Job Summary:

This position assists the lead cook and food service director in the operations of the district food service program. Responsibilities include preparing breakfast, lunch, maintaining the kitchen area in a sanitary manner and other duties pertinent to the overall food service program.

Duties and Responsibilities:

1. Prepares food for daily menus as directed by the food service director or lead cook (when the director is not available)

2. Operates food service equipment in a safe manner

3. Stores, labels and dates all food products when directed.

4. Serves meals as directed

5. Will assist in cleaning following each meal.

6. Assists in maintaining records when requested

7. Participates in regularly scheduled staff meetings

8. Communicates with others in a positive, professional manner.

9. Other duties as assigned and related to food service program

Reports to:

Food Service Director/Superintendent

Job Qualifications:

1. Knowledge of fundamentals of cooking and has ability to utilize and convert standardized recipts.

2. Knowledge of portion control and correct serving protocols

3. Knowledge of current safety and sanitation techniques

4. Ability to develop and maintain a positive rapport with students, staff and public

5. Adaptability

6. Ability and willingness to participate in professional development training.

Minimum Qualifications:

1. High School Diploma or it's equivalent

2. Possess and maintain a current food handlers permit

3. Ability to read, write and apply basic mathematics calculations

4. Computer skills preferred, not required

5. Ability to lift and move objects 25 pounds or more.

6. Ability to stand for lengths of time

7. Possesses a current state drivers license

Knowledge and Skills:

1. Knowledge of food preparation requirements and the ability to apply this knowledge to the preparation of meals.

2. Knowledge of portion control and correct serving protocols

3. Skill in cooking/preparing meals

4. Ability to successfully interact with others in a positive manner

5. Ability to safely operate kitchen equipment

Substitute Cook/Cashier