Position Summary

The Cook is responsible for preparing, cooking, and serving nutritious meals to students and school staff in accordance with planned menus, standardized recipes, USDA meal requirements, and district food service procedures. The Cook follows HACCP food safety and sanitation procedures, maintains a clean and organized kitchen, operates Point of Sale (POS) equipment, and works collaboratively with the Head Cook and kitchen team to provide high-quality meals and excellent customer service.

Essential Functions

Prepare menu items according to planned menus, standardized recipes, and production records.
Follow HACCP procedures for food safety, sanitation, food handling, and equipment cleaning.
Take and record food temperatures during preparation, cooking, holding, service, and storage.
Measure and mix ingredients accurately according to standardized recipes.
Batch cook/prepare food as needed for good quality and presentation
Taste and smell food as appropriate to monitor quality, flavor, and doneness.
Serve food according to established portion sizes and meal service requirements.
Understand National School Lunch Program (NSLP) menu and nutrient requirements, including what constitutes a reimbursable meal.
Communicate daily with the Head Cook regarding menu preparation, serving requirements, supplies, equipment concerns, and any challenges that arise.
Check incoming food and supplies for accuracy and proper condition and store items appropriately.
Properly utilize leftovers as directed by the Head Cook.
Operate POS terminals at assigned school locations.
Maintain a clean and sanitary work environment, including dishes, pans, utensils, refrigerators, freezers, cooking equipment, and serving equipment.
Assist with scheduled deep cleaning of kitchen equipment and storage areas.
Rotate through various kitchen assignments according to the schedule established by the Head Cook.
Follow the district Food Service Uniform Code and all applicable food safety requirements.
Provide friendly, professional, and positive service to students and school staff.
Attend required in-service meetings and training.
Work independently and as part of a team to ensure meals are prepared and served efficiently and on time.
Participate in recipe testing and other food service improvement activities.
Perform other related duties as assigned by the Head Cook and/or Director of Food Service.

Qualifications

Maintain a positive attitude and demonstrate a strong commitment to teamwork.
Work cooperatively with all kitchen and food service employees.
Demonstrate willingness to learn new tasks and procedures.
Present themselves in a professional manner and demonstrate honesty, integrity, and ethical conduct.
Be able to read and follow recipes, written instructions, and production records.
Be able to perform basic mathematical calculations, including calculating change and adjusting portions or quantities.
Be able to perform routine work in an organized and efficient manner.
Communicate positively and professionally with students and school staff.
Be able to lift up to 50 pounds with assistance.
Be able to reach, bend, stoop, push, pull, stand, and walk for extended periods.
Be able to work in areas with varying temperatures throughout the school year.
Possess a high school diploma or GED.
Have 1–2 years of food service experience preferred, but not required.

Salary and Benefits:

12 sick and 3 personal days per year
Participation in the IMRF pension system

Anticipated 5.0 Hour Cook