Substitute Cook

District Mission Statement: 

To inspire lifelong learners who are self-sufficient and ethical citizens.

CLASSIFICATION:  Classified

QUALIFICATIONS: 

1. High School diploma or equivalent GED.
2. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

REPORTS TO:  Lead Cook & Director of Food Services

JOB GOAL: To administer the food service program at school level in an efficient and effective manner to meet nutritional needs and program acceptability of students and staff in accordance with Federal, State, and Local regulations and program guidelines environment.

ESSENTIAL SKILLS: 

1. Be able to read and interpret basic kitchen ingredients, supplies and/or instructions.
2. Knowledge of applicable laws, rules, policies, and procedures related to food service.
3. Skills in problem solving, human interaction and conflict management.                                                
4. Ability to plan, organize and prioritize.
5. Basic kitchen utensils and equipment, food-handling techniques.
6. Kitchen sanitation methods of cleaning and maintaining food service areas, utensils, and equipment.

REQUIRED PERFORMANCE RESPONSIBILITIES: 

1. Ensure a safe, caring and positive cafeteria environment.              
2. Assist in the preparation of lunch.
3. Clean and store utensils, dishes, trays, and cafeteria equipment.
4. Operate cafeteria equipment as required.
5. Organize, set up, and sell a la Carte items as needed.
6. Set up, heat, and serve lunch at assigned school.
7. Prepare and maintain necessary records including meal counts, food usage, and ordering.
8. Inventory and order food and supplies as required for lunches or a la Carte items as directed by Lead Cook.
9. Clean school kitchen after serving lunch.
10. Perform related duties as assigned.
11. Operate appliances and equipment found in school cafeterias.
12.    Understand and carry out oral and written instructions.
13. Prepare and maintain records and reports as Lead Cook assigns.
14. Read and write at the level necessary to perform the above duties.
15. Establish and maintain cooperative working relationships with others.

TERMS OF EMPLOYMENT:  As needed/called by the district.

EVALUATION: Lead Cook and Director of Food Service

PHYSICAL, MENTAL AND VISUAL DEMANDS: While performing the duties of this job, the employee is frequently required to stand, walk and sit. Additionally, the employee may occasionally be required to push or lift up to 50 lbs. as necessary for the safety and well-being of others. Lastly, this job requires the employee to have the vision ability to read handwritten or typed materials, and meet multiple demands from several people while interacting with other staff and the public.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

JOB DUTIES: The most significant duties of this position have been included in this job description. However, this job description is not an exhaustive list of all duties performed. In addition, the District may modify this position as needed to reflect the assignment of additional or supplemental duties assigned. Employees are expected to perform all assigned duties regardless of whether such duties appear in this job description.

Revised:               October 23, 2023