School Cook

Nutrition Management Services Company; Rutherford (PA); On-site; USD 42,000 - 54,000; Full time

Job summary

Paycom - ATS is seeking a supervisory Diet Aide to oversee daily kitchen operations in a school or high-volume production setting. You will train Diet Aides, supervise food preparation, portioning, and service while ensuring strict sanitation standards.

The role emphasizes adherence to nutrition and safety guidelines, proper use of equipment, and collaboration with the Food Service Director on menus and responsibilities. A strong background in high-production kitchens is preferred.

Qualifications

• Supervisory responsibilities of Diet Aides in a school/production kitchen.
• Knowledge of food handling, sanitation, and safety procedures.

Responsibilities

• Supervise and train Diet Aides.
• Oversee preparation, holding, serving, and storage of food.
• Ensure sanitation and proper equipment use.
• Coordinate with Food Service Director on menus and duties.
• Ensure compliance with religious dietary requirements (e.g., Kosher).
• Attend in-service trainings and conferences as required.

Skills

Supervisory skills

Training Diet Aides

Sanitation

Food safety

Portion control

Temperature control

Uniform/applicable attire adherence

Tools

Kitchen equipment

Job description

GENERAL DUTIES:Under general supervision, perform supervisory work of ordinary difficulty and responsibility in the preparation and service of food in a facility. Responsible for maintenance of proper food handling practices in preparation, holding, service, and storage of food; proper use, cleaning and sanitation of equipment and work areas.SPECIFIC RESPONSIBILITIES:1. Responsible for the supervision, daily work performance, and training of Diet Aides.2. Utilize Company’s procedure standards to control of food and supplies; preparation and issuance of prepared food, and maintenance of sanitation in the kitchen and related areas including all equipment, refrigerators and storerooms.3. Prepare and cook food using standardized procedures and quantity recipes.4. Portioning of food according to departmental standards and check prepared food from kitchen to feeding areas.5. Follow sanitary food handling procedures when preparing, holding, serving and storing food.6. Serve food at proper temperatures, as required.7. Properly pan and cover all food at preparation, holding, service and storage points.8. Use proper equipment in the preparation, holding, service and storage of food. Maintain equipment in an acceptable, clean and sanitary manner.9. Supervise and instruct Diet Aides to ensure adherence to required practices.10. Responsible for the cleanliness, sanitation and order of assigned work areas.11. Attend in-service and other training programs related to duties and responsibilities as required. Attend Cook Conference meetings.12. Carry out procedures and practices as instructed in in-service and other training programs.13. Confer with the Food Service Director on menus, quantity, recipes and assignments.14. Responsible for security and proper use of allotted food and supplies.15. Wear clean, appropriate head coverings, closed, low-heeled shoes and uniforms as required by the department while on duty.16. Adhere to patient/resident’s religious laws when indicated, e.g. Kosher food procedures.17. Perform related work duties as required.Prior experience working within a school or high production professional kitchen.