Cook School Cafeteria Job Description Sample
School Cafeteria Positions
LGC Hospitality has immediate School Cafeteria positions open for the 2017-2018 school year. Interested candidates must have current shot records and pass a criminal background.
Requirements of Food Service Workers:
- Current Hepatitis A shot records
- Quantity and quality food preparation
- Assist with kitchen duties such as serving and kitchen clean up
- Punctual and prompt attendance
- Reliable transportation
- Provide top quality service for assigned location
- Follow all proper health, sanitation, and safety guidelines
- Willing to stand for extended periods of time
- Must be able to pass a criminal background check and drug test
If you meet the listed food service worker requirements, and are interested in starting your next adventure, make your next stop LGC!
Cafeteria Manager-High School Tampa
Local Company seeks an Experienced Cafeteria Manager for a Private High School in Hillsborough County.
Qualified Candidate MUST have:
-Clean Record (Will be background checked in depth-please do not waste your time if you have a record)
-3 Years Management Experience in a Cafe/Cafeteria Setting
-Organized/Cash Management Skills
-Must work Monday -Friday
-Presentable and MUST have Excellent Customer Service Skills
-Valid Florida Drivers License
Please submit resume with Good Call Back Number.
School Cafeteria Manager- Pflugerville
About Aramark Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
Essential Tasks and
Lead team of four to twenty members in daily food service operation
Manage, plan and assist in preparation and service of food items for the day and dating products
Manage, oversee and assist in setting up and breaking down of food service stations
Manage daily operations relating to food ordering, receiving and inventory control
Manage student finance accounts
Insure the preparation of foods according to recipes and directions
Responsible for use of correct portions when preparing and serving items on the line
Maintain daily temperature logs
Comply with standards required by USDA, TDA, Aramark and State/Local Health Department.
Responsible for taking samples of all food items on the line prior to serving the customers
Alert management and pull food items that do not meet quality expectations
Complete opening and closing station checklists
Greet customers as they approach and leave the serving line
Ask customers about the quality of their service and handle any complaints (with assistance from the manager on duty) while maintaining a positive attitude and smile
Oversee and assist in maintaining a clean work station (including floors, work areas, equipment, walls, refrigerators, and meat blocks)
Ensures that all work areas and serving utensils are cleaned and sanitized
Responsible for proper disposal of waste from the service line
Transfers supplies and equipment between storage and work areas by hand or by cart
Assist with daily STEP observations and report safety hazards discovered in the location to management immediately
Additional Job Functions:
Cross-train in areas as required by your supervisor
Perform task as requested by your supervisor on a weekly, bi-weekly or monthly basis
Completion of any task requested by a supervisor or member of the Aramark management team.
Oversee and direct the employees working on the line to ensure timely and effective service of the customers. Request support from utility workers for sanitation issues of the line as needed.
Great customer service and communication skills
Strong leadership and supervisory skills
Ability to work in a team environment
Serve Safe Certification
Ability to follow detailed written and verbal instructions
Food service experience
High school education or equivalent
Work Environment: Most often works in front-of-house. Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam, loud noise, chemicals and other at risk conditions. Involves repetitive motion. #monster Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran
Production Cook II - Cafeteria
Location Mount Washington Hotel As grand as the history behind it, the Omni Mount Washington Hotel, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.Omni Mount Washington Resorts associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort may be your perfect match. Job Description To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Responsibilities
Support lead cook and supervisor
Help to train new employee.
Control quality and consistency of all food served.
Insure station is set for service 15 minutes prior to service.
Insure all food supplies necessary for service are in appropriate supply on a timely basis.
Assist in controlling food cost.
Required to learn all menu items produced by assigned station.
Refrigeration and serving of cold food.
Production of orders.
Help to make sure of product availability for all outlets items.
Directs proper sanitation of all kitchen facilities and equipment.
Keep kitchen clean and organize every day by any business
Ensure staff follows Ecosure rules and procedures.
Ensures that all kitchen equipment is in good working order.
Report proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Ensure food quality and consistency.
Knows hotel and kitchen expectations and the proper guidelines. Refer this job to a friend Sorry the Share function is not working properly at this moment. Please refresh the page and try again later. Requisition ID2017-18846 # of Openings1 Category (Portal Searching)Culinary
Cafeteria Cook Location New Orleans, LA Type Full Time Share this posting SLA Management is looking for a dedicated and reliable Cook to work in one of our school’s cafeteria. This candidate will be part of a great team that is always looking to improve the students lunch experience. Applicant's must enjoy working in a school setting, and provide a positive and uplifting meal experience. Our goal at SLA Management our goal is to always provide students with the best 30 minutes of their day! This Position for Cafeteria Cook is located in New Orleans, LA. This Position is full-time and follows the 180-day school year calendar. Our employee’s do not work nights, weekends, or holidays. Our meal programs are very successful and a rewarding experience The Ideal candidate for the position of Cafeteria Cook will possess the following qualities:
Must be able to pass a nationwide criminal background check.
Must Possess a High School Diploma or GED
Must have reliable transportation.
Must feel comfortable standing for long periods of time and lifting up to 50 pounds.
Must be a team player with a positive and upbeat attitude.
Must have a Culinary or Cook background The responsibilities of the Cafeteria Cook will be delegated by the Cafeteria Unit Leader. Daily duties will include:
Utilizing commercial kitchen equipment in the preparation and cooking of menu items.
Upholding ServSafe standards and Child nutrition regulations.
Preparing food by washing, cutting, chopping, slicing, mixing and assembling.
Assist in serving food on the service line
Shift: Monday – Friday If you share the same passion as our company and want to make a positive difference in a student’s lunch experience, please share your resume and we’ll be in touch. SLA Management LLC SLA Management is a Florida based foodservice management company dedicated to providing high quality, nutritious, and cost efficient meal programs to the academic community. We recognize the financial and operational challenges facing many schools today and are experienced in developing programs and systems that yield success in various settings. Our boutique style approach allows us to partner with our schools to create individually tailored programs that meet the needs and goals of every school we serve. Since no two schools are exactly alike – no two programs are exactly alike.
Cook III Cafeteria
Oct 2, 2017
Job Number 170024DX
Food and Beverage & Culinary
Brand Marriott Hotels Resorts /JW Marriott
Position Type Non-Management/Hourly
Start Your Journey With Us Marriott International portfolio of brands includes both JW Marriott and Marriott Hotels.
Marriott Hotels , Marriott International’s flagship brand with more than 500 global locations, is advancing the art of hosting so that our guests can travel brilliantly. As a host with Marriott Hotels, you will help keep this promise by delivering premium choices, sophisticated style, and well-crafted details. With your skills and imagination, together we will innovate and reinvent the future of travel.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 70 beautiful properties in gateway cities and distinctive resort locations around the world. Our associates deliver sophisticated and warmly authentic service in a comfortable and luxurious atmosphere that cultivates fulfilling experiences for both our associates and our guests.
The JW Marriott Phoenix Desert Ridge Resort & Spa is now partnering with the Rouxbe Cooking School to offer culinary associates engaging online training opportunities to help grow their careers. Through Rouxbe’s self-paced online platform and culinary training curriculum, Marriott associates with all levels of culinary experience will have access to hundreds of well-designed and visually appealing lessons they can immediately apply to their jobs.
Job Summary Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Property Name JW Marriott Phoenix Desert Ridge Resort & Spa
Description Responsibilities include setting up specific stations, helping serve customers in an open cafeteria environment, providing great customer service and helping to maintain a clean work environment. Cafeteria stations include grill, fryer, soup, pizza and deli.
Requirements Must be able to function in a fast paced work environment and possess a great attitude toward guests and fellow employees
. Also must be able to follow setup, cleaning charts and specifications on how to serve products. Applicant must be 16 years or older. Title: Cafeteria Cook
Department:* Food Services - Centerplate
Number of Openings:* 8 Job Type: Seasonal
Full or Part Time:* Both
Wage Type:* Hourly
Requisition Number:* 17-0106 City: Jeffersonville
Cook - A La Carte - Nhrmc Cafeteria
A La Carte
NHRMC Cafeteria Send This Job to a Friend Department NHRMC Cafeteria Schedule full-time Shift ROTATE Job Details This position has access to and knowledge of extremely sensitive, private and confidential materials. Ability to maintain the highest standard is required with zero tolerance.
All the primary duties within this document will be performed according to established policies, procedures and guidelines within the department and the Medical Center. JOB SUMMARY: Works under the supervision of the Food Service Coordinators, Food and Nutrition Management.
Responsible for the production of assigned menu items for patients, cafeteria, and catered meals. Performs other duties as assigned. PRIMARY JOB DUTIES: 1.
Demonstrates a daily commitment to meeting or exceeding the established Standards of Performance. 2. Prepares assigned menu items for patient meals according to room service production and guidelines. 3. Daily preparation for room service meal periods to encompass all menu items available to patients through room service and house diets. 4.
Cleans and prepares fresh meats and vegetables by washing, peeling, slicing, etc., using equipment such as peelers, slicers, knives, etc. 5. Combines ingredients and cooks into finished food items such as hot/cold foods using equipment such as ovens, fryers, refrigerators, etc. 6. Works in conjunction with expeditor on the a la carte line for patients, ensuring timely and accurate preparation of patient meal room service orders. 7.
Inventories and portions menu items according to recipes and requisition sheets. 8. Cleans machinery and work area according to established cleaning schedules. 9. Stores food items and cleaning chemicals according to department procedures. 10.
Demonstrates positive interpersonal relations in dealing with all members of the team. 11. Maintains and promotes customer satisfaction. 12. Maintains and adjusts personal schedule to enhance team performance. 13.
Effectively demonstrates the mission, vision, and values of the medical center on a daily basis. 14. Performs other duties as assigned. ESSENTIAL JOB SPECIFICATIONS: 1.
Education: High school diploma or equivalent. Vocational training in food production. 2. Licensure / Certifications:
None. 3. Experience: Two years in restaurant or institutional food service. 4. Essential Technical / Motor
Ability to operate food service equipment.
Liine Cook - College Cafeteria
The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below, but Sodexo may identify other responsibilities of the position. These responsibilities may differ among accounts, depending on business necessities and client requirements. /General
/ * Prepares and cooks to order foods that may require short preparation time.
May prepare food and serve customers at an a la carte and may operate a grill station.
Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided.
Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
Provides the highest quality of service to customers at all times.
Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
Attends all allergy and foodborne illness in-service training.
Complies with all Sodexo HACCP policies and procedures.
Reports all accidents and injuries in a timely manner.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.
May receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May produce some batch goods using basic cooking techniques.
May perform other duties and responsibilities as assigned. /Job
/ * High School diploma, GED or equivalent. * 0 to 2 years of related work experience.
Knowledge of basic operation of equipment and cash-handling procedures preferred. /Skills/Aptitude:/ * Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
Ability to maintain a positive attitude.
Ability to communicate with co-workers and other departments with professionalism and respect.
Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives.
Ability to use a computer.
Good working knowledge of food preparation.
Requires familiarity of kitchen equipment.
Must be able to read and follow a recipe unsupervised * /License/Qualifications/* Certifications: None. /General
/ * Willingness to be open to learning and growing.
Maturity of judgment and behavior.
Maintains high standards for work areas and appearance.
Maintains a positive attitude.
Ability to work a flexible schedule helpful.
Must comply with any dress code requirements.
Must be able to work nights, weekends and some holidays.
Attends work and shows up for scheduled shift on time with satisfactory regularity. /Physical
/ * Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses.
Significant walking or other means of mobility.
Ability to work in a standing position for long periods of time (up to 8 hours).
Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. /Working Conditions (may add additional conditions specific to defined work location):/ * Generally in an indoor setting; however, may supervise outside activities and events.
Varying schedule to include evenings, holidays, weekends and extended hours as business dictates.
While performing the duties of this job, the employee is primarily in a controlled, temperate environment; however, may be exposed to heat/cold during support of outside activities.
The noise level in the work environment is usually moderate to loud.
Details* Rollins College Dining services is seeking experienced cooks to join a very dynamic, diverse team in a very high paced, high profile operation. Dining services has various oportunities for cooks of all backgrounds. These positions require flexible working hours, including weekends and holidays. Interested cooks, please apply on line, complete all required forms and take the pre-employment assessment in order to be considered for this position. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer. Sodexo is committed to upholding the spirit and principles of the Rehabilitation Act of 1973 and the 1998 amendment to the Act. If, due to a disability, you require a reasonable accommodation to navigate this site and/or complete the on-line application process, please contact SodexoFrontlineApplicationSupport.USA@sodexo.com for assistance. For more information about our commitment to equal employment opportunity, please click here.
Relief Icater Cafeteria Cook , 17-173
Relief iCater Cafeteria Cook , 17-173 Department: Food Services Office: 444 Harrison Avenue Location: Boston, MA Position Type: Food Service Hours/Shift: Morning
First Shift Employee Type:: Temporary Part-time START YOUR APPLICATION REQ. #17-173 FOOD SERVICES LOCATION: 444 Harrison Avenue, Boston MA (Food Services Building) SCHEDULE: 20 hours, Monday
Friday, 9:30 a.m. to 1:30 p.m., some Holidays Included (Subject to Change) JOB DESCRIPTION: The Relief iCater Cafeteria Cook works directly with the trainee interns (trainees) enrolled in the iCater Job Training Program and completing the Cafeteria Operations internship. Daily and ongoing responsibilities include:
Daily and ongoing operation of the staff cafeteria training ground
Hands on guidance of the trainees in the cafeteria
Daily supervision of the caf- trainees
Working with the interns to offer daily specials and foods made per order
Cleanliness and organization of the staff caf- When not working with the trainees, following guidelines and directives from the Executive Chef and/or Executive Sous Chef, the Relief iCater Cafeteria Cook works with the production team to meet the productions goals for food services and iCater enterprises REQUIREMENTS:
High school diploma or GED
Ability to write effectively in English
Minimum of three (3) years food service experience in cafeteria and restaurant operations
Proficient in Microsoft Outlook; read, write and send emails
Must be able to stand for long periods of time and review emails
Must be able to lift at least fifty (50) pounds of weight
Ability to bend, stoop and access walk-ins (refrigerators and freezers) for extended periods of time START YOUR APPLICATION
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