Cook

Centennial School District; Johnsville (PA); On-site; USD 18,000 - 26,000; Full time

Job summary

Centennial School District is seeking a Cook at Log College in PA to prepare meals following standardized recipes, ensure nutritional guidelines, and operate all cafeteria equipment safely. The role requires strong communication with students and staff and maintaining production and temperature records.

The position is full-time, located in the school cafeteria, with a pay rate of $16.08 per hour. Typical schedule is Monday through Friday, mornings to early afternoons, with occasional event

Qualifications

• Ability to follow standardized recipes to meet nutritional guidelines and HACCP protocols.
• Ability to operate food service equipment safely and effectively.
• Strong communication and interpersonal skills with students, staff, and educational partners.
• Maintains daily production records, temperature logs, and related reports.

Responsibilities

• Follow standardized recipes to prepare meals meeting nutritional guidelines.
• Operate cafeteria equipment safely and efficiently.
• Maintain daily production records and temperature logs.
• Assist with serving lines and replenish food as needed.
• Support FIFO inventory management and proper display of food items.
• Assist with special functions and events as required.

Skills

Food service

Interpersonal skills

Mathematical skills

Temperature logs

Inventory management

Cash handling

Job description

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Cook

Log College

Pay Rate: $16.08 per hour

Monday through Friday 7:15 am-1:30 pm

• Position Type: Support Staff/ Cafeteria Worker
• Date Posted: 8/21/2026
• Date Available: 08/31/2026
• Closing Date: 08/31/2026

ESSENTIAL FUNCTIONS

• Ability to follow standardize recipes to the fullest to meet nutritional guidelines and follow all HACCP protocols.
• Ability to operate food service equipment properly, safely and to its fullest.
• Ability to perform mathematical operations and to apply mechanical skills and technical skills to accomplish the essential duties of the position.
• Ability to communicate and to demonstrate interpersonal skills effectively in dealing with students and staff, and educational agencies as related to performance of the duties of the position.
• Maintains proper daily production records along with cooking temperature logs.
• Determines the quantities of each food to be prepared daily based off of daily production records.
• Available for special functions held in their cafeteria.
• Ability to perform routine tasks cooperatively and to adjust to interruptions, variables, or changes in situations.
• Maintains inventory and help oversee the FIFO techniques.
• Reports to the the Cafeteria Manager any faulty or inferior quality food which is received.
• Records daily temperatures in all refrigerators, freezers, and storerooms. Reports any problems to Manager.
• Helps to serve students, faculty, and staff and replenish food on serving line.
• Prepares food according to a planned menu and tested, uniform recipes and determines if the finished product is the best quality both in flavor and appearance before it is served.
• Responsible for proper food temperatures and corrections as needed.
• Assists with food preparation as instructed by supervisor.
• Applies principles of safe and sanitary food handling; preparation and storage.
• Verifies and ensure adequate supply, portion control, and proper display of food; maintains correct food temperatures.
• Sets up serving lines with utensils and foods (hot and cold). Serves on the line.
• Cleans all items used including trays, pots, pans, and utensils.
• Cleans and sanitizes work area, counters, tables and other equipment; cleans up spills as they occur in the kitchen work area.
• Maintains, organizes and cleans refrigerators, freezers and storeroom shelves.
• Assists cashiers at serving time if needed; performs point of sale processes according to established procedures.
• Completes daily production report, and other reports as assigned.
• Provides set up for meetings and work banquets, as needed.
• Participates in all required training.
• Knowledge of weights, measures and portion control.