Cook I (Part-time 10 month position) @ Greenwich Public Schools

Town of Greenwich•Greenwich, CT

9d•Onsite

About The Position

Performs routine semi-skilled to skilled work preparing and serving meals in a school kitchen. Under the general direction and supervision of the off-site K-8 Food Services Manager, the Cook I supervises food services personnel at the assigned school. The role prepares and cooks food; oversees food storage, preparation, serving, sanitation, equipment care, and work-area cleaning; and ensures staff follow menus and written or verbal instructions. It also involves ordering, receiving, and inventorying food and supplies; controlling food quality, quantity, labor, and supply costs; maintaining production, temperature, cash, and other records; handling daily sales and deposits; and operating kitchen equipment and computer cash registers. The Cook I may assist with dishwashing and catering, attend meetings and training, and perform related duties as assigned.

Requirements

High school graduation.
Basic experience or training in institutional cookery, baking, record keeping, and cash register operation, plus two years of related experience, or an equivalent combination of education and experience.
Certification in Food Safety & Sanitation, or successful completion of a State of Connecticut-recognized Food Safety & Sanitation course within six months of employment.
Must be free from communicable diseases.
Working knowledge of food and supply ordering and receiving, quantity food cookery, and standard food service and storage techniques, or ability to learn.
Skill using a personal computer and industry-specific software, including Microsoft Word for record maintenance.
Ability to make decisions according to laws, regulations, and department policies.
Ability to develop proficiency with basic school kitchen equipment and cash register operation.
Ability to estimate food needs in advance and understand and follow written and verbal instructions.
Ability to learn supervisory tasks and follow department policies and procedures when directing others.
Ability to establish and maintain satisfactory working relationships with employees, school staff, students, and the public.
Ability to perform the physical requirements of the position.

Responsibilities

Prepare and cook a variety of foods.
Instruct, train, direct, and supervise food services personnel in food storage, preparation, serving, and approved sanitary and operating procedures.
Review employee scheduling with Food Services Managers.
Operate small and large kitchen equipment and computer cash registers; train and supervise staff in their proper use, care, and safety.
Manage daily sales, cash, and bank deposits.
Maintain sanitary and health standards for food receiving, storage, preparation, and serving, as well as equipment and work-area cleaning.
Ensure food services staff understand and follow menus and instructions from the Food Services Director or Food Services Managers.
Estimate quantities needed and prepare orders for food and supplies; receive and inventory items.
Control food quality and quantity, supervise serving lines, and prepare production records, steam table diagrams, and temperature charts.
Control food, labor, and supply costs; maintain required records and accurate cash reports; complete forms and follow directions on time.
Maintain good working relations in the kitchen, school, and community.
Assist with washing dishes, pots, pans, or equipment as needed.
Attend staff meetings and in-service training as required; assist with catering functions and billing as required.
Perform related work as assigned.