Cook-Person in Charge

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Prepares and serves food according to menus and in correct portion sizes as mandated by yield guides.
• Performs cleaning duties, including sweeping and mopping of floors, cleaning of equipment and work areas, dish washing and pot washing.
• Delivers, when necessary, food to staff, students and catering events.
• Complies with all state, Federal, local health department requirements for safe food handling
• Complies with all client location security protocols and guidelines
• Checks and stores incoming supplies
• Follows assigned break schedules
• Collects and strips trays for dish washing and participates in washing if assigned
• Stores silverware, dishes, glasses, cups, pots, etc.
• Participates on safety committee.
• Attends all mandatory in-service programs and at home computer trainings.
• Manages POS/cash handling and end of day reconciliation and bank deposit paperwork

ADDITIONAL DUTIES AND RESPONSIBILITIES:

• Adheres to all Whitsons policies and procedures at all times
• Supports the goals, objective and mission statement set forth by Whitsons.
• Complies with all requirements of the mandated food handling certification requirements
• Performs all other duties as assigned.

REQUIRED QUALIFICATIONS AND COMPETENCIES:
Education:

• High school graduate or equivalent.
• Must complete all Whitsons and other mandated training as necessary

Other Qualifications, Experience and Competencies:

• Ability to speak and read English in order to understand and perform job assignments.
• Always present a positive and professional image.

PHYSICAL DEMANDS OF THE JOB:
The physical demands described here are representative of those that must be met by any team member 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 team member is frequently required to stand, walk, talk and hear
• Use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms.
• Be standing on feet majority of the workday in addition to walking back and forth.
• Lift and/or move up to 40 pounds. Lifting while turning side to side is sometimes necessary.
• Specific vision abilities required by this job include close vision and the ability to adjust focus.

WORK ENVIRONMENT:

• The work is performed primarily in the kitchen and cafeteria
• Standing most of the work day is required.
• Work requires movement in and out of store rooms and freezers
• Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
• The noise level in the work environment is moderate to loud.

The duties listed above are intended only as illustrations of the various types of work and duties that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, and Whitsons reserves the right to add additional duties or modify existing duties.

 

Work Schedule - Mon - Fri - 6:30 am - 2:30 pm
Follows School Calendar, August - June
Subject to Change

Culinary arts degree or training.

•  5 years culinary experience preferred.