As a cook at the Tri-County School Corporation, the expectation is to prepare, cook, and serve high-quality, nutritious meals for large student populations in accordance with established menus, dietary requirements, portion guidelines, and applicable food service standards.
Maintain a clean, sanitary, and organized kitchen environment, ensuring all food preparation areas, utensils, and equipment meet local health department regulations and school corporation standards.
Evaluated By:
Requirements:
- High school diploma;
- Background check/fingerprinting;
- Food handler certification (or willingness to obtain one).
Desired Skills:
- Demonstrates a genuine passion for working with and serving children.
- Maintains a friendly, positive, and approachable attitude when interacting with students, staff, and families.
- Possesses knowledge of food preparation, cooking techniques, food service operations, and dietary requirements.
- Demonstrates strong organizational, communication, and leadership skills.
- Ability to work collaboratively as part of a team while providing direction and support when needed.
- Demonstrates flexibility and adaptability in responding to changing priorities, schedules, and daily operational needs.
- Maintains a strong commitment to food safety, cleanliness, quality service, and student satisfaction.
Essential Duties and Responsibilities:
- Prepare and serve food according to established menus, recipes, portion guidelines, and directions provided by the supervisor.
- Follow the assigned work schedule and daily responsibilities as established by the Food Service Director (FSD).
- Maintain clean, organized, and functional food preparation, serving, and storage areas.
- Ensure food quality and compliance with all applicable health, food safety, sanitation, and school corporation standards.
- Perform dishwashing responsibilities between meal periods and following the completion of meal service.
- Clean and sanitize the dish room, dishwashing equipment, and surrounding work areas at the conclusion of each workday.
- Conduct daily and weekly inspections of kitchen areas, equipment, and workspaces to maintain high standards of cleanliness, sanitation, and safety.
- Sweep and mop kitchen floors and assist with maintaining the overall cleanliness of food service areas.
- Assist with receiving, organizing, and storing inventory. Properly label, date, and rotate food products according to established food safety procedures.
- Communicate job-related concerns, needs, and recommendations for improvement to the Food Service Director.
- Demonstrate effective verbal and written communication when interacting with administrators, staff, students, families, and community members as appropriate.
- Attend and actively participate in departmental meetings, staff training, and professional development sessions as scheduled.
- Complete continuing education and required training as directed by the Food Service Director.
- Perform other duties related to the food service operation as assigned.
Physical Requirements and Working Conditions:
- Stand and walk for extended periods while performing food preparation, serving, cleaning, and other kitchen responsibilities.
- Frequently bend, stoop, reach, twist, kneel, and climb stairs as necessary to perform job responsibilities.
- Lift, carry, push, and pull food products, supplies, equipment, boxes, and deliveries weighing up to approximately 50 pounds.
- Safely operate commercial kitchen equipment, dishwashing machines, and other food service tools.
- Work in an environment that may involve exposure to heat, cold, steam, moisture, noise, cleaning chemicals, and commercial food preparation equipment.
- Demonstrate the physical stamina, flexibility, and ability to perform the daily operational demands of a school food service program.