Job Title: 5-Hour Cook Substitute
Duty Days: As needed
Reports to: Child Nutrition Manager
Pay Grade: AUX1
Dept./School: District-wide
Date Revised: December 2022
Primary Purpose:
Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.
Qualifications:
Education/Certification:
Special Knowledge/Skills:
- Ability to understand food preparation and safety instructions
- Working knowledge of kitchen equipment and food production procedures
- Ability to operate large and small kitchen equipment and tools
- Ability to perform basic arithmetic operations
Experience:
Major Responsibilities and Duties:
- Prepare food that looks and tastes good. Samples food before putting it on the line.
- Has a good knowledge of measurements and use of scales.
- Follows recipes and catches recipe errors.
- Promotes and maintains high standards of sanitation.
- Follows work schedule without being told.
- Completes work in the allotted time with little supervision and uses time effectively. Helps others when done with tasks early.
- Treats all customers with respect and promotes the Superintendent’s core values: excellence, teamwork, professionalism, problem-solving, and a positive attitude.
- Co-operates with other employees. Flexible, helpful, and communicates well with co-workers.
- Wears clean and acceptable uniform and shoes.
- Follows Child Nutrition dress code policy as outlined in employee handbook and dresses appropriately.
- Keep work area clean, neat, and sanitized.
- Assists manager to assure that food, supplies and equipment are adequate for efficient operation.
13. Receives and stores food and supplies in accordance with guidelines.
- Stores food according to HAACP procedures.
- Assists manager with completion of daily records and reports. Complete daily HAACP reports.
- Provides excellent customer service for all staff and students.
- Helps establish a pleasant and positive image in the cafeteria. Maintains professional conduct at all times with all persons including vendors and other school staff.
- Observes safety practices without being reminded. Follows proper SFS and HAACP procedures.
- Accepts responsibility for other duties when assigned.
- Co-operates and is respectful at all times with the Manager.
- Employee arrives and leaves at scheduled times.
- Employee has a good attendance record.
- Other duties as assigned.
Supervisory Responsibilities:
Equipment Used:
- Large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
- Continual standing, walking, pushing, and pulling
- Frequent stooping, bending, kneeling, and climbing (ladder)
- Moderate lifting and carrying
- Moderate exposure to extreme hot and cold temperatures