Substitute Cook for the 2026-2027 School Year

Substitute Cook

The primary mission of a Cook is to efficiently and effectively perform assigned duties involving food preparation, cleaning, and serving and to execute the necessary safety, sanitation, and operational procedures for food preparation in the kitchen. Prepares and serves meals in an attractive manner and as assigned by the Cook Manager. Operates all equipment in the kitchen including steamers, ovens, fryers, stoves, slicers, dishwasher, etc. Acquaints self with all cafeteria and kitchen operational procedures. Follows carefully all directions given by the Cook Manager in the performance of assignments. Maintains orderly and clean work areas and follows the rigid sanitation standards. Acquires knowledge of menus, recipes, and quantity control. Adheres strictly to the prescribed standardized recipes and work schedules. Cleans the kitchen and cafeteria tables as deemed necessary to maintain cleanliness and a sanitary environment. Assists the Cook-Manager in checking in supplies and stocking shelves. Washes pots and pans, silverware, and serving trays, if applicable. Stores and/or disposes of any un-served food. Prepares silverware or plastic forks and spoons, trays, and straws for distribution at serving time. Assists student workers if they need guidance in the kitchen or dining area. Prepares food for next day menus. Performs cashier and related duties if applicable to cafeteria operations. Serves as a role model to instill belief in and practice of ethical principles and democratic values. Performs such other duties as the Cook Manager, Food Service Director, Building Principal, or the Superintendent may assign. Mandatory trainings required throughout the year. Note: This job description should not be interpreted as all-encompassing but merely representative of the more important tasks performed by a position holder.

Qualifications: Valid Driver's License Cooking experience is preferred Minimum of high school diploma or equivalent Basic computer knowledge Ability to organize and perform lunchroom procedures

Working Conditions: Occasional exposure to blood, bodily fluids, and tissue Occasional interaction among unruly students Occasional safety hazards including but not limited to slips & falls, falling objects, lifting, hazardous chemicals & materials, ladders, electrical, cuts, burns, and eye strain

Application Procedure: Apply online