Chef/Cook

SUMMARY

As a school chef, you will be responsible for managing daily kitchen activities, including supervising 4 kitchen staff members, overseeing, ensuring food quality and freshness, and maintaining kitchen safety and hygiene.

QUALIFICATIONS AND REQUIREMENTS

• Diploma or certificate in Food and Beverage Management
• 2-3 years of experience working in a school kitchen is A MUST
• Food Safety Knowledge
• Excellent communication skills, both oral and written
• Able to work well and meet strict deadlines with minimum supervision
• Analytical mind and Problem-solving skills

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Participates and assists in maintaining kitchen operations to the highest standard and quality.
• Communicates with the management team regularly regarding kitchen operations, and report problems on time.
• Make sure that all food leaving the kitchen is checked for quality, quantity, temperature, and presentation
• Participating in any training offered to the kitchen staff
• Preparation and cooking of food for our students
• Maintains established standards of sanitation, safety, and food preparation and storage as set by the local and state health departments; maintains an orderly, sanitary, and safe kitchen. 
• Ensure students with allergies are listed in the kitchen, identified in their respective classes, and served with substituted meal options.
• Shares duties with the Assistant Cooks for the efficient functioning of the food service program 
• Assures the proper care and maintenance of all food service equipment; identifies equipment needs for food preparation and service and assists in purchasing as needed
• Ensures that regular on-the-job practical cooking training is carried out, to improve staff performance and productivity
• Maintains records of kitchen equipment, supplies, and inventory
• Maintain a current certificate of medical examination.