A food service employee is a staff member who assumes the responsibilities and duties designed by the manager. The cook is supervised by the manager and performs such duties as:
Responsibilities include performing efficiently and to the best of his or her ability the duties assigned in relation to food preparation, attending training meetings as required, reporting to work at designated time and remaining on the job until dismissed by the manager, notifying manager at the earliest possible time when unable to work, maintaining desirable relations between school and community, maintaining pleasant working relations with fellow employees by showing consideration for others, patience, respect, self-control, and other desirable character traits, following all policies of the School Board and instructions of the manager relating to safety measures, sanitation, practices, personnel standards, work techniques and methods of performing duties, performing duties involved in the safe preparation and handling of food, cleaning and sanitizing of equipment and facilities, serving of food, cashiering and record keeping, and performing other duties as assigned.
Terms of employment are 180 days with salary according to School Board Pay Schedule. Performance on this job will be evaluated in accordance with School Board policy and administrative regulations on the evaluation of non-licensed personnel. Days worked are 180.
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