Cook-Cafeteria-Weekends

The Cook assists in the preparation and service of meals. Responsible for kitchen and dining area sanitation.

In collaboration with the food service manager, prepare three meals per day, except on holidays and weekends, when two meals are acceptable. In lieu of the third meal, healthy snacks shall be available to students on weekends and holidays.

Meals shall be planned and prepared using a minimum of a 28-day cycle cafeteria menu.

Ensures meal service is provided for work-based learning, off-center activities, late arrivals, etc.

Ensures food options and nutritional guidelines outlined in company policy and the PRH shall be provided.

Ensures all meals and food items meet the dietary needs and desires of a diverse population, including ethnic, vegetarian, and low-fat alternatives.

Assists in developing and implementing procedures for ordering, purchasing, receiving, storing, inventorying, and issuing food products that ensure the prevention of fraud and abuse, protection of food and food preparation equipment and areas from contaminants, insects, and rodents, and the safe and sanitary handling and storage of food.

Assists in implementing procedures to obtain student input into the planning and evaluation of the content and quality of the meals and service provided in order to ensure students have input into meal planning and are satisfied with the center food service.

Provides quality customer service to the students that we serve at all times.

When assigned, completes the cafeteria lock-up checklist on a daily basis and is accountable for security in this area.

Works towards meeting performance standard goals.

Maintains good housekeeping to include sanitation in all areas and complies with safety practices.

Adheres to required property control policies and procedures.

Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP), Bizzell policies and procedures, Job Corps notices and bulletins, and Center policies and procedures.

Helps students become more employable through continuous reinforcement.

Participation in PRH-mandated staff training is mandatory. Knowledge of basic food preparation and proper food handling procedures.

Knowledge of general kitchen equipment and appliances.

One to three months of food service/preparation experience or related experience.

High School Diploma or equivalent required.

Certificates, Licenses, Registrations:

NRA Food Service Sanitation or equivalent/ServSafe.