Cook

Join our Food Service Team for the 2019-2020 school year at Alexandria Schools. Provide quality and nutritious food production, presentation and service.

Performs intermediate semiskilled work providing high quality and nutritious food production, presentation and service, and related work as apparent or assigned. Work is performed under the limited supervision of the Kitchen Manager.

Essential Functions
*Prepare and cook food according to standardized recipes and state guidelines; prepares breakfast, lunch and afternoon snacks; evaluate product to insure quality standards are met; assist cooks with set up and replenishes areas of production; maintain clean, organized, sanitary work and storage areas; provide input for daily food planning; communicate supply needs to Kitchen Manager; assists Kitchen Manager in providing direction and training to staff/students.
*May assist with dish room duties; cleans and sanitizes production preparation areas; monitor equipment to insure proper working order; report repairs promptly; receive, date, stock, organize food and supplies for first-n/first-out (FIFO); maintain food safety per Minnesota Food Code and child nutrition programs; maintain standards of dress, appearance and hygiene according to state and department regulations.
*Maintain quality food presentation; greet and serve customers promptly and in a courteous manner; addresses customer concerns and relates concern to Kitchen Manager or Director; decorate areas with seasonal displays.
*Maintain confidentiality to students receiving free or reduced-price meal benefits; set up Point of Sale (POS) terminals daily; may accept or modify payments into family meal accounts; track and record reimbursable meals; may process reports regarding food production and report to Kitchen Manager; trouble shoots problems with POS and reports to tech support staff; notifies staff of low meal account balances; handle customer complaints regarding meal account; maybe asked to substitute, fill in for Kitchen Manager or Single Unit GMC Cook as required.
*Prepare Daily Food Production records as required by federal programs; complete Standard Operation Procedure (SOP) report; complete timely and accurate logs and records; assist with month-end and year-end inventories.
*Assist in training and orienting and onboarding new employee and substitutes with scope of job functions and responsibilities.

Knowledge, Skills and Abilities
*Thorough knowledge of District Policies and Procedures
*Thorough knowledge of School Crisis Planning Guide
Comprehensive knowledge of standardized recipes, food labels, allergens, meal account reports, food productions records
*Material Data Safety Sheets, Emergency Handbook
*Thorough knowledge of child nutrition programs, Hazard Analysis Critical Control Point and related policies
*Thorough knowledge of meal account reporting and how to calculate requirements, Employee Illness Log
*Thorough knowledge of food preparation equipment to include but not limited to combination ovens, mixers, choppers, scales and knives
*Thorough knowledge of standard office equipment, computer hardware, software and food service related programs
*Thorough knowledge of food service safety and sanitation practices and guidelines to include USDA nutrition guidelines
*Ability to make arithmetic calculations
*General knowledge of First Aid
*Ability to implement and model the "Code of Conduct"
*Ability to establish and maintain effective working relationships with faculty, staff, students and parents.

Education and Experience
*High school diploma or GED and minimal experience working in an institutional food service environment, or equivalent combination of education and experience.

Special Requirements
*National Restaurant Association's ServSafe Certification
*Minnesota Department of Health Food Manager Certification within 6 months
*USDA Professional Standards training, 4-6 hour, dependent on hours hired

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EOE