Cook/Cashier

Student Nutrition - Cook

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. The role of a food service cook is to perform all major duties involving food preparation, service, storage, and the cleanup of related food.

Qualifications:

• Education/Certification: High School Diploma or GED Equivalency Preferred
• Special Knowledge/Skills: Ability to understand food preparation and safety instructions. Working knowledge of kitchen equipment and food production procedures. Ability to operate large and small kitchen equipment and tools. Ability to perform basic arithmetic operations.
• Experience: Previous Food Service experience as a cook helper.

Major Responsibilities and Duties:

• Food Preparation and Serving: Prepare quality food according to a planned menu of tested, uniform recipes. Serve food according to meal schedules, departmental policies, and procedures. Practice and promote portion control and proper use of leftovers. Ensure proper storage and handling of food items and supplies in a safe manner. Maintain a clean and organized storage area.
• Safety and Sanitation: Operate and use utensils and equipment according to prescribed safety standards. Follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. Maintain personal appearance and hygiene.
• Other: Responsible for getting product cooked and on the servings like with correct size serving utensils. Utilize standardized recipes and procedures. Apply rules of safety and sanitation to insure care in food handling and safety in work. Follow dress code to include hairnets, and safety shoes always required. Adhere to policy of no cell phones in the kitchen area. Demonstrate good persona appearance and cleanliness in work habits. Keep work area organized and clean. Keep manager informed of product and equipment needs in a timely manner. Be prepared and trained to fill in for the manager when they are absent. Be able to cashier and account for all money correctly.

Supervisory Responsibilities: None

Working Conditions: Mental Demands/Physical Demands/Environmental Factors: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder) moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures. Demonstrate willingness to work where needed and to assist others as necessary. Follow written and oral directions for food preparation and related activities.