Substitute cooks are responsible for ensuring the preparation and service of nutritious and appetizing meals to students in grades k-12 when regular food service staff members are absent. They play a vital role in maintaining food safety standards, adhering to menu guidelines, and serving high-quality meals.
Substitute cooks are essential in maintaining the continuity of school meal programs, ensuring that students receive nutritious and well-prepared meals. Their dedication to food safety, quality, and adherence to menu guidelines is crucial in supporting the overall health and well-being of students.
Location varies based on need.
Pay: $17.99/hour
Key Responsibilities:
1. Food Preparation:
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Prepare, cook and assemble a variety of meals, including breakfasts, lunches and snacks, following standardized recipes and menu plans.
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Ensure that food is cooked and served at the appropriate temperatures to meet safety and quality standards.
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Accommodate dietary restrictions and special requests when necessary.
2. Sanitation and Food Safety:
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Adhere to strict food safety and sanitation procedures, including proper handwashing, hygiene, and the use of appropriate protective gear.
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Clean and sanitize cooking equipment, utensils, and work areas to maintain a safe and sanitary kitchen environment.
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Monitor and record food temperatures to comply with health regulations.
3. Menu Compliance:
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Follow established menu plans and recipes, ensuring that meals are prepared and served according to the district guidelines.
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Report any deviations from the menu or recipe to the supervising kitchen manager or lead ook.
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Assist with menu planning, as necessary.
4. Serving:
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Ensure that food is portioned appropriately when served.
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Collaborate with other kitchen staff to maintain a smooth flow during meal service.
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Provide friendly and courteous services to students and staff.
5. Kitchen Maintenance:
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Assist in maintaining a clean and organized kitchen area, including dishwashing, sweeping, mopping, and taking out the trash.
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Report any equipment malfunctions or maintenance needs to the kitchen supervisor.
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Help with restocking food and supplies as needed.
6. Record Keeping:
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Maintain accurate records of meal preparation and inventory.
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Complete required documentation related to food safety and sanitation.
7. Teamwork:
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Collaborate with kitchen staff and substitute personnel to ensure the efficient operation of the kitchen.
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Assist in training and guiding kitchen assistants or volunteers when necessary.
Qualifications:
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High school diploma or equivalent.
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Knowledge of food safety and sanitation guidelines.
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Ability to follow recipes and menu plans.
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Effective communication and teamwork skills.
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Flexibility and adaptability to work in various school kitchens and with different teams.
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Maintains a record free of criminal violations that would prohibit public school employment.
