventories, ordering materials and supplies.
Assists supervisor, as required, in daily accounting, receipts balancing, and inventory and ordering tasks.
Performs food preparation, service and clean up duties in one (1) or more functional areas, i.e., snack bar,
salad bar, cashiering, food preparation, baking, cooking, set up, clean up.
Performs set up activities, i.e., assembling trays and carts, preparing condiments, assembling service lines,
stocking utensils and napkins, reviewing menus, retrieving stock.
Performs food preparation activities, i.e., assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients.
Performs cooking activities, i.e., baking breads and desserts, steaming vegetables, baking meats and main dishes.
Performs serving activities, i.e., filling serving trays, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures.
Performs accounting and recording activities, i.e., accepting payments, making change, recording charges, inventorying supplies, checking daily receipts, totaling numbers served.
Performs cleanup activities, i.e., washing and cleaning equipment, sweeping and mopping floors, wiping down surface and service areas, recycling cans and cardboard, clean trays and food pans.
Performs closing activities, i.e., returning food to stock, refrigerating or freezing foods, properly storing leftovers, putting away equipment and food pans, dismantling carts and salad bars.
Operates various manual and electrically powered industrial food preparation equipment, i.e., steam kettles, stack and convection ovens, food slicers and choppers, mixers and grinders.
Adheres to district policies and procedures and all applicable regulatory standards governing food handling and service in educational institutions.
Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.
Must be able to use Material Safety Data Sheets (MSDS) during the executive of job duties.
Works collaboratively with other lunchroom staff to ensure daily food service responsibilities are adhere to established schedules.
Responsible for keeping up to date on current technology, as job appropriate, being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
Responsible for timely and accurate information they maintain as part of their job responsibilities.
The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class.
The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.
While the following tasks are necessary for the work of the unit, they are not an essential part of the purpose of this position and may also be performed by other unit members.
Performs related duties as directed.
MINIMUM TRAINING AND EXPERIENCE
High school diploma supplemented by three (3) years progressively knowledgeable and skilled food service industry experience or an equivalent combination of education, experience or training. Must have the ability to fulfill the physical requirements of the job. Must have County certified food service training in Nutrition, culinary skills, quantity food preparation, and use of equipment or be eligible to be certificated in these areas.
Effective July 1, 2007, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening.
Data Utilization: Requires the ability to calculate, compute, summate, and/or tabulate data and/or information. Includes performing subsequent actions in relation to these computational operations.
Human Interaction: Requires the ability to provide guidance, assistance, and/or interpretation to others on how to apply procedures and standards to specific situations.
Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to operate, maneuver and/or control the actions of manual and electrically powered food preparation equipment, and hand-held supplies and cooking tools, including knives.
Verbal Aptitude: Requires the ability to utilize a wide variety of reference, descriptive, and advisory data and information.
Mathematical Aptitude: Requires the ability to perform addition, subtraction, multiplication and division.
Functional Reasoning: Requires ability to carry out instructions furnished in written, oral, or diagrammatic form. Involves semi-routine standardized work with some latitude for independent judgment concerning choices of action.
Situational Reasoning: Requires the ability to exercise the judgment, decisiveness and creativity in situations involving a variety of generally pre-defined duties which are often characterized by frequent change.
Physical Ability: Tasks involve the ability to exert very moderate physical effort in light work, typically involving some combination of stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of objects and materials of medium weight (20-35 pounds). Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.
Sensory Requirements: Some tasks require the ability to perceive and discriminate odors. Some tasks require the ability to perceive and discriminate tastes. Some tasks require oral communications ability.
Most tasks require visual perception and discrimination.
Environmental Factors: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents. Must be able to use Material Safety Data Sheets (MSDS) during execution of job duties.
The Orange County School District is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the Orange County School District will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.
GED or High School Diploma + 3 years + Culinary 1 and 2 classes passed or “Test Out” Successfully of the FNS Culinary Practical Test
No GED or High School Diploma + 7 years + Culinary 1 and 2 classes passed or “Test Out” Successfully of the FNS Culinary Practical Test