Substitute Cook

Substitute Cook

Substitute cook as needed at any one of our schools. $16/hr. Please reach out to Ryan Murphy, Director of School Nutrition, with questions.

Qualifications:

• High school diploma
• Food Service Handler's License (the district will help candidate get licensed)
• Demonstrated aptitude or competence for assigned responsibilities
• Previous restaurant or school food service experience preferred
• Proficient in the use of written and spoken English language
• Demonstrate courtesy and etiquette when serving students and staff
• Must be well organized; able to effectively prioritize tasks
• Must possess excellent people skills
• Other qualifications as determined as necessary by the school board

Reports To: Director of School Nutrition

Performance Descriptors:

• Ensures the safe, proper, and efficient use of all kitchen equipment
• Maintains the highest standards of safety and cleanliness in the kitchen
• Checks food shipments into school, signing invoices only after each order has been verified, in lieu of Director of School Nutrition
• Helps determine the quantities of each food to be prepared daily
• Helps determine the size of serving to meet the necessary requirements with regard to the ages of those served
• Prepares food according to a planned menu and tested, uniform recipes, and determine if the finished product is of the best quality both in flavor and appearance before it is served
• Records all food requisitions from the storeroom, and records all meals served, designating with or without milk
• Oversees the locking of the storeroom, and the maintaining of a correct monthly inventory
• Helps order on a weekly basis all necessary supplies
• Reports immediately to the Director of School Nutrition any problems or accidents occurring in the kitchen or the cafeteria
• Confers with the Director of School Nutrition regarding any personnel problems
• Reports to the Director of School Nutrition any faulty or inferior quality food, which is received
• Supervises the daily cleaning of all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils
• Performs such other tasks and assumes responsibilities as the Administration or Board of Education may assign