Substitute Food Services

Title: Assistant Cook - Substitute
Immediate Supervisor: Food Service Supervisor
Evaluation Supervisor: Food Service Supervisor

JOB SUMMARY:
The Assistant Cook prepares, cooks, and serves food for consumption in the district’s school cafeterias as assigned as well as clean up after meals.

ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES:
This list of essential functions is not exhaustive and may be supplemented as necessary.

Under the direction of the Head Cook the Assistant Cook may perform some or all of the following:

• Prepare food by district approved recipes
• Maintain healthy, sanitary working conditions
• Maintain accurate records pertaining to the breakfast and lunch program.
• Train, direct and schedule all helpers and student cafeteria workers
• Serve meals and transport meals to satellite kitchens if necessary or required.
• Attend food service training as necessary to acquire up-to-date knowledge of food service regulations and procedures.
• Dresses appropriately for a school setting.
• Other duties as assigned related to the efficient operation of the food services department.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to use effective oral and written communication skills.
• Ability to listen and react professionally.
• Ability to deal with staff, students and others in a warm and confident manner.
• Ability to remain flexible to changes in assignments or situations.
• Ability to follow and give instructions.
• Ability to establish and maintain effective working relationships with staff, students and community.
• Ability to work independently.
• Ability to maintain accurate records.
• Employee must be physically able to perform the following:
• • Lift up to 50 pounds occasionally
  • Life up to 10 pounds on a regular basis
  • Have the physical dexterity to move quickly, bend, kneel and reach above eye level
  • Be physically active

MINIMUM QUALIFICATIONS:
Education and Experience

• High school diploma or equivalent and/or a minimum of two (2) years experience in institutional, quantity cooking.
• Working knowledge of kitchen equipment

Special Requirements/Licenses

• Above average record of attendance, punctuality and reliability at work
• Valid Food Handlers permit
• FBI, WSP and Sexual Misconduct clearance

TERMS OF EMPLOYMENT

• Schedule and hours per day will be determined by the Head Cook, the building principal and District/student needs
• Initial assignments may be subject to change due to needs of students, enrollment of students and needs of the district
• Salary and benefits are granted per the Soap Lake Education Support Personnel Collective Bargaining Agreement
• Medical, Dental, Vison, Life, LTD insurance after reaching 630 work hours.
• Availability to participate in a 403(b) plan.
• Accrual of one (1) hour of paid sick leave for every forty (40) hours worked (available to use after 90 days from the first day of work).