SUBSTITUTE COOK
$14.00/hour

Position Purpose

Under general supervision of the Head Cook. Reports to the building Principal and Food Service Director. To assist in preparing, cooking, and serving food in school cafeteria. To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and friendliness.

Essential Functions

• Preparation, cooking, and serving of meals.

• Maintaining records and paperwork.

• Dishwashing.

• Operate specialized food service equipment.

• Assist in food production, service and/or cleanup tasks as assigned.

• Receive and unpack food and supplies.

• Clean and maintain food service equipment and facilities.

• Participate in ongoing professional training.

Additional Duties

Performs other related tasks as assigned by the building Principal and other central office administrators as designated by the Superintendent.

Note: The above description is illustrative of tasks and responsibilities.  It is not meant to be all inclusive of every task or responsibility.

Equipment

Uses standard Commercial Kitchen equipment such as oven, dishwasher, hot tables, and grill.

Knowledge, Skills and Abilities

• Knowledge of techniques and methods of quantity food preparation and storage.

• Ability to prepare menu plans consistent within federal and state government nutrition guidelines and according to special dietary needs.

• Knowledge of nutritional values in food preparation.

• Skill to estimate food quantities required for menus.

• Skill to plan the preparation of meals for serving at specified meal times.

• Skill to prepare large quantity meals with a minimum of waste.

• Ability to maintain a budget and monitor expenditures.

• Ability to monitor inventory levels and requisition supplies to ensure adequate supply of food.

• Ability to follow instructions from Head Cook, and to stay on task without constant supervision.

• Ability to stand for long periods of time.

• Skill to establish and maintain cooperative working relationships with staff, parents and students.

Physical and Mental Demands, Work Hazards

Works in a standard commercial kitchen and school building environments.

Frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Qualifications Profile

High school diploma or GED.

ServSafe Certification, or the ability to obtain certification.

May need to travel to multiple buildings - access to transportation required.

Experience:

Successful prior cooking and food handling a plus.

Culture

We are a  culture of collaboration that supports Professional Learning Communities (PLC):

“An ongoing process in which educators work collaboratively in recurring cycles of collective inquiry and action research to achieve better results for the students they serve. Professional learning communities operate under the assumption that the key to improved learning for students is continuous job-embedded learning for educators.”