Substitute Cook/Server (Whitsons formerly Arbor Mgmt)

Cook/Food Service Supervisor

The Food Service Supervisor, employed by Arbor Management, is responsible for the nutritional integrity of meals served to all students of the district. Responsible for managing the Food Service Program and adhering to all regulatory requirements set by the National School Lunch Program and USDA. Provide hands-on leadership, support and guidance to ensure that food quality standard expectations are met. Responsible for menu planning, preparation of meals, maintaining accurate inventories and food safety and HACCP guidelines, screening, hiring, staffing, staff training and development, evaluating requirements. Maintain open communication with students, faculty and the community, and other duties as assigned.

Qualifications:

• Illinois Food Service Sanitation Certification
• Valid driver's license

Essential Duties and Responsibilities:

• Work cooperatively with the cooks, assisting with meal prep in the building of assignment
• Report to work on time and is not absent frequently
• Maintain accurate records compliant with all local, state and federal guidelines
• Follow requirements specified in the National School Lunch Program and USDA
• Positively promote the child nutrition program and communicate well with parents, students, staff and the community
• Participate in meetings, district menu planning, School Wellness Advisory Boards, in-service training, workshops, professional development
• Maintain work place confidentiality
• Follow established rules and policies
• Ensure in preparation of food assuring high quality, taste, appearance and display
• Practice and personal hygiene, dress code, HACCP and safety standards throughout the operation
• Ensures work is completed in an efficient and safe manner producing high quality results
• Reads and understands how to follow recipes and adjust yield amounts
• Cook, serve and cashier during meal service as directed by the Food Service Director
• Prepare food according to food safety plan and manufacturer's instructions
• Maintain accurate daily production records and records on time
• Follow procedures for cash handling and bank deposits
• Ensure planned menus are followed
• Ensure lunch meal counts are accurate to minimize food waste
• Update daily milk inventory log, freezer/cooler equipment logs, food temperature logs
• Maintain sanitation requirements for equipment, storage areas, food preparation and serving areas in compliance with health department regulations
• Monitor kitchen and cafeteria areas to ensure a safe and sanitized working environment
• Attend on the job training including efficient use of all equipment, safety, weights and measure
• Attend annual Civil Rights and CPR training, and other required trainings
• Perform all work duties including food preparation, serving, cashier and clean up as needed
• Become knowledgeable in POS system/software
• Ensure that meals are ready to serve at the time(s) established
• Maintain a good working and professional environment
• Practice and ensure a helpful and pleasant attitude, use professional demeanor when dealing with conflict
• Ensure uniform shirt, hair net and rubber sole non-slip shoes are worn at all times
• React to change productively
• Plan promotions and marketing events to promote nutrition education and increase participation
• Other duties as assigned

Skills Required:

• Excellent organizational skills
• Knowledge of methods and materials used in the preparation, serving and transporting of food
• Ability to read and comprehend instructions, printed and email correspondence
• Ability to add, subtract, multiply and divide numbers accurately
• Ability to apply common sense understanding to carry out detailed written or oral instructions
• Ability to problem solve effectively

Physical Demands:

• Requires prolonged standing
• Requires physical exertion to manually move, lift, carry, pull, push heavy objects or materials
• Requires stooping, bending and reaching
• Must regularly lift and or move up to a minimum of 25 pounds and occasionally lift and/or move up to 50 pounds
• Must work in noisy and crowded environments
• Must work in and around fumes and odors
• Must maintain appropriate levels of personal hygiene
• Must work with gas and electrical appliances
• Must work with dishwashing liquids and powders, solvents and other cleaning chemicals
• Must work with materials of intense heat or extreme cold
• Vision abilities include close vision, color vision, peripheral vision, depth perception and the ability to focus

Work Environment:

• Requires frequent exposure to extreme heat and extreme cold
• Requires occasional walking on or around slippery surfaces
• Requires occasional work in outside weather conditions
• Must be able to meet deadlines with severe time constraints
• Must be able to interact positively with the public and other workers
• Must work in noisy and crowded environments as the noise level in the work environment is usually moderate to moderately high
• This position has a greater than average risk to minor injuries such as a cut or burn while performing the duties of this job. Additional duties may be assigned.