Cooks, Institution and Cafeteria

Summary

Prepare and cook portioned servings for preschool clients. This group includes breakfast, lunch and a snack for two sites. Deliver to one site. Mon. - Fri. operating hours.

Duties

• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
• Apportion, pack and deliver to preschool clients and staff.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Clean, cut, and cook meat, fish, or poultry.
• Monitor use of government food commodities to ensure that proper procedures are followed.
• Wash pots, pans, dishes, utensils, or other cooking equipment.
• Compile and maintain records of food use and expenditures.
• Direct activities of one worker who assist in preparing and serving meals.
• Take inventory of supplies and equipment.
• Monitor menus and spending to ensure that meals are prepared economically.
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Determine meal prices, based on calculations of ingredient prices.

Requirements

• Inspect facilities, equipment or supplies to ensure conformance to standards.
• Clean food preparation areas, facilities, or equipment.
• Serve food or beverages.
• Cook foods.
• Cut cooked or raw foods.
• Prepare foods for cooking or serving.
• Monitor food services operations to ensure procedures are followed.
• Record operational or production data.
• Train food preparation or food service personnel assistant as needed.
• Maintain food, beverage, or equipment inventories.
• Monitor food services operations to ensure procedures are followed.
• Plan menu options.
• Order materials, supplies, or equipment.

** ServeSafe Certification