GRANGER SCHOOL DISTRICT #204

Job Description

 

Bilingual Preferred (English/Spanish)

 

JOB TITLE: Assistant Cook-6 Hour Position 

 

QUALIFICATIONS:

• High school diploma or GED.
• Possession of a current food handler’s permit.
• One year experience in cooking. Vocational or technical training in institutional cooking may substitute for required work experience.
• Must be able to read, write, and perform mathematics for food production.

• Must be able to read, write, and comprehend the English language to effectively follow instructions, complete documentation, and communicate with team members and supervisors.
• Successfully pass a criminal history check

NATURE OF POSITION: Food service programs are an essential service of the modern school. A food service employee is an integral part of the educational system whether that person is responsible for cleaning the lunchroom, cooking and serving the food, or managing the whole operation.

 

A satisfactory food service worker must enjoy working with children. Must be honest, have appropriate behavior at school, work well with the whole school staff, and be pleasant in his/her service to the children. She/he takes instructions and criticisms from his/her supervisor in the proper spirit.

 

She/he understands the whole school nutrition program and endeavors to promote it in the community. The school food service staff is a team whose duties may include cleaning, food preparation, serving, dishwashing, or any type of work normally found in a kitchen or lunchroom.

 

REPORTS TO: Food Service General Manager.

 

PERFORMANCE RESPONSIBILITIES:

1. Perform skilled cooking duties and service to students and staff under general supervision of the food service general manager.
2. Distinguishing Characteristics:

• The assistant cook is responsible to the head cook and food service general manager for specific directions in the preparation of foods and is responsible for the operation of the kitchen/lunchroom in his/her assigned building.
• He/she is to perform a variety of duties in the preparation of food, serving of food, and in the clean up after meals maintaining sanitary conditions of the dining room and kitchen facilities.
• Must be willing to maintain current membership with local and state food service associations.

• Must wear the district-provided uniform while on duty.
• Must wear slip-resistant, closed-toed shoes with good support and water-resistant properties while on duty.
• Must have a Washington state driver’s license and be able to operate the food van for transporting food within the district.

3. Functional list of duties and responsibilities shall include, but not be limited to, the following:

• Prepares all types of food items to fulfill the nutritional needs of students set forth by the state and federal requirements under general directions of the food service general manager.
• Operates cooking and kitchen equipment in food preparation and dishwashing.
• Cleans all kitchen areas and equipment or supervise this function.
• Maintains necessary supplies and goods for assigned meals notifying supervisor of items needed for his/her meal preparation.
• Helps to receive and put away stock as it is received.
• Monitors freezers, refrigerators, and food storage areas for rotation of items, i.e.. first in, first out, to maintain fresh food items.
• May assist in meal planning, daily record keeping, and daily reports.
• Coordinates the production and/or serving of foods; inspects food for portion size, maintains safe serving temperatures and the pleasing appearance of food items.
• Helps in the distribution of prepared food to satellites.
• Collaborate with Southwest Foodservice Excellence (SFE) to help meet the nutritional needs of students.
• Attends workshops and training sessions to continue education (knowledge) of proper sanitation and food preparation methods and to keep up with continual changes of state and other government requirements.

4. Be able to perform job tasks as follows:

• Lift and carry 10-15 lbs. frequently.
• Assist with lifting 100 lbs. occasionally.
• Load and unload products from vehicles of various heights from 3-5 feet.
• Use push and pull methods to move products in the work area.
• Store products requiring arm extension, straight and overhead reaching, kneeling, bending, squatting, twisting, and turning.
• Use repetitive motions involved with food production.
• Work from an awkward position to accomplish cleaning of equipment.
• Be on feet the majority of the work shift.
• Be of general good health.
• Must be able to meet deadlines with severe time constraints.
• The noise level in the work environment ranges from low to high.
• The employee will work near or with mechanical equipment.

5. Performs other related duties as assigned.

 

TERMS OF EMPLOYMENT:

LENGTH: 193 days, (183 days plus 10 paid holidays)
SCHEDULE: 6-hour schedule, running from 7:00 AM to 1:30 PM. Hours may be assigned at the discretion of the department supervisor to best meet the operational needs of the department.
SALARY AND BENEFITS: As determined by the Board of Directors, state law, local board policy and PSE bargaining agreement.
EVALUATION: At least annually on/before May 30th by the Assistant Superintendent or designee. New or probationary employees are evaluated more often as per state law, WACs, PSE CBA, and district policy.

 

Revised:5-29-12,8/2023, 8/2025