District Wide

As needed - when regular cook/cashier/assistant is absent

Rate of pay: $18.69

 

Purpose Statement:

The Washougal School District is committed to attracting, developing, and retaining a highly qualified workforce that appreciates the diversity of our community and is committed to practices that are responsive to the needs of all students and families. The Washougal School District desires inclusive schools and classrooms that celebrate the diversity of our school and community. We welcome candidates representing the diversity of the world. 

  

The Cook/Cashier/Kitchen is responsible for cooking and prepping meals served, and cashier duties as assigned, washing dishes and helping during peak meal service time.

 

Essential Functions/Primary Duties:

• Preps ingredients prior to cooking.
• Inspects food items and supplies received to verify quantity and specifications of orders in compliance with mandated health requirements.
• Greets students daily and makes sure nutritional and dietary needs are addressed.
• Prepare for and set up meal service in cafeterias including utensils and other items necessary for serving students.
• Arranges food and beverage items (e.g. displaying, stocking racks, etc.).
• Tests prepared food for flavor, appearance and temperature to ensure the items are acceptable and ready to serve.
• Stocks food, condiments and supplies for maintaining adequate quantities and security of items.
• Works with Lead Cook to prepare a variety of documents (e.g. meal counts, inventory required, etc.) to provide information to management personnel.
• Prepares food and beverage items for consumption while meeting mandated nutritional and projected meal requirements.
• Serves food meeting mandated nutritional requirements.
• Responds to inquiries of students and staff to provide information and/or direction regarding the selection and price of meal items.
• Monitors mandated nutritional requirements for reimbursable meals to meet State/Federal requirements.
• Monitors students for food allergies and/or intolerances.
• Point of sale contact for student/staff/other meal participation.
• Track participation and collect data as required.
• Maintains accurate student accounts (e.g. free and reduced meal status, meal count, etc.) for documentation to meet federal, state and administration requirements.
• Reconciles transactions (e.g. counting receipts, completing documentation, etc.) to balance accounts adhering to established accounting practices.
• Responsible for dish hygiene and assisting with kitchen cleaning.
• Responsible for setting up, tending to and cleaning/breaking down sort tables.
• Responsible for transporting dirty dishes and trays from the sort tables to the dish room
• Retrieves dishes and other soiled equipment to assist Lead Cooks and Cook/Cashiers with efficiency.
• Instructs students on how to sort service ware, table cleaning, use of sort tables, etc.
• Cleans dishes, trays, utensils, and equipment.
• Sweeps and mops kitchen floors.
• Breaks down and descales the warewash machine.
• Responsible for maintaining chemicals needed to properly clean and sanitize work areas, equipment and serviceware.
• Communicate supply needs to the Lead Cook, using standardized procedure.  

Secondary Duties:

• Learns the various responsibilities and duties of the Lead Cook as it relates to the business aspects of the kitchen and assists with them when needed.
• Works with the Lead Cook to maintain adequate inventory for the purpose of completing jobs efficiently within budget guidelines.
• Shares responsibility for kitchen cleaning including: utensils, dishes, trays, floors, equipment, and the storage of food preparation areas to maintain sanitary conditions and meet health and safety requirements. 
• Other relevant duties as assigned within reasonable scope of the position
• Transports dirty dishes and trays from the sort tables to the dish room.
• Assists with preparing ingredients prior to cooking.
• Assists with verifying quantity and specifications of orders in compliance with mandated health requirements.
• Assists with making sure student nutritional and dietary needs are addressed.
• Assists with meal service set up in cafeterias including utensils and other items necessary for serving students.
• Assists with arranging food and beverage items (e.g. displaying, stocking racks, etc.).
• Assists with checking food temperatures prior to serving.
• Assists with stocking food, condiments and supplies.
• Assists with food storage while maintaining sanitary conditions meeting health and safety requirements for serving and eating areas.
• Assists with physical inventories to verify stock and ensure availability of supplies as needed.
• Assists with preparing food and beverage items for consumption while meeting mandated nutritional and projected meal requirements.
• Assists with serving food meeting mandated nutritional requirements.
• Assists with monitoring mandated nutritional requirements for reimbursable meals to meet State/Federal requirements.
• Assists with monitoring students for food allergy and/or intolerances.
• Assists with point of sale contact for meal participation.
• Assists with tracking participation and collecting data as required.
• Assists with maintaining accurate student accounts (e.g. free and reduced meal status, meal count, etc.) for documentation to meet federal, state and administration requirements.
• Assists with reconciling transactions (e.g. counting receipts, completing documentation, etc.) to balance accounts adhering to established accounting practices.
• Other relevant duties as assigned within reasonable scope of the position. 

Job Requirement: Minimum Qualifications

Skills, Knowledge and Abilities

 

SKILLS are required to perform multiple, non-technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skills required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; utilizing industrial grade food service equipment; and using pertinent software applications. Excellent verbal and written communication skills. Kitchen and cooking experience required. Efficient and quick working skills; fast learner.

 

KNOWLEDGE is required to perform basic math including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex. multi-step written and oral instructions. Specific knowledge required to satisfactorily perform the functions of the job include: methods of quantity cooking; health standards and hazards; food safe handling procedures; meal planning and food purchasing; and managing a high-volume food preparation operation. Working knowledge of computers and related computer programs, including Skyward.

 

ABILITY is required to schedule activities; collate data; and consider a number of factors when using equipment. Flexibility is required to work with others; work with data utilizing defined and similar processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with similar types of data; and utilize job-related equipment. In working with others, problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific abilities required to satisfactorily perform the functions of the job include: setting priorities: working around children; establishing and maintaining effective working relationships and working as part of a team.

 

Responsibility

Responsibilities include: working under limited supervision and using standardized practices and/or methods; leading, guiding, and/or coordinating others; and operating within a defined budget.

 

Utilization of some resources from other work units may be required to perform the job's functions. There is a continual opportunity to significantly impact the Organization's services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under some temperature extremes and some hazardous conditions.

 

Experience : Job related experience is required.

Education:  High School diploma or equivalent.

Transportation:  Access to reliable personal transportation is required for this position.

 

Required Testing                     

Pre-employment Proficiency test (Outside culinary department or external applicants only. The seniority

of non-culinary in-district applicants will be considered in addition to the test results).

 

Certificates & Licenses

Food Handler’s Certificate

Valid First Aid/CPR Certification

 

Continuing Educ./Training

Annual relevant training required             

         

Clearances 

WA State Misconduct Clearance                                              
Criminal Justice Fingerprint/Background Clearance

 

AN EQUAL OPPORTUNITY EMPLOYER

 

The Washougal School District does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, gender expression, gender identity, disability, or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups. The following employees have been designated to handle questions and complaints of alleged discrimination:

 

Civil Rights Coordinator: Aaron Hansen, 4855 Evergreen Way, Washougal WA 98671, (360) 954-3050;
Title IX Officer: Aaron Hansen, 4855 Evergreen Way, Washougal WA 98671, (360) 954-3050;
Section 504 Coordinator: Connor McCroskey, 4855 Evergreen Way, Washougal WA 98671, (360) 954-3020.