Substitute Cook

TO COMPLETE THE APPLICATION PROCESS YOU MUST CONTACT THE FOOD SERVICE OFFICE AT 417-657-6010 TO ARRANGE A MEETING WITH MR. ALBRIGHT.

Job Title:                    Substitute Cook

Department:              Food Services

Reports to:                Head Cook, Food Services Director

Classification:           Classified / Non-Exempt

Summary

To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.

Essential Duties and Responsibilities

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skills, and abilities required.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

1.    Maintains the highest standards of safety and cleanliness in the kitchen.

2.    Checks food shipments into school verify quantities on the invoice.

3.    Prepares food according to planned menu and tested uniform recipes.  Also, determines if the finished product is of the best quality in both flavor and appearance before it is served.

4.    Help prepare extra items as needed for the following meal.

5.    Reports to the head cook any faulty or inferior quality food.

6.    Assist the head cook in completing an accurate monthly inventory.

7.    Reports immediately to the principal any problem or accident occurring in the kitchen or cafeteria premises.

8.    Cleans and sanitizes cooking and serving areas, as well as daily cleaning of kitchen equipment, and the washing and sterilizing of all dishes and utensils.

9.    Operates basic kitchen equipment including slicers, fryers, ovens, openers, and dishwasher.

10.  Other duties as they may be assigned by the supervisor.

11.  Helps cook prepare a variety of food items.

All kitchens will rotate job duties on a weekly basis.

Supervisory Duties

Not applicable.

Qualifications

Education/Experience

• High School Diploma or equivalent
• Experience in large scale food preparation is preferred.
• Demonstrate aptitude or competence for assigned responsibilities.
• Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Skills and Abilities  

Language

Good communication skills; the ability to follow verbal and written instructions; and write simple correspondence.

Computation

Must have the ability to add, subtract, multiply and divide and perform those operations using weight, volume, and distance units of measurement.

Reasoning

The individual must have the ability to comprehend and follow detailed but basic written instruction and solve simple problems in stable conditions.

Technology

Basic computer skills and the ability to use a calculator.

Additional Skills and Abilities

Must maintain a neat appearance and pleasant attitude with students, parents, and staff. Must maintain confidentiality when required by law or policy.

Must be able to multi-task in a loud and sometimes chaotic environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

The individual is required to stand for prolonged periods; required to lift, move, or carry objects weighing up to 50 pounds.  Occasionally required to stoop, bend, kneel, twist, or sit.  Must be able to speak and hear in high noise levels, such as from kitchen equipment and students at meal time.  Will use close, distance, and peripheral vision.

Attendance

Good attendance is an essential function of the job.

Conditions and Environment

The work conditions and the environment described here are representative of those that an individual will encounter while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

While performing the duties of this job, the employee may occasionally work in temperatures that exceed 80 degrees Fahrenheit. The work environment is frequently quite loud; employees may need to raise voices to be heard. There is a greater than average risk for minor burns and cuts. There is also a moderate risk of exposure to ordinary infectious diseases carried by students.

Terms of Employment                     

Works on an as needed basis. No guarantee on specific hours.

Evaluation                 

Performance of this job will be evaluated in accordance with provisions of the Board

Policy on Evaluation of Support Staff.

TO COMPLETE THE APPLICATION PROCESS YOU MUST CONTACT THE FOOD SERVICE OFFICE AT 417-657-6010 TO ARRANGE A MEETING WITH MR. ALBRIGHT.