Assistant Cook

Catholic Diocese of Rockford; Nebraska; On-site; USD 21,000 - 22,000; Part time

Job summary

Catholic Diocese of Rockford is seeking a part-time Assistant Cook to support school nutrition programs. You will prepare, cook, and serve nutritious meals to students in a safe, clean environment, following USDA NSLP guidelines.

Responsibilities include food preparation, HACCP/ServeSafe compliance, inventory management, equipment operation, and maintaining production records. Physical duties include lifting up to 50 lbs; ServSafe certification within 90–180 days is encouraged.

Qualifications

• High School Diploma or GED required.
• 1–3 years of volume cooking or food service experience, preferably in K-12 settings.
• Ability to obtain/maintain a 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 regularly.

Responsibilities

• NSLP compliance: follow USDA NSLP/SBP and state guidelines and serve proper food components.
• Food preparation: cook in large quantities using standardized recipes with scratch cooking.
• Safety & sanitation: follow HACCP and ServeSafe; monitor temperatures and document records.
• Inventory & ordering: assist in receipt, rotation, and storage; maintain production records.
• Equipment maintenance: operate and clean commercial kitchen equipment.
• Professional development: complete required annual hours of training under applicable acts.

Skills

Volume cooking

Food service experience

Mathematics

Physical stamina

Education

High School Diploma or GED

Job description

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