Substitute Cooks

DEFINITION Under the direction of the Kitchen Manager, the Cook prepares, serves and cleans up after meals at designated schools.

SUPERVISION RECEIVED AND EXERCISED

Receives direct supervision from Kitchen Manager and FNS Crew Leader

PRIMARY DUTIES

• Travel to schools district wide to support kitchen staff and meal services
• Prepares, cooks and serves menu items as planned and directed by the Manager; follows prescribed standardized recipes.
• Learns and becomes familiar with responsibilities assigned to all cooks, including the POS.
• Maintains correct portion control in serving menu items.
• Stores and records all left-overs at the end of each day.
• Assists in all areas of clean up.
• Checks duties for the next day and organizes all supplies needed.
• Reports inventory to Manager.
• Checks off deliveries against invoices.
• Maintains orderly and clean work area; adheres to rigid standard operating procedures. (SOPs)
• Understands the regulations and philosophies of the National School Lunch Program.
• Assumes necessary daily duties of the kitchen in the absence of the Kitchen Manager.
• Arrives at work on time and be ready for work at the scheduled start time; accurately records time worked.
• Is courteous and professional to co-workers, students and faculty.
• Attends trainings as needed.
• Performs other duties as assigned.

QUALIFICATIONS

Knowledge of:

National School Lunch Program Kitchen and equipment safety procedures Standard Operating Procedures (SOPs) Sanitary guidelines and safe food handling practices HACCP policy and guidelines Delivery and inventory procedures

Ability to:

Organize and carryout lunchroom procedures Acquaint themselves with every procedure and all equipment in the lunchroom Maintain orderly and clean work area Prepare and serve food in an attractive manner Adhere to sanitary standards Interpret and apply District policies and procedures. Work independently in the absence of supervision. Establish and maintain effective working relationships with those contacted in the course of work. Complete repetitive tasks Adhere to food service dress code standards

EXPERIENCE & TRAINING GUIDELINES

Experience:

Preferred experience in the food service industry and ability to pass a criminal background check.

WORKING CONDITIONS

Frequent standing, walking, bending, stooping, reaching and pulling. Operate electrical utensils and appliances. Operate gas or electric stove and oven. May be working with escaping steam, water pressure, high temperatures, hot grease, slippery floors, moving machines and sharp objects. Must lift up to 20 pounds without assistance and up to 50 pounds with assistance.

Hourly Rate: $22.80 - 23.94 per hr.

For more information or questions please contact Octavio Maese: omaese@rfschools.com