About Roaring Fork School District # 1
Sourced by ZipRecruiter
$22.80 - $23.94/hr
Full-time
Posted 14 days ago
Job description
Position Type:
Food Service/Substitute Cook
Date Posted:
2/11/2025
Location:
District Office
DEFINITION
Under the direction of the Kitchen Manager, the Cook prepares, serves and cleans up after meals at designated schools.
SUPERVISION RECEIVED AND EXERCISED
Receives direct supervision from Kitchen Manager and FNS Crew Leader
PRIMARY DUTIES
QUALIFICATIONS
Knowledge of:
National School Lunch Program
Kitchen and equipment safety procedures
Standard Operating Procedures (SOPs)
Sanitary guidelines and safe food handling practices
HACCP policy and guidelines
Delivery and inventory procedures
Ability to:
Organize and carryout lunchroom procedures
Acquaint themselves with every procedure and all equipment in the lunchroom
Maintain orderly and clean work area
Prepare and serve food in an attractive manner
Adhere to sanitary standards
Interpret and apply District policies and procedures.
Work independently in the absence of supervision.
Establish and maintain effective working relationships with those contacted in the course of work.
Complete repetitive tasks
Adhere to food service dress code standards
EXPERIENCE & TRAINING GUIDELINES
Experience:
Preferred experience in the food service industry and ability to pass a criminal background check.
WORKING CONDITIONS
Frequent standing, walking, bending, stooping, reaching and pulling. Operate electrical utensils and appliances. Operate gas or electric stove and oven. May be working with escaping steam, water pressure, high temperatures, hot grease, slippery floors, moving machines and sharp objects. Must lift up to 20 pounds without assistance and up to 50 pounds with assistance.
Hourly Rate: $22.80 - 23.94 per hr.
For more information or questions please contact Octavio Maese: omaese@rfschools.com
Food Service/Substitute Cook
Date Posted:
2/11/2025
Location:
District Office
DEFINITION
Under the direction of the Kitchen Manager, the Cook prepares, serves and cleans up after meals at designated schools.
SUPERVISION RECEIVED AND EXERCISED
Receives direct supervision from Kitchen Manager and FNS Crew Leader
PRIMARY DUTIES
- Travel to schools district wide to support kitchen staff and meal services
- Prepares, cooks and serves menu items as planned and directed by the Manager; follows prescribed standardized recipes.
- Learns and becomes familiar with responsibilities assigned to all cooks, including the POS.
- Maintains correct portion control in serving menu items.
- Stores and records all left-overs at the end of each day.
- Assists in all areas of clean up.
- Checks duties for the next day and organizes all supplies needed.
- Reports inventory to Manager.
- Checks off deliveries against invoices.
- Maintains orderly and clean work area; adheres to rigid standard operating procedures. (SOPs)
- Understands the regulations and philosophies of the National School Lunch Program.
- Assumes necessary daily duties of the kitchen in the absence of the Kitchen Manager.
- Arrives at work on time and be ready for work at the scheduled start time; accurately records time worked.
- Is courteous and professional to co-workers, students and faculty.
- Attends trainings as needed.
- Performs other duties as assigned.
QUALIFICATIONS
Knowledge of:
National School Lunch Program
Kitchen and equipment safety procedures
Standard Operating Procedures (SOPs)
Sanitary guidelines and safe food handling practices
HACCP policy and guidelines
Delivery and inventory procedures
Ability to:
Organize and carryout lunchroom procedures
Acquaint themselves with every procedure and all equipment in the lunchroom
Maintain orderly and clean work area
Prepare and serve food in an attractive manner
Adhere to sanitary standards
Interpret and apply District policies and procedures.
Work independently in the absence of supervision.
Establish and maintain effective working relationships with those contacted in the course of work.
Complete repetitive tasks
Adhere to food service dress code standards
EXPERIENCE & TRAINING GUIDELINES
Experience:
Preferred experience in the food service industry and ability to pass a criminal background check.
WORKING CONDITIONS
Frequent standing, walking, bending, stooping, reaching and pulling. Operate electrical utensils and appliances. Operate gas or electric stove and oven. May be working with escaping steam, water pressure, high temperatures, hot grease, slippery floors, moving machines and sharp objects. Must lift up to 20 pounds without assistance and up to 50 pounds with assistance.
Hourly Rate: $22.80 - 23.94 per hr.
For more information or questions please contact Octavio Maese: omaese@rfschools.com
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Frequently asked questions
Q: What skills or qualities help someone succeed as a Cook?
A: To succeed as a Cook, key technical skills include proficiency in various cooking techniques, such as knife skills, cooking methods, and ingredient preparation, as well as knowledge of different cuisines and menu planning. Soft skills like attention to detail, teamwork, and adaptability are also crucial, as Cooks often work in fast-paced environments and must be able to multitask and manage their time effectively. By combining these technical and soft skills, a Cook can deliver high-quality dishes, maintain a clean and safe kitchen environment, and contribute to a positive dining experience, ultimately supporting their career growth and effectiveness in the role.
Q: What is the career path for a Cook?
A: A Cook's typical career progression involves starting as a Junior Cook or Line Cook, where they develop fundamental cooking skills and kitchen operations knowledge. As they gain experience, they can move into mid-level roles such as Sous Chef or Chef de Partie, where they oversee specific kitchen stations and develop leadership and menu planning skills. Senior roles like Executive Chef or Head Chef often involve managing kitchen staff, creating menus, and ensuring high-quality food production, providing opportunities for advanced skill development and professional growth.
