Substitute Cooks

DEFINITION

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

Receives direct supervision from Kitchen Manager and FNS Crew Leader

• 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.

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

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

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

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.

For more information or questions please contact Octavio Maese: