Nutrition Service Cooks, Bakers and Cashiers

Overview

Nutrition Service Cooks, Bakers and Cashiers

Kitchen Manager

• Prepare and cook a variety of foods and bakery items
• Handle, prepare, and cook food according to the HACCP Policy for their kitchen
• Help keep records of the food items that are prepared daily
• Excellent math and cash handling skills
• Expertise in computer skills (Word, Excel), typing, note-taking and correspondence
• Ability to pass and maintain Basic Food Handling Certification

• Clearance on background check that is satisfactory to the Senior Administration
• Possess positive character traits that are student-centered and the ability to interact and communicate effectively with others

• Arrive for work on time with a positive attitude
• Ability to read recipes and follow directions accurately
• Cook food and record quantities prepared on the Production Record
• Record the final cooking temperatures on the Production Record
• Ensure that quality standards are met by checking raw and cooked foods
• Clean and sanitize work stations before and after all food prep
• Set up and stock the food lines and monitor food temperatures between lines
• Serve students and teachers in a friendly and efficient manner
• Break down serve line and assist with daily, weekly and monthly cleaning
• Read the menu daily and check the Menu Production Record to verify what food items and quantities will be prepared for the day