Substitute Cook

Marion C. Early; Unterseen; On-site; CHF 14,000 - 25,000; Part time

Job summary

Marion C. Early R5 Schools is seeking a Substitute Cook for the school cafeteria. The role supports the food service program by preparing and delivering meals and ensuring standards.

Responsibilities include reading recipes, weighing ingredients, cooking, sanitizing stations, serving students and teachers, and maintaining hygiene per HAACP policy. High school diploma and experience in large-scale food prep preferred.

Qualifications

• High school diploma or equivalent.
• Experience in large scale food preparation.

Responsibilities

• Read recipes and follow directions accurately.
• Cook food and record quantities prepared.
• Wash, peel, and cut foods to prepare for cooking and serving.
• Clean and sanitize work stations before and after food prep.
• Set up and stock food lines and monitor food temperatures between lines.
• Serve students and teachers in a friendly and efficient manner.
• Follow HAACP personal hygiene standards.

Skills

Reading recipes

Food prep

Cash handling

Teamwork

Education

High school diploma or equivalent

Job description

Substitute Cook

Job Description

Marion C. Early R5 Schools Cook,

Cafeteria Worker

Job Title: Sub Cook, Cafeteria Worker Department: Food Service Reports to: Head Cook Classification: Non-exempt Summary:

Sub Cooks and cafeteria workers are responsible for the preparation and delivery of meals through the district’s food service program.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Essential Duties and Responsibilities:

• Arrive for work on time with a positive attitude and a smile.
• Ability to read recipes and following the directions accurately.
• Read the menu daily and check the Menu Production Record to verify what food items and in what quantity they will be preparing for the day.
• Weigh or measure ingredients according to the recipe.
• Cook food and record quantities prepared on the Production Record.
• Record the final cooking temperatures on the Production Record.
• Wash, peel, and/or cut various foods to prepare for cooking and serving.
• Clean and sanitize work stations before and after all food prep.
• Set up and stock the food lines and monitor food temperatures between lines.
• Rinse trays and silverware before loading into the dish machine.
• Scrub pots and pans used during food preparation and cooking.
• Break down and clean the dish machine at the end of the day.
• Break down serve line and help with daily, weekly and monthly cleaning.
• Follow the directions given by the Kitchen Manager, but must be able to take the initiative to assist fellow team members as they work together preparing the day’s menu
• Serve students and teachers in a friendly and efficient manner.
• Follow the Personal Hygiene Standards as set in the HAACP Policy and enforce the policy with all Food Service Personnel.
• Employees must shower and wash their hair daily.
• Employees must be in slip-resistant shoes and clean clothes.
• Hair must be pulled back off of shoulders and a hat or hair net must be worn.
• Hands must be washed properly before starting work and throughout the shift.
• Gloves must be worn when the next step in the food process is consumption.

Supervisory Duties:

None

Qualifications: Education/Experience

High school diploma or equivalent

Experience in large scale food preparation

Certificates, Licenses, Registrations

None

Skills and Abilities: Language

An individual who holds this position must have the ability to:

Read and comprehend simple instructions, short correspondence and memos written in English

Communicate one on one and in small groups

Maintain appropriate relationships with students and coworkers

Ability to add, subtract, multiply and divide and perform those operations using units of American money and weight, volume and distance measurements.

Reasoning

An individual who holds this position must have the ability to:

Comprehend and follow detailed but basic written or oral instructions

Solve simple problems with few variables in stable conditions

Technology

Ability to operate a cash register

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Physical Demands:

An individual who holds this position must have the ability to:

Frequently walk short distances

Continuously stand

Frequently bend or twist at the neck and torso

Continuously grip

Occasionally reach, stoop, kneel and crouch

Frequently lift ten pounds and occasionally lift fifty pounds

Use close, distance and peripheral vision

Consistent and regular attendance is an essential duty of this position

The work conditions and environment described here are representative of those that an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Conditions and Environment:

The individual who holds this position will regularly work in a school environment that is noisy and active and may need to raise their voice to be heard. Occasionally the individual will be required to work in temperatures below freezing, and above 100 degrees and outside in rain and snow. There is a greater than average risk of minor burns and cuts.

As a political subdivision, employer, recipient of federal funds, and educational institution, the Board of Education is prohibited from, and hereby declares a policy against engaging in unlawful discrimination, including harassment creating a hostile environment, on the basis of race, color, sex, national origin, ancestry, disability, age, or use of leave protected by the Family and Medical Leave Act, in its programs