Cook - Weekend Shift
Educational Catering · Savannah, Georgia · Posted Jul 2, 2026
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Job Details Job Location: Savannah, GA 31405
Salary Range: $25.64 - $25.64 Hourly
Job Purpose The Cook at ZTV-ECI is responsible for preparing and cooking meals in accordance with established recipes and standards, ensuring high-quality food production and adherence to safety and sanitation guidelines. The role requires effective management of a designated station and maintaining accurate production logs and records.
Key Responsibilities Execute production cooking by following established recipes to ensure consistency and quality in all meals prepared.
Manage and maintain the cleanliness and organization of the assigned cooking station, ensuring all equipment is used safely and efficiently.
Implement and oversee Hazard Analysis Critical Control Points (HACCP) protocols to ensure food safety and compliance with health regulations.
Maintain accurate and detailed production logs and records, documenting all aspects of the cooking process for accountability and quality control.
Collaborate with team members to ensure smooth kitchen operations and timely meal preparation.
Assist in the training and guidance of junior kitchen staff, promoting a collaborative and efficient work environment.
Compensation Base Pay: $20.71 per hour
Health & Welfare (H&W) Pay in Lieu of Benefits: $4.93* per hour — provided to employees who opt out of company-sponsored insurance.
Total Combined Pay: $25.64 per hour*
Hours are Saturday and Sunday 7am to 7:30 pm
Optional of adding 1 additional shift of 8 hours available.
Qualifications Required Education: High School Diploma or equivalent. Culinary certification or degree is a plus.
Required Experience: Minimum of 2 years of experience in cooking, preferably in a catering or educational environment. Proven track record of managing kitchen stations and maintaining production logs/records.
Required Skills and Abilities: Proficient in production cooking with the ability to follow and execute recipes accurately. Strong understanding and management of HACCP (Hazard Analysis Critical Control Points) protocols. Excellent organizational skills to manage kitchen stations effectively. Ability to work collaboratively within a team and communicate effectively. Attention to detail and commitment to maintaining high standards of food quality and safety.
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