Cook

Duties and Responsibilities

• Duties and responsibilities include but are not limited to food preparation, serving food, washing dishes, putting away supplies, sweeping, mopping, cleaning the dining area, picking up orders, and unloading and stocking orders.
• Works cooperatively with the Child Nutrition Program to include attending trainings meetings and collaborating with CNP Administrator. 
• Works cooperatively with personnel at all times to promote teamwork and efficient production.
• Follows all Federal, State, Center, and Departmental policies and regulations that pertain to the Child Nutrition Program. 
• Cooks and prepares food while following USDA and CNP nutritional guidelines. 
• Operates essential commercial food service equipment to include gas stoves, food processors, skillets, steamers, dishwasher, and more. 
•  Keeps adequate supply of trays, napkins, and flatware; stocks serving line utensils and ensures supplies are organized and accounted for. 
• Disposes of leftovers, dates, and labels, opened food for storage, counts milk, ensures food is placed in proper storage and refrigeration units. 
• Responsible to wash and sanitize prep areas at the start and end of the day. 
• Performs major cleaning of equipment and work areas at regularly scheduled intervals. 
• Cleans and sanitizes pots, pans, and utensils according to established procedure using the dish machine and/or three compartment sink following sanitation and safety rules. 
• Wipes down prep tables, counters, sinks, and sweeps and mops floors.
• Wipes down over, cleans refrigerator, freezer, and other equipment. 
• Remove garbage from the kitchen and cafeteria daily. 
• Keeps work area and serving areas clean to ensure safety of staff and students by cleaning up spills. 
• Follows instructions in all areas, performing and completing scheduled tasks to the required quality and time standards as assigned. 
• Reports immediately to the manager any problem or accident occurring in the kitchen or cafeteria areas. 
• Complete weekly food and supply inventory and place order (through the director) of items needed to ensure food and supplies are always in stock as needed. 
• Maintains exceptional organization and planning menus, production reports, receipts, and other required paperwork. 
• Compiles production reports daily. 
• Plans menus based on CNP guidelines two weeks in advance. 
• Provides grocery and supply order to director a week prior to needing items. 
• Ensures students are served the required meal components and portions per CNP guidelines. 
• Maintains personal appearance and hygiene according to policy. 
• Performs additional duties as assigned. 

Additional Responsibilities and Functions

• Must be dependable
• Must maintain ServSafe Manager Certification 
• Must be organized
• Must be able to comprehend and abide by all policies and procedures
• Regularly life and/or move up to 25 pounds
• Must attend all required trainings (CNP-annually and Food Bank-as needed) 

Evaluations

• Performance appraisals will be conducted following 90-day probationary period, a month anniversary, and annually thereafter.

Potential for annual bonuses opportunities based on enrollment and performance appraisals.