Food Service Worker/Cook

US•Nashville, TN

5h•Onsite

About The Position

The role of the Secondary Special Schools Cook is responsible for preparing and cooking food according to established recipes and dietary guidelines, typically in a food service or institutional setting. This position involves meal preparation, ensuring food safety and sanitation, managing inventory, collaborating with kitchen staff, providing customer service, and maintaining records.

Requirements

Preparing meals, snacks, and other food items according to the established menus and health guidelines.
Maintaining proper hygiene and cleanliness in food preparation areas, including regular cleaning of kitchen equipment, countertops, stove, refrigerator, and garbage cans.
Managing food inventory, including keeping an accurate count of supplies, submitting monthly reports to the Health Coordinator, and requesting approval for any menu changes.

Responsibilities

Following specific recipes and meal plans to prepare breakfast, lunch, or dinner items.
Cooking large quantities of food, ensuring proper portion control, and maintaining the quality and taste of the dishes.
Adhering to food safety standards, including proper handling, storage, and preparation of food items.
Keeping the kitchen area clean, washing dishes, and ensuring all equipment is sanitized.
Assisting in managing food inventory by tracking ingredients, notifying supervisors of low stock, and helping with the receipt and storage of food supplies.
Working closely with other kitchen staff, including cooks, dietary aides, and food service managers, to ensure timely meal service and adherence to dietary requirements.
Occasionally interacting with students, staff, or customers to serve meals, accommodate dietary restrictions, and provide a positive dining experience.
Logging temperatures of food items and equipment, documenting food usage, and following procedures for food waste management.
Preparing meals, snacks, and other food items according to the established menus and health guidelines.
Maintaining proper hygiene and cleanliness in food preparation areas, including regular cleaning of kitchen equipment, countertops, stove, refrigerator, and garbage cans.
Managing food inventory, including keeping an accurate count of supplies, submitting monthly reports to the Health Coordinator, and requesting approval for any menu changes.