Tri-County Intermediate Cook

Requirements: High school diploma or GED; background check/fingerprinting; food handler certification (or willingness to obtain one).

Role: Prepare, cook, and serve high-quality, nutritious meals for large student bodies in compliance with dietary and portion guidelines. Maintain kitchen cleanliness and sanitation, ensuring all food preparation surfaces, utensils, and heavy equipment met health department and school standards. Safely operate and perform daily cleaning and maintenance of industrial kitchen equipment (ovens, steamers, slicers) to ensure operational efficiency.

Physical Responsibilities:

• Stand and walk for extended periods of time while supervising operations and supporting staff.
• Frequently bend, stoop, reach, twist, kneel, and climb stairs as needed to inspect facilities, equipment, food storage areas, and work spaces.
• Lift, carry, push, and pull materials and supplies, including food products, equipment, boxes, and deliveries weighing up to approximately 50 pounds.
• Safely operate commercial kitchen equipment and food service tools.
• Work in environments that may include exposure to heat, cold, steam, moisture, noise, cleaning chemicals, and food preparation equipment.
• Maintain physical stamina and flexibility to respond to the daily operational demands of a school food service program.

Submit:

• Resume