Cook/Cashier

Job Title: Student Nutrition - Cook
Wage/Hour Status: Non-Exempt
Reports To: Manager

Primary Purpose:
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
• Food Handlers

• 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.