ATQ Cook II SY

Manage the on-site kitchen in a manner that will ensure smooth and efficient operation of the kitchen in the preparation of nutritious meals, served at appropriate times, while safeguarding the health of students, staff, and visitors.

NSBSD Pedagogy

Requirements

• To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Education and/or Experience: Graduate from high school or general education degree.
• One to two years related experience and/or training.
• Language Skills: Read and interpret procedures, policies, and regulations, such as safety rules, operating and maintenance instructions, and procedure manuals.
• Write routine reports and correspondence.
• Effectively present information and respond to questions from supervisor, staff, and public.
• Mathematical Skills: Add, subtract, multiply, and divide.
• Perform these operations using units of American money and weight measurement, volume, and distance.
• Reasoning Ability: Solve practical problems and deal with a variety of non-standard situations.
• Interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• Certificates, Licenses, Registrations: Valid Alaska Driver’s License.
• Other Skills and Abilities: Lift 70 pounds.
• Preferred Skills and Abilities: Speak the Iñupiaq language.
• Knowledge of and experience in institutional food preparation.
• Experience in the use of office machines.
• Essential Duties and Responsibilities: Supervise and participate in the production of palatable meals in a timely manner.
• Supervise and participate in storage, cleanup, and safety tasks.
• Review upcoming monthly menus to ensure necessary items are on hand.
• Determine and estimate the usage of non-food supplies and place timely orders.
• Prepare and present for reconciliation, receiving, storage, rotation, and inventory reports.
• Prepare and evaluate documentation required by USDA, DOE, and the District.
• Train, monitor progress, and assist with evaluations of new employees and substitutes.
• Assist the Food Service Manager with yearly orders.
• Adhere to all District policies and regulations.
• Physical Requirements
• 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 sit; stand; walk; use hands to finger, handle, or feel objects, tools, controls; and reach with hands and arms. The employee frequently is required to stoop, kneel, crouch, or crawl and talk and hear. The employee is occasionally required to climb or balance.
• The employee must regularly lift and/or move up to 70 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
• Environmental Conditions
• 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.
• The employee is regularly required to work in noisy, overcrowded environments, and around dust, fumes, and odors, cleaning chemicals, work with hands in water, and must operate machinery with moving parts.
• The noise level in the work environment is usually moderate.