Food Service Cook

Job Description

We have Food Service Cook positions ranging from 4 hours to 6 hours/day. Benefits are available for cooks working 6 hours/day or more. Please apply at

Function: Prepares menu items according to planned menus, standardized recipes and production records, follows HACCP procedures for food safety and equipment sanitation, serves menu selections to students/school staff, operates POS (Point of Sale) terminals and cleans and sanitizes equipment and utensils.

Qualifications:

Maintain a positive attitude

Work together as a team, be a team member to all other employees in kitchen

Willingness to learn new tasks

Presents self in a professional manner to others and understands that honesty and ethics are essential

Have the ability to:

Read instructions/recipes for menu items to be prepared

Use math to calculate change in amounts/portions

Perform work that is routine and organized

Communicate with students/school staff in a positive manner

Must be able to lift up to 35 pounds with assistance

Ability to reach, bend, stoop, push and/or pull, stand, and walk

Ability to withstand variations in temperature during the school year

High School Diploma or GED

1-2 years Food Service experience is a plus but not required

Must pass a fingerprint-based background check

After hiring, must obtain Food Service Sanitation Manager Certification from the State of Illinois Dept. of Public Health

Must meet yearly USDA Professional Standards for School Food Service employees

Must Complete the district's yearly GCN Training Modules

Responsibilities:

Complete tasks as assigned by Head Cook

Understand NSLP Menu Requirements, can explain what makes up a reimbursable meal

Understand NSLP Nutrient Requirements

Follow tested standardized recipes, measure, and mix ingredients according to standardized recipes

Participate in testing recipes

Adhere to all HACCP regulations for sanitation, food handling - temperatures taken during preparation, cooking/holding and service; storage temperatures

Communicate with Head Cook daily to understand and properly prepare the menu for the day

Communicate with Head Cook, as needed, for assistance or problems completing daily menu needs, food/supply items needed to be ordered and serving requirements and equipment repairs

Ensure food items and supplies are checked in and properly stored as they are delivered

Organize and assist in major cleaning of refrigerators, freezers, and cooking & serving equipment at assigned times

Proper utilization of leftovers, as instructed by Head Cook

Maintain a constant sense of cost control

Observe and test food being cooked by tasting and smelling, record cooking temperatures to assure menu item(s) are cooked and wholesome

Serve food at planned portion sizes, as instructed by Head Cook

Ensure daily cleaning and sanitization of all dishes, pans, and utensils

Adhere to Food Service Uniform Code

Promote good public relations

Attend In-Service Meetings as scheduled by the Director of Food Service

Rotate with other cooks to work in all areas of the kitchen according to work schedules posted by Head Cook

Must be able to work independently to complete all jobs and tasks to prepare and service meals to students

Cooks, in assigned school sites, must be familiar with and able to operate the POS terminal

Perform other related duties as requested by the Head Cook and/or Director of Food Service