ASSISTANT COOK

Priority Dispatch Corp.; Duck Hill (MS); On-site; USD 23,000 - 32,000; Full time

Job summary

Priority Dispatch Corp. is seeking a staff member for Head Start kitchen operations. You will assemble food, utensils, and supplies to support timely meal preparation and maintain high sanitation standards in large-scale kitchen settings.

The role requires knowledge of food production, basic literacy, and the ability to respond to staff shortages or equipment issues while keeping strict meal schedules. Training and supervision by the Food Service Manager are provided.

Qualifications

• Knowledge of food production processes and quantities.
• Basic literacy skills required.
• Ability to problem solve and respond to unexpected situations while maintaining meal schedules.

Responsibilities

• Assemble food, dishes, utensils and supplies needed for timely meal preparation.
• Prepare high-quality nutritional food, in quantity, as directed by Food Service Manager.
• Follow standardized recipes.
• Prepare and sort food for meal preparation for each classroom.
• Adhere to sanitation and safety procedures prescribed for the Head Start kitchen.
• Ensure food temperatures are hot or cold enough and kitchen areas are sanitary to meet health standards.
• Wash dishes, pots, pans and utensils using approved sanitation methods.
• Return all items to their proper storage site.
• Complete routine maintenance of main kitchen and equipment, including weekly deep cleaning.
• Routine cleaning of individual classroom food service areas.

Skills

Food production knowledge

Sanitation and safety procedures

Education

One year relevant experience or education

Job description

Assemble food, dishes, utensils and supplies needed for timely meal preparation.Prepare high-quality nutritional food, in quantity, as directed by Food Service Manager.Follow standardized recipes.Prepare and sort food for meal preparation for each classroom.Adhere to sanitation and safety procedures prescribed for the Head Start kitchen.Assure that food temperatures are hot or cold enough, and kitchen areas are sanitary so that health standards are maintained.Wash dishes, pots, pans and utensils using approved sanitation methods.Return all items to their proper storage site.Complete routine maintenance of main kitchen and equipment, including weekly deep cleaning.Routine cleaning of individual classroom food service areas.Knowledge of food production, with one year relevant experience or education.Working knowledge of sanitation and safety procedures prescribed for large scale kitchen production.Basic literacy skills.Ability to problem solve and respond appropriately to the unexpected (staff shortages, equipment malfunctions etc.) while maintaining strict meal schedules