Substitute Cooks

JOB SUMMARY:

The Cook assists the kitchen manager in the daily operation of the cafeteria food service program; functions as a temporary kitchen manager in the absence of the manager; assists in providing nutritious meals, snacks and catering to students, staff and community.

QUALIFICATIONS:

Knowledge, Skills, Abilities: Knowledge of: Food preparation and handling techniques; proper use of food service equipment; food safety and sanitation procedures according to HACCP methods; Nutrition services department record keeping procedures; basic math skills  for recipe conversion. Skilled in: Computer entry and cash handling; Operation and maintenance of kitchen equipment. Ability to: Plan assigned work on time with a minimum of supervision; establish and maintain working relationships with students, parents, and school personnel; work harmoniously with others; adhere to requirements and policies for drug free and tobacco free workplace; and meet district technology standards. Flexible and willing to do a variety of jobs to meet deadlines and complete all required training. Ability to communicate with Spanish speaking students and adults preferred.

Experience: Experience in quantity food preparation; previous successful school or institutional food service preferred. Experience with the National School Lunch Program preferred.

Education: A minimum high school diploma or general education degree (GED).

Certification Required: Possess a current driver's license and a current food handler card or equivalent (ServSafe certificate).

 ESSENTIAL JOB FUNCTIONS:

1. Work under the direction of the kitchen manager and Nutrition Services Supervisor in cooperation with the principal of the school in planning and implementing food service needs.
2. Assist in the preparation of food including baked goods, entrees and salad bars.
3. Assist in the serving of meals.
4. Clean dishes, pots, pans and equipment as needed.
5. Ensure that adequate and appetizing food is prepared and served in accordance with planned menus, while maintaining the highest standard of sanitation in personal cleanliness, food preparation, food service and care of equipment.
6. Assist in assuring adequate supplies for future menu items.
7. Assist in counting inventory of food and supplies as directed by the kitchen manager.
8. Operate the cafeteria computer system. Collect money for meals and ala carte sales and account for meals served.
9. Make change in ala carte or meal lines.
10. Direct student workers as required.
11. Provide food for catering when when ordered.
12. Help with the daily cleaning of the kitchen
13. Will be responsible for performing Manager's duties in his/her absence.
14. Provide excellent customer service.
15. Cultivate and model a respectful working and learning environment.
16. Ability to effectively work and communicate with students; parents; and school personnel from diverse cultures or backgrounds in English, Spanish, or other languages related to the job.
17. Ability to work harmoniously with others.
18. Perform other duties as assigned.

JOB REQUIREMENTS

Language Skills: Ability to read, write and communicate in English. Ability to read and comprehend required district and food service policies and procedures. Able to write clearly and communicate effectively in both oral and written form.

Mathematical Skills: Ability to perform basic mathematical calculations with a high degree of accuracy.

Reasoning Ability: Ability to apply common sense to carry out detailed, but basic, written or oral instructions in English. Ability to deal with problems involving a few concrete variables in standardized situations.

Other Skills and Abilities: Ability to work collaboratively and establish and maintain effective working relationships with coworkers, supervisor(s), staff, students, parents and community. Ability to work effectively in stressful situations.

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.

While performing the duties of this job, the employee is frequently required to walk and may be continuously required to stand. The employee will be able to use full range of motion at a standard height worktable. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must be able to lift and/or move up to 40 pounds, push/pull up to 75 pounds. The employee may be required to stand and/or walk for up to eight hours on cement or quarry tile floors.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Works in a school kitchen environment. Able to operate kitchen equipment in a safe and sanitary manner. Able to use a telephone, operate a computer, and use other office equipment. Able to drive to other program sites and meetings.

Classification/Location:  Classified, Temporary - substitute

Session Dates: 25-26 School Year

Wage:  Range 6 Step A of the 2025-26 Classified Salary Schedule $17.67

Newberg Dundee Public Schools is an equal opportunity employer and educator. In accordance with federal and Oregon law, the District does not discriminate in employment on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, marital status, age, disability, veteran status, or any other status protected by law, including ORS 659A.030 and related Oregon civil rights statutes.

The District complies with the Americans with Disabilities Act (ADA) and applicable Oregon disability laws and provides reasonable accommodations to qualified applicants and employees with disabilities upon request. Requests for accommodations may be directed to the Human Resources Department at (503) 554-5000, unless doing so would cause undue hardship.