Production Cook

Diocese of Lansing; Flint (MI); On-site; USD 25,000 - 35,000; Part time

Job summary

The Diocese of Lansing is seeking a part-time Production Cook for Powers Catholic High School in Flint. This role includes food preparation, safety maintenance, and teamwork to ensure efficient meal service during the school’s lunch program.

Required qualifications include a High School Diploma, 1-3 years of relevant cooking experience, and the ability to lift 40 pounds. The role demands up to 19.75 hours per week, Monday through Friday, and is crucial to maintaining compliance with school nutrition standards.

Qualifications

• 1-3 years of experience in large scale cooking and baking preferred.
• Ability to lift up to 40 pounds.
• Ability to read and write.

Responsibilities

• Prepare, cook, and serve food according to established procedures.
• Maintain a clean and safe work environment.
• Assist with inventory and supplies management.

Skills

Food Preparation

Sanitation & Safety

Team Collaboration

Education

High School Diploma

Vocational training in Culinary Arts

Job description

Powers Catholic High School in Flint is seeking a Production Cook. This is a part‑time position that reports to the Food Service Director.

Position Summary

The Production Cook supports the daily operations of the Powers Catholic High School kitchen under the direction of the Food Service Director. This role is responsible for the preparation, cooking, and service of meal components for the school’s lunch program. Duties must be performed in accordance with production sheets, established procedures, and standardized recipes to ensure consistency, quality, and compliance with school nutrition standards.

Essential Duties and Responsibilities

• Food Preparation — Prepare, cook, and serve food items according to production sheets and standardized recipes
• Sanitation & Safety — Maintain a clean, safe, and sanitary work environment in compliance with all health and safety regulations
• HACCP Compliance — Follow all food safety and HACCP procedures
• Inventory Support — Assist with receiving, storing, rotating, and organizing food and supplies
• Team Collaboration — Work cooperatively with kitchen staff to ensure efficient and timely meal service

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions.

• Lifting & Carrying — Frequently lift, carry, push, or pull items up to 40 pounds
• Bending & Reaching — Regularly bend, stoop, reach above shoulder height, and move items on and off shelves
• Standing & Movement — Stand and walk for extended periods during food preparation and service
• Manual Dexterity — Use hands and fingers to handle food‑service items, utensils, equipment, and sharp equipment, maintaining proper grip and safe handling at all times.
• Environmental Conditions — Work in a kitchen environment with exposure to heat, cold, steam, and moderate noise

Required Qualifications

• High School Diploma
• 1–3 years of experience in large scale, from scratch cooking and baking in a commercial or institutional environment ( Preferred)
• Ability to lift up to 40 pounds
• Ability to read and write
• Vocational training in Culinary Arts (preferred)
• Experience with USDA Child Nutrition Program standards and compliance (preferred)

Working Conditions

• Up to 19.75 hours per week
• Monday–Friday
• Schedule may vary based on program needs

Additional Information

The statements above are intended to describe the general nature and level of work performed in this position. They are not an exhaustive list of all responsibilities, duties, or skills required. While employees may be asked to serve in a variety of roles, each employee’s duties and responsibilities are primarily religious.