Food Service Worker/Cook

About US-
At Cogent Infotech, we believe in creating opportunities that empower individuals and transform organizations. With over 23 years of excellence in consulting and talent solutions, we pride ourselves on building inclusive workplaces and driving innovation in everything we do. Our diverse teams bring unique perspectives to help deliver cutting-edge solutions to global clients across both public and private sectors.

Title: Food Service Worker/Cook
Duration: Full Time
Location: Nashville, TN 37214
Shift Timings: Monday – Thursday 10 AM - 6 PM
Friday - 5:30 AM - 2:30 PM

Position summary:
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.
 
Key Responsibilities:

• Meal Preparation: Following specific recipes and meal plans to prepare breakfast, lunch, or dinner items. This can involve cooking large quantities of food, ensuring proper portion control, and maintaining the quality and taste of the dishes.
• Food Safety and Sanitation: 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.
• Inventory Management: Assisting in managing food inventory by tracking ingredients, notifying supervisors of low stock, and helping with the receipt and storage of food supplies.
• Collaboration: Working closely with other kitchen staff, including cooks, dietary aides, and food service managers, to ensure timely meal service and adherence to dietary requirements.
• Customer Service: Occasionally interacting with students, staff, or customers to serve meals, accommodate dietary restrictions, and provide a positive dining experience.
• Record keeping: 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.