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Food Service Cooks assist in implementing the assigned school meal program.
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Under general direction, the Food Service Cook plans, prepares, cooks, and serves meals to students, clients, and staff in a cafeteria setting; performs other job-related duties as required.
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Follows the cafeteria manager's instruction in producing and serving food to meet federal and state nutritional standards.
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Operate, maintain and clean equipment, machinery and appliances (i.e., chopper, grinder, slicer, mixer, oven, stove, tilting skillet, steamer, freezer, food warmer steam table).
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Maintains high standards of safety and sanitation in the work environment; follows the guidelines of our HACCP policy. Checking and recording temperatures as required.
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Prepares food according to planned menus and follows standardized recipes closely.
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Ensures cafeteria areas are clean, sanitized, and ready for the next day's activities. Ensures leftover food is discarded or dated, and clean-up and sanitation work is completed.
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Assists in receiving items ordered; inspects food for freshness, quality, and quantity; rotates food in storage before stacking in refrigerator and storage areas; and notes dates on food received.
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Supports lunch through such activities as batch cooking, working on the serving line or cashiering. Must be familiar with computer software. In the absence of a manager or assistant manager, you could be used as a backup cashier.
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Must attend in-services when notified by the manager.
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Knowledge of the care and preparation of food.
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Knowledge of policies/procedures pertaining to food service programs.
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Knowledge of basic mathematics and measuring conversions.
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Knowledge of the safe and sanitary operation of kitchen equipment.
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Manual skills for cleaning and sanitizing food preparation equipment.
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Cooking skills to prepare food safely and attractively.
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Practical communication skills to interact with staff, students, and parents.
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Mechanical skills to safely operate kitchen equipment.
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A computer is used for recording student purchases.
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Commercial kitchen equipment is used in the operation of a commercial food preparation establishment.
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The candidate must be able to tolerate sustained standing, lifting items up to 50 lbs., and carrying moderately heavy items.
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The candidate must have a certificate of good health signed by a licensed physician.
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The candidate must pass a background check
Kitchen staff have a considerable responsibility for the safety of others in assuring food is prepared in a safe and sanitary manner. All staff must perform their tasks with the well-being of students at the forefront of their decision-making.
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Work is conducted in a school cafeteria.
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Employees should expect to be exposed to loud noise from students and kitchen equipment.
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Employees should be able to tolerate heat from ovens and steamers.
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Employees must follow the required safety rules and guidelines, and wear the necessary protective equipment.
