*Anticipated* Cook at William Tennent

Pay Rate: $16.08 per hour
Schedule: Monday through Friday, 8:30 am–2:00 pm

Responsibilities

• Follow standardized recipes to meet nutritional guidelines and comply with all HACCP protocols.
• Operate food-service equipment properly, safely, and to its fullest capacity.
• Perform mathematical operations and apply mechanical and technical skills to accomplish essential duties.
• Communicate effectively and demonstrate interpersonal skills when dealing with students, staff, and educational agencies.
• Maintain daily production records and cooking-temperature logs.
• Determine quantities of each food to be prepared daily based on production records.
• Assist with special functions held in the cafeteria.
• Perform routine tasks cooperatively and adjust to interruptions, variables, or changes in situations.
• Maintain inventory and help oversee FIFO (First-In, First-Out) techniques.
• Report any faulty or inferior-quality food received to the Cafeteria Manager.
• Record daily temperatures in all refrigerators, freezers, and storerooms; report any problems to the Manager.
• Serve students, faculty, and staff; replenish food on the serving line.
• Prepare food according to a planned menu and tested, uniform recipes; ensure finished product meets quality standards in flavor and appearance before serving.
• Monitor and correct proper food temperatures as needed.
• Assist with food preparation as instructed by supervisor.
• Apply principles of safe and sanitary food handling, preparation, and storage.
• Verify and ensure adequate supply, portion control, and proper display of food; maintain correct food temperatures.
• Set up serving lines with utensils and foods (hot and cold); serve on the line.
• Clean all items used, including trays, pots, pans, and utensils.
• Clean and sanitize work area, counters, tables, and other equipment; clean up spills as they occur in the kitchen work area.
• Maintain, organize, and clean refrigerators, freezers, and storeroom shelves.
• Assist cashiers at serving time if needed; perform point-of-sale processes according to established procedures.
• Complete daily production reports and other assigned reports.
• Provide setup for meetings and work banquets as needed.
• Participate in all required training.
• Apply knowledge of weights, measures, and portion control.