Production Cook

Essential Duties and Responsibilities

• Food Preparation — Prepare, cook, and serve food items according to production sheets and standardized recipes
• Sanitation & Safety — Maintain a clean, safe, and sanitary work environment in compliance with all health and safety regulations
• HACCP Compliance — Follow all food safety and HACCP procedures
• Inventory Support — Assist with receiving, storing, rotating, and organizing food and supplies
• Team Collaboration — Work cooperatively with kitchen staff to ensure efficient and timely meal service

• Lifting & Carrying — Frequently lift, carry, push, or pull items up to 40 pounds
• Bending & Reaching — Regularly bend, stoop, reach above shoulder height, and move items on and off shelves
• Standing & Movement — Stand and walk for extended periods during food preparation and service
• Manual Dexterity — Use hands and fingers to handle food‑service items, utensils, equipment, and sharp equipment, maintaining proper grip and safe handling at all times.
• Environmental Conditions — Work in a kitchen environment with exposure to heat, cold, steam, and moderate noise

Required Qualifications

• High School Diploma
• 1–3 years of experience in large scale, from scratch cooking and baking in a commercial or institutional environment ( Preferred)
• Ability to lift up to 40 pounds
• Ability to read and write
• Vocational training in Culinary Arts (preferred)
• Experience with USDA Child Nutrition Program standards and compliance (preferred)

Working Conditions

• Part‑time position
• Up to 19.75 hours per week
• Monday–Friday
• Schedule may vary based on program needs

Additional Information