Cook/Baker

POSITION:Cook - for the Petersham Center School. This position is for the remainder of the 2024-2025 school year RESPONSIBILITIES: Follow Guidance from Head Cook, POS & FSD on Special Dietary Needs to prepare & serve meals Complete Daily Production Record for Breakfast, Lunch, and Snack (if applicable) Prepare Daily Meals by following Recipes, Portioning, CN Labels, & Menus received from FSD Follow Daily Shift Schedule and record time accurately Determine serving line set-up and serve hot and/or cold food according to menus and recipes for students and staff. Determine time and sequence of cooking/prep operations to meet service timelines. Follow recipes, production records, and/or CN Labels for compliance with portioning, nutritional requirements, and quality guidelines. Perform temperature checks on equipment & food during shift and meal period to ensure food safety. Log results in designated HACCP Log and/or Production Sheet. Follow sanitation requirements as prescribed by Head Cook/Assistant Manager, and/or FSD ‘Clean-as-you-Go’. Clean and sanitize all work surfaces before and after food preparation. Ensure that your assigned workstation is always neat and clean. Perform additional cleaning duties when instructed/as needed, including deep cleaning of equipment and work areas, daily dish/pot washing, sanitizing all smallware’s & equipment, washing tables, sweeping & mopping floors, and storing clean smallware’s & equipment in appropriate spaces Deliver food to staff and students, within your assigned building, for catering events or classroom meal service. Check, date and store all incoming supplies. Rotate all refrigerated products (FIFO) to maintain freshness. Attend all mandatory in-service programs and complete 10 annual hours of professional development as assigned. Crosstrain at other stations. Become fully competent with Mosaic POS. Memorize and enforce school district policies. Identify a Reimbursable Meal as outlined by the USDA Standards. Identify the difference between an A La Carte food item and a USDA Reimbursable Meal. Perform cashiering duties including but not limited to; cash accountability where all discrepancies over/under $3.00 must be explained, counting cash with a supervisor, accounting for a starting bank, maintaining a clutter free and sanitary POS workstation, and always staying professional and courteous with the customers. Know the entrée/main meal items of the day, allergens, prices and which keys they are to be rung under. Read, understand, and collect food allergy information at the POS and before service. Perform all other duties as assigned. Step up to fill in a Head Cook/Assistant Manager as needed QUALIFICATIONS: Must Pass SAFIS Fingerprinting Background Check Must Pass a CORI Background Check High school graduate or equivalent. Ability to speak and read English to understand and perform job assignments. ServSafe Certification required Massachusetts Allergen Training Certification required CPR/Heimlich Training and Certification preferred Experience Cashiering with a POS computer terminal preferred SKILLS REQUIRED: Ability to demonstrate regular attendance and punctuality Ability to maintain a professional demeanor in all situations and must be able to withhold confidential information Ability to work well with all levels of internal management, staff, and students as well as parents/guardians Ability to respond to changing situations in the workplace and exhibit flexibility Ability to perform multiple tasks concurrently under varying deadlines and adapt to changing work priorities Ability to work effectively as part of a team and with frequent interruptions WORK ENVIRONMENT: The work is performed primarily in the kitchen and on the serving line. Standing most of the workday is required. Extensive physical demands include, but are not limited to, lifting, bending, twisting, pushing, pulling and some repetitive movements. Must be able to safely lift and carry, while turning side-to-side, up to 40 lbs. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Work requires movement in and out of storerooms, near ovens and freezers. While performing the duties of this job, the team member is frequently required to sit, walk, talk, hear, use hands and fingers to feel, handle, or operate objects, tools, or controls and reach with hands and arms. Specific vision abilities required by this job include close vision and the ability to adjust focus. The noise level in the work environment is moderate to loud There will be an annual performance evaluation for this position OTHER REQUIREMENTS Establish and maintain a professional and courteous relationship with staff, students, and families Model appropriate hygiene, appearance, interaction, and actions Be flexible, willing to listen, experiment, and make changes when needed Always wear proper clothing/attire including food service gloves, a bio-stem thermometer, slip free shoes, a hat or hairnet, and kitchen appropriate clothing. Clothing must be always kept clean and neat, presenting a sanitary, positive and professional image. The National School Lunch Program, School Breakfast Program, Child and Adult Care Program, and Summer Food Service Program are Federally Funded programs through the USDA. All rules & regulations set forth by the USDA in the administration of these programs must always be followed. SALARY $16.24 - $22.44 depending on experience 6 Hours per day, 5 days a week, 7:30 a.m. – 2:00 p.m.

Salary : $16 - $22