Cook - Longmeadow School Nutrition

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Service daily hot lunch line to ensure compliance with portioning, plate presentation and quality guidelines
• Determine time and sequence of cooking operations to meet meal serving deadlines (e.g., breakfast, lunch, satellite). Batch cooking required.
• Prepare and submit food and paper orders according to menu and production logs
• Perform temperature checks during meal period to ensure food is being served hot; Log results in temperature log
• Follows assigned break schedules
• Follow sanitation requirements according to state, federal or local safe food handling and as prescribed by manager
• Assist in implementation and follow-up of sanitation cleaning schedule for all kitchen areas and equipment
• Prepare and update Production records and temperature logs. When applicable, assist with production required / assigned throughout kitchen
• Complies with all requirements of the mandated food handling certification requirements
• Attend weekly kitchen meetings held by head chef or manager
• Follows all Whitsons policies & procedures at all times

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Ensure compliance with all portioning, plate presentations and quality guidelines
• Maintain a sanitary and attractive work area at all times; Clean as you go
• Stock enough supplies at your station to last the entire day
• Menu signage is to be neat, clean, colorful and complete
• Set up attractive display plates for each menu daily
• Must adhere to all Whitsons policies

Education:

• High school graduate or equivalent
• Must complete all Whitsons and government required training as necessary

Certifications:

• Servsafe certification or willing to obtain

Other Qualifications, Experience and Competencies:

• Ability to speak and read English in order to understand and perform job assignments
• Must be proficient in recipe procedures and cooking techniques
• Ability to speak and read English in order to understand and perform job assignments.

Extensive physical demands including, but not limited to, lifting up to 40lbs, bending, pushing, and pulling.

• Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
• Always present a positive and professional image.
• Basic English Reading and Writing Skills
• Able to Pass Background Screening
• 1 year professional culinary experience required
• Always present a positive and professional image