Mt. Diablo Unified School District

 

Food & Nutrition Services Cook/Baker

  

To be considered for the position you will need to complete the Food & Nutrition Service test. You will receive an invitation once you submit your application. 

 

Work Length: 6 hours per day

 

To see what a Food Service Worker does watch this video!

 

Summary Definition

Under general supervision, the job of the Food & Nutrition Services Cook/Baker is to prepare and cook items following prescribed menu, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. The Cook/Baker has good knowledge of methods of large-scale cooking and baking, including the use and care of kitchen equipment and utensils, and cleaning materials and sanitation procedures with specific responsibilities for preparing food, cooking and distributing food and supplies; preparing food for transport; maintains kitchen in a safe and sanitary condition and guiding assigned personnel in the performance of their job functions. The Cook/Baker must plan work efficiently for the economic use of food and supplies and equipment, follow written and oral instructions, and use basic math to adjust and execute recipes.

Directly Responsible To

Food & Nutrition Services Area Supervisor. Work guided and directed by Food &

Nutrition Services Lead Food Service Worker.

 

Example of Duties

E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements).

  1. Prepares and cooks/bakes large-scale meals for the purpose of serving food to students and adults. E
  2. Prepares foods using approved methods of preparation and quantity recipes for the purpose of maximizing efficiency, standardizing product, and complying with nutritional requirements.
  3. Adjusts recipes, using basic math skills for the purpose of optimal scheduled meal distribution. E
  4. Estimates quantity of food needed to meet menu requirements for the purpose of ensuring sufficient supply, maximizing product usage and minimizing food waste. E
  5. Ensures food preparation and serving areas meet acceptable cleanliness and sanitary standards for the purpose of meeting health requirements. E
  6. Supports assigned personnel for the purpose of assisting them in food preparation and serving functions in a safe and efficient manner
  7. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, dining areas and serving areas for the purpose of maintaining required sanitary conditions. E
  8. May function as the Food & Nutrition Services Lead Worker when required.
  9. Assists in the storage and care of foods, supplies and equipment.
  10. Performs other related duties as assigned.

DESIREABLE QUALIFICATIONS

Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include:

  1. Adhere to production processes
  2. Communicate effectively with other
  3. Guide and mentor other staff
  4. Completing tasks in a timely manner.
  5. Preparing and maintaining accurate records
  6. Operate standard office equipment and commercial kitchen equipment
  7. Pertinent software applications
  8. Applying assessment instruments
  9. Understand and perform scale reading

Knowledge

 

Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include:

  1. Understanding of the Culinary Arts
  2. Understand complex multi-step written and oral instructions
  3. Knowledge of Production kitchen operation
  4. Quantity food preparation and handling
  5. Food Safety practices and procedures
  6. Methods of quantity cooking
  7. Knowledge in scale reading
  8. Food Production timelines
  9. Health standards and hazards

Ability

 

To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include:

  1. Operate equipment using a variety of standardized methods
  2. Work with a variety of individuals
  3. Problem solving to identify issues and create action plans
  4. Working as part of a team
  5. Adapting to changing work priorities
  6. Meeting deadlines and schedules
  7. Organizing tasks
  8. Working with frequent interruptions
  9. Generate standardized recipes using computer

Responsibility

Responsibilities include; working under general supervision using standardized routines; guiding, and/or coordinating others. Continue to professionally grow and learn in order to positively impact the organization's services.

Work Environment/Physical Demands

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to 50 lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required.

Hazards

Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments.

Licenses and Certificates

Experience

Job related experience with increase levels of responsibility is desired.

Education (Minimum)

High School Diploma or equivalent

Board Approval Expected: 1-18-23

Salary Range: 358