Cook

Responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the LeadCook and/or Director of Nutrition Services.

Requirements

• Use recipes: cook and prepare various entrees, vegetables, sandwiches, various salad, desserts and other menu items.
• Communicate and coordinate daily with Lead Cook on strategies to accomplish production and maintain quality standards
• May operate cash register/point of sale devise during serving periods as needed.
• Collect, record, and report quantities used, amounts produced, amounts left over and meal counts accurately
• Clean and restock work area throughout the day. Maintain standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning.