Production Cook

Powers Catholic High School in Flint is seeking a Production Cook. This is a part‑time position that reports to the Food Service Director. Position Summary The Production Cook supports the daily operations of the Powers Catholic High School kitchen under the direction of the Food Service Director. This role is responsible for the preparation, cooking, and service of meal components for the school’s lunch program. Duties must be performed in accordance with production sheets, established procedures, and standardized recipes to ensure consistency, quality, and compliance with school nutrition standards. 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 Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. 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 Up to 19.75 hours per week Monday–Friday Schedule may vary based on program needs Additional Information The statements above are intended to describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, or skills required. While employees may be asked to serve in a variety of roles, each employee’s duties and responsibilities are primarily religious. #J-18808-Ljbffr