Cook II

Education & Training Resources LLC•Montgomery, AL

4d•Onsite

About The Position

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.

Requirements

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.
High School Diploma or GED
2 years of work related experience in a cafeteria/food service setting.
Must be ServSafe-certified or have the ability to be certified
Must possess a valid driver’s license with an acceptable driving record

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.