Cook

Cook

The Cook is responsible for preparing and serving high-quality meals in accordance with established menus, food safety standards, and service schedules. This position oversees the preparation of main courses, side dishes, vegetables, and salads while ensuring proper food handling, storage, and accurate food usage documentation. The role also supports overall kitchen operations through equipment cleaning, workstation setup, and assistance in the dish room as needed. In addition, the Cook provides direct supervision and guidance to student workers, maintains a professional and customer-focused demeanor, and supports special campus events under the direction of the Cafeteria Manager.

Qualifications:

• A Christian with strong convictions who is also in agreement with Josiah White's mission statement, Statement of Faith, and Code of Conduct.
• Must be 21 years of age or older.
• A high school diploma or equivalent is required.

Essential job functions:

• Meal Preparation and Cooking: Prepare and cook main courses, side dishes, vegetables, and salads according to the menu, ensuring quality, consistency, and appropriate timing for service.
• Food Service Setup and Delivery: Set up workstations and service areas, transport prepared food to hot passes or steam tables, and ensure food is properly held and presented for service. Food Safety and Storage: Properly store leftovers in clean, labeled containers; review menus and pull food items in advance to support safe and efficient operations.
• Kitchen Sanitation and Equipment Cleaning: Perform daily, weekly, and monthly cleaning of kitchen equipment and work areas, including pre-cleaning cookware and cleaning equipment after use.
• Operational Support: Assist in the dish room as scheduled, operate and secure kitchen equipment and walk-in refrigerators, and support special events such as parent weekends, fundraisers, and guest services.
• Supervision of Student Workers: Provide oversight, direction, and support to student workers during assigned shifts to ensure safe, efficient, and professional kitchen operations.
• Documentation and Customer Service: Accurately record pre- and post-service food usage and maintain a positive, professional attitude while delivering high-quality customer service.

Work Schedule: This position requires, on average, 40 hours per week. The work schedule will vary between the hours of 7 am and 7 pm, Monday through Friday. However, depending on workflow demands, additional hours or workday schedule changes may be required.

Physical Demands & Work Environment: The employee in this role will work in a fast-paced commercial kitchen and food service environment with exposure to heat, steam, cold temperatures, moderate noise levels from kitchen equipment, and food odors. The employee must be able to stand and walk for prolonged periods of time, maintain manual dexterity to safely operate kitchen tools and equipment, and have the ability to work safely around hot surfaces, sharp objects, and moving equipment. The employee must be able to lift 30 to 50 pounds unassisted. They must successfully complete Mindset, our crisis and de-escalation curriculum, and CPR/First Aid training, which requires the ability to get on the floor, on knees, and back up.

Principles of Teaching Family Model will be incorporated into the culture. We are committed to fostering a workplace where all individualsstaff, children, and familiesare treated with compassion, respect, and dignity. Our ministry seeks to serve each child and family with empathy, cultural sensitivity, and grace.