Cook II

SUMMARY OF POSITION FUNCTION:

Responsible for preparing and serving nutritious, high-quality meals in accordance with approved menus, established portion standards, food safety requirements, and Center policies. Maintains a clean, safe, and organized food service environment while supporting efficient kitchen operations and student services.

MAJOR DUTIES AND RESPONSIBILITIES:

• Prepares and cooks meals in accordance with approved menus, standardized recipes, portion requirements, and established meal schedules.
• Ensures food is properly prepared, presented, and maintained at safe temperatures throughout meal preparation and service.
• Sets up and replenishes serving lines and assists with timely, courteous meal service to students and staff.
• Follows applicable food safety, sanitation, personal hygiene, and safe food-handling requirements at all times.
• Cleans and sanitizes kitchen equipment, utensils, food preparation surfaces, serving areas, and assigned dining areas.
• Completes accurate daily production records, food preparation sheets, pull sheets, and other required kitchen documentation.
• Assists with receiving, rotating, storing, and monitoring food supplies; reports shortages, spoilage, and inventory discrepancies to management.
• Uses food, supplies, and equipment responsibly to minimize waste and protect Center property; does not remove or distribute items without authorization.
• Promptly reports unsafe conditions, equipment malfunctions, sanitation concerns, and suspected policy violations to the Food Services Manager.
• Properly labels, dates, covers, stores, and accounts for leftover food in accordance with food safety procedures and Center requirements.
• Provides appropriate guidance to assigned culinary arts and work-based learning students regarding food preparation, service, sanitation, and workplace expectations.
• Monitors and documents required food temperatures and other Hazard Analysis and Critical Control Points (HACCP) records accurately and on schedule.

Note: This job description is not intended to be all-inclusive. Employee may perform other related duties as needed to meet the ongoing needs of the organization.

SKILLS/COMPETENCIES:

• Knowledge of safety and sanitation requirements in food preparation and storage

• Knowledge of methods of preparing cooking and serving food

• Proven ability to plan and sequence the timing of food and preparation of tasks

• Ability to multi-task and work effectively under pressure

• Ability to follow oral and written instructions; excellent organizational skills

• Ability to establish and maintain effective working relationships with others

• Proficient in the use of computer software such as MSWord, Excel and Outlook, etc.

EDUCATION REQUIREMENTS:

• High School Diploma or GED

EXPERIENCE:

• 2 years of work related experience in a cafeteria/food service setting.

OTHER:

• Must be ServSafe-certified or have the ability to be certified
• Must possess a valid driver’s license with an acceptable driving record

ADA REQUIREMENTS:

In accordance with the Americans with Disabilities Act, it is possible that requirements may be modified to reasonably accommodate disabled individuals. However, no accommodations will be made which may pose serious health or safety risks to the employee or others or which impose an undue hardship on the company.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The term "qualified individual with a disability" means an individual with a disability who, with or without reasonable accommodation, can perform the essential functions of the position.

PHYSICAL ACTIVITIES:

• Reading, writing and communicating fluently in English
• Hearing and speaking to express ideas and/or exchange information in person or over the telephone
• Seeing to read labels, posters, documents, PC screens, etc.
• Sitting, standing, moving about or walking for occasional or frequent periods of time
• Dexterity of hands and fingers to operate a computer keyboard, kitchen equipment and utensils
• Kneeling, bending at the waist, stooping and reaching overhead
• Retrieving and storing files and supplies; occasionally carrying and/or lifting light objects

WORKING CONDITIONS:

• Campus and cafeteria setting
• Indoor and outdoor environment
• Exposure to heat from ovens, burners and steam trays
• Moderate exposure fumes, smoke or gases; solvents; grease and oils
• Exposure to cutting and slicing equipment and machines with moving parts
• Exposure to moderate to high noise levels from kitchen equipment and students at meal times
• May be required to work a flex schedule to include evenings and/or weekends