Position

Cafeteria Cook Objective
To serve the students, staff, and guests nutritious, safe, and attractive meals in a friendly and efficient manner.
Responsible for the preparation and service of meals for students and adults following a monthly menu under the direction of the Cafeteria Manager. Tasks may include but not be limited to food preparation, meal service, manual and automatic dishwashing, cashiering, overall sanitation of the kitchen and relief of the cafeteria staff in their absence.

Responsibilities

Cook and Serve meals to students and staff as efficiently as possible, maintaining adequate portion controls. o Ensure proper portioning of food. o Ensures that all reimbursable meals include the required food items on the tray. o Proficient in "offer vs. serve" and USDA reimbursable meals. o Knowledge and awareness of food allergens.
Ensures proper serving temperature and palatability of food prior to serving.
Use proper food handling techniques (hand washing methods, gloves, and hair restraints)
Batch cook foods as needed between lunches, ensuring all lunch shifts have proper quantities of food.
Performs all tasks, as assigned by the Cafeteria Manager, related to end of day clean up, including but not limited to, washing/sanitizing pots, pans, dishes, silverware, tables, and all other equipment as necessary.
Performs the daily preparation of food, as determined by the menu, for meal service using standardized recipes and production sheets with the direct input of the cafeteria manager.
Completes all daily food logs (temperature logs, cooking, holding, cooling logs, etc.), as required and submits them to the manager.
Operating equipment in a safe manner (equipment includes, but is not limited to convection ovens, steamers, steam-jacketed kettles, steam tables, tilting skillets, microwave ovens, ranges, and slicers)
Following food safety and sanitation guidelines: o Ensure that all food, dry goods, and chemicals are handled and stored appropriately. o Date, rotate and discard all appropriate food items. o Monitor the temperature of food as it passes through storage, production, and service. o Ensure that the kitchen and cafeteria are sanitized and organized. o Make sure that all equipment, dishware, and utensils are sanitized.
Notifies Cafeteria Manager of any supplies needed for restocking and/or complete the supply order.
Assists in receiving, rotating, dating, and storing all deliveries.
Performs daily pull sheets according to the projected planned menu, to ensure products are readily available for meal preparations.
When needed, covers various positions, as directed by the manager in the event of an absence to ensure daily meal service operations are met.
Continued
Interact in a professional and courteous way with the students and staff. Report any problems to the Cafeteria Manager.
Performs any/all tasks as assigned by cafeteria manager and/or food service director.

Qualifications

High School diploma or GED preferred.
Current Safe Serve or similar approved Food Safety certificate preferred, or ability to obtain.
Current Food Allergy Awareness Certification, or ability to obtain.
Current Choke Safe Certification preferred.
Employment-based on successful completion of a CORI background check.
Adhere to State Fingerprinting Regulation for school employees.
Willing and able to be trained in the following areas: basic nutrition, sanitation, and use of equipment.
Mathematical and clerical ability to record the amount of food produced, inventory and to operate Point of Sale Computer System for accurate meal charges.
Ability to work in an efficient, courteous, and cooperative manner in a fast-paced environment, with a diverse population.
Ability to work and communicate positively and effectively in a team environment.
Ability to follow written and verbal instructions.
Ability to stand, reach, lift, carry, bend, kneel, climb, push, and pull items weighing up to 40 lbs. Ability to stand or walk 95% of the workday in varying environment temperature ranges.
Maintain the minimum training requirements under the USDA Professional Standards Regulation
Terms:
Reports to: Cafeteria Manager/Director of Food Services
Rate: In accordance with the AFSCME contract ($17.84-$20.97/hr./ Monday-Friday work schedule, no night work required)