Institutional Cook & Menu Coordinator

Harboroaks; Riverdale (GA); On-site; USD 30,000 - 42,000; Full time

Job summary

Harboroaks in Georgia is seeking a Cook to implement menus and coordinate food preparation and meal service for institutional settings, such as schools, hospitals or cafeterias.

You will cook according to approved menus, direct workers assisting in meals, inspect and clean equipment, take inventory, and work with Food Service leadership or a Dietitian to ensure menus are varied, nutritionally balanced and appetizing while complying with policies, quality standards and regulatory requirements.

Qualifications

• High school diploma or equivalent preferred.
• Additional education or training in the culinary field preferred.
• Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

Skills

Food service experience

Food safety knowledge

Education

High school diploma or equivalent

Culinary training/education

ServSafe Certification

Job description

Harboroaks in Georgia is seeking a Cook to implement menus and coordinate food preparation and meal service for institutional settings, such as schools, hospitals or cafeterias.

You will cook according to approved menus, direct workers assisting in meals, inspect and clean equipment, take inventory, and work with Food Service leadership or a Dietitian to ensure menus are varied, nutritionally balanced and appetizing while complying with policies, quality standards and regulatory requirements.