Cook

Food Service Manager

Qualifications High School Diploma or Equivalent Illinois Approved Food Manager's Certificate Food preparation experience preferred

Duties and Responsibilities Preparation, assisting, cooking and serving a variety of food items for breakfast and lunch programs Maintenance of sanitary work environment including cleaning all cooking surfaces, utensils, trays, pots and pans, floors, and counters Maintenance of high standards for food quality and appearance following guidelines for food safety in preparation, serving and storing of food Ability to operate all kitchen equipment in an efficient and timely manner Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation Demonstrates high personal hygiene standards including proper hand washing protocol and handling of food items Understands basic kitchen first aid and must report all accidents to building principal and health specialist Responsible for ensuring all equipment is turned off at the end of the day Demonstrate knowledge of disaster/safety actions especially in regards to fire and ability to use a fire extinguisher Knowledge of various cooking methods including baking, grilling, frying, boiling, etc. Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs Willing to attend work related training classes and workshops as requested by building principal

Physical Requirements Ability to lift up to 50 pounds, carry 50 pounds, and push/pull 35 pounds of force Ability to stand and walk on hard surfaces for long periods of time Ability to adapt to changes in room temperature Ability to work in the presence of loud background noise.