work up to 19.5 hours a week

COOKS

1.  Comply with work schedule.

2.  Cooperate with manager or person in charge and cooperate with each other.

3.  Prepare nutritious and attractive food.

4.  Do any necessary cleaning of equipment and lunchroom.

5.  Keep a count and report to person doing production records the amount of any food items used in the preparation of the day's menu.

6.  Consult with manager on any problem encountered with equipment.

7.  Notify manager of any food or supply that needs to be ordered.

8.  Perform any other duties which may be assigned by the immediate supervisor, Superintendent and the Board of Education