Part-Time Cook

School Nutrition Program Substitute

Qualifications: 1. Experience as a substitute in the School Nutrition Program so that with appropriate training employee may serve in the specific role for which employed 2. Physical examination, to include a tuberculin test or lung x-ray upon being employed 3. Able to read, write, speak, and understand English 4. Meets health and physical requirements

Job Goal: To maintain cafeteria work area and equipment and utensils in a clean and orderly condition

Essential Functions: 1. Assists in the preparation of food portions and prepares cafeteria counter 2. Serves students and staff from the cafeteria counter 3. Transfers supplies and equipment between storage and work area 4. Cleans work tables, walls, refrigerators, meat blocks, tables, counters, and furnishings 5. Washes pots, pans, trays, and dishes 6. Maintains the trash and garbage collection area in a neat and sanitary fashion 7. Assumes responsibility for knowing and following the safety rules and proper procedures associated with the responsibilities of the job 8. Attends all school system inservice meetings and training classes for cafeteria workers 9. Observes all state and local regulations relating to cafeteria operation 10. Abstains from the use of tobacco and alcohol while on the job 11. Performs other duties as assigned

Physical Demands: This job may require lifting of objects that exceed 50 lbs., with frequent lifting and/or carrying of objects weighing up to 30 lbs. Other physical demands that may be required are as follows: 1. Pushing 2. Pulling 3. Climbing 4. Stooping 5. Crouching 6. Reaching 7. Kneeling 8. Talking 9. Hearing 10. Seeing

Vocational Preparation: The required vocational preparation may come from any of the following: Cafeteria Worker 1. Vocational education 2. Apprentice training 3. On-the-job training 4. Essential experience 5. T.E.A.M. training

Temperament (Personal traits): 1. Adaptability to performing a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure 2. Adaptability to accepting responsibility for the direction, control, or planning of an activity 3. Adaptability to making generalizations, evaluations, or decisions based on sensory or judgmental criteria 4. Adaptability to dealing with people

Capacity and Ability Requirements: Specific capacities and abilities may be required of an individual in order to learn or adequately perform a task or job duty. 1. Intelligence: Ability to understand instructions and underlying principles; ability to reason and make judgments 2. Verbal: Ability to understand meanings of words and the ideas associated with them 3. Manual Dexterity: Ability to move the fingers and rapidly and accurately manipulate small objects with the fingers 4. Color Discrimination: Ability to perceive or recognize similarities or differences in colors or shades or other values of the same color

Work Conditions: May experience some discomfort due to exposure to noise and temperature and as a result of standing for periods of time

Terms of Employment: 1. 179-day contract; hours per day determined by school need a. 177 student days (adjusted accordingly with school cancellation due to inclement weather) b. 2 days for inservice or other assigned duties 2. School Nutrition hourly salary scale

Immediate Supervisor: Cafeteria Manager and Principal

General Requirements: The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. They are not intended to be a complete list of responsibilities, duties, and skills required of personnel so assigned.