GENERAL STATEMENT OF RESPONSIBILITIES
Under general supervision, the Cook is responsible for preparing and cooking a variety of dishes while maintaining high standards of cleanliness, safety, and efficiency in the kitchen. This includes seasoning and cooking salads, soups, fish, meats, vegetables, desserts, and other foods. The role also involves planning menus, ordering supplies, and keeping records and accounts. The Cook reports directly to the Lead Cook.
REQUIRED SKILLS
- Food Preparation and Presentation
- Practices preparation, cooking, and serving of food in large quantities.
- Computer Skills
- Utilizes a personal computer with word processing, spreadsheet, and related software to effectively complete a variety of administrative tasks with reasonable speed and accuracy.
- Interpersonal Relationships/Customer Service
- Develops and maintains cooperative and professional relationships with employees and all levels of management to include representatives from other departments and organizations.
- Time Management
- Plans and organizes daily work routine. Estimates expected time of completion of elements of work and establishes a personal schedule accordingly. Implements work activities in accordance with priorities and estimated schedules.
REQUIRED KNOWLEDGE
- Kitchen Management
- Knowledge of food service operations, practices, procedures and administration. Knowledge of general kitchen equipment, following menus and recipes, and quality assurance methods in a high-volume kitchen.
- Cleaning and Sanitation
- Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work areas.
- Customer Service
- Considerable knowledge of principles and processes for providing customer service. This includes setting and meeting quality standards for services, and evaluation of customer satisfaction.
- Purchasing
- Knowledge of purchasing guidelines, financial computations, and statistical analysis.
- USDA School Lunch Program
- General knowledge of USDA regulations pertaining to participation in the Federal school breakfast and lunch programs.
PAY:
SCHEDULE:
- Must be available to work an 8 hour shift within the following hours: Monday-Friday from 5:30am-7pm
