Cook

Regular, full-time, non-exempt position reporting to the Cafeteria Manager.

About the role

The Cook is responsible for preparing and serving high-quality meals in accordance with established menus, food safety standards, and service schedules. This position oversees the preparation of main courses, side dishes, vegetables, and salads while ensuring proper food handling, storage, and accurate food usage documentation. The role also supports overall kitchen operations through equipment cleaning, workstation setup, and assistance in the dish room as needed. The Cook provides direct supervision and guidance to student workers, maintains a professional and customer-focused demeanor, and supports special campus events under the direction of the Cafeteria Manager.

Responsibilities

• Prepare and cook main courses, side dishes, vegetables, and salads according to the menu, ensuring quality, consistency, and appropriate timing for service.
• Set up workstations and service areas, transport prepared food to hot passes or steam tables, and ensure food is properly held and presented for service.
• Properly store leftovers in clean, labeled containers; review menus and pull food items in advance to support safe and efficient operations.
• Perform daily, weekly, and monthly cleaning of kitchen equipment and work areas, including pre-cleaning cookware and cleaning equipment after use.
• Assist in the dish room as scheduled, operate and secure kitchen equipment and walk-in refrigerators, and support special events such as parent weekends, fundraisers, and guest services.
• Provide oversight, direction, and support to student workers during assigned shifts to ensure safe, efficient, and professional kitchen operations.
• Accurately record pre- and post-service food usage and maintain a positive, professional attitude while delivering high-quality customer service.

Requirements

• A Christian with strong convictions who is also in agreement with Josiah White’s mission statement, Statement of Faith, and Code of Conduct.
• Must be 21 years of age or older.
• High school diploma or equivalent is required.
• Ability to stand and walk for prolonged periods, maintain manual dexterity to safely operate kitchen tools and equipment, and work safely around hot surfaces, sharp objects, and moving equipment.
• Ability to lift 30 to 50 pounds unassisted.
• Successfully complete Mindset (crisis and de-escalation curriculum) and CPR/First Aid training, which requires the ability to get on the floor, on knees, and back up.

Work Environment

The employee in this role will work in a fast-paced commercial kitchen and food service environment with exposure to heat, steam, cold temperatures, moderate noise levels from kitchen equipment, and food odors. Principles of Teaching Family Model will be incorporated into the culture, fostering a workplace where all individuals—staff, children, and families—are treated with compassion, respect, and dignity. The ministry seeks to serve each child and family with empathy, cultural sensitivity, and grace.

Schedule

This position requires, on average, 40 hours per week. The work schedule will vary between the hours of 7 am and 7 pm, Monday through Friday. Depending on workflow demands, additional hours or workday schedule changes may be required.