Cook

Pay Rate: $16.08 per hour

Schedule: Monday through Friday, 7:15 am–1:30 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 fulfill essential duties.
• Communicate effectively and demonstrate interpersonal skills when dealing with students, staff, and educational agencies.
• Maintain proper daily production records and cooking temperature logs.
• Determine daily food quantities based on production records.
• Assist with special functions held in the cafeteria.
• Perform routine tasks cooperatively and adapt to interruptions or changes.
• Maintain inventory and oversee FIFO (First In, First Out) techniques.
• Report faulty or inferior quality food to the Cafeteria Manager.
• Record daily temperatures in all refrigerators, freezers, and storerooms; report issues to the Manager.
• Serve students, faculty, and staff, and replenish food on the serving line.
• Prepare food according to planned menus and tested, uniform recipes; ensure finished product meets quality standards in flavor and appearance.
• Monitor and correct food temperatures as needed.
• Assist with food preparation as instructed by the supervisor.
• Apply principles of safe and sanitary food handling, preparation, and storage.
• 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 all items used, including trays, pots, pans, and utensils.
• Clean and sanitize work area, counters, tables, and other equipment; address spills promptly.
• Maintain, organize, and clean refrigerators, freezers, and storeroom shelves.
• Assist cashiers during serving time and 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.
• Demonstrate knowledge of weights, measures, and portion control.