Assistant Cook
Company: St Mary - Dixon
Role summary
Assistant Cook is a part-time role at St Mary - Dixon in Dixon, Illinois, United States (on-site). Posted 2026-10-16. Salary: USD 15–16 per hour. Experience level: 0-2. No degree required.
- Job title
- Assistant Cook
- Company
- St Mary - Dixon
- Location
- Dixon, Illinois, United States
- Work arrangement
- on-site
- Employment type
- part-time
- Category
- Hospitality
- Salary
- USD 15–16 per hour
- Experience level
- 0-2
- Degree required
- No
- Date posted
- 2026-10-16
Get a foot in the door with this part-time Assistant Cook role, perfect for those without a degree and offering great pay between $15-$16 per hour. You'll gain valuable experience preparing nutritious meals in a friendly school environment.
Job description
Description
Job Title: Assistant Cook (Part time)
Pay : $15-$16 (Based on experience)
Reports To: Food Service Director / School Nutrition Manager
Job Goal: To prepare, cook, and serve nutritious, appealing meals to students in a safe, clean, and friendly environment in accordance with USDA and NSLP guidelines.
Essential Duties and Responsibilities:
NSLP Compliance: Ensure that all meal preparation adheres to the USDA National School Lunch Program, School Breakfast Program, and local state guidelines. Accurately recognize and serve the proper food components (e.g., meat/meat alternate, grains, vegetables, fruits, and milk) and correct portion sizes.
Food Preparation: Prepare food in large quantities using standardized recipes, focusing on scratch cooking and proper utilization of USDA commodities.
Safety & Sanitation: Strictly follow HACCP (Hazard Analysis Critical Control Point) and ServeSafe protocols. Monitor, document, and record food and equipment temperatures continuously.
Inventory & Ordering: Assist in the receipt, rotation, and proper storage of food and non-food supplies. Maintain accurate production records and inventory logs required for NSLP audits.
Equipment Maintenance: Safely operate and clean commercial kitchen equipment (e.g., ovens, steamers, slicers, dishwashers).
Professional Development: Complete the mandated minimum hours of annual continuing education/training required by the Healthy, Hunger-Free Kids Act and state agencies.
Qualifications
High School Diploma or equivalent (G.E.D.).
Minimum of 1-3 years of volume cooking or food service experience, preferably in K-12 institutional settings.
Ability to obtain/maintain a ServSafe Manager certification within 90-180 days of employment.
Working knowledge of basic math, weights, and measurements.
Ability to stand for long periods and regularly lift and carry up to (50 lbs).
Physical Demands
Work environment involves exposure to extreme heat, wet floors, and loud noises.
Physical requirements include bending, stooping, pushing, pulling, and reaching overhead.
Benefits link:
https://www.rockforddiocese.org/pdfs/accounting/Summary-of-Benefits.pdf?1780926059