MUSCATINE COMMUNITY SCHOOL DISTRICT (MCSD)

JOB REQUIREMENT ANALYSIS

POSITION TITLE: School Chef

EMPLOYEE UNIT: Food and Nutrition (FN)

FUNCTIONAL AREA: Support Staff

REPORTS TO: Food and Nutrition Supervisor

STATUS: 9-month position

Normal Work Day Begins: 6:00 am - 2:00 pm, but may vary based upon deliveries

OBJECTIVE:

A school chef will be responsible for coordinating with those assigned to the centralized production kitchen under the direction of the FN Supervisor and FN Manager in accordance with policies and procedures established by the FN Department.

A school chef will contribute to the success of the MCSD FN Department by aiding in the production of meals for breakfast and lunch for students that are appealing, nutritionally balanced, and meet all state and federal requirements.

This is a hands-on working position that will require supporting and coaching other team members in a climate of cooperation and respect between coworkers.

MAJOR DUTIES:

• Coordinate the preparation of meals according to the daily menu using standardized recipes
• Coordinate food preparation and production with Cooks to optimize the efficiency and workflow in the kitchen
• Operate ovens, steamers, blast chillers, steam kettles, dish machines, slicers, mixers, braising pans, and other equipment as required
• Assist FN Specialist with meeting the needs of students, including a wide range of dietary modifications
• Assist in the preparation of catering events within the district including breakfast, lunch, extended-hours provisions, snacks and refreshments. This may include packed lunches, or hot food taken to off-site locations
• Train and monitor FN staff to use and care for equipment safely
• Practice safe food handling techniques in all food preparation and storage in the day-to-day operation of the department
• May assist with cleaning and serving
• Report any necessary repairs to the building, furniture, fittings, fixtures and equipment to the FN Manager
• A clear understanding of the state and federal regulations involved in storing, cooking and serving food, and proper hygiene procedures
• Other duties of a similar nature to be assigned as needed

Knowledge, skills and abilities required to carry out the job satisfactorily.

• Must be able to work as part of a team and get along with a wide range of stakeholders
• Possess problem-solving skills, self-motivation, and organization
• Report to work as scheduled and ready for the daily tasks at hand
• Must follow safety and sanitation procedures including wearing appropriate uniform, hairnet, beard-net and sturdy non-skid shoes
• Excellent communication skills both written and oral
• This position requires that the employee be extremely customer oriented
• Must genuinely enjoy working with and around children, grades PreK-12
• Must have a working knowledge of computers
• Must maintain certifications

• Taste all products produced to assess the quality

• Maintains good public relations with students, parents, faculty and the community.

.PREFERRED QUALIFICATIONS:

• Associate Degree in Culinary Arts or related field
• Progressive culinary experience, depending upon formal degree or training, including experience related to high-volume, complex food service operations
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, storage and presentation
• Must hold a ServSafe certificate or be able to obtain a ServSafe Manager’s (PIC) Certificate within three (3) months of accepting this position
• It is required that the School Chef complete the Fundamentals of Child Nutrition Course

LOCATION: Centralized Production Kitchen and other areas as assigned

PHYSICAL DEMANDS:
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.

The School Chef must be physically able to work in a standing position for prolonged periods and to walk much of the time during the day; is able to work in warm surroundings; has manual dexterity to handle knives and other pieces of kitchen equipment such as slicers, mixers, choppers and scales; and is able to lift material weighing at least 40 pounds. This job requires some lifting, bending, stooping and twisting.

While performing the duties of this job, the employee is frequently required to stand; walk; use hands and fingers to handle and/or feel objects, tools or controls; talk and hear. The employee frequently must squat, stoop or kneel, reach above the head and forward 0 to 24 inches and on occasion up to 36 inches. The employee continuously uses hand strength to grasp items. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job. The employee must frequently lift and/or move up to 50 pounds 0 to 12 feet and occasionally up to 20 feet, such as tables, desks, chairs, and boxes. The employee will sometimes push/pull items such as tables and carts. Specific vision abilities required by this job include close vision, color vision and the ability to adjust focus while supervising students and working with computers, written materials, reports, data, etc.

WORKING ENVIRONMENT:
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 noise level in the work environment is usually quiet. The position requires the commitment of professional working hours that may require the employee to extend beyond a typical 8:00 a.m. to 4:00 p.m. workday. The employee will frequently work in different areas of the building including in/at desks, on or near the floor, standing, in movement while supervising indoor or outdoor activities, etc. The employee will usually work in indoor temperatures.

American Disability Act Statement:
The information contained in this job description is in compliance with the Americans with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individual holding this position and additional duties may be assigned.

The Muscatine Community School District is an Equal Opportunity Employer. The district does not discriminate on the basis of race, creed, color, gender, national origin, religion, age, marital status, sexual orientation, veteran status, or disability.

The statements contained herein describe the scope of the responsibilities, essential functions, physical requirements, and working conditions of the School Chef position, but should not be considered to be an all-inclusive list. An employee serving in the School Chef position may perform other duties as assigned. Nothing in this job description restricts the District’s right to assign or reassign duties and responsibilities to the School Chef position at any time. A copy of this job description will be given to the employee serving as School Chef and a copy of this job description will be placed in that employee’s personnel file. The employee understands the responsibilities, essential functions, physical requirements, and working conditions of the School Chef position and affirms the employee can perform the essential functions of the School Chef position without accommodations or with the following accommodations:

EVALUATION: Supervisor and Manager shall evaluate at least annually.