Cook

Cook Position

Cook duties include ability to work in a team-centered environment that prioritizes time management, communication, and employee engagement. Prior experience working in a school food service program, or equivalent food service experience demonstrating familiarity with institutional kitchens and standardized food preparation is preferred. Ability to follow and understand standardized recipes, execute basic culinary math, and understand proper ingredient management. Experience with basic food preparation methods such as sauting, roasting, steaming, and sauce preparation. Experience with inventory management, FIFO practices, and basic record-keeping of food items and quantities. Ability to complete daily production records and document breakdown of meal components served. Ability to verify safe internal temperatures during cooking and holding, and to maintain hot foods at 135F or above and cold foods at 41F or below during service and storage. Ability to identify and monitor critical control points in food preparation, including cooking temperatures, cooling procedures, and hot/cold holding times, and to document these checks on daily logs. Maintain sanitary conditions in the kitchen by cleaning and sanitizing food preparation surfaces, equipment, dishes, and serving areas according to established protocols and state health department requirements. Comply with all county health codes and regulations as established by the local health department, and maintain documentation of compliance inspections. Communicate clearly with students about available menu options, preparation methods, and any available modifications. Process point-of-service (POS) transactions accurately, including scanning or entering student IDs, recording meal selections, processing payments, and maintaining strict documentation procedures according to POS system guidelines. Operate equipment according to manufacturer specifications and report any damage, malfunction, or cleaning concerns to the Food Service Director immediately. Adhere to established dress code policy, including wearing a hair net, closed toe non-slip shoes, and short or long sleeve shirts. Maintain proper personal hygiene at all times, including keeping hands, nails, clothing, and exposed skin clean, as well as reporting any cuts, sores, or illness to the Director of Food Services immediately. Wash hands with soap and warm water for 20 seconds before starting work, before handling food, after breaks, and whenever hands may have become contaminated or soiled. Maintain reliable attendance and report any scheduling conflicts to Director of Food and Nutrition Services or District Office. Attend required district and department trainings while maintaining current certifications in food safety and sanitation as mandated by the school nutrition program. May be required to perform additional tasks as required by administration.

Qualifications: High school diploma or GED required. State of Illinois Food Sanitation Manager or Handler Certificate. Must be familiar with food preparation including appliances, recipes, etc. Ability to understand and follow basic oral and written instructions. Enforce school regulations and policies in a professional manner. Ability to maintain good working relationships with fellow employees and pupils. Ability to stand for long periods of time. Ability to lift and carry up to 40 lbs. Ability to handle cold storage temperatures in refrigerator and freezer. Ability to communicate to students, parents and staff in an acceptable/respectful manner. Individuals must complete a background check and health exam prior to employment.