CAFETERIA COOK JOB DESCRIPTION

Preparing 300 portions per shift is a normal Tuesday. The Cafeteria Cook works within an institutional kitchen - a school, corporate campus, or contracted food service facility - where HACCP compliance and county health department standards govern every station from setup to breakdown. This role owns daily hot and cold food production, portion control, and sanitation across the full service window. Without it, meal service stalls and health code violations accumulate.

As the Cafeteria Cook, you execute daily meal production from standardized recipes while maintaining strict food safety standards that protect guests, staff, and the organization's compliance record. You report to a Kitchen Supervisor or Food Service Manager and collaborate with line cooks, prep associates, and cafeteria helpers across every meal period.

Career Impact: Mastering high-volume production at institutional scale, including HACCP compliance and multi-station rotation, builds a technical foundation that qualifies you for Lead Cook and Kitchen Supervisor roles.

Business Impact: Consistent, safe, and well-portioned meals served on schedule directly determine whether an institution meets its contracted service obligations and passes health department inspections.

Growth Opportunity: Cross-training across deli, grill, salad bar, breakfast, and hotline stations expands your skill set in ways that increase market value and readiness for senior kitchen roles.

• Prepare hot and cold menu items from standardized recipes and daily production sheets, covering entrees, starches, vegetables, and salad bar components.
• Cook food using techniques spanning charbroiling, poaching, deep-frying, sautéing, braising, and roasting to meet production volume requirements.
• Monitor the cafeteria line and buffet throughout service, replenishing items and maintaining temperature and presentation standards.
• Maintain food storage, labeling, rotation, and temperature logs in full compliance with HACCP policies and local health department regulations.
• Supervise cafeteria helpers and support workers, directing portion control and sanitation practices on assigned stations.
• Complete station setup and breakdown at the start and end of each meal period, including freezer pulls, par checks, and equipment cleaning.
• Coordinate daily menu details with supervisory staff, flagging supply shortages and communicating last-minute changes before service begins.
• Inspect kitchen equipment, food items, and work areas before and during service to identify and address safety or cleanliness issues.

• High school diploma, GED, or equivalent work experience.
• One or more years of high-volume food preparation experience, with demonstrated knowledge of institutional or commercial kitchen operations.
• Valid food handler certification or food protection certificate as required by applicable state or county regulations.
• Strong knowledge of HACCP procedures, time and temperature critical control points, and health department compliance standards.
• Ability to read, follow, expand, and condense standardized recipes independently and without supervision.
• Proficiency in cooking techniques including frying, grilling, sautéing, braising, roasting, and poaching across multiple protein and vegetable categories.
• Ability to lift, carry, and push supplies and equipment weighing up to 70 pounds and stand continuously throughout a full shift.
• Strong time management and organizational skills, with the ability to prioritize tasks and perform accurately under production pressure.

• Culinary training or associate degree in Culinary Arts, providing formal grounding in knife skills, recipe scaling, and food costing.
• ServSafe Manager certification or equivalent food safety credential beyond the baseline food handler card.
• Experience in a lead or supervisory kitchen role, including directing helpers, inspecting work, and managing portion standards.
• Familiarity with production record-keeping, including food usage logs, temperature monitoring sheets, and customer count tracking.

• Daily production completion rate, measuring whether all scheduled menu items are ready at service start.
• Health department inspection score, reflecting station compliance with HACCP and county sanitation standards.
• Food waste percentage per shift, tracking adherence to forecasted portion quantities and leftover utilization.
• Portion variance rate, measuring consistency between plated servings and standardized recipe yield guides.
• Temperature log compliance rate, capturing how consistently critical control point records are completed per shift.

• Base Salary Range: $17 to $23 per hour, typical for institutional food service settings
• Bonus: Modest performance or attendance bonuses offered at some employers
• Equity: Not typical for this role and industry
• Health Benefits: Medical, dental, and vision coverage standard at larger institutions
• PTO: 5 to 10 days annually, with additional sick leave where mandated by state law
• Common Perks: Free or discounted meals during shifts, uniform allowance, and access to employer-sponsored food handler training

Figures are estimates based on general US market benchmarks and may be outdated. Adjust based on location, company size, and seniority level.

Background checks, including criminal history review, are a standard condition of employment for roles in institutional food service settings that serve vulnerable populations. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other characteristic protected under applicable federal, state, and local law. Reasonable accommodations are available to individuals with disabilities throughout the application and employment process. Candidates must be authorized to work in the United States prior to their start date.

The Cafeteria Cook owns the full cycle of daily meal production, preparing entrees, vegetables, starches, and salad bar items from standardized recipes while supervising cafeteria helpers and coordinating portion control. Working alongside supervisory staff and health department compliance requirements, this role ensures consistent food quality, safe storage, and efficient kitchen operations that sustain cafeteria service for staff and guests.

Key Responsibilities

• Prepare meals consisting of entrees, vegetables, starches, and salad bar items following standardized recipes and production sheets.
• Cook food using techniques including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Season and prepare meats, fish, vegetables, starches, and other hot and cold food items for cafeteria service.
• Supervise cafeteria helpers, coordinate portion control, and direct line cooks on quality and sanitation standards.
• Monitor buffet and cafeteria line, replenishing food items and ensuring all dishes meet quality and presentation standards.
• Maintain proper food storage, labeling, rotation, and temperature control in compliance with health department regulations.
• Minimize waste by utilizing leftovers efficiently and following forecasted production quantities.
• Inspect kitchen equipment, food items, and work areas before and during service to ensure safety and cleanliness.
• Coordinate daily menus with supervisory staff, record last-minute changes, and communicate supply needs to management.
• Follow HACCP policies, sanitation procedures, and all applicable health department regulations at all times.
• Assist in receiving, unpacking, and rotating inventory according to department and health department standards.
• Complete station setup and breakdown at the start and end of each meal period.

Required Qualifications

• High school diploma or GED preferred.
• Culinary training or degree in Culinary Arts preferred.
• Valid food handler certification or food protection certificate required where applicable.
• Minimum one to three years of experience in high-volume food production or commercial kitchen settings.
• Strong knowledge of food preparation methods, cooking times, portion sizes, and recipe execution.
• Proficiency in cooking techniques including frying, grilling, sautéing, braising, roasting, and poaching.
• Knowledge of herbs, spices, food quality standards, and proper identification of fresh vegetables, meats, dairy, and seafood.
• Ability to safely operate kitchen equipment including ovens, steamers, slicers, choppers, and a variety of knives.
• Ability to lift, carry, and push supplies and equipment up to 50 to 70 pounds as required.
• Strong time management, organizational, and problem-solving skills with the ability to work under pressure.
• Ability to work a flexible schedule including evenings, weekends, and holidays.
• Ability to read, follow, and expand or condense recipes independently and without supervision.

Embedded within the hotel kitchen team, the Cafeteria Cook delivers consistently high-quality food items prepared from standardized recipes while maintaining cleanliness, sanitation, and safety across all work areas. Working closely with the Chef and Kitchen Supervisor, this role maximizes the cost and production ratio that keeps hotel food service running at its highest standard.

Core Functions

• Prepare and display food items according to hotel standards, completing all station preparation prior to opening.
• Cook food following standardized recipes and production charts, including specials under the direction of the Chef or Kitchen Supervisor.
• Recognize and maintain quality standards in fresh vegetables, fish, dairy, and meat products.
• Maintain clean and sanitary environment with proper handling, storage, rotation, and sanitation of all food items.
• Break down kitchen line, storing food and equipment properly at the end of each meal period.
• Support any kitchen position as needed and assist in storage and rotation of food items according to hotel procedures.
• Follow all health department and company regulations regarding food, storage standards, and safety.
• Operate and maintain cleanliness of all kitchen equipment, practicing a clean-as-you-go policy at all times.
• Know the location and operation of all fire extinguishing equipment and practice safe work habits at all times.

Qualifications and Experience

• High school diploma or equivalent preferred.
• Culinary experience required.
• Proficiency in cooking techniques including charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs, spices, and proper use of each in food preparation.
• Thorough knowledge of menus and preparation requirements according to hotel standards.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds of force frequently to lift, carry, push, and pull objects.
• Ability to withstand temperature variations both hot and cold throughout the shift.
• Ability to stand for the entire duration of the shift.
• Flexible availability including long hours as required.

Reporting to kitchen management, the Cafeteria Cook/Server prepares, seasons, and cooks meats, fish, vegetables, and specialty diet meals while portioning and serving food items to cafeteria guests. Partnering with supervisory staff and compliance teams, this role upholds HACCP standards, food safety policies, and sanitation procedures that support a safe and efficient cafeteria service environment.

Primary Duties

• Prepare, season, and cook meats, fish, vegetables, starches, and other hot food items using frying, grilling, and sautéing techniques.
• Measure and mix ingredients according to recipes and perform food preparation work including seasoning prior to cooking.
• Observe and test foods being cooked by tasting, smelling, and piercing to ensure quality standards are met.
• Portion food on serving plates and add gravies, sauces, and garnishes to servings as needed.
• Select recipes per menu cycle, prepare bakery items, and prepare meals for customers requiring special diets.
• Clean and sanitize work stations and equipment following all company, client, and regulatory rules and procedures.
• Follow all food safety and physical safety policies, comply with HACCP procedures, and use personal protective equipment when required.
• Report all accidents and injuries in a timely manner and participate in regular safety meetings, training, and hazard assessments.
• Receive inventory, move and lift foodstuffs and supplies, and attend training programs as designated.

Skills and Qualifications

• High school diploma, GED, or equivalent required.
• Zero to two years of related work experience.
• Good working knowledge of food preparation and kitchen equipment operation.
• Knowledge of basic cash-handling procedures preferred.
• Ability to read and follow a recipe unsupervised.
• Ability to work under pressure in a fast-paced environment.
• Ability to work nights, weekends, and some holidays as required.
• Organized problem-solver with the ability to handle some heavy lifting.
• Positive attitude with high standards for work areas and professional appearance.

Sitting at the intersection of food production and visual presentation, the Cafeteria Cook - Starting assists in preparing assigned menu items from designated recipes while developing a strong sense of color, plating, and taste. Operating across station setup, cleaning, and compliance tasks, this role supports the hotel kitchen team in delivering meals that meet both eye appeal and flavor standards.

Duties

• Assist in preparing items in assigned area following designated recipes and production sheets.
• Assist in breakdown and cleaning of the station at the end of each meal and shift.
• Avoid waste through proper preparation and storage of food at all times.
• Maintain high level of sanitation, organization, and cleanliness in compliance with health department regulations on assigned station.
• Give proper use and care to equipment furnished by the hotel.
• Follow hotel guidelines and procedures, projecting a positive attitude and spirit of teamwork at all times.
• Perform any job-related task as directed by the supervisor.

Experience and Qualifications

• High school diploma or equivalent experience and training required.
• Two years of experience in heavy-volume food production required.
• Must have current Washington Food Worker Card.
• Basic kitchen experience with ability to handle knives, mixers, and general kitchen equipment.
• Ability to operate kitchen power equipment and utilize cutting instruments safely.
• Ability to transport, handle, and lift up to 40 pounds including kitchen equipment and food items.
• Ability to work quickly and safely under pressure while adhering to occupational safety and health practices.
• Willingness to learn, follow directions, and develop own skills independently.
• Ability to communicate effectively in the English language and work any assigned shift or work schedule.

A key member of the food service team, the Cafeteria Cook prepares food items from production sheets and assists in serving sandwiches, salads, desserts, and breakfast items while ensuring full compliance with health department time and temperature standards. Collaborating across supervisory staff, the Food Service Manager, and support workers, this role maintains safe and sanitary cafeteria operations that serve both guests and the broader organization reliably.

Accountabilities

• Prepare food items according to production sheet and assist in serving foods including sandwiches, salads, desserts, and breakfast items.
• Replenish cafeteria line as needed and handle money as required during service.
• Handle all food in accordance with critical control points of time and temperature as required by the health department.
• Receive and rotate stock according to department of health and department standards.
• Operate all equipment in a safe and efficient manner and maintain clean and sanitary food service areas.
• Monitor general inventory of cooking supplies and report needs to the Food Service Manager.
• Assist in supervising temporary and support workers, carrying out supervisory responsibilities in accordance with organizational policies.
• Demonstrate reliability and punctuality by working scheduled hours and reporting to work on time.

Education and Experience

• High school diploma or GED preferred.
• Minimum one year of experience in quantity food preparation or equivalent combination of education and experience.
• Strong working knowledge of proper food handling, sanitation, and safety procedures.
• Ability to read and interpret recipes, safety rules, and operating and maintenance instructions.
• Ability to perform basic math including adding, subtracting, multiplying, and dividing using whole numbers and common fractions.
• Ability to communicate effectively with visitors and other employees of the organization.
• Ability to apply common sense to carry out written, oral, and diagram-based instructions.
• Ability to deal with problems involving several concrete variables in standardized situations.

Safe and consistent food service depends on the Cafeteria Cook - Lead, who reports to the Food Services Director and carries out a full range of food preparation and catering tasks including cooking hot foods, composing cold food, making sauces, and baking. Based within the food service department, this role coordinates staff assignments, motivates employees to meet quality standards, and implements standard operating procedures that keep cafeteria production efficient and compliant.

Leadership Responsibilities

• Perform food preparation tasks including cooking hot foods, composing cold food, making sauces, and baking.
• Record and initiate last-minute menu changes and coordinate staff assignment areas based on daily food service needs.
• Motivate employees to meet quality and quantity standards and inspect the work of others for conformance with specifications.
• Follow standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures consistently.
• Manage portions of food products prior to cooking according to standard portion sizes and recipe specifications.
• Communicate and lead work instructions and specifications received from management to other workers.
• Maintain mealtime records and implement standard operating procedures for compliance, portions, nutrition, and menu control.

Minimum Qualifications

• High school diploma required.
• Minimum one year of experience in catering or food service.
• Ability to obtain and maintain ServSafe and California Food Handler Training Certificate.
• Strong ability to understand and implement written and verbal directions to meet production, safety, sanitation, and health standards.
• Ability to work independently and as a cooperative team member.
• Demonstrates helpfulness, respectfulness, diplomacy, flexibility, and a positive work environment attitude.
• Ability to coordinate and direct other workers as part of supervisory responsibilities.

As the Cafeteria Cook - Weekdays Only, this role reads and follows recipes to prepare items to specification while maintaining a sanitary work area and rotating through every kitchen station including deli, grill, salad bar, breakfast, hotline, and prep. The kitchen team relies on this work to uphold consistent food safety standards, professional presentation, and a guest-friendly service approach across all weekday service periods.

Role Responsibilities

• The ability to read and follow recipes and prepare items to specification.
• Maintain a prepared and sanitary work area at all times.
• Use safe and hygienic food handling practices consistently throughout each shift.
• Handle, store, and rotate products properly according to food safety standards.
• Cross-train on a rotation schedule at every station including deli, grill, salad bar, breakfast, hotline, and prep.
• Ensure uniform and appearance are clean and professional at all times.
• Display good customer relations skills and take initiative to greet guests in a friendly manner.

Background and Experience

• Two years of working in kitchen service in back-of-house roles preferred.
• Ability to prep food products using standardized food preparation techniques.
• Ability to skillfully use hand tools or machines needed for the work.
• Ability to measure, cut, and work on materials or objects with great precision.
• Self-motivated, flexible, and dependable team player with a strong concern for customer service.
• Passion for food and the ability to be creative is strongly desired.

Cafeteria Cook ensures proper front-line service through quality control, line cook training, and strict sanitation standards, preparing food of consistent quality following recipe cards and production and portion standards. The work directly supports cost control and food safety goals by monitoring par levels, rotating perishables, managing buffet stock, and correcting food cost problems in coordination with supervisory staff.

Key Deliverables

• Supervise cooks and cold prep associates on food production on the front line, monitoring line setup prior to all meal functions.
• Prepare food of consistent quality following recipe cards and production and portion standards per server orders.
• Check all items against recipe cards, verify use records are followed, and ensure food is presented in an efficient and quality manner.
• Monitor equipment maintenance and kitchen clean-as-you-go policy to ensure strict adherence.
• Start food items prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per standard operating procedures, keeping all perishables at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line setup, noting any out-of-stock items or possible shortages.
• Assist in keeping buffet stocked and return all unused food items to designated storage areas, covering and dating all perishables.
• Assist in setting up plans and actions to correct food cost problems and control food waste, loss, and usage per standard operating procedures.

Professional Experience

• High school diploma or equivalent required.
• One to two years of experience in a related position required.
• Ability to work as a team member and communicate effectively with kitchen staff.
• Ability to lift, push, pull, and carry food cases and equipment weighing up to 70 pounds.
• Ability to stand continuously during preparation and service hours throughout the day.
• Must have moderate hearing to hear equipment timers and communicate with staff.
• Must have excellent vision to ensure product is prepared appropriately.
• Must have moderate literacy and comprehension to read use records and special requests.
• Ability to perform periodic climbing and bending as required by kitchen tasks.

The Cafeteria Cook delivers high-standard buffet service by setting up, replenishing, and ensuring the quality and appearance of all food items in coordination with the hotel kitchen and pastry shop. Working closely with the Chef, hotel management, and service staff, this role maintains organized, sanitary food storage and presentation that meets the hotel's guest service expectations.

Job Functions

• Ensure kitchen, buffet, and equipment cleanliness, maintaining organization to facilitate high-volume production.
• Handle and store food in a sanitary fashion, recognizing quality standards in fresh vegetables, fish, dairy, and meats.
• Set up buffet in accordance with standards set by the Chef and the hotel.
• Coordinate with kitchen and pastry shop to replenish food for the buffet and ensure all items look and taste good.
• Obtain all necessary supplies and equipment to perform duties, including stocking all china and silver as needed.
• Follow formal requisition process and maintain a warm and friendly demeanor with guests and employees at all times.
• Attend all hotel required meetings and trainings and maintain regular attendance in compliance with hotel standards.
• Multitask and prioritize departmental functions to meet deadlines while approaching all encounters in a service-oriented manner.

Technical Qualifications

• Flexible availability with long hours sometimes required.
• Ability to exert up to 50 pounds of force occasionally and 20 pounds of force frequently to lift, carry, push, and pull objects.
• Ability to effectively communicate both verbally and in writing with all levels of employees and guests.
• Ability to listen, understand, and clarify concerns raised by employees and guests.
• Ability to maintain high standards of personal appearance and grooming including wearing the proper uniform and nametag.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must attend all hotel required meetings and trainings as scheduled.

Reporting to school food service supervisors, the Cafeteria Cook Helper operates specialized food service equipment and assists in food production, serving, and cleanup tasks while upholding safety, security, and confidentiality standards in a school environment. Partnering with kitchen staff and Lead Cooks, this role contributes to reliable daily meal service for students and staff that supports the school's broader community mission.

Day-to-Day Responsibilities

• Operate specialized food service equipment and assist in food production, service, and cleanup tasks as assigned.
• Serve breakfast and lunch to students and staff and receive and unpack food and supplies.
• Clean and maintain food service equipment and facilities to required standards.
• Observe safety and security procedures and report potentially unsafe conditions to supervisors.
• Participate in ongoing professional training as required.

Knowledge Skills and Abilities

• Ability to identify and resolve problems in a timely manner.
• Ability to communicate well with others and maintain confidentiality.
• Ability to follow policies, procedures, and supervisor directions and take responsibility for own actions.
• Ability to maintain a high level of ethical behavior when dealing with student, staff, and parent information.
• Ability to meet challenges with resourcefulness and generate suggestions for improving work.
• Ability to approach others in a tactful and respectful manner.

Embedded within the school nutrition team, the Cafeteria Cook - School prepares food items from recipes and production guidelines while managing timing, forecasted demand, and food safety logs in coordination with the Lead Cook. Working closely with management and kitchen staff, this role ensures every meal component is ready for consumption on time, all safety hazards are reported, and production records are accurately maintained.

Scope of Work

• Follow menus, cooking, and safety standards while executing meals and understanding timing of food production.
• Expedite and maintain the amount of food produced based on forecasted demand during service times.
• Ensure food is stored at appropriate temperatures for appropriate lengths of time, following all food safety standards.
• Maintain a clean, safe, and sanitary work station, equipment, and utensils at all times.
• Safely operate all kitchen equipment including choppers, slicers, ovens, steamers, and a variety of knives.
• Assist Lead Cook in maintaining production records including food usage, overages, shortages, and customer counts.
• Assist Lead Cook in maintaining established logs including food temperatures, cooling temperatures, and cooler and freezer temperatures.
• Communicate with management regarding food products that need to be ordered for upcoming production.
• Report safety hazards discovered in the location to management immediately.
• Assist in receiving deliveries and proper storage of all items.

Position Requirements

• Culinary training or degree in Culinary Arts preferred.
• Valid NYC DOH Food Protection Certificate required.
• Minimum three years of experience in the food service industry as a cook.
• Strong knowledge of food preparation, high-volume production, and health department compliance.
• Ability to lead and support kitchen staff as needed.
• Ability to stand for long periods of time, bend, kneel, and reach to store and retrieve supplies.
• Ability to lift, carry, and push supplies and boxes up to 50 pounds.
• Good interpersonal and communication skills with the ability to work in a team environment and deliver excellent customer service.

Occasional exposure to cold, heat, and water in the work environment.

Cafeteria Cook prepares food in accordance with food safety guidelines, following recipes and product directions for soups, sandwiches, meats, and vegetables while inspecting all kitchen items for cross-contamination or spoilage before and during service. Success in the position means consulting with supervisory staff on menu planning, maintaining a violation-free kitchen, and rotating all labeled products according to state law to protect both guest health and operational quality.

Activities

• Prepare food in accordance with food safety guidelines including cooking temperatures and times.
• Follow recipes and product directions for preparing, seasoning, cooking, tasting, carving, and serving food items including soups, sandwiches, meats, and vegetables.
• Inspect kitchen prior to cooking to ensure compliance with food safety guidelines and inspect all food items for signs of cross-contamination or spoilage.
• Handle, store, label, and rotate all products properly and in accordance with applicable state laws.
• Keep kitchen free of health code violations and maintain cleanliness throughout each shift.
• Consult with supervisory staff to plan menus, considering costs and special event needs.
• Assist in other areas of the cafeteria as needed.

Requirements

• Must have Food Handler's Card.
• Two or more years of cooking experience in a well-rated restaurant preferred.
• Culinary training preferred.
• Strong knowledge of food safety preparation guidelines, storage standards, and health code compliance.
• Strong time management skills and commitment to uncompromising quality.
• Customer service-focused team player with a willingness to help other employees when needed.
• Ability to work a flexible schedule including weekend and evening shifts.
• Ability to work shifts with long periods of walking and standing.