About this role
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:
• Prepare, cook and assemble a variety of meals, including breakfasts, lunches and snacks, following standardized recipes and menu plans. • Ensure that food is cooked and served at the appropriate temperatures to meet safety and quality standards. • Accommodate dietary restrictions and special requests when necessary. 2. Sanitation and Food Safety:
• Adhere to strict food safety and sanitation procedures, including proper handwashing, hygiene, and the use of appropriate protective gear. • Clean and sanitize cooking equipment, utensils, and work areas to maintain a safe and sanitary kitchen environment. • Monitor and record food temperatures to comply with health regulations. 3. Menu Compliance:
• Follow established menu plans and recipes, ensuring that meals are prepared and served according to the district guidelines. • Report any deviations from the menu or recipe to the supervising kitchen manager or lead ook. • Assist with menu planning, as necessary. 4. Serving:
• Ensure that food is portioned appropriately when served. • Collaborate with other kitchen staff to maintain a smooth flow during meal service. • Provide friendly and courteous services to students and staff. 5. Kitchen Maintenance:
• Assist in maintaining a clean and organized kitchen area, including dishwashing, sweeping, mopping, and taking out the trash. • Report any equipment malfunctions or maintenance needs to the kitchen supervisor. • Help with restocking food and supplies as needed. 6. Record Keeping:
• Maintain accurate records of meal preparation and inventory. • Complete required documentation related to food safety and sanitation. 7. Teamwork:
• Collaborate with kitchen staff and substitute personnel to ensure the efficient operation of the kitchen. • Assist in training and guiding kitchen assistants or volunteers when necessary.
Qualifications:
• High school diploma or equivalent. • Knowledge of food safety and sanitation guidelines. • Ability to follow recipes and menu plans. • Effective communication and teamwork skills. • Flexibility and adaptability to work in various school kitchens and with different teams. • Maintains a record free of criminal violations that would prohibit public school employment.