Cook

Food Service WorkerReports to: Cafeteria ManagerUnder the direction of the cafeteria manager, performs various duties involving all stages of food preparation including receiving, storing, preparing, serving, cleaning and maintaining of food, supplies, equipment and facilities.Essential Functions:Communicates daily with manager of kitchen for coordination of dutiesMaintains a variety of records including those related to production of foodPrepares food while following menus and provided recipes without deviationWorks on the serving line, setting up, serving & clean-upServes food following correct proportions according to guidelines per age group.Follows proper standard operation procedures (SOP's) in all aspects of position and reviews regularly.Plans for the proper use of leftover foods with the manager and assumes responsibility for storage and disposal of unused foods.Assists in inventory, ordering and stocking of food and suppliesAttends meetings and in-services as requiredOperates a variety of commercial equipment including but not limited to: ovens, steamers, slicers, dicers, fryers, heating cabinets, kettles, mixers, microwaves, serving lines/bars, garbage disposals, dishwashers, carts, ice machines, etc.Assists in cleaning and maintaining storage of storage areas, coolers and freezers, kitchen, serving areas and dining roomMay be assigned to the following functions: Performing same or similar duties at other school sitesAssisting in training of substitutes and volunteersAssisting in operations of kitchen in an emergency such as illness of co-workers or managerCross training to learn various positions in the kitchenPerforms other reasonably related duties as may be assigned by the managerQualifications:High School Diploma or GEDKnowledge of computer operations and functionsKnowledge of cooking and kitchen equipmentBasic grammar, reading, math, interpersonal relations and organizational skillsPleasant, courteous and student orientedMust be fluent and understanding of the English language.Length of Position: 36 weeksPosition Type: Non-ExemptThese statements are intended to describe the general nature and level of work being performed. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of a cook.