1. Plans and prepares meals for students and staff in accordance with menus set by Food Services.

2. Assigns duties and makes written weekly work schedules; gives verbal instructions and demonstrations to all kitchen employees.

3. Responsible for and monitors recordkeeping and daily meal tickets.

4. Maintains a clean working environment; follows good safety and sanitation rules and procedures.

5. Maintains Menu Planning Workbook; estimates food quantities for following months to ensure all requirements are met.

6. Prepares weekly orders for bread, dairy, meat and related products, and monthly orders for groceries and commodities; sends orders to Food Services office.

7. Signs food and equipment invoices, time slips and reports, as requested and returns to Food Services office.

High school graduation or equivalent with two years of successful food service experience with the district; one year experience as a Cook-Manager I or recent satisfactory experience in performing assistant cook, baker or cook-manager duties at the secondary level; or any combination of experience and training which provides the applicant with the knowledge, skills, and ability required to perform the work.