Food Service - Head Cook - Resurrection Catholic School

Purpose: The Cook position is responsible for serving lunch to students, for the preparation of main dishes, cooking, and clean. To accomplish these tasks, the cook must work closely with the other kitchen staff.

Responsible to: The Food Service Director

Payment rate: According to classified hourly rate.

Qualifications

• Ability to perform basic math.
• Ability to read and follow recipes.
• Experience in or willingness to learn institutional or large-scale food preparation.
• Tuberculosis Inoculation Certificate on file in the School Office (after employment offer is made)
• Valid food handlers card. (May be obtained after employment offer is made.)
• Desire to continue career improvement.
  
  

Willingness to help substitute in the event of absence of other kitchen personnel

Attend "Food Safety Class" within six months of hire.

Essential Functions

• Bread, dessert, and some main dish food preparation.
• Read and follow recipes.
• Measure and read measuring devises and convert measurements as needed by use of conversion table.
• Exhibit good cleaning and sanitizing skills.
• Communicate effectively with school personnel, students, and parents.
• React to change productively and complete tasks as assigned.
• Appropriately operate all equipment required.
• Support the value of education by attending classes, in-services, and workshops as assigned by
  
  

Food Service Director.

• Support the philosophy and mission of Resurrection Catholic School.
  
  

Physical Requirements / Environmental Conditions

• Requires prolonged standing.
• Requires physical exertion to manually move, lift up to 30 lbs., carry, pull, or push heavy objects, or materials.
• Requires stooping, bending, and reaching.
• Must work in a noisy, hot and crowded environment.
• Must work around fumes and odors.
  
  

General Responsibilities

• Responsible for preparation of food items to be served in given quantities at a stated time.
• Follow production records; know and practice basic principals of quantity food cookery.
• Practice proper operation of equipment to assure safety and avoid injury to self and damage to equipment. Clean
  
  

and sanitize equipment properly.

• Follow standardized recipes carefully; weigh and measure food ingredients accurately.
• Maintain clean work area.
• Complete clean-up duties and dishwashing duties as assigned.
• Assist with service during the specified serving times using portion control standards.
• Follow good sanitation practices.
• Aprons will be supplied.
• Hair nets or hats must be worn daily.
• Observe school policies during all activities.
• Record time in and time out daily.
• Adhere to all school health and safety policies and follow the HACCP plan.
• Keep abreast of new information, innovative ideas and techniques.
• Get lunch counts and Process lunch cards in absence of Food Director.
• Complete other duties as assigned by the director.