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:

1. Prepare food that looks and tastes good. Samples food before putting it on the line.

1. Has a good knowledge of measurements and use of scales.

1. Follows recipes and catches recipe errors.

1. Promotes and maintains high standards of sanitation.

1. Follows work schedule without being told.

1. Completes work in the allotted time with little supervision and uses time effectively. Helps others when done with tasks early.

1. Treats all customers with respect and promotes the Superintendent's core values: excellence, teamwork, professionalism, problem-solving, and a positive attitude.

1. Co-operates with other employees. Flexible, helpful, and communicates well with co-workers.

1. Wears clean and acceptable uniform and shoes.

1. Follows Child Nutrition dress code policy as outlined in employee handbook and dresses appropriately.

1. Keep work area clean, neat, and sanitized.

1. 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.

1. Stores food according to HAACP procedures.

1. Assists manager with completion of daily records and reports. Complete daily HAACP reports.

1. Provides excellent customer service for all staff and students.

1. 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.

1. Observes safety practices without being reminded. Follows proper SFS and HAACP procedures.

1. Accepts responsibility for other duties when assigned.

1. Co-operates and is respectful at all times with the Manager.

1. Employee arrives and leaves at scheduled times.

1. Employee has a good attendance record.

1. 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