Job title: Food Service Worker/Cook
Location:Nashville, Tennessee
Duration: 4 Months
Description:
Minimum Qualification
Duties and 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.
· Full-Time Cooks need to be on a flexible schedule, including weekends and holidays, and are expected to perform their duties efficiently and in accordance with health regulations.
Knowledge, Skills, & Abilities:
· Basic verbal and written communication skills to complex ideas and concepts to students.
Basic knowledge of child nutrition, including managing food allergies and dietary restrictions
· Basic knowledge on how to perform simple arithmetic operations, such as working with fractions, percentages, and ratios.
· Basic knowledge on interpreting technical data, writing diverse documents, and leading group conversations.
Abilities:
Certifications:
Physical Requirements:
Additional Requirements: