The primary mission of a Cook is to efficiently and effectively perform assigned duties involving food preparation, cleaning, and serving and to execute the necessary safety, sanitation, and operational procedures for food preparation in the kitchen.
JOB SUMMARY:
Prepares and serves meals in an attractive manner and as assigned by the Cook Manager
Operates all equipment in the kitchen including steamers, ovens, fryers, stoves, slicers, dishwasher, etc.
Acquaints self with all cafeteria and kitchen operational procedures
Follows carefully all directions given by the Cook Manager in the performance of assignments
Maintains orderly and clean work areas and follows the rigid sanitation standards
Acquires knowledge of menus, recipes, and quantity control
Adheres strictly to the prescribed standardized recipes and work schedules
Cleans the kitchen and cafeteria tables as deemed necessary to maintain cleanliness and a sanitary environment
Assists the Cook-Manager in checking in supplies and stocking shelves
Washes pots and pans, silverware, and serving trays, if applicable
Stores and/or disposes of any un-served food
Prepares silverware or plastic forks and spoons, trays, and straws for distribution at serving time
Assists student workers if they need guidance in the kitchen or dining area
Prepares food for next day menus
Performs cashier and related duties if applicable to cafeteria operations
Serves as a role model to instill belief in and practice of ethical principles and democratic values
Performs such other duties as the Cook Manager, Food Service Director, Building Principal, or the Superintendent may assign
Mandatory trainings required throughout the year
Note: This job description should not be interpreted as all-encompassing but merely representative of the more important tasks performed by a position holder.
QUALIFICATIONS:
Valid Driver's License
Cooking experience is preferred
Minimum of high school diploma or equivalent
Basic computer knowledge
Ability to organize and perform lunchroom procedures
WORKING CONDITIONS:
Occasional exposure to blood, bodily fluids, and tissue
Occasional interaction among unruly students
Occasional safety hazards including but not limited to slips & falls, falling objects, lifting, hazardous chemicals & materials, ladders, electrical, cuts, burns, and eye strain