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STATE OF HAWAI`I Kualapu'u School Public Conversion Charter P O Box 260 Kualapu'u, Moloka ’

STATE OF HAWAI`I Kualapu'u School Public Conversion Charter

P O Box 260 Kualapu'u, Molokai, Hawaii 96757 Phone: (808) 567-6900, Fax: (808) 567-6906

Anticipated Position Opening -- School Cook II

Full-Time, 8 hours, 1.0 FTE 10-month employee

Opening Date: Monday, October 16, 2017 Closing Date: Friday, October 25, 2017

Position descriptions are available upon request.

How to Apply:

Interested applicants may submit an application (resume, letter of interest, related school transcripts, and references) to:

Kualapu’u Elementary Public Conversion Charter School P.O. Box 260 Kualapu’u, HI 96757

Email documents to:

Email submittal of documents preferred

Employment@kualapuu.k12.hi.us

For any other questions, please contact:

Rochelle Borden, School Administrative Assistant at 567-6900, email

Lydia Trinidad, Principal, email Lydia_Trinidad@notes.k12.hi.us

SCHOOL COOK II POSITION DESCRIPTION

I.

IDENTIFYING INFORMATION

Class Title:

School Cook II

Bargaining Unit:

01

Salary Range:

BC06

Class Code:

8J.541

School:

Kualapuu Elementary Public Conversion Charter School

Geographic Location:

Kualapuu, HI

II.

INTRODUCTION

Responsible for the preparation and cooking of the school lunch meal in a school cafeteria; provides direction/instruction to assigned cafeteria helper(s) and/or other adult/student helper(s); and performs other related duties as assigned.

III.

MAJOR DUTIES AND RESPONSIBILITIES

A.

Student Cook

95%

Prepares and cooks the school lunch meal in a school cafeteria; prepares and cooks other meal items for breakfasts and alternate lunches.

Checks menus and secures sufficient raw and processed foods and equipment for cooing purposes; adjusts recipes to variations in numbers of servings and/or cooking vessels used.

Weighs and measures ingredients; estimates cooking periods and starts cooking in time to meet scheduled meal times;

Fries foods, cooks and seasons vegetables; prepares roasts and other meats; watches season and stirs food including entrees and other principal meal items; makes gravies, soups and broths.

Checks menu daily, coordinates with and works closely with other cafeteria workers to assure that school breakfasts and lunches are prepared in a timely manner to meet feeding and/or satellite delivery schedule.

Apportions foods for serving and/or distribution.

Confers with the School Food Service Manager regarding menus, recipes, and portions to be served.

Reviews monthly/weekly schedules/menus and makes preparation and cooking plans accordingly.

Packs and/or directs the packing of school lunches for satellite feeding.

Cleans and maintains utensils, equipment and work and serving areas.

Informs School Food Services Manager of leftover foods and may recommend their utilization; properly stores leftover foods.

Receives and checks in provisions ordered, reports discrepancies to School Food Services Manager and stores goods in proper manner and place.

Keeps storeroom in order; records supplies and ingredients used.

Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, cooking, serving and/or clean up.

Prepares serving line and counters for serving; serves students and staff, replenishes food as needed.

Counts trays for daily use and records number used each day; serves supplementary items and records amount served.

Assists the School Food Services Manager in training new cafeteria workers, completing monthly inventory.

Assists the School Food Services Manager in completing requirements for the Federal School Fool Service Program, Office of Child Nutrition Programs, and other state and federal requirements related to school food service programs.

May be responsible for opening facilities in the morning and securing facilities at the end of the day.

B. Other Performs other related duties as assigned.

IV. CONTROLS EXERCISED OVER THE WORK

5%

A.

Supervisor:

School Food Services Manager II

B.

Nature of Supervisory Control Exercised Over the Work

1. Instructions Provided General instructions and procedures are provided by supervisor.

2. Assistance Provided The supervisor is available for guidance on unforeseen difficulties that may arise.

3. Review of Work The supervisor periodically checks all work in progress to ensure that assigned work is satisfactorily performed and that the correct methods and procedures are being followed.

V. RECOMMENDED QUALIFICATIONS

A. Experience:

One (1) year of quantity cooking experience to include work experience in a restaurant, hotel, hospital, school or institution which included actual hands-on experience in the various phases of the preparation of foods in large quantities.

One-half year of specialized experience which demonstrated knowledge of preparing and cooking food. Such experience may have been gained as: 1) an apprentice or helper in a kitchen where the applicant has acquired some skill in cooking by performing a variety of the tasks to include preparing vegetables and fruits for cooking or for salads, assisting in cooking vegetables by lightly seasoning, watching and stirring while cooking, preparing salads, sandwiches and other cold food items, making coffee and toast, boiling eggs, and cooking cereal, rice, macaroni, spaghetti, and/or other foods which are simple to prepare; or

2) fry cooks of fast-food operations although experience may have been limited to cooking hamburgers, hot dogs, French fries, tacos, and similar food items.

B.

Knowledge of:

Quantity cookery; methods of handling and storing foods; standard procedures for measuring ingredients used in cooking; the functions of ingredients common to cooked foods; the use, care and safe handling of utensils, tools and equipment used in cooking; kitchen safety and sanitation requirements; personal hygiene;

Basic arithmetic and math to include measuring and knowing fractions.

Internet and computer applications including spreadsheets, word processing, email applications.

C.

Ability to:

Work quickly and efficiently in preparing and cooking various entrée and other items for school lunches and breakfasts in a school cafeteria under severe time constraints; direct/instruct cafeteria helpers and others assigned to assist with the preparation and cooking of foods and in performing other cafeteria activities; use recipes and follow menus; breakdown and/or increase recipes; estimate amounts of raw foods necessary to meet menu requirements; plan cooking schedules to meet scheduled meal times; season foods, apportion foods to match the number of servings; perform routine manual tasks in the care and cleaning of utensils, equipment and work and serving areas; follow oral and/or written instructions; get along well with others and maintain cooperative working relationships; work in room temperatures above normal; perform heavy lifting, moving and carrying typical of work in a school cafeteria; willingness to learn new menus, including menus with more fresh produce and products.

D.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands and talk and hear. The employee is frequently required to reach with hands and arms. The employee is occasionally life and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.

Posting October 16 26, 2017

Submit Resumes to: Employment@Kualapuu.k12.hi.us Email Resumes only.

Questions? Please contact Rochelle Borden, School Administrative Assistant or Lydia Trinidad, Principal at 808-567-6900.