Food Service - Head Cook - Resurrection Catholic School

Purpose

The Cook position is responsible for serving lunch to students, preparing main dishes, cooking, and cleaning.

Responsible to

The Food Service Director

Payment rate

According to classified hourly rate.

Qualifications

• Ability to perform basic math.
• Ability to read and follow recipes.
• Experience in or willingness to learn institutional or large-scale food preparation.
• Tuberculosis Inoculation Certificate on file in the School Office (after employment offer is made).
• Valid food handlers card. (May be obtained after employment offer is made.)
• Desire to continue career improvement.
• Willingness to help substitute in the event of absence of other kitchen personnel.
• Attend "Food Safety Class" within six months of hire.

Essential Functions

• Bread, dessert, and some main dish food preparation.
• Read and follow recipes.
• Measure and read measuring devises and convert measurements as needed by use of conversion table.
• Exhibit good cleaning and sanitizing skills.
• Communicate effectively with school personnel, students, and parents.
• React to change productively and complete tasks as assigned.
• Appropriately operate all equipment required.

General Responsibilities

• Preparation of food items to be served in given quantities at a stated time.
• Follow production records; know and practice basic principals of quantity food cookery.
• Practice proper operation of equipment to assure safety and avoid injury to self and damage to equipment.
• Clean and sanitize equipment properly.
• Follow standardized recipes carefully; weigh and measure food ingredients accurately.
• Maintain clean work area.
• Complete clean-up duties and dishwashing duties as assigned.
• Assist with service during the specified serving times using portion control standards.
• Follow good sanitation practices.
• Observe school policies during all activities.
• Record time in and time out daily.
• Adhere to all school health and safety policies and follow the HACCP plan.
• Keep abreast of new information, innovative ideas and techniques.
• Get lunch counts and Process lunch cards in absence of Food Director.
• Complete other duties as assigned by the director.