Food Service Cook

Food ServiceCook

Responsible to: Kitchen Manager

Applicants selected will be subject to a security background investigation and must meet and maintain eligibility and suitability requirements.

People of color are strongly encouraged to apply.
Learn more about the Lincoln Public Schools at position reports to the Food Services Director.

Salary per contract

Six & One Half Hour Shift 7:00 a.m. 1:30 p.m. (subject to change)

Location: Hanscom Campus

This position reports directly to the Food Service Director and Cafeteria manager.

Primary Purpose

Responsible for assisting cafeteria staff with the preparation cooking serving and clean up of hot and cold food items served to students faculty and staff. Food preparation is in accordance with established district menus.

Responsibilities

• Supervise and actively participate in food preparation ensuring high standards in flavor appearance and presentation.
• Understand and comply with guidelines for a reimbursable meal.
• Prepare food according to the planned daily menu and standardized recipes as directed by the Food Service Director.
• Clean kitchen equipment and work areas provide instructions related to serving portions and train personnel in equipment use and care.
• Operate all kitchen equipment properly.
• Wash dishes trays flatware pots etc.
• Participate in inservice training and professional development activities attending required seminars.
• Adhere to all Food Service Department policies and Kitchen Manager instructions regarding safety measures sanitation practices personnel standards cash handling and work techniques.
• Emails must be checked at a minimum twice a day once first thing in the morning to ensure there are no changes for that days menu.
• Follow HACCP regulations for sanitation food handling and storage.
• Maintain accurate production sheets and temperature logs daily utilizing the Districts online production software
• Unpack supplies and assist with stocking and organizing dry storage shelves refrigerator and freezer utilizing the first in first out method.
• Count and deposit all monies in the absence of the Kitchen Manager
• Substitutes on either Lincoln/Hanscom Campus as necessary.
• Performs other related duties as required by the Food Service Director or Kitchen Manager

Inventory Management

• Assist with monitoring and controlling food and supplies inventory
• Notify when food and supplies are needed in line with menu and volume requirements
• Assist the Kitchen Manager with monthly Inventory

Preperation and Logistics:

• Prepare the kitchen for the opening and closing of the school year

Collaboration and Support

• Maintain pleasant working relations with colleagues demonstrating consideration patience respect and self control.
• Report to the assigned school to substitute as needed or directed by the Food Service Director
• Participate in the preperation and delivery of catering as directed

Physical Demands

• Ability to lift a minimum of 40 lbs.
• Prolonged standing reaching and crouching.
• Tolerance for variations in temperature including working in cold or hot environments.

Qualifications

• Serve Safe Certification is required obtainable within one year of employment
• Allergen Training is required certification obtainable within one year of employment
• CPR certification is required obtainable within one year of employment