New Bedford Public Schools
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New Bedford Public Schools provided pay range This range is provided by New Bedford Public Schools. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $17.84/hr - $20.97/hr
Position Cafeteria Cook
Objective To serve the students, staff, and guests nutritious, safe, and attractive meals in a friendly and efficient manner.
Responsibilities
Cook and serve meals to students and staff as efficiently as possible, maintaining adequate portion controls. Ensure proper portioning of food. Ensure that all reimbursable meals include the required food items on the tray. Proficient in "offer vs. serve" and USDA reimbursable meals. Knowledge and awareness of food allergens.
Ensures proper serving temperature and palatability of food prior to serving.
Use proper food handling techniques (hand washing methods, gloves, and hair restraints).
Batch cook foods as needed between lunches, ensuring all lunch shifts have proper quantities of food.
Perform all tasks, as assigned by the Cafeteria Manager, related to end‑of‑day clean up, including but not limited to washing/sanitizing pots, pans, dishes, silverware, tables, and all other equipment as necessary.
Perform the daily preparation of food, as determined by the menu, for meal service using standardized recipes and production sheets with the direct input of the cafeteria manager.
Complete all daily food logs (temperature logs, cooking, holding, cooling logs, etc.), as required and submit them to the manager.
Operate equipment in a safe manner (equipment includes, but is not limited to convection ovens, steamers, steam‑jacketed kettles, steam tables, tilting skillets, microwave ovens, ranges, and slicers).
Follow food safety and sanitation guidelines: ensure that all food, dry goods, and chemicals are handled and stored appropriately; date, rotate and discard all appropriate items; monitor temperature of food as it passes through storage, production, and service; ensure that the kitchen and cafeteria are sanitized and organized; make sure that all equipment, dishware, and utensils are sanitized.
Notify Cafeteria Manager of any supplies needed for restocking and/or complete the supply order.
Assist in receiving, rotating, dating, and storing all deliveries.
Perform daily pull sheets according to the projected planned menu, to ensure products are readily available for meal preparations.
When needed, cover various positions, as directed by the manager in the event of an absence to ensure daily meal service operations are met.
Interact in a professional and courteous way with the students and staff. Report any problems to the Cafeteria Manager.
Perform any/all tasks as assigned by cafeteria manager and/or food service director.
Qualifications
High School diploma or GED preferred.
Current Safe Serve or similar approved Food Safety certificate preferred, or ability to obtain.
Current Food Allergy Awareness Certification, or ability to obtain.
Current Choke Safe Certification preferred.
Employment-based on successful completion of a CORI background check.
Adhere to State Fingerprinting Regulation for school employees.
Willing and able to be trained in the following areas: basic nutrition, sanitation, and use of equipment.
Mathematical and clerical ability to record the amount of food produced, inventory and to operate Point of Sale Computer System for accurate meal charges.
Ability to work in an efficient, courteous, and cooperative manner in a fast‑paced environment, with a diverse population.
Ability to work and communicate positively and effectively in a team environment.
Ability to follow written and verbal instructions.
Ability to stand, reach, lift, carry, bend, kneel, climb, push, and pull items weighing up to 40 lbs; ability to stand or walk 95% of the workday in varying environmental temperature ranges.
Maintain the minimum training requirements under the USDA Professional Standards Regulation.
Terms
Reports to: Cafeteria Manager/Director of Food Services
Location: Central Kitchen
Hours: 6:00am - 1:00pm
Rate: In accordance with the AFSCME contract ($17.84-$20.97/hr.; Monday-Friday work schedule, no night work required)
Seniority level
Entry level
Employment type
Full‑time
Job function
Other
Industries
Restaurants
#J-18808-Ljbffr
New Bedford Public Schools provided pay range This range is provided by New Bedford Public Schools. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.
Base pay range $17.84/hr - $20.97/hr
Position Cafeteria Cook
Objective To serve the students, staff, and guests nutritious, safe, and attractive meals in a friendly and efficient manner.
Responsibilities
Cook and serve meals to students and staff as efficiently as possible, maintaining adequate portion controls. Ensure proper portioning of food. Ensure that all reimbursable meals include the required food items on the tray. Proficient in "offer vs. serve" and USDA reimbursable meals. Knowledge and awareness of food allergens.
Ensures proper serving temperature and palatability of food prior to serving.
Use proper food handling techniques (hand washing methods, gloves, and hair restraints).
Batch cook foods as needed between lunches, ensuring all lunch shifts have proper quantities of food.
Perform all tasks, as assigned by the Cafeteria Manager, related to end‑of‑day clean up, including but not limited to washing/sanitizing pots, pans, dishes, silverware, tables, and all other equipment as necessary.
Perform the daily preparation of food, as determined by the menu, for meal service using standardized recipes and production sheets with the direct input of the cafeteria manager.
Complete all daily food logs (temperature logs, cooking, holding, cooling logs, etc.), as required and submit them to the manager.
Operate equipment in a safe manner (equipment includes, but is not limited to convection ovens, steamers, steam‑jacketed kettles, steam tables, tilting skillets, microwave ovens, ranges, and slicers).
Follow food safety and sanitation guidelines: ensure that all food, dry goods, and chemicals are handled and stored appropriately; date, rotate and discard all appropriate items; monitor temperature of food as it passes through storage, production, and service; ensure that the kitchen and cafeteria are sanitized and organized; make sure that all equipment, dishware, and utensils are sanitized.
Notify Cafeteria Manager of any supplies needed for restocking and/or complete the supply order.
Assist in receiving, rotating, dating, and storing all deliveries.
Perform daily pull sheets according to the projected planned menu, to ensure products are readily available for meal preparations.
When needed, cover various positions, as directed by the manager in the event of an absence to ensure daily meal service operations are met.
Interact in a professional and courteous way with the students and staff. Report any problems to the Cafeteria Manager.
Perform any/all tasks as assigned by cafeteria manager and/or food service director.
Qualifications
High School diploma or GED preferred.
Current Safe Serve or similar approved Food Safety certificate preferred, or ability to obtain.
Current Food Allergy Awareness Certification, or ability to obtain.
Current Choke Safe Certification preferred.
Employment-based on successful completion of a CORI background check.
Adhere to State Fingerprinting Regulation for school employees.
Willing and able to be trained in the following areas: basic nutrition, sanitation, and use of equipment.
Mathematical and clerical ability to record the amount of food produced, inventory and to operate Point of Sale Computer System for accurate meal charges.
Ability to work in an efficient, courteous, and cooperative manner in a fast‑paced environment, with a diverse population.
Ability to work and communicate positively and effectively in a team environment.
Ability to follow written and verbal instructions.
Ability to stand, reach, lift, carry, bend, kneel, climb, push, and pull items weighing up to 40 lbs; ability to stand or walk 95% of the workday in varying environmental temperature ranges.
Maintain the minimum training requirements under the USDA Professional Standards Regulation.
Terms
Reports to: Cafeteria Manager/Director of Food Services
Location: Central Kitchen
Hours: 6:00am - 1:00pm
Rate: In accordance with the AFSCME contract ($17.84-$20.97/hr.; Monday-Friday work schedule, no night work required)
Seniority level
Entry level
Employment type
Full‑time
Job function
Other
Industries
Restaurants
#J-18808-Ljbffr