Substitute Cook

Description:
The primary mission of a Cook is to perform efficiently and effectively the assigned duties involving food preparation, cleaning and serving and to execute the necessary safety, sanitation and operational procedures for food preparation in the kitchen.

Job Summary: 
Prepare and serves meals in an attractive manner and as assigned by the Cook Manager
Operates all equipment in the kitchen including steamers, ovens, fryers, stoves, slicers, dishwasher etc.
Acquaints self with all cafeteria and kitchen operational procedures
follow carefully all directions given by the Cook-Manager in the performance of assignments
Maintains orderly and clean work areas and rigid sanitation standards
Acquires knowledge of menus, recipes and quantity control
Adheres strictly to the prescribed standardized recipes and work schedules
Cleans the kitchen and cafeteria tables as deemed necessary to maintain cleanliness and a sanitary environment
Assist the Cook-Manager in checking in supplies, stocking shelves
Wash pots and pans: silverware and serving trays if applicable
Stores and/or disposes of any un-served food
Prepares silverware/plastic forks and spoons, trays and straws for distribution at serving time
Assist student workers if they need assistance in the kitchen or dining area
Assume supervisor role in absence of the Head Cook
Prepare food for next day menus
Perform cashier and related duties if applicable to cafeteria operations
Serve as a role model to instill belief in and practice of ethical principles and democratic values
Performs such other duties as the Cook-Manager, Food Service Directr, Principal or Superintendent may assign
Mandatory training required throughout the year

This job description should not be interpreted as an encompassing but merely representative of the more important tasks performed by a position holder


Qualifications:
Valid Driver's License
Cooking experience preferred
Minimum of high school diploma or equivalent
Basic computer knowledge
Have the ability to organize and perform lunchroom procedures

Working Conditions:
Occasional exposure to blood, bodily fluids and tissue
Occasional interaction among urully students
Occasional safety hazards including but not limited to: slips/falls, falling objects, lifting, hazardous chemicals/materials, ladders, electrical, cuts, burns, eye strain

Application Procedure:
Apply online