Position Description: The cook will be able to provide leadership within the kitchen. The cook oversees the day to day operations of the assigned site. While working under the direction of the Director of Nutrition & Food Service the Lead Cook must demonstrate flexibility and be prepared to do whatever is necessary to ensure the efficient and effective operation of his/her site.Major Responsibilities: Cook and serve breakfast and lunch that meets all requirements of local, state and SBP & NSLP regulationsProvides leadership at the cafeteria siteMaintains daily production records and temperature logsEstimates food preparation amounts, and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing wasteReceives, verifies and stores all shipments receivedMust keep hair restrained at all times when working with foodMust wear vinyl or plastic gloves while handling food Reports all equipment maintenance needs to the food service managerCleans major appliances: refrigerators, ovens, freezersOrders all food and supplies needed from proper procured food and supply vendorsUnderstands oral and written instructionWill assist Director of Nutrition & Food Service in evaluation of cafeteria workersDemonstrates regular attendance and punctualityMaintains an effective working relationship with other employeesCleaning and maintaining of all kitchen equipment and service areaAssist in the training of substitutes and new food service employeesMaintains a high standard of personal hygiene, cleanliness, sanitation and safetyMaintains a positive and professional relationship with students, faculty and staff at all times, without sacrificing professionalismFosters an acceptable and respectful workplace environment Attends all food service meetings and participates in ALL continuing education modules and training as required by the Director of Nutrition & Food Service
