Sorted by job title: A - C | D - H | I - Q | R - Z

CPF Worker II

OFFICIAL TITLE: CPF Worker II CODE: 7560 SQ/OQ: Senior Qualified
SUMMARY DESCRIPTION OF CLASSIFICATION: Under general supervision has immediate responsibility for insuring quality food production for students and staff. Responsible for the preparation of a variety of foods that meet established quality standards, adhering to planned menus, recipes, production schedules and deadlines; and supervising other employees as necessary. Must have expertise in quantity food production; knowledge of cook-chill food preparation systems preferred. Work involves proper preparation; packaging and storage of food products for schools and other food/catering services. Must have the ability to understand and practice required sanitation and packaging procedures necessary to support this type of operation. Work involves strict attention to nutrition, quality, sanitation and safety standards. May assume additional duties in the absence of the manager.
KNOWLEDGE, SKILLS, AND ABILITIES: Ability to follow Hazard Analysis Critical Control Points (HACCP) guidelines for safe food handling from receiving to service. Working knowledge of the techniques of quantity cooking and/or baking of a variety of foods. Working knowledge of sanitation procedures and care and cleaning of kitchen equipment. Practical knowledge of nutrition. Ability to follow written recipes and other written and verbal directions. Skilled in food preparation techniques for quantity food production and operating institutional food service equipment. Skilled in assessing and prioritizing multiple tasks and demands. Skilled in operating a computer using standard and specialized software. Ability to communicate effectively verbally and in writing. Knowledge of effective human relation skills to work cooperatively and communicate with others in close proximity under constant deadlines. Completion of the MCPS Culinary Skills Test at the required score. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).
EDUCATION, TRAINING, AND EXPERIENCE: High School or GED diploma required. Specialized culinary skills training, coursework in culinary arts or similar program required. Experience in a commercial or other large quantity institutional food service environment. Previous catering experience preferred. Other combinations of applicable education, training, and experience, which provide the knowledge, abilities, and skills necessary to perform effectively in the position, may be considered.
CERTIFICATE AND LICENSE REQUIREMENTS: Possession of a Valid Class C noncommercial driver's license or equivalent. Current food safety/sanitation certification required. Ability to obtain a certificate of medical exam health card in compliance with Department of Transportation regulations within 6 months.
PHYSICAL DEMANDS: (Special requirements such as lifting heavy objects and frequent climbing.) Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-100 pounds. Ability to operate commercial and industrial food service equipment; continuous standing and extreme variations in temperature.
SPECIAL REQUIREMENTS: (Frequent overtime or night work required, etc.) Ability to work overtime, including weekends, as required. Work schedule may be adjusted based on planned events.


Reviews production schedules and recipes.

Monitors ongoing product/recipe requirements in anticipation of future production needs, ensuring accurate quantities of product are available for production.

Responsible for the overall implementation of recipes.

Assembles ingredients and equipment for large recipes.

Assesses and organizes labor needs in order to ensure smooth flow of production, delegating responsibilities to coworkers when necessary.

Responsible for product quality control during production (i.e. logs information for tracing of safe cooking and cooling temperatures).

Understands and practices safe food handling procedures, including all HACCP requirements. Communicates food safety and quality concerns, any questionable food items and unsanitary practices to manager/supervisor.

Actively monitors products during the production process to ensure quality and food safety standards are maintained, including all time and temperature controls.

Cleans and sanitizes production equipment and work surfaces.

Records purchase order and production information and coordinates with CPF managers and warehouse for receiving.

Prepares cook chill items, bakery products, staff a la carte items, buffet/catering trays and any other food items needed.

Participates in the recipe development process and works with the team to ensure delivery and successful start-up of new products and ingredient, recipe or process changes.

Adapts to changing needs of the central production facility and moves to different food preparation areas as needed throughout the day (after completion of on the job training).

Operates a variety of equipment, including advanced industrial food production equipment; knows how to operate, set up and break down equipment for cleaning and sanitizing and make adjustments to meet production needs.

Weighs and measures ingredients carefully to insure recipes are prepared accurately and will yield the proper quantity of product.

Trains new and existing employees in cook chill production or bakery production as required.

Performs related work as required.

Class Established: 7/65
Date(s) Revised: 1/70, 4/87, 7/92, 6/93, 10/07, 1/08, 7/12, 8/13, 10/13
Last Reviewed:

This description may be changed at any time.

Click here to log in