Job Description
Position Profile
We are looking for a dedicated, organized cook who enjoys working as part of a team in a fast paced culinary environment. The Cook’s duties include preparing, producing, heating, cooking, baking and serving a variety of foods from fresh, canned, dry or frozen states according to recipes and assists in other related tasks in our food service production and/or service area.
General ResponsibilitiesPrepares, produces, heats, cooks, bakes and serves a variety of foods including soups, entrees, meats, vegetables, desserts, breads, salads, sandwiches or other foods as specified by the menus, recipes and production records.
Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops, skillets, warmers and coolers.
Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles.
Practices safe food handling according Hazardous Analysis Critical Control Point HACCP, Oakland County Health Department and ServSafe.
Assists in the monitoring, reduction and management of food waste.
Occasionally cleans and sanitizes pots, pans, and kitchen utensils.
Performs daily, weekly, and monthly deep cleaning of the facility, service areas, and all transient hot carts, mobile carts, and rolling racks.
May receive, label and store food and supplies according to produce and Food Service HAACCP Standards.
Assists in taking inventory.
Administration
Reports to Food Services Supervisor
Hard working
Prepare, produce, cook, heat, bake assemble and serve a large quantity of a variety of foods
Work rapidly and efficiently in performing job duties
Work cohesively with peers, supervisors, school personnel and students
Apply and maintain standards of cleanliness, sanitation and personal hygiene
Read, write and communicate in basic English
Demonstrate customer service skills on an ongoing basis
Safely lift and carry objects weighing up to 50 pounds
Stand and walk on concrete and tile floors for long periods of time
Withstand a wide range of temperatures
Work in refrigerated areas
Methods of preparing, producing, cooking, heating, baking and serving large quantities or a variety of foods from fresh, canned, dry or frozen.
Use and care of kitchen equipment and utensils
Cleaning and sanitation methods used in a food service environment
Food storage methods
Basic arithmetic (i.e. addition, subtraction, multiplication and division)
Customer Service experience
ServSafe certified or willing to become
Hours: The hours are from 9:00 am - 1:30 PM Monday through Friday during the school year. The individual will follow the school calendar.
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