COOK JOB DESCRIPTION

Reports to: Principal, Food Service Supervisor, and Food Service Manager

Purpose: To prepare attractive, nutritious meals in an efficient and organized manner.

Responsibilities:

1. Follow menus and recipes precisely in preparing food.
2. Assembles food and other supplies needed for the preparation of meals.
3. Adjusts recipes for desired yields.
4. Operates, utilizes, cleans and maintains the food service equipment to realize maximum output.
5. Prepares food in a manner to ensure proper temperature, appearance, nutrition and flavor.
6. Maintains order and cleanliness of the kitchen area, refrigerators and freezers according to the State Board of Health standards.
7. Help manager with checking in trucks, dating and labeling stock and putting stock up.
8. Work with the Manager on a weekly basis to coordinate menu, purchasing and inventory.
9. Be flexible and willing to work in any cafeteria position if needed.
10. Any other duties assigned.
11. Willingness to work as a TEAM player.
12. Able to lift 30-50 lbs.

Qualifications:

1. Ability to read and write.
2. Ability to work independently with minimal supervision.
3. Complete understanding of the components and guidelines pertaining to the National School Lunch and Breakfast Program.
4. Basic knowledge of food service equipment.