Food Service Worker/ Cook

Copiah-Lincoln Community College; Natchez (MS); On-site; USD 17,000 - 18,000; Full time

Job summary

Copiah-Lincoln Community College is seeking a Food Service Worker/Cook at the Natchez, MS campus. The role involves preparing, cooking, and serving meals, operating a cash register, and ensuring food safety.

You will report to the Director of Food Services and the VP of Business Affairs. Minimum requirements include a high school diploma/GED/HSE, foodservice experience, and ServSafe certification or willingness to become certified within two months.

Qualifications

• High School Diploma/GED/HSE required.
• Experience in foodservice operations.
• At least 1 year of volume cooking experience.
• Ability to read and follow recipes precisely.
• Knowledge of safety standards in handling food and equipment.
• ServSafe certification required or willing to obtain within 2 months.

Responsibilities

• Prepare, cook, and portion all menu items per standardized recipes.
• Maintain consistent quality across all dishes.
• Operate cash register and handle cash as needed.
• Keep serving line clean and properly stocked.
• Maintain cleaning of cooking area, equipment, and utensils.
• Follow all college policies, rules, and safety regulations.
• Interact positively with coworkers, clients, and the public.
• Arrive on time in proper uniform and safety shoes.
• Monitor temperatures and log production data.
• Assist manager with inventory and other duties as needed.

Skills

Foodservice experience

Read & follow recipes

ServSafe certification

Volume cooking

Education

High School Diploma/GED/HSE

Job description

Job Location
Natchez Campus - Natchez, MS

Position Type
Full-Time

Education Level
High School Diploma/GED/HSE

Salary Range
$12.00 - $13.35 Hourly

Travel Percentage
None

Job Shift
Any

Job Category
Food Service

Description

SUMMARY:
Food Service Worker/Cook is responsible for performing food preparation and production tasks efficiently and accurately while following safe food handling policies, procedures, and recipes. This position also includes the operation of a cash register. The position reports to the Director of Food Services and the Vice President of Business Affairs.

Duties And Responsibilities

• Responsible for preparing, cooking and portioning all menu items by following the instructions on standardized recipes.
• Responsible for ensuring consistent quality on all menu items.
• Operate the Cash register and count money if needed
• Ensure that serving line is properly maintained.
• Maintain cooking area, equipment and utensils in clean, sanitary, neat and orderly manner.
• Follow all company and client policies, rules and regulations.
• Positive interaction with co-workers, clients, supervisors, and the public at large.
• Be at work on time, and in a clean uniform, and Safety Shoes
• Check menu, prepare and cook items following standard recipes completing the cooking by serving time.
• Serve and Backup serving line.
• Label, cover, date and correctly store leftover foods.
• Check menu, pull next day's food production and accurately complete all production logs.
• Report any problems or any injuries to the manager.
• Check and log temperatures of food.
• Check and log temperatures of coolers and freezers.
• Must be apple to assist manager as needed; such as putting up groceries and counting inventory
• Performs other duties as assigned..

Qualifications

MINIMUM JOB REQUIREMENTS:

High School Diploma/GED/HSE

Foodservice experience

Minimum Of One Year Experience In Volume Cooking r

Must be able to read & follow recipes.

Knowledge of and experience practicing proper safety standards in handling food and equipment

ServSafe Certification or willing to be certified within 2 months (Must maintain ServSafe Certification while employed in dining services)

Knowledge of and experience practicing proper safety standards in handling food and equipment

Preferred Job Requirements

Culinary training or experience