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Requirements stated herein are minimum levels of knowledge, skills and/or abilities to qualify for this position. To perform the duties and responsibilities of this position successfully, the employee must possess the abilities and aptitudes to perform each task proficiently. "Ability" means to possess and apply both knowledge and skill.
The methods of meeting these requirements are subject to possible modification to reasonably accommodate qualified individuals with disabilities. Some requirements, however, may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or others.
REPORTS TO: Director of Food Service and Designee and/or Superintendent
APPROVED: 8-8-16
SUMMARY
Under general supervision, to perform skilled functions and activities in cooking and baking in large quantities; to assist in the leading of food service personnel and in the maintenance of a food service facility in an orderly, safe and sanitary condition; and to do other related work as required.
DUTIES & RESPONSIBILITIES
QUALIFICATIONS
Knowledge of:
Methods, procedures and techniques of cooking and baking in large quantities;
Standard food service appliances and equipment;
Basic arithmetic, record keeping and report development procedures;
Type A lunch and breakfast program requirements;
Nutrition, dietary requirements and alternative food sources.
Ability to:
Skillfully cook and bake;
Adhere to large quantity food production and preparation standards;
Lift and transport foodstuffs, materials and supplies;
Lead and coordinate the work of others;
Understand and carry out oral and written directions;
Establish and maintain cooperative working relationships.
PHYSICAL DEMANDS
The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions.
Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.
EXPERIENCE AND EDUCATION
Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain the required knowledge and skill would be:
Experience:
Two years of experience in quantity baking, cooking, salad preparation, and food service facility maintenance in a commercial, institutional or school food service facility.
Education:
Equivalent to the completion of the twelfth grade, supplemented by training or coursework in nutrition, and in safety and sanitation procedures, or related areas.
Other
$28k-36k (estimate)
03/13/2023
06/02/2024
The job skills required for Substitute Cook include Food Service, etc. Having related job skills and expertise will give you an advantage when applying to be a Substitute Cook. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by Substitute Cook. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for Substitute Cook positions, which can be used as a reference in future career path planning. As a Substitute Cook, it can be promoted into senior positions as a Sous Chef that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Substitute Cook. You can explore the career advancement for a Substitute Cook below and select your interested title to get hiring information.