5-Hour Cook Substitute (POOL)

Job Title: 5-Hour Cook Substitute

Duty Days: As needed

Reports to: Child Nutrition Manager

Pay Grade: AUX1

Dept./School: District-wide

Date Revised: December 2022

Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Education/Certification:

• None specified

Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations

Experience:

• None

Major Responsibilities and Duties:

• Prepare food that looks and tastes good. Samples food before putting it on the line.
• Has a good knowledge of measurements and use of scales.
• Follows recipes and catches recipe errors.
• Promotes and maintains high standards of sanitation.
• Follows work schedule without being told.
• Completes work in the allotted time with little supervision and uses time effectively. Helps others when done with tasks early.
• Treats all customers with respect and promotes the Superintendent’s core values: excellence, teamwork, professionalism, problem-solving, and a positive attitude.
• Co-operates with other employees. Flexible, helpful, and communicates well with co-workers.
• Wears clean and acceptable uniform and shoes.
• Follows Child Nutrition dress code policy as outlined in employee handbook and dresses appropriately.
• Keep work area clean, neat, and sanitized.
• Assists manager to assure that food, supplies and equipment are adequate for efficient operation.

13. Receives and stores food and supplies in accordance with guidelines.

• Stores food according to HAACP procedures.
• Assists manager with completion of daily records and reports. Complete daily HAACP reports.
• Provides excellent customer service for all staff and students.
• Helps establish a pleasant and positive image in the cafeteria. Maintains professional conduct at all times with all persons including vendors and other school staff.
• Observes safety practices without being reminded. Follows proper SFS and HAACP procedures.
• Accepts responsibility for other duties when assigned.
• Co-operates and is respectful at all times with the Manager.
• Employee arrives and leaves at scheduled times.
• Employee has a good attendance record.
• Other duties as assigned.

Supervisory Responsibilities:

• None

Equipment Used:

• Large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, sharp cutting tools, oven, dishwasher, and food and utility cart.

Working Conditions:

Mental Demands/Physical Demands/Environmental Factors:

• Continual standing, walking, pushing, and pulling
• Frequent stooping, bending, kneeling, and climbing (ladder)
• Moderate lifting and carrying
• Moderate exposure to extreme hot and cold temperatures