Assistant Cook

St Mary - Dixon; Dixon (IL); Sur place; USD 21 000 - 22 000; Temps partiel

Résumé du poste

St Mary - Dixon is seeking an Assistant Cook (Part time) to prep, cook, and serve nutritious meals to students in a safe, clean environment in accordance with USDA and NSLP guidelines. Requirements include 1–3 years of volume cooking or food service experience and a High School Diploma or GED.

Candidates should be able to stand for long periods and lift up to 50 lbs, and must obtain a ServSafe Manager certification within 90–180 days of employment.

Qualifications

• High School Diploma or equivalent required.
• 1–3 years of volume cooking or food service experience.
• Ability to obtain ServSafe Manager certification within 90–180 days.
• Working knowledge of basic math, weights, and measurements.
• Ability to stand for long periods and lift up to 50 lbs.

Responsabilités

• NSLP Compliance: Ensure meal prep adheres to USDA NSLP guidelines and proper components and portions.
• Food Preparation: Prepare food in large quantities using standardized recipes.
• Safety & Sanitation: Follow HACCP and ServeSafe; monitor temps and document records.
• Inventory & Ordering: Assist in receipt, rotation, storage, and inventory logs.
• Equipment Maintenance: Operate and clean commercial kitchen equipment.
• Professional Development: Complete mandated minimum hours of annual continuing education.

Connaissances

Basic math

Stamina for standing and lifting

Teamwork

Formation

High School Diploma or equivalent (G.E.D.)

Outils

ServSafe Manager certification within 90–180 days

Description du poste

Description

Job Title: Assistant Cook (Part time)

Pay: $15-$16 (Based on experience)
Reports To: Food Service Director / School Nutrition Manager
Job Goal: To prepare, cook, and serve nutritious, appealing meals to students in a safe, clean, and friendly environment in accordance with USDA and NSLP guidelines.

Essential Duties and Responsibilities:

• NSLP Compliance: Ensure that all meal preparation adheres to the USDA National School Lunch Program, School Breakfast Program, and local state guidelines. Accurately recognize and serve the proper food components (e.g., meat/meat alternate, grains, vegetables, fruits, and milk) and correct portion sizes.
• Food Preparation: Prepare food in large quantities using standardized recipes, focusing on scratch cooking and proper utilization of USDA commodities.
• Safety & Sanitation: Strictly follow HACCP (Hazard Analysis Critical Control Point) and ServeSafe protocols. Monitor, document, and record food and equipment temperatures continuously.
• Inventory & Ordering: Assist in the receipt, rotation, and proper storage of food and non-food supplies. Maintain accurate production records and inventory logs required for NSLP audits.
• Equipment Maintenance: Safely operate and clean commercial kitchen equipment (e.g., ovens, steamers, slicers, dishwashers).
• Professional Development: Complete the mandated minimum hours of annual continuing education/training required by the Healthy, Hunger-Free Kids Act and state agencies.

Qualifications

• High School Diploma or equivalent (G.E.D.).
• Minimum of 1-3 years of volume cooking or food service experience, preferably in K-12 institutional settings.
• Ability to obtain/maintain a ServSafe Manager certification within 90-180 days of employment.
• Working knowledge of basic math, weights, and measurements.
• Ability to stand for long periods and regularly lift and carry up to (50 lbs).

Physical Demands

• Work environment involves exposure to extreme heat, wet floors, and loud noises.
• Physical requirements include bending, stooping, pushing, pulling, and reaching overhead.

Benefits link:

https://www.rockforddiocese.org/pdfs/accounting/Summary-of-Benefits.pdf?1780926059