Temporary Cook

Overview

7.0 hours per day, 9 months per year

Fair Labor Standard Act Status:
Non-exempt

Job Purpose: The Nutrition Services Cook, under the direction of their Kitchen Manager, is responsible for reviewing the cycle menu and executing a comprehensive meal production process. The Nutrition Services Cook is responsible for performing meal preparation and meal service tasks including but not limited to execution of scratch-cooked or heat and serve meals, serving and counting meals at the point-of-service, assisting the manager, and clean-up activities such as washing dishes or equipment.

Cafeteria Assistants must demonstrate expert knowledge of Hazardous Analysis Critical Control Point (HACCP) standard operating procedures. The Nutrition Services Cook must demonstrate excellent communication with their Kitchen Manager, assisting with forecasting and other meal planning considerations. The Nutrition Services Cook must serve as a positive role model for students and work in a flexible and cooperative manner

We appreciate your interest in employment with Vancouver Public Schools (VPS). All applications are considered and reviewed. The most qualified and competitive applicant(s) that possess directly related experience and expertise, training, and education may be invited to participate in the interview/selection process. As part of the selection process, the District conducts confidential reference checks to include former and present employers and also requires a criminal background investigation.

Unfortunately, due to the number of applications received, not all applicants will receive an interview.

Résumés should include education, relevant experience (including current position), and skills which highlight the qualifications of the position to which a person is applying.

All district employees are encouraged to review their personnel file periodically to ensure that their file includes current and relevant documentation that supports their education, experience, training, etc., as it relates to qualifications described on job postings.

• Possess a current Washington State Food Workers Card. The test may be completed at the local health department, or completed online.
• High school diploma or equivalent preferred.
• Ability to operate computer.
• Demonstrated successful quantity cooking experience
  * as defined in the essential functions. One of the following eligibility requirements must be met:
• At least 6 weeks total step-up cooking experience in VPS within the last 5 years
• At least 3 weeks of consistent (no break) step-up cooking experience in VPS within the last 2 years
• At least 13 months of consistent, documented quantity cooking experience in any other food service establishment within the last 2 years

• Ability to work effectively as a team member and team leader as-needed.
• Ability to meet tight time lines with frequent interruptions.
• Ability to sustain poise and confidence in managing emotional and difficult situations.
• Ability to maintain confidentiality.
• Ability to demonstrate attention to detail and accuracy.
• Ability to read, write, and perform cooking related math computation.
• Self-motivated, with good organizational skills.
• Ability to plan, direct, and evaluate the work of nutrition services employees.
• Ability to analyze situations, identify problems, recommend solutions and evaluate outcomes
• Regular attendance to carry out the duties and responsibilities Regular attendance to carry out the duties and responsibilities of the position to achieve program requirements, goals, and outcomes.
• Ability to perform the physical aspects of the job, such as bending and moving as necessary for food preparation, cleaning, and storage.
• Excellent communication skills and collaboration with Kitchen Manager.
• Ability to communicate effectively with district wide staff, colleagues and students.
• Ability to safely lift and move packages of food and cooking equipment weighing 1/3 of your body weight up to 50 pounds, using assistance or mechanical aid when appropriate.
• Ability to safely move around in crowded kitchen areas and perform duties at standard kitchen counter height.
• Ability to safely operate kitchen equipment, inspect cleanliness of work area, and read paperwork.
• Ability to assume kitchen manager duties when manager is absent.
• Ability to obtain a First Aid/CPR certification.
• Follow Annual Training plan to meet USDA Professional Standards requirements for School Nutrition Employees.

• Constantly (67-100%): stand, hear, see, grasp multiple kitchen items
• Frequently (34-66%): communicate, walk, stoop, bend, reach, use fingers, repetitive motion, reach at waist, lift or carry up to 25 pounds, push or pull up to 10 pounds
• Occasionally (6-33%): crouch, twist, kneel, reach below waist, operate controls, lift or carry up to 20 pounds, push or pull up to 20 pounds, exposure to loud noises
• Rarely (1-5%): sit, climb, balance, reach shoulder to overhead, lift or…