Cook

Summary

The cook is responsible for the preparation and serving of school meals, cleanliness and sanitation of the school kitchen, and may be assigned inventory, record keeping and computer input responsibilities. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment with minimum supervision.

• Reviews weekly menus for planning food preparation schedule.
• Follows written and verbal directions.
• Reads, interprets, and follows recipes to ensure safe and quality production of menu items.
• Sets up and arranges food to be served daily.
• Makes menu item substitutions with the approval of Food Service Director.
• Learns to appropriately operate industrial dishwashers, mixers, ovens, other related school kitchen equipment, appliances, and utensilscommon to large quantity preparation, cooking, storage and distribution of food.
• Promote student and staff satisfaction through preparing and merchandising meals in an attractive manner.
• Assists in proper labeling, dating, and rotation of products in dry storage, coolers, and freezers.
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products utilizing the FIFO (first in, first out) procedure.
• Assists in the cooking, preparation, and service of food for special events when required.
• Assists substitute cooks assigned to the work location in preparation of school meals.
• Assists with preparation of special dietary items for identified students.
• Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with government regulations.
• Offers and serves correct portions to comply with National School Breakfast and Lunch Program standards.
• May operate cash register/point of sale device during serving period as needed.
• Adheres to sanitation and safety practices, which comply with State, County, and Corporation requirements and codes, which includes receiving, storing, handling, preparing and serving of food products, and the general cleaning and sanitizing of the kitchen food service equipment, supplies, and utensils. This also includes, but is not limited to checking work areas for safety hazards, removing safety hazards from work area, reporting safety hazards to head cook or Food Service Director.
• Attends training and development classes and work site meetings as required by Food Service Director or school administration.
• Maintains harmonious relations with students, staff, vendors, parents, administration and outside entities that associate with the corporation’s school nutrition program.
• Wears the prescribed uniform. Maintains regular attendance and a professional appearance at all times.
• Additional duties may be assigned.

Position Title:

Cook

Department:
Food Service

Reports To:

Food Service Director

The cook is responsible for the preparation and serving of school meals, cleanliness and sanitation of the school kitchen, and may be assigned inventory, record keeping and computer input responsibilities. Nature of the work requires moderate physical effort, continuous standing and use of commercial food service equipment with minimum supervision.

• Reviews weekly menus for planning food preparation schedule.
• Follows written and verbal directions.
• Reads, interprets, and follows recipes to ensure safe and quality production of menu items.
• Sets up and arranges food to be served daily.
• Makes menu item substitutions with the approval of Food Service Director.
• Learns to appropriately operate industrial dishwashers, mixers, ovens, other related school kitchen equipment, appliances, and utensilscommon to large quantity preparation, cooking, storage and distribution of food.
• Promote student and staff satisfaction through preparing and merchandising meals in an attractive manner.
• Assists in proper labeling, dating, and rotation of products in dry storage, coolers, and freezers.
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products utilizing the FIFO (first in, first out) procedure.
• Assists in the cooking, preparation, and service of food for special events when required.
• Assists substitute cooks assigned to the work location in preparation of school meals.
• Assists with preparation of special dietary items for identified students.
• Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with…