Cook – Leading Veggie and Fruit Preparation

SUMMARY:
Hopkins provides top-notch meals created from high-quality, fresh ingredients. Days include variety, fast-paced action related to general food production in a high-volume kitchen; preparing recipes, serving meals, cashiering and clean up as you build genuine and authentic connections with students. At Hopkins, we believe introducing children to a variety of foods early in life will broaden their taste palettes, allowing them to develop a healthier diet. Duties include assisting with the receiving, storage, preparation and serving of all foods on our menus, which include a wide variety of meats, nuts, legumes; a wide variety of fresh fruits & vegetables; breads & grains, and dairy products. Our teams coach kids to be adventurous & curious eaters! 

ESSENTIAL FUNCTIONS:
This class specification lists the major duties and requirements of the job and is not all-inclusive. Incumbent(s) may be expected to perform job-related duties other than those contained in this document and may be required to have specific job-related knowledge and skills.
 

• Prepare complex recipes 
• Peel and cut fresh fruits and vegetables 
• Slice meats & craft sandwiches 
• Restock serving lines during busy meal periods 
• Prepare fresh condiments & dressings 
• Knowledge of safety and sanitation practices for food preparation, distribution and storage 
• Serve school-aged children nourishing meals made from scratch 
• Wash dishes and other food service tasks 
• Assist with special diet accommodations
• Other duties and responsibilities as assigned by their supervisor

QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and Experience:

• High School Diploma or GED Equivalent.
• One (1) year of food service experience.
• OR an equivalent combination of education, training and experience. 

Required Certificates, Licenses, and Registrations:
Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation.

• Driver’s License.
• Food Safety and Sanitation Certification
  • Needs to be obtained within 3 months of hire (10 hours)

 
 
Required Knowledge and Skills

• Perform a variety of job functions related to high volume, high speed quantity food preparation.
• Food production concentrated in the command of recipes and procedures for baking, skillet and kettle operation; sanitation, safety, and security; program regulations and accountability and equipment use and care.
• Necessary supervisory and teamwork skills, cashiering and customer service focus;
• Assumption or assistance of the duties of the supervisor or manager in their absence
• Preference for trained Chefs – either through work experience or with a technical college Culinary Arts degree
• Experience with quantity food preparation gets you extra points! 

PHYSICAL/MENTAL REQUIREMENTS:
The physical demands described herein are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Work is performed in a commercial food service and kitchen work environment; moderate physical requirements, with risk of burns and cuts; frequent lifting, carrying, and moving up to 40 pound containers of food preparation materials and equipment; may require working in a walk-in freezer.  

WORKING ENVIRONMENT:
Work is performed in a commercial food service and kitchen work environment.
May require travel to locations throughout the District.