Fort Wayne Community Schools
Nutrition Services | 7.5hr Cook School Year | Northrop High School
Fort Wayne Community Schools, Fort Wayne, Indiana, United States, 46804
Nutrition Services | 7.5hr Cook – School Year
Northrop High School
1 day ago – be among the first 25 applicants
Basic Function Perform large‑quantity cooking in the preparation of entrees, side dishes and other foods in support of District‑wide food service operations. Calculate, follow, adjust and extend recipes. Maintain food services facilities, equipment and utensils in clean & sanitary conditions.
Qualifications Any combination equivalent to: graduation from high school and two years food service experience, including one year performing large‑quantity cooking duties preferred. Should possess knowledge of the technical aspects, methods, materials, terminology, principles, practices, procedures and equipment used in the assigned field.
Essential Functions
Communicate and interact with students, school staff, and department personnel in a courteous, caring manner, using good customer service skills.
Perform large‑quantity cooking in the preparation of entrees, side dishes and other foods in the assigned school; assure cooking activities comply with standardized recipes, established safety and sanitation/HACCP requirements and guidelines.
In consultation with the Cafeteria Manager determine appropriate quantity of food items to cook and serve specific population; assure compliance with industry food quality standards.
Monitor inventory levels of food items, cooking ingredients and supplies, informing manager to assure adequate supply; assist in receiving as assigned by the Cafeteria Manager.
Operate and maintain standard food service equipment, reporting maintenance and repair needs to the Cafeteria Manager.
Perform cashiering duties as assigned and trained, maintaining related records.
Maintain a variety of records related to cooked items, inventory and assigned activities.
Train and provide work direction and guidance to designated personnel as assigned by the Cafeteria Manager.
Assist with recipe testing and development as requested.
Perform related duties as assigned by the Cafeteria Manager/Director to meet the particular needs of the building/unit.
Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to speak and hear, have dexterity of hands and fingers, stand for extended periods of time, bend, kneel, twist, and reach overhead or horizontally, push/pull, lift and carry more than 50 pounds on a regular basis, and have specific vision abilities to monitor food quality and quantity.
Seniority Level Entry level
Employment Type Full‑time
Job Function
Health Care Provider
Education Administration Programs
#J-18808-Ljbffr
1 day ago – be among the first 25 applicants
Basic Function Perform large‑quantity cooking in the preparation of entrees, side dishes and other foods in support of District‑wide food service operations. Calculate, follow, adjust and extend recipes. Maintain food services facilities, equipment and utensils in clean & sanitary conditions.
Qualifications Any combination equivalent to: graduation from high school and two years food service experience, including one year performing large‑quantity cooking duties preferred. Should possess knowledge of the technical aspects, methods, materials, terminology, principles, practices, procedures and equipment used in the assigned field.
Essential Functions
Communicate and interact with students, school staff, and department personnel in a courteous, caring manner, using good customer service skills.
Perform large‑quantity cooking in the preparation of entrees, side dishes and other foods in the assigned school; assure cooking activities comply with standardized recipes, established safety and sanitation/HACCP requirements and guidelines.
In consultation with the Cafeteria Manager determine appropriate quantity of food items to cook and serve specific population; assure compliance with industry food quality standards.
Monitor inventory levels of food items, cooking ingredients and supplies, informing manager to assure adequate supply; assist in receiving as assigned by the Cafeteria Manager.
Operate and maintain standard food service equipment, reporting maintenance and repair needs to the Cafeteria Manager.
Perform cashiering duties as assigned and trained, maintaining related records.
Maintain a variety of records related to cooked items, inventory and assigned activities.
Train and provide work direction and guidance to designated personnel as assigned by the Cafeteria Manager.
Assist with recipe testing and development as requested.
Perform related duties as assigned by the Cafeteria Manager/Director to meet the particular needs of the building/unit.
Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to speak and hear, have dexterity of hands and fingers, stand for extended periods of time, bend, kneel, twist, and reach overhead or horizontally, push/pull, lift and carry more than 50 pounds on a regular basis, and have specific vision abilities to monitor food quality and quantity.
Seniority Level Entry level
Employment Type Full‑time
Job Function
Health Care Provider
Education Administration Programs
#J-18808-Ljbffr