Cooks, Institution and Cafeteria

Course Advisor; United States; On-site; USD 30,000 - 45,000; Full time

Job summary

Course Advisor is looking for an Institution and Cafeteria Cook to prepare and cook large quantities of food in settings such as schools and hospitals. Responsibilities include planning menus, directing a team, maintaining records, and ensuring cleanliness of the kitchen. Candidates should be adept with tools like Microsoft Excel and Word and possess skills in service orientation and quality control. This position plays a vital role in ensuring the nutritional quality of meals served.

Qualifications

• Ability to prepare and cook large quantities of food.
• Understanding of dietary restrictions and nutritional balance.

Responsibilities

• Wash pots, pans, and cooking equipment.
• Direct activities of workers assisting in food preparation.
• Compile records of food use and expenditures.
• Plan varied and nutritious menus.
• Cook food according to various dietary needs.
• Clean and inspect kitchen equipment.

Skills

Judgment and Decision Making

Service Orientation

Quality Control Analysis

Speaking

Monitoring

Operation Monitoring

Tools

Microsoft Excel

Microsoft Word

Point of sale POS software

Data entry software

Word processing software

Spreadsheet software

IBM Lotus 1-2-3

GNOME Gnutrition

Job description

Institution and Cafeteria Cook

Career Description Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

A Day in the Life of an Institution & Cafeteria Cook

• Wash pots, pans, dishes, utensils, or other cooking equipment.
• Direct activities of one or more workers who assist in preparing and serving meals.
• Compile and maintain records of food use and expenditures.
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.
• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

What an Institution & Cafeteria Cook Should Know

Judgment and Decision Making: Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Service Orientation: Actively looking for ways to help people.

Quality Control Analysis: Conducting tests and inspections of products, services, or processes to evaluate quality or performance.

Speaking: Talking to others to convey information effectively.

Monitoring: Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.

Operation Monitoring: Watching gauges, dials, or other indicators to make sure a machine is working properly.

Types of Institution & Cafeteria Cook Jobs

• Ship’s Cook
• Third Cook
• School Cafeteria Cook
• Vegetables Cook
• Cafeteria Supervisor

What Tools & Technology do Institution and Cafeteria Cooks Use?

Below is a list of the types of tools and technologies that Institution and Cafeteria Cooks may use on a daily basis:

• Microsoft Excel
• Microsoft Word
• Data entry software
• Word processing software
• Spreadsheet software
• Point of sale POS software
• IBM Lotus 1-2-3
• GNOME Gnutrition