Posting number: 26-27-00113
Department: BOARD OF EDUCATION
Job classification: Cook I - BOE
Posting type: Open
Categories: Food Services
Performs a variety of routine semi-skilled to skilled work in preparing and serving meals and food in a school kitchen. Under the general direction and supervision of the K-8 Food Services Manager (off site) supervision is exercised over all food services personnel at the school to which the Cook I is assigned.
Graduation from high school with basic experience or training in institutional cookery, baking, record keeping and cash register operation, plus 2 years of related experience or an equivalent combination of education and experience.
SPECIAL NECESSARY REQUIREMENTS:
Must be certified in Food Safety & Sanitation, or pass a Food Safety & Sanitation Course recognized by the State of Connecticut within 6 months of employment.
Must be free from communicable diseases.
Department: Various
Division: Various
Bargaining Status: GMEA
Salary Range: GF-3
Job Code: 6219
Date Created: September 2001
Last Amended: February 2003
ESSENTIAL FEATURES:
Prepares and cooks a variety of food; instructs, trains, directs and supervises food services personnel in proper food storage, preparation and serving of food under approved sanitary and food service operating procedures; reviews scheduling of other employees with Food Services Managers.
Operates some small and large kitchen equipment and computer cash registers, and instructs, trains and supervises other employees in proper use, care and safety procedures. Responsible for daily sales, daily cash and bank deposits.
Ensures proper sanitary and health standards are maintained for food receiving, storage, preparation and serving; cleaning and care of all equipment; and cleaning of all work areas.
Ensures that all menus and any written and verbal instructions from the Food Services Director or the Food Services Managers are understood and accurately followed by all food services staff.
Determines amounts as needed and prepares orders for food and supplies on proper forms as directed by the Food Services Director or the Food Services Managers; receives and inventories all food and supplies.
Controls quality and quantity of food prepared and served; supervises serving lines for proper food quality and serving procedures; prepares production records, steam table diagrams and temperature charts.
Controls food, labor and supply costs, may deal with vendors, maintains all records as instructed by the Food Services Director or the Food Services Managers; responsible for accurate cash reports; completes forms or complies with direction sent out by the Director’s office or given by the Food Services Managers, on time and in the proper manner.
Maintains good working relations in the kitchen, in the school and in the community.
May assist in washing dishes, pots, pans or equipment.
May attend staff meetings and in-service training as required; assists with catering functions and billing as required.
Performs related work as assigned.
Working knowledge of procedures for ordering food and supplies, accurate receiving skills, knowledge of methods and techniques of quantity food cookery, and knowledge of standard food service and storage techniques for all foods or the ability to learn.
Skilled in the use of personal computer and industry specific software, and utilizing Microsoft Word for record maintenance
Ability to make decisions according to laws and regulations and according to established department policies.
Ability to develop skill in use and care of all basic equipment used in school kitchens and to develop skill and proficiency in operating a cash register.
Ability to estimate food needs in advance.
Ability to understand and follow written and verbal instructions. Ability to learn assigned supervisory tasks readily and to adhere to department policies and procedures in supervising and directing the work of others.
Ability to establish and maintain satisfactory working relationships with other employees, school staff and students and the general public.
Ability to perform the physical requirements of the position.
All positions may be subject to an interview process. The Town reserves the right to limit the number of qualified candidates who will be invited to participate in the examination, or any part thereof.
All outside candidates will be required to undertake and successfully pass a pre-employment medical examination, which includes a substance abuse test that includes testing for THC (the psychoactive ingredient in marijuana), given at the Town's expense prior to employment if conditionally offered a part time, full time or safety sensitive position.
The Town of Greenwich has implemented a policy of background investigations for all full and part time positions prior to hiring as part of the reference checking procedures for outside candidates. The investigation will only be conducted as the last step prior to an offer. Refusal to sign the release form will terminate the candidate's further consideration.
Located on Long Island Sound just thirty miles east of New York City, Greenwich is recognized as a premier residential community. We have 8,000 acres of protected land, including 32 miles of coast, 20 parks, four beaches and a municipal golf course. With a population of approximately 61,000, our economy is thriving and leading industries are financial services, real estate, retail, home construction and home renovation. Our four libraries and numerous cultural events add to the resources available to our residents. The Bruce Museum is the second most popular museum in Connecticut and the fourth in New England with 110,000 people visiting each year.
Governed by the Greenwich Board of Education, an elected 8-member, bi-partisan citizen panel and the Superintendent of Schools, our school system is recognized as one of the outstanding in the country. There are approximately 8,900 students in our public education system at 11 elementary schools, 3 middle schools and a 4-year high school. Pursuing post-secondary education are 89.8 percent of our public school graduates.
