Position Goal

The Food Services Cook works under supervision and is responsible for the preparation, cooking, serving and storing of food products. 

Qualifications:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• High School diploma or GED. An additional step may be granted with certificate from a culinary school.

• Must possess or be able to obtain a Food Handler’s Certificate.

• Must possess or be able to obtain CPR and First Aid Certification.

• Two or more years experience in institutional preparation preferred but not required.

• Knowledge of cooking practices and methods.

• Must be able to safely operate institutional equipment.

• Must be able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to lift required amounts.

• Must have knowledge of and must be able to adhere to District, state and federal policies, regulations and procedures.

• Must be able to carry out written and oral instructions.
• Must be able to read and cpmprehend cooking instructions, recipes, short correspondence and memos.
• Must be able to effectively present supervisors, student and other employees.
• Must be able to lift required amounts.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1. Reviews worksheets indicating standard recipes.

2. Confers with manager regarding quantities and extends worksheet recipes.

3. Adjusts recipes to quantity requirements and weighs, measure, and prepares products from standard recipes.

4. Prepares a wide variety of hot dishes for students and faculty.

5. Sets up steam tables, salad bar and serving area.

6. Serves and stores foods.

7. Assists in baking as requested.

8. Instructs and supervises others as needed.

9. Assists in running the cash register.

10. Cleans equipment, utensils and working area.

11. Maintains accurate records on food usage and production.

12. Keeps temperature chart on walk-in, freezer and stock room.

13. Acts as kitchen manager as needed.

14. Organizes work schedule to meet catering requests.

15. Performs related duties as required.

16. Performs all duties in a safe and prudent manner. 

PHYSICAL DEMANDS

The physical demands described here 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 functions.

While performing the duties of this job, the employee is regularly required to stand, use hands to finger, handle, or feel; and reach with hands and arms. The employee frequently is required to walk; stoop, kneel, crouch or crawl; talk or hear; and taste or smell. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is regularly exposed to risk of electrical shock and toxic or caustic chemicals. The employee is regularly exposed to fumes or airborne particles, outside weather conditions, and vibration. The employee is frequently exposed to extreme heat. The employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts and extreme cold.  

The noise level in the work environment is usually moderate.

Salary Schedule: Support Staff Initial Salary Placement Range 106

Benefits: Per District Policy

Evaluation: Annual                                         

Contract: 9 Months, 191 Days                       

Hours: Full-Time Position, 7 Hours per Day

Reports to: Food Services Supervisor  

FLSA Status: Non-Exempt      

The J.O. Combs Unified School District does not discriminate on the basis of race, color, national origin, sex, disability or age in its programs or activities and provides equal access to the Boy Scouts and other designated youth groups. Inquiries may be directed to the Title IX Coordinator or the Section 504/ADA Title II Coordinator at 301 E. Combs Rd., San Tan Valley, AZ 85140 or (480) 987-5300.


El Distrito Escolar Unificado de J.O. Combs no discrimina basada por la raza, el color, el origen nacional, el sexo, la discapacidad o la edad de una persona en sus programas o actividades y proporciona igual acceso a los Boy Scouts y otros grupos juveniles designados. Las consultas pueden dirigirse al coordinador del Título IX o al coordinador del Título II de la Sección 504 / ADA en 301 E. Combs Rd., San Tan Valley, AZ 85140 o (480) 987-5300.