Job Description

BASIC FUNCTION:

Under the direction of an assigned supervisor, perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in the District's production kitchen; maintain kitchen facilities, equipment and utensils in a clean and sanitary condition.

REPRESENTATIVE DUTIES:

ESSENTIAL DUTIES:

• Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment; assure related activities comply with established safety and sanitation requirements

• Determine appropriate quantity of food items for cooking; assure compliance with food quality standards including appearance and nutritional requirements; heat and cook food according to standardized recipes to meet scheduled menu requirements and operating time lines

• Measure and weigh ingredients; calculate, adjust and extend recipes; estimate needed quantities of food and supplies; assemble, mix and prepare a variety of ingredients and supplies; open containers; remove wrappers and ingredients; thaw items as needed; assure proper temperature of foods

• Maintain kitchen facilities and equipment in a clean and sanitary condition; clean serving counters, tables, food containers and food service equipment; deep clean ovens, food racks, carts, refrigerators, chillers and other equipment

• Prepare food items and utensils for distribution to school and contract sites according to individual school needs as assigned; review and verify quantities of outgoing shipments; load hot and cold transport carts with specified food items and supplies for distribution to school sites

• Monitor inventory levels of food items, utensils and supplies; order, receive, store and rotate food items and supplies; conduct meal counts and inventories

• Operate standard food service equipment such as slicers, ovens, can openers, food carts, mixers, choppers, stoves and warmers

• Communicate with personnel and various outside agencies to exchange information and resolve issues or concerns

• Maintain a variety of records related to daily food item distribution, inventory and assigned activities; process and complete food transport sheets as required

OTHER DUTIES:

Perform related duties as assigned

KNOWLEDGE OF:

Methods of preparing and serving foods in large quantities

Methods of adjusting and extending recipes and proper substitutions

Terminology, techniques, ingredients, equivalent measures and abbreviations used in cooking

Sanitation and safety practices related to preparing, handling and serving food

Standard kitchen equipment, utensils and measurements

Basic inventory practices and procedures

Oral and written communication skills

Interpersonal skills using tact, patience and courtesy

Portion control techniques

Storage and rotation of perishable food

Proper lifting techniques

Record-keeping techniques

ABILITY TO:

Perform large-quantity cooking in the preparation of foods such as main dishes, vegetables, fruits and salads in a production kitchen environment

Maintain kitchen facilities, equipment and utensils in a clean and sanitary condition

Prepare attractive, appetizing and nutritious meals for students and staff

Follow, adjust and extend recipes

Determine appropriate quantity of food items for cooking

Operate standard kitchen equipment safely and efficiently

Follow and assure compliance with health and sanitation requirements

Store and rotate food supplies in storage areas according to established procedures

Conduct daily inventories and estimate appropriate amounts of food items and supplies

Communicate effectively both orally and in writing

Establish and maintain cooperative and effective working relationships with others

Meet schedules and time lines

Work independently with little direction

Maintain various records related to work performed

EDUCATION AND EXPERIENCE:

Any combination equivalent to: graduation from high school and three years increasingly responsible experience in the preparation of food in large quantities including work with following and extending recipes in a commercial kitchen, catering operation or similar environment

LICENSES AND OTHER REQUIREMENTS:

Valid ServSafe certification obtained through a proctored exam

ENVIRONMENT:

Food service environment

Subject to heat from ovens

PHYSICAL DEMANDS:

Standing for extended periods of time

Hearing and speaking to exchange information

Lifting, carrying, pushing or pulling objects typically weighing up to 50 and up to 60pounds with assistance

Dexterity of hands and fingers to operate food service equipment

Reaching overhead, above shoulders and horizontally

Bending at the waist, kneeling or squatting

Seeing to monitor food quality and quantity

HAZARDS:

Heat from ovens

Exposure to very hot foods, powerful industrial-grade equipment, and metal objects

Working around knives, slicers or other sharp objects

Exposure to cleaning chemicals and fumes

Slippery floors

EXAMINATION INFORMATION:

The first step in the examination process is the application screening, and whether or not the candidate meets the minimum qualifications listed.

The testing process may consist of a written exam, an oral exam, a performance exam, a structured interview (SI), a qualification appraisal interview (QAI), an evaluation of training & experience/education (T&E), and/or any combination thereof.

All tests

will have a passing score set between 50 and 99, depending on a variety of factors affecting that specific recruitment.

The testing process consists of a minimum of two examination processes,

EXAMINATION WEIGHT:

FIRST EXAMINATION: 50%

SECOND EXAMINATION: 50%

OTHER:

Proof of identification for completion of Form I-9, Employment Eligibility Verification, must be submitted at the time of processing for employment.

SALARIES:

All salaries, as stated, are based on present information and are subject to change.

The hiring rate shall be the first step of the schedule, except for classes where recruitment efforts have indicated difficulty in recruiting at that step. Appointments are made at the minimum salary shown in the posting, and increases are granted at intervals based on anniversary date.

Notification of

Non-Discrimination Policy:

The Berkeley Unified School District is committed to providing equal opportunity for all individuals in district programs and activities. Accordingly, BUSD programs and activities shall be free from discrimination, harassment, intimidation and bullying based on actual or perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or group with one or more of these actual or perceived characteristics. The Board shall promote programs that ensure that discriminatory practices are eliminated in all district activities. (Board Policy 0410, Board Policy 1311, Board Policy 4030, Board Policy 5145.3, Board Policy 5145.7)

The Board also prohibits retaliation against any district employee or job applicant who complains, testifies or in any way participates in the district's complaint procedures instituted pursuant to this policy. (Board Policy 4030)

Complaint forms are available at school sites and on the district webpage at

www.berkeleyschools.net/complaints.

For inquiries or concerns regarding BUSD nondiscrimination policy

5145.3 or the filing of discrimination complaints, please contact:

Jasmina Viteskic, Title IX Coordinator/Compliance Officer

2020 Bonar Street Room 116, Berkeley, CA 94702

Phone: 510.486.9338

Email:

nondiscrimination@berkeley.net

More information is available at

www.berkeleyschools.net/non-discrimination/

Closing Date/Time: Mon, 14 Sep 2026