Cook (2)

Pay Rate

$16.08 per hour

Schedule

Monday through Friday, 7:15 am–1:30 pm

About the role

Cook at Log College responsible for preparing and serving meals while adhering to nutritional guidelines, HACCP protocols, and food safety standards.

Responsibilities

• Follow standardized recipes to meet nutritional guidelines and HACCP protocols.
• Operate food service equipment safely and effectively.
• Perform mathematical operations and apply mechanical and technical skills to complete essential duties.
• Communicate and demonstrate strong interpersonal skills with students, staff, and external agencies.
• Maintain daily production records and cooking temperature logs.
• Determine daily food quantities based on production records.
• Participate in special functions held in the cafeteria.
• Perform routine tasks cooperatively and adapt to changes or interruptions.
• Maintain inventory and oversee FIFO (First In, First Out) techniques.
• Report faulty or inferior quality food to the Cafeteria Manager.
• Record daily temperatures in refrigerators, freezers, and storerooms; report issues to the Manager.
• Serve students, faculty, and staff; replenish food on serving lines.
• Prepare food according to planned menus and tested recipes; verify quality in flavor and appearance.
• Ensure proper food temperatures and make corrections as needed.
• Assist with food preparation as instructed by supervisor.
• Apply safe and sanitary food handling, preparation, and storage practices.
• Verify 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 trays, pots, pans, utensils, work areas, counters, tables, and equipment; clean up spills promptly.
• Maintain, organize, and clean refrigerators, freezers, and storeroom shelves.
• Assist cashiers during serving time; perform point-of-sale processes as required.
• 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.