Cook

Amherst Pelham Regional School District•Amherst, MA

12d

About The Position

The Cook is an essential member of the school cafeteria staff and is charged with assisting the Kitchen Manager in all their supervisory and operational duties. The Cook ensures courteous and positive customer service to the students and staff, sanitary food preparation and service, cleaning and maintaining the cafeteria in a manner that provides a sanitary, clean, attractive, and safe environment. ESSENTIAL DUTIES AND RESPONSIBILITIES: Assists in the supervision and evaluation of personnel and food production. Develops work schedules with Kitchen Manager to maximize production efficiency. Ability to operate all food service equipment and train staff accordingly. Ensures the service of attractive, appetizing and nutritious meals that are of consistent high quality and meet USDA meal pattern compliance. Easily identifies a reimbursable meal on the serving line. Prepares and cooks meals according to menu and recipes provided. Determines time and sequence of cooking operations to meet meal serving deadlines (e.g. breakfast, lunch, satellite). Services daily hot lunch line and when necessary delivers food to staff, students, classrooms, and catering events. Ability to prepare/cook all food served. Assists with coordination of ordering, receiving, and inventory of all food, beverage & paper product needed for daily service in unit. Assists with checking and storing all incoming supplies and compiling and maintaining accurate inventory and production records. Performs cleaning duties, equipment and work areas, dishwashing and pot washing as directed by Kitchen Manager. Assist in implementation of and follow-up of sanitation cleaning schedule for all kitchen areas and equipment according to state, federal, or local food handling. Assists manager with all daily cash sales; reconcile POS system, complete necessary paperwork neatly and accurately. Helps ensure that all meals and sales are properly accounted for. Assists with administering proper food controls to prevent waste and spoilage. Supports the goals, objectives and mission statement set forth by ARPS Food Services. Participates in and supportive of all ARPS Food Services’ sustainability initiatives. Carries out the roles and responsibilities of Kitchen Manager in their absence. Performs all other duties assigned by the Kitchen Manager or Director of Food Service.

Requirements

Skilled and knowledgeable in the following: food preparation, menu preparation, cost controls, sanitation requirements and large scale food service operations.
Ability to professionally and effectively communicate with all students, other employees, and all members of the school community.
Ability to handle money, keep accurate records, and operate a POS/Cash Register system.
ServSafe Certified or ability to become certified as directed.
Massachusetts Allergen Awareness Certification or ability to become certified as directed.
High School Diploma or GED preferred.
Proficient in reading, writing, and math required.
Previous food service experience required.
Must be able to exert up to 15 pounds of force, and enough force to constantly lift up to 35 pounds, carry, push and pull or otherwise move small and large objects.
Work requires walking, standing, kneeling, and squatting to a significant degree.
Also, exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
Requires ability to inspect items for proper length, width, and shape as well as coordinate hands and eyes rapidly and accurately in using equipment.
Requires the ability to speak and/or communicate with individuals to convey or exchange information. Includes but not limited to giving instructions, assignments or directions to staff, students, parents, and visitors.
Ability to read and write variety of correspondence including reports, forms, e-mails, schedules, manuals, invoices, requisitions, menus, recipes, journals, etc.
Must be adaptable to performing under stress and when confronted with emergency situations.
Demonstrates good judgement and decision making skills.

Responsibilities

Assists in the supervision and evaluation of personnel and food production.
Develops work schedules with Kitchen Manager to maximize production efficiency.
Ability to operate all food service equipment and train staff accordingly.
Ensures the service of attractive, appetizing and nutritious meals that are of consistent high quality and meet USDA meal pattern compliance.
Easily identifies a reimbursable meal on the serving line.
Prepares and cooks meals according to menu and recipes provided.
Determines time and sequence of cooking operations to meet meal serving deadlines (e.g. breakfast, lunch, satellite).
Services daily hot lunch line and when necessary delivers food to staff, students, classrooms, and catering events.
Ability to prepare/cook all food served.
Assists with coordination of ordering, receiving, and inventory of all food, beverage & paper product needed for daily service in unit.
Assists with checking and storing all incoming supplies and compiling and maintaining accurate inventory and production records.
Performs cleaning duties, equipment and work areas, dishwashing and pot washing as directed by Kitchen Manager.
Assist in implementation of and follow-up of sanitation cleaning schedule for all kitchen areas and equipment according to state, federal, or local food handling.
Assists manager with all daily cash sales; reconcile POS system, complete necessary paperwork neatly and accurately.
Helps ensure that all meals and sales are properly accounted for.
Assists with administering proper food controls to prevent waste and spoilage.
Supports the goals, objectives and mission statement set forth by ARPS Food Services.
Participates in and supportive of all ARPS Food Services’ sustainability initiatives.
Carries out the roles and responsibilities of Kitchen Manager in their absence.
Performs all other duties assigned by the Kitchen Manager or Director of Food Service.