FOOD SERVICES COOK
FIRST REVIEW FEBRUARY 10, 2023 – OPEN UNTIL FILLED
$2,644 TO $3,157 PER MONTH
$31,725 TO $37,881 PER YEAR
12 MONTHS / 40 HOURS PER WEEK POSITION,
PRIMARY WORK LOCATION: WEED CAMPUS
Reporting to the Food Services Supervisor/Cook or designee prepare, cook, and bake a variety of hot and cold foods. Employees in this classification receive general supervision within a framework of standard policies and procedures. Employees in this job class direct and monitor the work of others in a lead capacity. This job class performs a variety of routine and specialized functions in the preparation of food items within established time constraints. This job class requires specified cooking/baking skills, organizational skills, and attention to detail.
Key Duties & Responsibilities
- Cooks a variety of foods including main dishes, sauces, soups, meats, and vegetables. Bakes pastry items including cookies and cakes. Interprets, follows, converts, and/or adjusts assigned recipes. Estimates appropriate quantities of food to be used for recipes and food items. Assembles and prepares a variety of foods for cooking. Operates a variety of food service equipment and machines such as oven, stove, slicer, chopper, steamer, boiler, braise, and mixer.
- Maintains work areas, storage areas, and serving counters in clean, neat, orderly, and sanitary condition. Assists in washing utensils, plates, pots, pans, etc. Inventories stored, refrigerated, and frozen food; packages and stores leftovers. Performs cashiering duties. Dishes and serves foot items to students and adults.
- May direct and monitor the work of others and student workers in a lead capacity. Cooks and bakes food for special functions upon request. Assists in the setup, preparation, serving, and clean-up of foods for special functions as assigned. Performs other related duties similar to the above in scope and function as required.
- Perform related duties as assigned
- Education equivalent to a high school diploma or GED
- Two years of full-time paid experience in a school food service program, or in a restaurant serving at least 200 meals per day.
KNOWLEDGE AND SKILLS
- Basic institutional cooking practices and methods.
- Standard principles of nutrition, sanitation, and safety as it relates to institutional food preparation operations.
- Safe and proper operation and use of equipment, machines, and utensils used in large quantity food preparation and serving operations.
- Effectively read, interpret, and adjust recipes.
- Prepare and cook a variety of foods in large quantities within established time constraints.
- Understand and follow both oral and written instructions.
- Operate quantity food preparation and serving appliances, machines, and equipment in a safe and effective manner.
- Accurately make change.
- Direct and monitor the work of others in a lead capacity.
- Meet the physical requirements necessary to safely and effectively perform assigned duties such as lifting heavy cases or standing for prolonged periods of time.
- Establish and maintain effective work relationships with those contacted in the performance of required duties.
- Effectively and tactfully communicate in both oral and written forms.
The conditions herein 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 job functions.
- Professional Kitchen environment
- Constant interruptions
- This role routinely uses standard kitchen equipment such as computers, phones, mixers, dishwasher, meat slicer, warming cabinets, oven, grill, range, and knives.
- Constant noise from dishwasher, intake air, hoods (out take air).
- Kitchen temperatures can reach over 100° during the summer months and be as low as 32° in the winter
- Dexterity of hands and fingers for using knives, mixers, meat slicer, dishwasher, over, grill, range, computer/cash register, preparing food, and food service
- Hearing and speaking to exchange information
- Sitting or standing for extended periods of time
- Seeing to read a variety of materials
- Bending at the waist, kneeling or crouching to move inventory, store inventory, and receive inventory
- Ability to lift 25#
After the preliminary screening, selected candidates will be invited to the campus for an initial interview with the Search Committee. Videoconference interviews (in lieu of an in-person initial interview) will be offered. Candidates to be interviewed will be selected from applicants who most closely meet the minimum and desired qualifications. Meeting the minimum qualifications does not guarantee an interview. The Search Committee will recommend finalists to the Superintendent/President for a final interview.
The District reserves the right to re-advertise the position or to delay indefinitely filling of the position if it is deemed that applicants for the position do not constitute an adequate applicant pool or if funding is not available.
Conditions of Employment:
Employees must satisfy all the pre-employment requirements prior to appointment that include, but are not limited to, tuberculosis clearance (EC 87408.6), fingerprint processing, and verification of their legal right to work in the United States. A pre-employment physical examination is required for this position.
Applicants requiring reasonable accommodations in completing the application or interview process must notify the Human Resources Office in advance.
College of the Siskiyous is an equal opportunity employer. The policy of the District is to encourage applications from ethnic and racial minorities, women, persons with disabilities and Vietnam-era veterans. No person shall be denied employment because of ethnicity or race, color, sex or gender, gender identity, age, religion, marital status, disability, sexual orientation, national origin, medical conditions, status as a Vietnam-era veteran, ancestry or political or organizational affiliation.
College of the Siskiyous is accredited by the Accrediting commission for Community and Junior Colleges of the Western Association of Schools and Colleges.Minimum Education and Experience