Cook- Wellesley Elementary Schools Production Kitchen

• Coordinate ordering and receiving of all food, beverage and paper products needed for daily service in assigned school.
• Coordinate all preparation, set-up, and serving of food according to menus and in correct portion sizes as mandated by yield guides
• Determine time and sequence of cooking/prep operations to meet service timelines.
• Follow recipes, production records, and/or CN Labels for compliance with portioning, plate presentation, 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.
• Record and update all food production and usage on appropriate forms.
• Follow sanitation requirements as prescribed by Chef Manager, Assistant General Manager, and/or General Manager.
• ‘Clean-as-you-Go’. Clean and sanitize all work surfaces before and after food preparation. Ensure that assigned workstation is always neat and clean.
• Performs or delegates additional cleaning duties when instructed/as needed, including deep cleaning of equipment and work areas, washing tables, sweeping & mopping floors, daily dish/pot washing, sanitizing all smallwares & equipment.
• 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.
• Cross-train at other stations or other schools
• Become fully competent with Mosiac 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.
• Deliver line school daily – inform Team of the specials 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.
• Complete Whitsons standards such as monthly Check Yes audits, safety self-inspections, concept audits, milk quality control audits, and monthly safety trainings on time.
• Ensures compliance with all state, federal, local health department requirements for safe food handling
• Perform all other duties as assigned.
• Support the goals, objective and mission statement set forth by Whitsons.
• Follows assigned break schedules.

• The work is performed primarily in the kitchen and on the serving line. Standing most of the work day is required.
• Extensive physical demands including, but 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 store rooms, near ovens and freezers.
• While performing the duties of this job, the team member is frequently required 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.

• Always wear proper uniform attire including food service gloves, a bio-stem thermometer, slip free shoes, a hat or hairnet, chef coat, apron, and black pants.
• Uniforms must be kept clean and neat at all times, presenting a sanitary, positive and professional image, in accordance with Whitsons Uniform Policy.
• Maintain a Professional and Courteous Relationship with Co-Workers, Clients, and Customers.
• 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.
• Work schedules will follow the School District’s Academic Calendar and include ‘In-Service’ days for Professional Development.

• Must Pass SAFIS Fingerprinting Background Check
• Must Pass a CORI Background Check
• High school graduate or equivalent.
• Ability to speak and read English in order to understand and perform job assignments.
• Must be proficient in recipe procedures and cooking techniques.
• 1-year professional culinary experience required
• ServSafe Certification required
• Massachusetts Allergen Training Certification required
• CPR/Heimlich Training and Certification preferred
• Experience Cashiering with a POS computer terminal preferred

Whitsons Culinary Group