School Cook II The authorized level of the position is School Cook II. Applications are being accepted down to the School Cook I in the event of recruiting difficulties. Salary Range: School Cook I, BC-04: $4,514.00 per month. School Cook II, BC-06: $4,883.00 per month. Examples of Duties Plans, coordinates and works closely with other food service employees to ensure meals are prepared in a timely manner to meet meal service times and/or satellite delivery schedules. Reviews daily/weekly/monthly food production records and makes cooking/preparation plans accordingly, estimates preparation and cooking time, determines appropriate standardized recipe, and secures necessary ingredients and equipment for preparation and cooking purposes. Accurately weighs and measures ingredients in accordance with approved standardized recipes and daily production needs; performs mathematical calculations to adjust recipe yield to meet daily production records serving portion/size. Prepares, cooks, and heats a variety of foods including sandwiches, breakfast meals, taco shells, French fries, etc.; slices food and assembles salads and sandwiches; cooks simple starches and seasons vegetables; assists in the preparation and cooking of the principal lunch meal, breakfast, and other supplementary meal items; may prepare meal items for students with special dietary needs. Sets-up serving counters for meal service, serves students and staff, and replenishes food and other supplementary items as needed. Portions and/or directs the portioning/packing of menu items for satellite meals. Cleans and maintains work areas, serving counters, and dining areas in a neat, sanitary, and orderly manner; thoroughly cleans and sanitizes pots, pans, utensils, and equipment after use. Properly labels, stores, and/or disposes leftover foods; documents on the production record; and informs School Food Services Manager of the leftovers; and may recommend their utilization. Receives provisions ordered, documents product temperatures if applicable, and reports discrepancies to School Food Services Manager; dates and stores goods in proper manner and place; records supplies and ingredients used; and assists in completing monthly inventory and maintaining routine records as directed. Directs/instructs cafeteria helper(s) and/or other adult/student helper(s) assigned to assist with food preparation, serving, and/or cleanup; assists in training new food service employees; and may supervise serving operations at satellite schools. Attends and participates in staff meetings, workshops, and in-service training; achieves the annual minimum required training hours as outlined by the United States Department of Agriculture (USDA). Minimum Qualifications Education Requirement: Graduation from high school or equivalent. Experience Requirements: Except for the substitutions provided for in this specification, applicants must have had work experience of the kind, amount and quality described below. General Experience: Experience which demonstrated knowledge of preparing and cooking food. Such experience may have been gained as: an apprentice or helper in a kitchen where the applicant has acquired some skill in cooking by performing a variety of the following tasks: 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 fry cooks of fast-food operations although experience may have been limited to cooking hamburgers, hot dogs, french fries, tacos and similar food items. Specialized Experience: Quantity cooking 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. Such experience must demonstrate the applicant's proficiency in quantity cooking as evidenced by the possession of knowledge of the types of ingredients from common to cooked foods, their properties, functions, and substitutions; standard procedures for measuring and combining ingredients, the use, care and safe handling of kitchen utensils and equipment; proper methods of handling and storing foods; food kitchen safety and sanitation practices; and the ability to follow standardized recipes, adjust recipes when decreasing or increasing yield, estimate sufficient ingredients/raw foods to meet menu requirements, and estimate preparation cooking times to meet scheduled meal service times. The overall knowledge and experience must conclusively demonstrate the applicant's ability to perform quantity cooking for the school food services program. Non-Qualifying Experience: Experience which is limited to serving food, cleaning, and washing dishes; one phase of cooking such as fry-cooking; or other kinds of work not affording the opportunity to acquire the knowledge and skills of quantity cooking will not be accepted as qualifying for the Specialized Experience requirement. Substitution of Training for Experience: Possession of an associate's degree in Food Service from an accredited community college in a food service/culinary arts program which include training in quantity cooking may be substituted for all of the required experience. Successful completion of a substantially full-time curriculum at an accredited technical school, community college or university which included course work which provided the applicant with knowledge of and hands-on practice in quantity food preparation and cooking comparable to the above required Specialized experience may be substituted for the pertinent experience on a month-for-month basis. Excess Specialized Experience may be substituted for General Experience on a month-for-month basis. Quality of Experience: Possession of the required number of years of experience will not in itself be accepted as proof of qualification for a position. The applicant's overall experience must have been of such scope and level of responsibility as to conclusively demonstrate that the ability to perform the duties of the position.