Cook - Lehigh Valley Culinary Center
About The Position
The Cook prepares fresh, nutritious meals for students according to school menus and supports safe, timely, and welcoming meal service. The role requires proficiency in cooking techniques, batch cooking, recipe execution, portioning, presentation, and compliance with nutritional standards. The Cook follows food safety and sanitation requirements, including HACCP and ServSafe practices, and accurately completes temperature logs and production records. The position works cooperatively with the Chef Manager and other food service team members in a fast-paced school kitchen. It is full-time and non-exempt, with days and hours aligned to the school district’s food service schedule. Occasional extended hours may be required for special events or operational needs, and occasional travel to other school locations within the district may be required for substitute coverage or operational support. The work takes place primarily in a kitchen and food service production environment. The role involves standing for most of the workday, frequent movement and handling of food, tools, and equipment, lifting or moving up to 50 pounds, and exposure to hot and cold temperatures. Noise is moderate to loud during meal service periods.
Requirements
- High school diploma or equivalent.
- Minimum of 1 year of professional culinary or food service experience.
- ServSafe certification, or ability to obtain it within a defined timeframe upon hire.
- Local food safety certification in any jurisdiction of employment.
- Proficiency in recipe procedures and cooking techniques.
- Ability to speak and read English sufficiently to understand and perform job assignments, follow recipes, and comply with safety requirements.
- Commitment to cleanliness and food safety.
- Dependable, positive, and professional attitude.
- Ability to work effectively as part of a food service team in a fast-paced kitchen environment.
- Genuine interest in school nutrition and student health.
- Ability to stand for most of the workday; frequently walk, talk, and hear; handle food, tools, and equipment; and reach with hands and arms.
- Ability to lift and/or move up to 50 pounds, including while turning side to side.
Nice To Haves
- School nutrition or institutional food service experience.
Responsibilities
- Cook and prepare a variety of meals according to school menus.
- Ensure food is safely cooked and presented with care.
- Maintain a clean, organized, stocked, and properly maintained kitchen workspace and station.
- Work with team members to serve meals in a timely and friendly manner.
- Support special dietary needs and food allergy safety procedures.
- Follow recipes and meet portioning, presentation, and nutritional compliance standards.
- Adhere to HACCP, ServSafe, and applicable food safety and sanitation standards.
- Complete temperature logs and production records accurately and on time.
- Manage the timing and sequencing of cooking operations to meet meal service deadlines.
- Follow Whitsons policies, production standards, and assigned schedules.
- Work cooperatively with the Chef Manager and fellow food service workers to meet daily service goals.
- Travel occasionally to other school locations within the district for substitute coverage or operational support.
Benefits
- Paid training
- Competitive pay
- Opportunities for growth
- Medical benefits
- Dental benefits
- Vision benefits
- Retirement benefits
- Paid time off
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
