Purpose Statement
The job of Cook is done for the purpose/s of preparing, cooking, baking, portioning, serving, storing, and distributing food items for The Academy’s food services program. This position prepares meals in accordance with approved menus, standardized recipes, production timelines, nutrition requirements, food safety standards, and applicable federal, state, and local regulations. The Cook supports the safe and efficient operation of the kitchen by maintaining sanitary work areas and equipment, assisting with inventory and ordering, preparing food for service and transport, and supporting food service staff as needed.
This job reports to the Chief Business Official.
Essential Functions
· Prepares, cooks, bakes, portions, and serves a variety of food items, including entrees, vegetables, salads, breads, desserts, and other menu items in accordance with approved menus, standardized recipes, and production schedules.
· Prepares food in large quantities using approved methods of preparation to ensure meal quality, consistency, efficiency, and compliance with nutrition and meal pattern requirements.
· Measures ingredients, adjusts recipes, calculates food quantities, and estimates food needs to ensure adequate meal production, minimize waste, and support scheduled meal service.
· Observes, tests, tastes, and checks foods during preparation and service to ensure proper cooking, temperature, flavor, appearance, and quality.
· Prepares food for distribution, transport, and/or service by portioning, counting, packaging, labeling, dating, and storing food in a safe and sanitary manner.
· Operates and maintains institutional kitchen equipment, utensils, appliances, and food preparation tools in a safe and proper manner.
· Cleans and sanitizes dishes, utensils, equipment, counters, floors, storage areas, food preparation areas, serving areas, and related kitchen facilities in accordance with health and safety standards.
· Follows food safety procedures, sanitation practices, Hazard Analysis Critical Control Points (HACCP) protocols, and applicable health department requirements.
· Receives, stores, rotates, labels, dates, inventories, and distributes food, supplies, materials, and equipment to maintain adequate stock levels and ensure proper use of products.
· Assists with inventory, ordering, recordkeeping, and documentation required for food production, meal service, nutrition compliance, and state and federal reporting.
· Assists with food service delivery and inventory operations by helping store, organize, label, and rotate food, supplies, and related products after deliveries are received.
· Assists with catering, special events, school activities, and other food service needs as assigned.
· Provides direction, training, and support to assigned food service staff as it relates to food preparation, service, sanitation, and safe work practices.
Marginal Functions
· Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum QualificationsSkill, Knowledge, and Abilities
SKILLS are required to perform multiple food service and kitchen-related technical tasks, with the occasional need to upgrade skills to meet changing food service operations, menu requirements, equipment, and safety standards. Specific skill-based competencies required to satisfactorily perform the functions of the job include: operating institutional kitchen equipment and food service tools; preparing, cooking, baking, portioning, and serving food in large quantities; following standardized recipes and production schedules; using basic math to measure ingredients and adjust recipe quantities; maintaining accurate food production, inventory, temperature, and safety records; and applying proper sanitation, storage, and food safety procedures.
KNOWLEDGE is required to perform basic math calculations; read and follow menus, recipes, labels, safety procedures, production records, and written instructions; and understand food preparation, sanitation, and school meal program requirements. Specific knowledge-based competencies required to satisfactorily perform the functions of the job include: methods and practices of large-scale food preparation, cooking, baking, serving, and storage; proper use and care of institutional kitchen equipment, utensils, and supplies; food safety, sanitation, HACCP procedures, and health department requirements; portion control, meal pattern requirements, and nutrition standards related to student meal programs; inventory rotation, labeling, dating, and storage practices; and safe work practices, including proper lifting techniques and the safe handling of hot surfaces, sharp tools, cleaning chemicals, and food service equipment.
ABILITY is required to prepare and serve large quantities of food within established timelines; gather, record, and maintain food service-related data; and use job-related kitchen equipment and materials in a safe and effective manner. Flexibility is required to work with others in a variety of kitchen, serving, storage, and delivery-related circumstances; adjust work priorities based on meal service needs; and perform duties using standardized methods and established procedures. Ability is also required to work with a diverse group of students, staff, and vendors; maintain a clean, safe, and sanitary work environment; follow oral and written instructions; and support efficient food service operations. Problem-solving is required to address routine issues related to food preparation, equipment, inventory, timing, and sanitation. Specific ability-based competencies required to satisfactorily perform the functions of the job include: meeting schedules and production timelines; working under time constraints; maintaining accuracy in recipes, portions, and records; communicating effectively; setting priorities; working independently and as part of a team; and maintaining regular and reliable attendance.
Responsibility
Responsibilities include: working under general supervision following standardized food service practices, recipes, production schedules, sanitation procedures, and safety requirements; preparing and serving food; supporting assigned food service staff; and maintaining food production, inventory, and safety records. Resources from other work units, including warehouse, maintenance, school site staff, and food service personnel, may be required to perform the job’s functions. There is a continual opportunity to impact student meal service, food safety, and the overall quality of food service operations. Work Environment
The usual and customary methods of performing the job’s functions require significant physical activity in both indoor and outdoor food service environments, including kitchen, serving, storage, delivery, and food preparation areas. The position requires standing for extended periods; walking; bending; stooping; kneeling; crouching; climbing; balancing; reaching overhead, above the shoulders, and horizontally; and using hands and fingers to operate kitchen equipment, utensils, computers, and related tools. The position also requires lifting, carrying, pushing, pulling, moving, and manipulating food, supplies, equipment, and materials on a regular basis, including up to 50 pounds regularly or occasionally and heavier items with assistance or as part of a team. Work may involve exposure to hot surfaces, ovens, stoves, steam, sharp tools, cold storage areas, walk-in refrigerators, outdoor conditions, and varying temperatures.
Experience: Two years of experience cooking in a school or industrial setting.
Education (Minimum): High school diploma or equivalent.
Equivalency: None.
Pay: From $21.09 per hour
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
