Cook

Essential Functions: Rotates on a regular basis in the preparation of various foods so is familiar with all aspects of food preparation from main entree to desserts and bread; Assists in the portioning and serving of food in an efficient and pleasant manner; Assists in the daily cleaning of kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils, as well as the daily cleaning of the kitchen and cafeteria areas; Performs major cleaning of equipment and spaces, including refrigerator and storerooms; Assists in the proper and safe storage of food and supplies received in the building kitchen; Is familiar with proper temperatures of hot and cold food; Performs such other tasks and assumes such other responsibilities as may from time to time be assigned; Knowledge Skills and Abilities Required Education and Licensure High School Diploma or equivalent

Knowledge and Skills: Ability to read and follow instructions; Good verbal communication skills; Understanding of proper food handling and sanitation procedures.

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.)Physical Activity Amount of TimeOccasionally Frequently Constantly(1%-32%) (33%-65%) (66%-100%)Climbing X Balancing X Stooping X Kneeling X Crouching X Reaching X Standing X Walking X Pushing X Pulling X Lifting up to 25lbs X Lifting up to 50lbs X Fingering-picking, pinching, typing or otherwise working X primarily with fingers rather than with whole hand or arm Grasping X Feeling-perceiving attributes of objects, such as size, shape, X temperature, or texture by touching with skin Talking X Hearing X Repetitive motions X Visual-close visual acuity to perform visual inspection involving small defects, small parts, X operations of machines, and reading measurement devices

Working Conditions: Amount of TimeOccasionally Frequently Constantly(1%-32%) (33%-65%) (66%-100%)Indoor environment X Outdoor environment X Extreme temperatures X Noise X Vibration X Subject to hazards, such as:proximity to moving X mechanical parts Proximity to moving X vehicles Exposure to high heat XExposure to chemicals XExposure to atmospheric conditions, such as:

• Fumes XOdors XDust XMists XGases XPoor ventilation XExposure to infectious disease XTerms of Employment
• Salary, benefits, and work year as established by the board.
• Evaluation
• Performance of this job to be evaluated annually by the Nutrition Services Director.

Equal Employment Opportunity: It is the policy of the Anamosa Community School District not to illegally discriminate on the basis of race, color, national origin, gender, disability, religion, creed, age, marital status, sexual orientation, and gender identity in its employment practices. The statements contained herein describe the scope of responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned. Nothing in this job description restricts the management's right to assign or reassign duties and responsibilities to this job at any time unless restricted by law or a negotiated contract. Signature of Supervisor: ______________________________ Date: _______________Signature of Employee: ______________________________ Date: _______________