Substitute Summer Cook

Substitute Cook For June And July

Reports To: COOK – FOOD SERVICES

General Job Description:

To assist in the preparation and service of quality food to students in a quick and pleasant manner.

Essential Duties And Responsibilities:

• Assists with food preparation as directed by the head cook.
• Assists with the daily cleaning of all kitchen equipment to ensure cleanliness and sanitary conditions.
• Inspects equipment daily for safe operation.
• Reports inferior quality of food or faulty equipment to the appropriate authority.
• Prepares food according to a planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
• Records all food requisitions from the storeroom.
• Assists in serving food daily.
• Assists the head cook with record keeping.
• Assist kitchen manager in preparing and serving healthy breakfast, lunch and snacks while abiding by district, state and USDA regulations.
• Assist in following HACCP regulations ensuring that food served is safe while keeping kitchen and dining room clean and sanitized.
• Performs additional duties as directed.

Supervisory Responsibilities:

None.

Qualifications:

1. Previous experience with large-scale cooking and food preparation/serving.

Physical Requirements:

While performing the duties of this job, the employee is frequently required to walk and continuously required to stand. The employee will frequently bend or twist at the neck and truck 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 occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food etc.

Specific vision abilities required by this job include close vision, and depth perception and peripheral vision and color vision.

* All BPS Positions are dependent on funding.