Substitute Cook

Reports to: Nutrition Director

Job Goal: Plan, prepare, and cook food items to ensure the highest quality service and experience for students.

Performance Responsibilities:

Plan, organize, and participate in the preparation, cooking, baking, and serving of a variety of foods in quantity. Prepare and serve food in large quantities. Operate commercial kitchen equipment and appliances.

Educational Requirements:

High School Diploma or equivalent

List of duties and expectations:

1. Prepare menu items according to recipes and serve food in an attractive manner.
2. Practice appropriate and consistent portion control measures.
3. Help determine the quantities of each food to be prepared and quantity served daily to meet the necessary requirements with regard to the ages of those served.
4. Assist with monitoring efforts to assure tray accuracy, food quantities and food supplies (inventory) are adequate to meet daily needs by reporting discrepancies to Food Service Director or designee in a timely manner.
5. Maintain proper serving temperatures for hot and cold items.
6. Maintain cleanliness in the kitchen as directed by the Food Service Director and in a manner consistent with health department standards. Make sure all spills are cleaned up in a timely manner.
7. Practice safe, proper, and efficient use of all kitchen equipment.
8. Help with daily cleaning of food service area, all kitchen equipment, washing and sterilizing of all dishes, silverware, and utensils for use/non-use of the facility.
9. Maintain the refuse collection area in a neat and sanitary fashion.
10. Check food shipments into the school, signing invoices only after each order has been verified and dated.
11. Store delivered food and supply items appropriately and in a timely manner.
12. Report any substandard quality food received to Food Service Director.
13. Help order necessary supplies as needed.
14. Operate computerized lunch ticket system as assigned.
15. Participate and contribute to Nutrition/staff and meetings.
16. Cooperate with all staff.
17. Report immediately to the Director of Food Service or the building principal any problem or accident occurring in the kitchen or lunch premises.
18. Confer with the Food Services Director regarding any personnel problems.
19. Must line up sub and inform the Nutrition Director when absent.
20. Other duties as assigned by the Nutrition Director or Administration.

Specifications/Qualifications:

Must have Serve Safe Certificate and 8 hours of other training per year.

Physical Requirements:

Must be able to stand for 7-7 1/2 hours per day. Must be able to lift up to 50 lbs. and carry up to 30 lbs. which may include hot serving pans. Must be able to reach over your head to put items (which may weigh up to 40 lbs.) on to shelves. Must be able to bend or lift pans into and from ovens.

Working Conditions:

Temperatures will vary in the kitchen depending on the weather conditions. Must be able to work in warm/hot/cold environments. Must be able to work in tight areas including storage, cooking and refrigeration areas.