DINING SERVICES III - Baker/Cook en State of Colorado

About the Department

Position Duties

In recognition of the proven link between nutrition and the child’s ability to learn, the purpose of the Nutrition Services Program at CSDB is to prepare and serve nutritious meals that comply with federal and state laws/regulations pertaining to a food service operation, as well as the guidelines set forth in the National School Lunch Act. The goal of the Nutrition Services Program is to recognize individual food preference and ethnic backgrounds of our students, and to make every effort to provide diversity in menu planning. The Nutrition Services Program accommodates special dietary needs and requests. The department provides food for meetings, student activities and special functions on campus.

PRIMARY JOB DUTIES

Food Preparation / Production of Daily Food Requirements:
• Prepares designated food for meals, setup up the serving line, and serve meals as needed. 
• Bake from scratch, mix dough and batters, a large variety of breads, cakes, cookies, puddings, cobblers, and similar baked items. 
• Ensure the salad bar is prepared fresh for the lunch and dinner meals. 
• Finish, portion and package products by icing, topping, cutting, slicing, place on trays, or wrapping items. 
• Read the nutrient analysis and production logs to ensure that enough food is prepared for meals. 
• Knowledge to scale recipes based on complex standardized recipes. 
• Provide input to recipe adjustments and production schedules. 
• Maintain equipment in a clean, efficient, and safe manner for cooking. 
• Coordinate with the other cooks related to prepared and batch-cooked foods being served, ensure students do not have to wait in line for food. 
• Check-in the weekly grocery orders, verifying the food items received match the actual food items ordered. 
• Notify the Food Service Manager three days in advance if a food item needs to be ordered. 
• Coordinate with Cook-Lead on ordering day to ensure baking supplies have been ordered. 
• Ensure that all foods look appealing, attractive and taste good.


Proper Sanitation and Food Handling Technique:
• Ensure that the kitchen is clean, orderly, and neat always, sweep and mop daily. 
• Store mops, buckets, and cleaning supplies in the designated locked area. 
• Ensure safety standards are met. • Ensure that the USDA foods are stored separately from purchased foods; USDA is labeled as such. 
• Check the coolers and freezers for proper temperatures. 
• Refrigerate and freeze meats and other groceries in their designated order (separate chicken, pork, and beef). • Ensure that coolers and freezers are always organized, rotate foods utilizing the FIFO (first in first out) method. 
• Ensure that food temperatures are checked on the serving line. 
• Ensure that the dish machine is operating correctly. 
• Ensure that the proper serving utensils and/or plastic gloves are in use. 
• Ensure that food is stored properly, i.e., covered, labeled, and dated. 
• Ensure that all required temperatures are documented on the HACCP logs (hazard analysis critical control point) before serving foods.

Daily Operations & Compliance Tasks:
• Checks e-mail daily. 
• Coordinates food orders/requests with co-workers. 
• Communicates appropriately with the Food Service Manager (FSM) related to time off. 
• Reads, understands, and responds to incoming e-mails from other departments. 
• Request time off to the Food Service Manager in writing, preferably two weeks in advance unless of an emergency situation. Attach leave slips and ensure the forms are complete and legible. 
• Ensure that the daily food production logs are accurate; food temperatures and food usage is recorded each day; food temperatures are taken for each food item before placed on the serving line. • Ensure that the monthly inventories are complete and turned into the FSM on the last working day of each month; new items in stock should be added (handwritten) each month. 
• Ensure that department incident reports are filled out within one working day of occurrence.

Customer Service:
• Position is responsible to communicate with staff, students, and families in a friendly, courteous, helpful manner. 
• Position is responsible to sign to students, staff, and families, utilizing their level of sign skills.
 • Position is responsible to attend sign class on a weekly basis, and obtaining the required level of signing ability, enhancing the service provided to customers. 
• Position is responsible to solve immediate cooking problems with the best possible solution, in mind and for following up with the Dining Services IV position for accuracy.

Communication and Documentation Requirements:
• Check email daily and respond appropriately and effectively.
• Coordinate dorm cooking skills pickup with dorm supervisors as needed.
• Communicate time-off requests to the Food Service Manager in writing.
• Submit leave requests preferably two weeks in advance unless it is an emergency. Attach completed and legible leave slips.
• Record daily meal counts for dinner and track leftover food amounts for breakfast and lunch clearly and neatly.

All Other Duties as Assigned by the Food Service Manager

Minimum Qualifications

Residency Requirement: (New)

This posting is only open to residents of the State of Colorado at the time of submitting your application. 

dents of the State of Colorado at the time of submitting your application. However, if you are selected and accept the position, you will be required to establish residence in the State of Colorado.

Class Code & Classification Description: (New)

D8C3XX

DINING SERVICES III

MINIMUM QUALIFICATIONS: 

Experience Only:
Two (2) years of relevant experience in an occupation related to the work assigned to this position

Special Qualifications
• Experience appropriate to the assignment is defined as: food preparation / food handling / food service experience in a school / residential / hospital / institutional setting. 
• Must be able to lift 50 pounds. 
• Must utilize appropriate personal protective equipment as required. 
• Ability to understand and carry out verbal and/or written instructions. 
• Must be able to bend, lift, stoop, reach, walk and stand for extended periods of time. 
• Knowledge of / experience utilizing the Nutri-kids program desired. 
• Knowledge of National school lunch program procedures and regulations. 
• Knowledge of special diets and/or altered textured modifications for special needs students. 
• Knowledge of and ability to assess and apply technology to perform the requirements of the position; ability to effectively utilize a variety of computer software applications, which may include but is not limited to e-mail, internet, word processing, electronic calendar, presentation development, spreadsheet, database, etc.; willingness to stay current and develop skills as needed with or without direct support from CSDB. 
• Ability to respond effectively and positively to feedback; ability to participate effectively in a team setting and to work independently; strong interpersonal and communication skills; effective organization skills; effective problem-solving skills. 
• A courteous, professional, and helpful attitude in the role of CSDB representative.
• Proficiency in American Sign Language (ASL) at the Survival skill level, or applicants must be willing and able to attain proficiency at that level within a specified period of time as demonstrated by an appropriate assessment tool and according to school policy/procedures.

Appeal Rights: (Updated)

An applicant who has been removed from an employment list or removed from consideration during the selection process may request a review by the State Personnel Director.

As an applicant directly affected by the results of the selection or comparative analysis process, you may file a written appeal with the State Personnel Director.

Review of the completed, signed and submitted appeal will be timely on the basis of written material submitted by you, using the official appeal form signed by you or your representative. This form must be completed and delivered to the State Personnel Board by email at [email protected] within ten (10) calendar days from your receipt of notice or acknowledgement of the Department’s action.

For further information on the Board Rules, you can refer to 4 Colorado Code of Regulations (CCR) 801-1, State Personnel Board Rules and Personnel Director's Administrative Procedures, Chapter 8, Resolution of Appeals and Disputes, at spb.colorado.gov/board-rules.

Other Qualifications

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