Cook food according to menus.
Direct activities of workers who assist in preparing and serving meals.
Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
Take inventory of supplies and equipment.
Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.
Perform other functions and tasks as assigned.
High school diploma or equivalent required with additional education or training in the culinary field preferred. Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.
ServSafe Certification or similar food safety certification, where required by the state, facility.
ADDITIONAL REGULATORY REQUIREMENTS:
Minimum 21 years of age.