Cook

SUMMARY OF POSITION FUNCTION:

Responsible for preparing center meals, establishing menu and determining quantities of food.

MAJOR DUTIES AND RESPONSIBILITIES:

• Prepares quantities of food according to the menu and number of students/employees, in accordance with local, state, and national food safety regulations.
• Ensures proper set up of food items on the serving lines as directed by the Senior Cook.
• Assists in serving meals.
• Adheres to all state guidelines concerning food safety and proper food handling procedures, and cleans assigned areas.
• Sets up and helps serve food items on the serving lines.
• Responsible for daily production sheets for food preparation, pull sheets, and inventory control.
• Maintains inventory of foodstuffs and requests additional food as necessary.
• Assists in cleaning and maintaining kitchen and dining areas.
• Reports unsafe of unsanitary conditions in the kitchen/dining area.
• Insures leftover foods are properly covered and stored.
• Supervises and assists culinary arts and work-based learning students in proper food preparation and storage. Directs work of students who are assigned to serving line.
• Maintain daily record of temperature (HACCP).

• Knowledge of safety and sanitation requirements in food preparation and storage
• Knowledge of methods of preparing cooking and serving food
• Proven ability to plan and sequence the timing of food and preparation of tasks
• Ability to multi-task and work effectively under pressure
• Ability to follow oral and written instructions; excellent organizational skills
• Ability to establish and maintain effective working relationships with others
• Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.

• High School Diploma or GED

• 2 years of work related experience in a cafeteria/food service setting.
• Must be ServSafe-certified or have the ability to be certified
• Must possess a valid driver’s license with an acceptable driving record