Food Service Cook

Summary: Prepare food in accordance with current applicable federal, state and school district standards, guidelines and regulations, with our established policies and procedures including HACCP, and as may be directed by management to assure that quality food service is provided at all times and to insure safety and risk management.

Essential Duties and Responsibilities:

• Preparation of high quality hot and/or cold food items according to standardized recipes or instructions in an efficient manner in order to meet production, delivery and service schedules
• Sets up stations with entrees, soups, other food items and utensils and replenishes food to warmer, provide general stocking duties in the service area and inspects workstations for compliance with service standards
• Serve meals or prepare for delivery at times, using correct portioning, meeting outlined standards and ensuring that food is at the correct temperature and is attractive and tasty, tastes all food items prepared
• Clean and sanitize work stations and equipment after preparation and serving, maintaining high standards of cleanliness and storing or discarding excess food properly per safe food handling procedures as temperature requirements and spoilage
• Keep refrigerators and storerooms clean and neat, all food and supply items are to be stored per standards
• Operate and maintain kitchen equipment as instructed, in order to weigh, measure, mix, wash, peel, cut, grind, stir, strain, season and storing
• Assist in production planning, record keeping and reporting as required
• Assist in ordering and receiving of all food and supplies as required
• Report needed maintenance, faulty equipment, or accidents to the supervisor immediately
• Attend in-service and/or safety meetings as required
• Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers
• Perform job safely while maintaining a clean and safe work environment and following correct procedures at all times
• Perform other functions and duties as assigned

Education and Experience: High School Diploma or GED equivalent preferred; or 6 months to 1 year related experience or training; or equivalent combination of education and experience.

Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10''s and 100''s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables.

Other Qualifications: Food Handler's Permit as required by applicable state and county.

Physical Demands: While performing the duties of this job, the employee is regularly required to stand, talk and hear, taste and smell. The employee frequently is required to walk; use hands to finger, handle, or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds.

Work Environment: While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and risk of radiation. The noise level in the work environment is usually loud.